Special Event Dinners

Special Event Dinners

At Common Lot we love creating dishes that highlight the current season’s produce.

In addition to the seasonal changes to our regular menu, throughout the year we are excited to feature some very special evenings where the Chefs create a menu that is completely unique and different from our regular à la carte menu. Reservations for these special dinners are in high demand and fill up very fast

Fall Tasting Menu Wednesday November 7, 2018
$100 per person plus tips and tax 

Brioche, creme fraiche, caviar

1st course
Roasted Sunchokes,
sunchoke puree, lightly cured egg yolk, hazelnut cream

2nd course
Glazed Veal Sweetbreads
cauliflower puree, truffle jus

3rd course
Steamed Fluke,
celery root remoulade, smoked bone marrow broth

4th course
Whole Quail de boned,
cep puree, hen of the woods, spiced jus

5th course
Fig Sorbet,
blue cheese curd, brioche crumbs

6th course
Caramelized Apple,
rose puff pastry, yuzu, shiso

Petit Fours

– Subject to seasonality changes –
our Reservation book for this special Fall tasting dinner will open on Wednesday October 10 at 2 pm. 

To allow guests time to enjoy these 6 special courses
we will take reservations at 5.30 pm or earlier or 8:00 pm and later.

Reservations can be made only via email at info@commonlot.com.
We require your contact name and telephone number together with your credit card details to hold the reservation.

Dietary restrictions:
Please advise us of any specific allergies or dietary restrictions by Thursday November 1.
We may not be able to accommodate dietary restrictions with less notification.

Cancellation policy:
Please note that if you cancel with less than 48 hour’s notice we must charge a $50 per person cancellation fee.

Our  Summer Tasting Menu was on  Thursday 23 August .


1st – Jersey Corn – 3 ways
Corn Macaron – bourbon butter cream
Grilled baby corn, cilantro, lime
Corn and Pecorino Espuma

2nd – COURSE

Heirloom Jersey Tomato – tomato ‘water’ gel, variations of basil.

3rd – COURSE

Lobster and Rose – Poached and BBQ Maine Lobster, rose hip butter, marinated rose petals

4th – COURSE

Hudson Valley Foie Gras Torchon, plum, elderflower, brioche

5th – COURSE

Sous Vide Jersey ‘Musky Trout’, eggplant puree, brassicas

6th – COURSE

Niman Ranch grass fed Beef fillet, onions, dandelions, summer truffle

7th – COURSE

Summer Berry ‘magnum’ ice cream

8th – COURSE

Peach terrine, elderflower, cotton candy


Make A Reservation

Please sign up for our email newsletters  or stay tuned here on our website for details regarding the next upcoming Seasonal Tasting Dinner


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