the butcher block
By day, inspired by flour + water, Salumeria is the neighborhood deli and larder specializing in handcrafted, artisan sandwiches and house-made charcuterie. By night, it turns into an intimate dining space for parties of 8-14 people, focused on bringing family and friends together over a traditional Italian-style meal.
![]()
the butcher block can accommodate parties of 8-14 people.
family style
Our Chef will work closely with you to curate a 4 course dinner that is an extension of the flour + water menu, accentuated by the salumeria selection of cured meats, cheeses, roasted & marinated seasonal vegetables, flour + water pasta, spit roasted meat of your choice with accompaniments and a platter of small dessert bites to finish.
$89 per person, optional wine pairing $50 per person; $1,000 minimum.
![]()
the dough room
By day, the dough room serves as a prep kitchen where fresh hand made pastas are rolled, and at night the room transforms into an intimate private dining and event space.
![]()
the dough room can accommodate parties of 8-14 people.
family style
Our chef tailors the 4 course ‘family style’ menu, matching seasonal and market availability with guest preferences and flour + water classic dishes. Guests may order from our wine list or have our wine director specially select wines to compliment each course.
$89 per person, optional wine pairing $50 per person; $1,000 minimum.
![]()
the test kitchen
the test kitchen can accommodate parties of 8-12 people.
8 course tasting menu
A more formal, elevated and personalized experience. Guests will enjoy an 8 course tasting menu which our chef will develop and tailor to your party’s preferences. Our chef will work with the host to create a culinary experience that is both exciting and memorable. The chef will cook table-side and present the dishes.
$195 per person, optional two-tier wine pairings available at $80 and $120 per person; $2,500 minimum.
![]()
for more information about private dining please contact: events@netimeas.com
all photography by aubrie pick



