STARTER
AGED FRENCH GOAT CHEESE
Crust of brioche, oven dried tomatoes, and black olive tapenade
LOBSTER BISQUE
Creamy lobster bisque, made with Maine lobster and a touch of cognac
GREEN SALAD
Local organic greens, herb vinaigrette and croutons
MAIN COURSE
PRIME CABERNET BRAISED SHORT RIBS
Seasonal vegetables, sautéed mushrooms, mashed Yukon Gold potatoes, star anise and red wine reduction
SPICY BLACKENED HAMACHI
Fresh yellowtail, seasonal stir-fry vegetables, shiitake mushrooms, spicy red miso sauce
SMOKED FREE-RANGE CHICKEN
Half chicken served with sweet potatoes, bacon, sautéed spinach with sesame seeds
DESSERTS
BELGIAN CHOCOLATE TORTE
Layers of rich chocolate cake, chocolate meringue, chocolate mousse and chocolate cream
ICE CREAM SUNDAE
Vanilla ice cream, Belgian chocolate syrup, whipped cream, toasted walnuts, and maraschino cherry
GINGERBREAD CAKE WITH POACHED PEARS
Gingerbread cake spiced with cinnamon, nutmeg, and cloves,with poached pears, and persimmon ice cream
What a great Supper Club! So much fun going out on the town, grownups only. Food was amazing, great ambiance, and the best company! Can't wait until the next Restaurant Week!
