Supper Club Ticket - Friday November 20th

First

Savory Sweet Potato Beignet

Whipped herbed goat cheese and ricotta, calabrian chili caramel, toasted pecans and shaved parmesan

Second

Warm frisee salad with farro, roasted pears, bacon lardons, marcona almonds with a maple sherry vinaigrette and creamy gorgonzola crumbles

Sorbet

Cranberry White Peach Sorbet

Third

Sous Vide Ribeye Heart Steak

Sous vide w/reverse sear - with a roasted shallot and black garlic demi-glace, potato pavé, and haricots verts with crispy shallots.

or

Braised Red Venison Osso Buco

Slowly braised venison shank in a rich red wine and juniper berry reduction, served over creamy polenta with roasted root vegetables (watermelon radish, turnip, etc.) and fresh herb gremolata

or

Caramelized Onion & Gruyère Tart

Buttery pastry filled with slow-caramelized onions, Gruyère and fresh thyme, served with roasted root vegetables red wine roasted shallot reduction.

Fourth

Black forest bar with pistachio graham crust, chocolate ganache, black cherry mousse, toasted vanilla marshmallow, bourbon-poached cherries