SUPPER CLUB MENUS FROM 2012

November  Menu

Amuse
Seared local sea scallop,
quince brown butter, 
pea tendrils, proscuitto croutons

Soup/Salad
Roasted garlic bisque, 
kale salad with aged romano, 
toasted pine nuts and currants 

Entree
Housemade white lasagna, local sausage ragout,
butternut squash, spinach 

Dessert
Bruleed maple cheesecake, 
amaretto white hot chocolate, gingerbread crumble


October Menu

Amuse
Wild mushroom and spinach spanikopita, 
feta cream,
roasted red pepper oil

Soup/Salad
Celeriac bisque with 
pancetta and truffled creme fraiche
Arugala salad with 
Beemster goat gouda and Granny Smith
apples

Entree
Hazelnut encrusted Wild Atlantic Salmon, 
Rutabaga puree,
roasted brussel sprouts and red grapes,brown butter

Dessert
Spiced pear crisp, 
ginger ice cream, 
chocolate pistachio florentines


September Menu

Amuse
Butter poached snow crab, 
pea tendrils, pickled golden raisins

Soup/Salad
Oyster stew, seeded cambozola croutons, 
garden harvest salad

Entree
Grilled rack of lamb, sunchoke puree, 
herbed chntarelles, oven roasted 
fig demiglace

Dessert
Espresso pot de creme, 
marsala gelee, 
flourless chocolate torte, marscapone


August Menu

Amuse
BBQ pork "slider", aged smoked gouda, 
fried jalapeno, chipolte creme fraiche

Soup/Salad 
Watermelon gazpacho, proscuitto di parma, 
ime, cilantro, extra virgin olive oil

Entree
Wild Striped Bass, creamy polenta, 
crab stuffed banana pepper, 
summer vegetable and shellfish ragout

Dessert
Lemon goat cheese cake, local blueberries, 
basil ice cream, blueberry sorbet, macadamia crumble