Join Chef, Christopher Albrecht, and friends for week 3 of the Supper Club.

Only 60 seats available!
Seating times: 6:30pm or 7pm

SURF & TURF DINNER

–

Hors D’oeuvres

New England Clam Chowder, Bacon Lardons

Steamed Mussels, Chorizo, Castelvetrano Olives

Scallop Crudo, Speck, Citrus, Sweet Bell Peppers, Cilantro

–

First Course

Slow-Cooked BBQ Lacquered Pork Belly, Cornmeal Fried Oysters

Arugula, Shaved Fennel, Rye Berries, Honeynut Squash Puree, Bronze Fennel Vinaigrette

–

Entrée

Braised Oxtail & Pan Roasted Carolina Rockfish

Polenta Integrale, Heirloom Carrots, Cipollini Onions, Baby Turnips, Greens and Hen of the Woods Mushrooms

Red Wine Bordelaise Sauce

–

Dessert

Valley Shepherd Cave Aged Cheddar Cheese Souffle

Cranberries, Honeycrisp Apples, Caramel, Pretzels & Chocolate