Dinner Club

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October 19, 2021

First Course

Fig and Fresh Burrata

Chef’s sliced baguette, fig, custom made honey cream filled burrata, baby arugula, golden balsamic reduction

 

Second Course

Butternut Squash Bisque with Apple Bacon Bomb

Creamy butternut squash bisque served with an apple bacon “bomb”

 

Third Course

Bone-In Pork Chop

Confit Frenched pork chop with hardwood sear, pork belly “butter”, pear chutney, prosciutto wrapped crispy brussel sprouts, sweet potato gratin, sage

Fourth Course

Cornbread Pudding

Cast Iron cornbread pudding topped with cranberry coulis and vanilla mousseline