April 9 (Thursday) at 6:30 pm. First Supper Club Dinner - $120/pp. Club Members: $96/pp
Seared scallops with citrus and fennel salad. Sweet sea scallops, quickly seared in butter until caramelized, are served atop a fresh salad of shaved fennel, orange segments, arugula, and toasted almonds, all tossed in a light lemon-olive oil vinaigrette. Served with a glass of Unoaked Chardonnay Reserve 2022.
Herb-Roasted Chicken with Wild Mushroom Carnaroli Rice. Free-range chicken roasted with rosemary, thyme, and garlic, served with Carnaroli rice topped with sautéed wild mushrooms, Parmesan cheese, and a drizzle of truffle oil. Accompanied by a glass of Texano 2022.
Cabernet-Braised Short Ribs with Potato Purée. Beef short ribs are slowly braised in red wine with carrots, onion, tomato, and herbs until fork-tender. Served over smooth potato purée with a rich reduction sauce. Paired with a glass of Cabernet Reserve 2022.
Dark chocolate truffles and a glass of port-style wine
We are sorry but this event is sold out
Due to the limited availability of this item, the maximum order quantity is 2.
