Twice a month join others who have a passion for local, seasonal foods. We’re taking the underground Supper Club concept above ground with our own monthly events that are open to members only. To get the Club started, Chef has selected the initial menus – but over time, members will weigh in on themes, speakers and guest chefs, entertainment, special trips, and featured wines.
Beyond evenings of gastronomical delights and meaningful connections with other foodies, there are even more Supper Club perks. Members will have access to an ever-evolving array of handpicked special offers, special tours and trips to our farm partners, and special ingredients and foods from around the region not generally available to the public because of limited quantities or specialization. We host and you enjoy! To reserve call 201.507.0500 or click the link below.
Each dinner is harvested to order, therefore we do have a 48-hour cancellation policy – 25% nonrefundable 48 hours prior, 100% nonrefundable 24 hours prior.
Because we have only two seatings per month we cannot accommodate unreserved walk ins.
Guests receive each item on the menu, beverages, coffee and tea. Menu items are subject to seasonal availability. * Dietary requests may be accommodated with advance notice only.
February Supper Club
Chef Collaboration Leap Day Dinner
with Chefs Bryan Gregg of Escape Montclair and Chef Robert Ubhaus of Redux in Madison
February 29 at 7:00 p.m.
The Chefs celebrate Old Man Winter with a creative six-course menu that highlights the hearty flavors that complement the colder weather and give homage to the special day that only comes around once every four years. Featuring dishes that “hop” off the plate, this Leap Year will be extra special.
~ First ~
Sautéed (make it hop) scallops, crispy prosciutto,
Brussels, miso mushroom purée (Chef Villani)
~ Second ~
“Spring” lamb carpaccio, pickled celery root,
smoked apple vinaigrette (Chef Gregg)
~ Third ~
Crisp frog legs, parley mousseline, black garlic chips,
lemon power (Chef Ubhaus)
~ Fourth ~
Rabbit confit vol-au-vent, prunes, root vegetables,
grain mustard (Chef Villani)
~ Fifth ~
Pavé of “29th” day aged beef, trumpet mushrooms,
parsnip puree, Bordelaise (Chef Ubhaus)
~ Sixth ~
Sweet corn bread pudding, caramel corn,
popcorn ice cream (Chef Gregg)
Cost is $92 p/p (not including tax & gratuity). Reservations required by calling 201.507.0500.