Supper Club.
Join us for a creative, four course dining experience unlike anything else in Bryan/College Station. This is our chance to step out of catering, and curate a menu that is seasonally inspired and likely something you may not have tried before.
This Month’s Menu
Friday
November 20th 6:30pm
First
Savory Sweet Potato Beignet
Whipped herbed goat cheese and ricotta, calabrian chili caramel, toasted pecans and shaved parmesan
Second
Warm frisee salad with farro, roasted pears, bacon lardons, marcona almonds with a maple sherry vinaigrette and creamy gorgonzola crumbles
Sorbet
Cranberry White Peach Sorbet
Third
Sous Vide Ribeye Heart Steak
Sous vide with a roasted shallot and black garlic demi-glace, potato pavé, and haricots verts with crispy shallots.
or
Braised Red Venison Osso Buco
Slowly braised venison shank in a rich red wine and juniper berry reduction, served over creamy polenta with roasted root vegetables and fresh herb gremolata
or
Caramelized Onion & Gruyère Tart
Buttery pastry filled with slow-caramelized onions, Gruyère and fresh thyme, served with roasted root vegetables red wine roasted shallot reduction.
Fourth
Black forest bar with pistachio graham crust, chocolate ganache, black cherry mousse, toasted vanilla marshmallow, bourbon-poached cherries
This event is BYOB
Price includes non-alcoholic beverages and coffee
Gratuity is not included
First
Savory Sweet Potato Beignet
Whipped herbed goat cheese and ricotta, calabrian chili caramel, toasted pecans and shaved parmesan
Second
Warm frisee salad with farro, roasted pears, bacon lardons, marcona almonds with a maple sherry vinaigrette and creamy gorgonzola crumbles
Sorbet
Cranberry White Peach Sorbet
Third
Sous Vide Ribeye Heart Steak
Sous vide w/reverse sear - with a roasted shallot and black garlic demi-glace, potato pavé, and haricots verts with crispy shallots.
or
Braised Red Venison Osso Buco
Slowly braised venison shank in a rich red wine and juniper berry reduction, served over creamy polenta with roasted root vegetables (watermelon radish, turnip, etc.) and fresh herb gremolata
or
Caramelized Onion & Gruyère Tart
Buttery pastry filled with slow-caramelized onions, Gruyère and fresh thyme, served with roasted root vegetables red wine roasted shallot reduction.
Fourth
Black forest bar with pistachio graham crust, chocolate ganache, black cherry mousse, toasted vanilla marshmallow, bourbon-poached cherries
TICKETS
