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THURSDAY NIGHT
SUPPER CLUB

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Runs late May until
early November.

(sample menu below)

TUNA TARTARE
charred tomato gazpacho, toasted almonds, parmesan sorbet
Abadia de San Campio, Spain, Albariño, 2004

SQUAB TWO WAYS
seared breast, sous vide leg, tomato confit,
pear, celery root, prosciutto broth
Castle Rock, California, Pinot Noir, 2004

PEACHES IN TEXTURES
vanilla bean poached peach,
peach paté, black pepper croquant liquid peach ravioli, thyme gel

Runs late May until early November.

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WEEKLY FEATURES
(sample features)

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SOUTH AMERICAN CUBERA SNAPPER SOUS VIDE
herb, saffron white beans, gold zucchini, parsnip milk

OYSTERS & CAVIAR
potato terrine, celery root ravigot

SMOKED TROUT TERRINE
caviar, lemon gelée, quinoa salad, beet foam

STUDY OF RABBIT
chocolate braised rabbit leg, rabbit & house cured tasso cassoulet, pistachio crusted rabbit loin, parsnip purée

LANE SNAPPER
smoked trout-parsnip hash, pecan, crispy Brussels sprout leaves,
buttered sweet corn emulsion

LOCAL HEARTS OF PALM “FRIES”
truffle, parmesan aioli

SMOKED SUCKLING PIG
green onion crepe, sweet corn fritter, toasted peanut slaw,
crushed mustard seed vinaigrette

GROUPER CHEEKS SOUS VIDE
faux watermelon, jasmine froth, amaranth,
torn herbs, cucumber vinaigrette

BRAISED LAMB BELLY SALAD
baby field greens, grapefruit segments, preserved lemon,
saffron vinaigrette

YELLOW FIN TUNA BOUDIN
bacon braised greens, crushed mustard seed vinaigrette

VEAL SHANK RAVIOLLIS
quinoa, petite green bean, mushroom broth

RABBIT TERRINE
green onion pancakes, citrus segments, black eyed peas,
pickled vegetables

BEEF TARTARE
béarnaise ice cream, beet carpaccio, parmesan

BRAISED LAMB SHANK
poached peaches, almond croquant, olives, parsnip purée,
date vinaigrette

CALAMARI & CITRUS SALAD
citrus supreme, dried corn, creamy herb vinaigrette