Autumn Supper Club

Scallop Crudo

D’espelette blood orange vinaigrette, pomegranite arils, clementine supremes

Seafood Bisque

scallop, shrimp, crab, chive oil

Roasted Beet Terrine

Chili honey chèvre, toasted pepita, balsamic reduction

Smoked Duck Raviolo

burrata, port cherry gastrique

Pork Tenderloin Wellington

Moriches Bay mushrooms, bresaola, potato puree, bourbon pear sauce

Tonga Bean Créme Brûlée

Red, White Wine and Craft Beer Provided

• menu may be altered due to availability, follow us on FB and IG for updates