OUR STORY
In the midwest, “supper club” means a spot where you can not only have a great meal, but a spot that functions as a bit of a social club too – a place to enjoy remarkable food + great company.
In the midwest, “supper club” means a spot where you can not only have a great meal, but a spot that functions as a bit of a social club too – a place to enjoy remarkable food + great company.
Chef’s Daily Raw Fish Preparation
Asparagus, Smoked Trout Roe,
Buttermilk Biscuit, Cured Yolk
Blistered Shishito Peppers,
Potato Mille Feuille,
Buttermilk Ranch, Chili Oil
Fiddleheads, Artichokes,
Smoked Lemon Aioli, Saffron Butter
Spring Garlic, Jersey Tomato Sauce,
Smoked Paprika Butter
– Mussel Pot | 16/28
– Clam Pot | 18/31
Red Potato, Shiitake Mushrooms,
Snap Peas, Spiced Coconut Broth
Chef’s Choice Chosen At
The Fish Market This morning,
Along with the Chef’s Seasonal Side
Marinated Cucumbers, White Bean Puree,
Miso Vinaigrette, Cilantro, Sesame Powder
Duck Confit, Feta Cheese,
Organic Pea Greens, Black Olive Puree
Pickled Quail Eggs, Snap Peas,
Baba Ganoush, Grilled Sourdough
Crispy Polenta, Eggplant Caponata,
Pickled Mustard Seeds, Caraway Pork Jus
Mushroom Terrine, Grilled Spring Onion,
Watercress Salad, Duck Jus
Shiitake Mushrooms, Pickled Ginger,
Soy Mustard
Candy Cane Beets, Potato Chips,
Pistachio Pesto, White Balsamic Vinaigrette
Mascarpone, Red Pearl Onions,
Carrot Puree, English Pea Cream Sauce
Grilled Asparagus, Smoked Hummus, Tzatziki
Crostini, strawberry jam, toasted peanut butter
These events are wide ranging: Pop-Up Nights, Special dinners with our favorite fishmonger, Collaborative Dinners with our favorite local chefs, Oyster Tastings + Specials, and more! These events allow our kitchen and talented cooks to experiment with seasonal flavors, test out new dishes, and our farmers + vendors to get personally involved!