Chef's Supper Club For Two (Pick Up on 12.03.25)

First

MIXED GREEN SALAD

candied pecan, fennel, bleu cheese, tart cherry,

honey mustard vinaigrette 

Second

ROASTED SQUASH & BEETS

za’atar, tahini, pickled red onion, toasted sunflower seeds

Entrée

BRAISED SHORT RIB OF BEEF

carrots, snow peas, polenta, red wine jus

or

ROASTED CHICKEN

whipped potato, braised collard greens, chive crème fraîche, brown butter jus