Anne Rutt and I are starting up the supper club again under a new name...Verde Supper Club. We are so excited to begin doing this again! Here is the menu I created for the event:
Smoked Duck with Cabernet-Red Currant Glaze & Dry Cherries
Fried Oyster with Passion Fruit Salsa
Reconstructed Waldorf Salad: Bibb Lettuce, Julienned Apples, Celery Leaves, Crispy Sweet Walnuts, and Apple Cider Vinaigrette
Seared Sea Scallop with Tarragon Butter on Lavender, Orange & Honey Braised Endive
Braised Beef Short Ribs with Roasted Pearl Onions, Potato Puree, and Horseradish Crème Frâiche
Chocolate Terrine with Crème Anglaise and Pistachios
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