Supper Club | October 17, 2018 4500

$45 plus tax and gratuity
42 spots for reservations
6pm cocktails | 6:30pm-ish 1st course

 

 

 

A feast of 
Whole roasted fish with white bbq and celery root slaw 
Local shaved vegetable salad with lime dressing and fresh avocado
Alabama pork butt with kung pao sauce and peanuts 
Smoked short rib and Korean bbq with watercress salad 
Homemade pickled vegetable 
Whole roasted Cauliflower with salsa verde and cotija cheese with pickled peppers