One Sunday a month, Executive Chef Charles Wiley will craft a delicious four-course meal thoughtfully paired with beverages in partnership with one of the restaurant’s artisan suppliers.
The next Sunday Supper Club will take place on Sunday, September 17 at 6 p.m. with Pat Jasmin of Folio Fine Wine Partners. A few standout menu items include:
- Kabocha squash raviolo with matsutake mushrooms, carrot, ginger, coconut veloute
- Beet cured washington state steelhead with brussels sprout salad, organic cannellini bean puree, golden beets, sherry vinaigrette
- Rioja braised veal shortrib with thyme-infused dauphinoise potato, broccolin
- Roasted fig tart with toasted hazelnuts, crow's dairy goat cheese cream
Reservations are required at $74 per person and includes wine pairings. Guests can make reservations at 480.624.5458.