Supper Menu

The Bite gave you the highlights of Supper’s menu this morning. Here’s the full menu.

Hors D’Oeuvres
Baby Potatoes roasted in aromatic salt, sriracha aioli 4
Beets a la Grecque with orange 4
Artichoke and Cauliflower fritters 4
Caribbean Conch Salad 6
Poached Black Mission Figs 6
Boneless Moroccan chicken wings 6

Jambon Francais with cultured butter 4
Wild Mushroom and Garrotxa 5
Smoked Duck with membrillo 6
Cured Spanish Mackerel with Catalan bread and sweet peppers 4
Rabbit Rillettes with green olive tapenade 5

All plates are slightly larger than an appetizer, slightly smaller than a main course…
Please feel free to construct your meal with as many choices as you’d like, and in any order, according to your appetite.

Fennel Veloute with black olive and lemon panzanella 8
Carrot Veloute with coconut marshmallow, blood orange, and shiso leaf 8
Mache Salad with chanterelles, apple and Beaufort 13
Salad of Roasted Autumn Vegetables with poached egg, truffle and lemon 14
Autumn Squash Gnocchi with radicchio, guanciale and brown butter 15
Charcuterie with housemade pickles, preserves and country toasts
Marinated Octopus with escarole, honshimeji mushrooms and miso dressing 18
Tasmanian Sea Trout with chestnut spaetzle, Brussels sprouts and cider glace 18
Yellowfin Tuna with pineapple ceviche, black olive and Planter’s Punch 20
Scampi a la Plancha with roasted figs, lemon and baby arugula 16
Roasted Four Story Hill Chicken w/ onion soubise, dried plums and marjoram 22
Wild Rock Bass with potatoes, leeks, clams and ginger 20
Pan Roasted Veal Sweetbreads with smoked bacon, creamed chard and licorice 18
Slow-Cooked Pork Belly with lentil cassoulet and miso poached quince 24
Breast of Duck with huckleberries, beets and granola 23
Wagyu Beef with cabbage, chorizo and Guajillo Chile 25

Large Plates
Pot Roast of Maine Cod with white beans, mussels and chorizo, Salsa Romesco 32
Jamison Farm Lamb Shank with Autumn vegetable casserole and natural jus 34

Supper [Official Site]