Supper Adds Fall Ingredients

Mitch Prensky’s Supper is adding fall ingredients to its brunch and dinner menus. For brunch there are now gingerbread pancakes with apples, dried cranberries and vanilla cream and for dinner, country time farm pork shoulder confit- braised escarole, boiled cider & spiced yam puree.

Brunch:

Dinner:

Supper [Official Site]