Join us Sunday, March 26 for our Sunday Super Club experience by Chef de Cuisine, Rafael, including a five-course tasting dinner beginning at 6 p.m.

Supper Club will take place every other week with a specific protein focus. The week of March 26 is fish. It will also include a mini market of wine and cheese vendors in our sidebar cellar before dinner.

Courses

First course: Tuna beet tartar tuna, gold beets, red beets, absinthe mustard 

Second course: Fish vichyssoise hake, curry, potato, leek 

Third course: Kama, fish collar, green chorizo, tortilla

Fourth course: Pecel lecel, smelt, sambal, rice, dill, lettuce 

Dessert: Taiyaki fish-shaped cake with electric blue matcha