Chef Dan and Kyle are excited to announce the menu for the final dinner in our supper club series. Were taking a break from wine this time and going with COCKTAILS. Come enjoy a lovely evening with us!

Atilla’s Supperclub

End of the Summer Menu

THB BLT

Thick House Bacon, Micro Lettuces, Local Heirloom Tomato, Pullman Toast, Balsamic Caviar, Basil Dust

Foie Gras Beef Carpaccio

Wagyu, Foie Gras Butter, Tarragon Aioli, Crispy Capers, Black Garlic, Sourdough Cracker

Chicken Ballantine

Liver Farce, Mushroom Duxelles, Mixed Herb Oil

Wagyu Ox Tail

Braised Ox Tail, Fried Polenta, Curly Scallions, Au Jus Roti

Schweinbraten

Roasted Pork Shoulder, Parsnip and Potato Pave, Candied Carrots, Dunkel Bier and Onion Gravy.

Dark Chocolate Mousse

Bourbon Chantilly, Praline Dust, Roasted Chestnut, Berry Coulis