Our next Supper Club – and the last for 2022 – will be a distinctive gastronomic evening meal at Russell’s on Lake Ivanhoe in celebration of the restaurant’s second anniversary.
The five-training course dinner with pairings will be curated by chef/associate Emmanuel Clement, who has set together a really exclusive menu that goes previously mentioned and further than Russell’s normal fine menu. “We want to make this amazing,” claimed co-owner Philippe Villain, “and Emmanuel has place collectively some definitely fine dishes.” See the menu underneath (I personally cannot wait around for the sweetbread and truffles).
We’ll assemble on Thursday, Nov. 3, with a reception, such as a welcome cocktail, at 6:30 and dinner at 7 p.m. Russell’s is placing aside the whole reduced lakeview eating home just for us.
Price tag of the meal is $175 per man or woman (the price includes tax and gratuity). Reservations are needed and can be manufactured by contacting the restaurant at 407-601-3508. Explain to them you want to reserve a place for Scott Joseph’s Supper Club.
As constantly, Scott Joseph’s Supper Club does not need membership. The only requirement is that you value high-quality food and wine. And one diners are often welcome to be part of us.
Here’s the menu:
Russell’s Gastronomic
AMUSE BOUCHE
Blackened Scallop
Served above a creamy mashed turnip with wholegrain mustard, horseradish sauce
Program Just one
Sweetbread and truffles
Served around polenta, with shaved truffles and creamed jus
Study course TWO
Sluggish cooked Alaskan Turbot
Served on a mattress of blended veggies paired with sorrel butter sauce
INTERMEZZO
Frozen Vodka and Napoleon liqueur
Study course A few
Aged Angus Beef tenderloin
Served above a layered potato cake with Morel and Cabernet sauce
Class 4
Gorgonzola and Walnuts Beurek
Gorgonzola and walnuts wrapped in a phyllo dough baked and served on major of a roasted watermelon radish salad
Training course 5
TARTE TATIN
French vintage upside-down apple tarte served with crème fraiche and apple salted caramel
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