Supper Club at Russell’s on Lake Ivanhoe rescheduled for Dec. 8

The up coming Supper Club, a Gastronomic Evening meal at Russell’s on Lake Ivanhoe, has been rescheduled for Thursday, Dec. 8, at 6:30 p.m. at the Ivanhoe Village restaurant, 1414 N. Orange Ave., Orlando.

All the other information keep on being the exact.

The 5-course evening meal with pairings will be curated by chef/companion Emmanuel Clement, who has set with each other a really specific menu that goes higher than and over and above Russell’s frequent good menu. “We want to make this incredible,” stated co-operator Philippe Villain, “and Emmanuel has put collectively some really fine dishes.” See the menu beneath (I individually just cannot wait for the sweetbread and truffles).

We’ll gather on Thursday, Nov. 3, with a reception, including a welcome cocktail, at 6:30 and meal at 7 p.m. Russell’s is setting aside the entire reduced lakeview eating room just for us.

Price of the meal is $175 per man or woman (the cost contains tax and gratuity). Reservations are necessary and can be built by contacting the cafe at 407-601-3508. Notify them you want to reserve a place for Scott Joseph’s Supper Club.

As generally, Scott Joseph’s Supper Club does not call for membership. The only need is that you appreciate wonderful food items and wine. And solitary diners are always welcome to be a part of us.

Here’s the menu:

AMUSE BOUCHE
Blackened Scallop
Served over a creamy mashed turnip with wholegrain mustard, horseradish sauce
Jean Claude Dagueneau Pouilly Fumé

System A person
Sweetbread and truffles
Served about polenta, with shaved truffles and creamed jus
Jean Claude Dagueneau Pouilly Fumé

Class TWO
Sluggish cooked Alaskan Turbot
Served on a mattress of mixed vegetables paired with sorrel butter sauce
Pahlmeyer Jayson Chardonnay, Napa Valley

INTERMEZZO
Frozen Vodka and Napoleon liqueur

Training course 3
Aged Angus Beef tenderloin
Served more than a layered potato cake with Morel and Cabernet sauce
Comtesse de Malet Roquefort Bordeaux, Saint-Émilion Grand Cru

Training course Four
Gorgonzola and Walnuts Beurek
Gorgonzola and walnuts wrapped in a phyllo dough baked and served on top of a roasted watermelon radish salad

Program Five
TARTE TATIN
French typical upside-down apple tarte served with crème fraiche and apple salted caramel
Muscat de Beaumes-de-Venise