Retires Soup

Supper Club Number: 
Fri, 12/03/2010

Soup: Poached Egg on Crouton with Celery Root Velout, Tarragon.
Main: Roasted Butternut Squash Gnocchi, Brussels Sprouts, Currants, in a Browned Butter Sauce.
Dessert: Vanilla Ice Cream with Cognac and Maple Syrup Poached Cranberries, Cranberry Syrup Foamed, and Charred Pistachio Crumble.

Dinner Description: 

Regarding last week. Sometimes when you read these emails and you realize that you're about to see Jay's menu and you weren't there to eat the food, doesn't your stomach twinge a little? Like, oh cool, I see that last week he was experimenting with foamed maple syrup and I was busy reading about urban poverty in another country. How great for you guys. Menu below.