Braised endive with prosciutto on toast
Milk-braised pork with polenta and spinach
Basil Lemon ice cream
As professional supper clubbers, we procured a giant coffee thermos (decaf, of course) of liquid nitrogen earlier in the day. The coffee thermos did it's job (holding nitrogen, not exploding) and we used the liquid nitrogen to make the ice cream. Clouds of smoke covered the counters and people were getting splashed with drops of nitrogen (clocking in at -321 degrees!), and nobody even asphyxiated. Definitely a supper club success story.