2nd Annual Summer Supper Club

Join us for an intimate night! Including a well crafted 4 course food menu with optional drink pairings.

About this Event

Join us for an captivating evening at Jayne St. Distillery celebrating the art of culinary and cocktails at our exclusive Summer Supper Club. Our talented chefs Nick and Dylan have crafted a remarkable four-course dining experience that promises to satisfy your senses.

Each course is meticulously prepared showcasing seasonal ingredients and creative techniques, from our summertime amuse-bouche featuring a mini eclair BLT to our mouth-watering finale of poached peaches with ricotta granita. The menu highlights include a elevated street corn topped with a burnt chili-lime powder, handcrafted tagliatelle and a delicious Persian-style chicken cutlet.

Elevate your dining experience with our carefully crafted and curated drink pairings, featuring house-crafted cocktails designed to complement each course. From our mini arnold palmer to our perfectly infused peach aged rum, each cocktail is designed to enhance the flavors of the accompanying dish.

Date: Thursday, July 26th

Price: $95 per person ( Optional drink pairing: +$45)

Limited to 26 guests

Reserve your spot for this intimate dining experience and create a memorable start to your summer. Early reservations are strongly encouraged as seating is limited.

Agenda


🕑: 05:00 PM - 06:00 PM
Welcoming

Info: DISH: Amuse Bouche BLT- Mini Eclair with Bacon Custard, Lettuce and Confit Cherry Tomato. DRINK: Mini Arnold Palmer

🕑: 06:00 PM - 07:00 PM
First Course

Info: DISH: Street Corn- Grilled Johnny Cake with Corn & Mushroom Salad, Whipped Cotija, and Burnt Chili-Lime Powder. DRINK: White Rum, Lime Juice, Corn Cream and Tajin

🕑: 07:00 PM - 08:00 PM
Second Course

Info: DISH: Creamy Little Pasta- In- House Tagliatelle in a Béchamel Sauce, with Garlic Scape & Sun-Dried Tomato Tapenade. DRINK: Vodka, Sherry and Orange. Topped with Seltzer.

🕑: 08:00 PM - 09:00 PM
Third Course

Info: DISH: Summer Fesenjan- Persian- style Chicken Cutlet served with Rice and A Stew of Walnuts, Apricot Molasses, and Spices. DRINK: Gin, Mint Tea, Lemon Juice and Walnut Orgeat.

🕑: 09:00 PM - 10:00 PM
Fourth Course

Info: DISH: Pesche in Ghiaccio- Poached Peaches with Ricotta Granita and Lemon Gastrique. DRINK: Peach- infused Aged Rum, Cane Sugar and Lemon Peel

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