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The Supper Club
1616 Del Paso Blvd
Sacramento, CA 95815
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Dinner Menu
Main
August 2011 Dinner Menu
$85.00 Per Person For Dinner.
$120.00 Per Person With Optional Wine Package
Thai-spiced Lamb Filet Mignon
with red curry coconut and garlic peanut crust on taro root raft
eroica riesling 2009, columbia valley washington
Heirloom Tomato Bread Napoleon
with smoked blue cheese croustades, micro arugula greens
and mediterranean cucumber kalamata salsa
grey stack sauvignon blanc 2010, bennet valley
Soup And Sandwich
$85.00 Per Person For Dinner.
$120.00 Per Person With Optional Wine Package
Blistered Corn Soup
with key lime crema and smoked paprika pepita oil
with dungeness crab cake sandwich on house made english muffins
with dungeness crab cake sandwich on house made english muffins
molnar chardonnay poseidon vineyard 2008, carneros
Pomegranate And Juniper Berry Marinated Magret Duck Breast
with herbed pate a choux gnocchi in browned butter and primavera vegetables
m. chapoutier chateau neuf du pape la bernadine 2007, france
Cast Iron Griddled Dry Aged Prime Rib Delmonico Steak
with russet potaotes vesuvio and 3 bean oven dried tomato salad
kamen cabernet sauvignon 2006, mount veeder sonoma county
Grilled Foothill Peach On Ginger Macadamia Blondie
with lemoncella sorbet and spiced rum caramel
with lemoncella sorbet and spiced rum caramel
michele chiarlo nivole moscato d'asti 2006, italy
Selection Of Artisan Cheeses With Grilled Mission Figs
spiced pecans, micro mizuna salad and villiage bakery baguette
spoto wines private reserve cuvee 2005, napa
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General Info
Hours
Monday:
11:30am - 2:30pm
Tuesday:
11:30am - 2:30pm
Wednesday:
11:30am - 2:30pm
Thursday:
11:30am - 2:30pm
Friday:
11:30am - 2:30pm
Saturday:
11:30am - 2:30pm
Sunday:
11:30am - 2:30pm
About Us
Matt Woolston's philosophy on dining is reflected well in Art Buchwald's statement, "Dinner is not what you do in the evening before something else. Dinner is the evening." Matt has been making dinner an event in Sacramento for over 15 years. As the Chef of Sacramento's midtown institution, Pava's, Matt developed his skill for Mediterranean cuisine with a California touch.
Most people know Matt from his twelve years as the innovative Executive Chef for David Berkley's, Purveyor of Fine Foods and Wine. At Berkley's, Matt's culinary style took shape. He was able to indulge his passion for new flavor combinations and international cuisines, and with an abundance of local and exotic ingredients at his disposal Matt's creativity blossomed. Matt also benefited from Berkley's extensive wine cellar, developing his ability to pair his courses with a wine that not only complements the food, but enhances it. From alligator to zarzuela Matt created enticing dishes that earned David Berkley's a Four Star rating.