Supper Club: Mardi Gras Edition

The next iteration of our on-going Industry Ales Supper Club experience is here and this month, its Mardi Gras themed!

Enjoy a Multi-Course-Dinner designed and prepared by Chef Steven Kowaleski, accompanied by thoughtfully curated Beer, Wine and Cocktail pairings by Lead Bartender Lena Provost, F&B Director Dan Rook and Head Brewer Michael Gretz.

MARDI GRAS MENU:

Welcome Oysters with Green Tomato Shrub, Fermented Old Bay Seasoning

• Course (1) Crawfish Boudin Croquettes Green Tomato carpaccio, tasso debris Remoulade, sweet giardinera chow chow.
• Course (2) Blue Crab Croustade Creamed leeks and collards, smoked cauliflower and butternut squash, tasso, rum braised green apples topped with seltzer poached blue crab.
• Course (3) Not So Po’ Boy Potato crusted scallops, lobster bisque agnolotti, charred corn served in a cajun bouillabaisse with a crab fat rouille crostini.
• Course (4) Blackened Pork Tenderloin Sweet Potato Grits, cider braised red cabbage, andouille and peach etouffee, sweet pickled okra.
• Course (5) Beignettes Served espresso ganache, powdered sugar.

$125 per ticket.