March Sunday Supper Club

190 North Beacon Street,Boston MA 02135

06 March, 2022

Description

Supper Club is back! And it's Mardi Gras themed! March's Supper Club will feature some New Orlean favorites, with a Chef Jon twist. Doors and Welcome Beer(s) Hour at 5:30pm; Dinner at 6pmTHIS IS A VACCINATED-ONLY EVENT. Please be prepared to show proof of vaccination (a photo is fine) when you arrive. Please note, gratuity is not included in the ticket price. Cash or digital gratuity will be accepted during the event. Brato gift cards cannot be used for this eventFor any guests that buy tickets and have symptoms leading up to the event, test positive for COVID, or come in close contact, Brato will gladly hold on to your tickets for a future Supper Club event.If you order group tickets, please specify during checkout how many omnivore vs. vegetarian selections per group. You can also note any food allergies or modifications.COURSE 1Crispy Boudin Sausage with Sauce Remoulade OR (VEG) Crispy Boudin Azuki Bean “Sausage” with Sauce Remoulade Paired with Czech Pilsner COURSE 2Louisiana Sunburst Salad with Bleu Cheese, Cranberry, Almonds, Port + Honey Vinaigrette Paired with Kiss the Cook Saison COURSE 3Grilled Shrimp Gumbo with Fried Grits, Scallion, Okra, Trinity Vegetables OR (VEG) Grilled Oyster Mushroom Gumbo with Fried Grits, Scallion, Okra, Trinity Vegetables Paired with Altbier Altbier (German: old beer) is a style of beer brewed in the Rhineland, especially around the city of Düsseldorf, Germany. It is a copper coloured, fruity, clean and crisp tasting, lighter-bodied beer. Its name comes from it being top-fermented, an older method than the bottom fermentation of lager beers. COURSE 4Crispy Chicken + Andouille Sausage Jambalaya with Jasmine Rice, Peas, Candied Ancho Chile OR (VEG) Crispy Cauliflower Jambalaya with Smoked Lentil Fritter, Jasmine Rice, Peas, Candied Ancho Chile Paired with Dadditude Adjustment Pale Ale COURSE 5King's Cake with Cinnamon + Coffee, Tri Color Buttermilk Icing Paired with Baltic Porter Assistant to the Regional Commissioner