The menu for Chef Hunter Moore’s “From Good Stock” Supper Club dinner at Land and Sea Dept has been announced. Check it out below and get your tickets HERE.
Rare Tea Cellars Iced Tea Bar featuring Oolang Hai
Genesis Growers Tomato Shooter
Charred Cherry Tomato Soup, Crème Fraîche, Pepitas
Paired with Basil, Jalapeno, Cabrito Blanco Tequila Cocktail
Three Sisters Garden Salad
Marinated Cucumbers, Kohlrabi, Patty Pan, Pickled Feta, Cracker Bread, Red Onions, Herbs
Paired with Levanescente Chenin Blanc NV Complices de Loire, France
Slagel Family Farm Summer Choucroute
Garlic Sausage, Curry Brats, Cured Pork Belly, Ham Hock, Braised Romano Beans Pickled Fennel Salad
Paired with Etienne DuPont Cidre Bouche Brut de Normandie, France
Mick Klug Farms Stone Fruit and Cream
Caramelized Stone Fruit, Chantilly, Salted Caramel, Flaky Biscuit
Paired with Domaine de Durban Muscat de Beaumes-de-Venise 2011 Rhone, France
We’ll be chooglin’ hard at Parson’s Chicken & Fish this weekend, celebrating freedom during our usual business hours.
Join us tonight as Chef Hunter Moore expresses his independence by firing up the grill on our patio, where he’ll be offering up burgers with American (of course!) cheese, a dill ranch sauce and grilled onions.
Principle bartender Charlie Schott has developed a special slushy for the weekend, the Meloncamp, one featuring North Shore Aquavit, Cocchi Americano, Watermelon and Tarragon.
Thursday 11am to 2am
Friday 11am to 2am
Saturday 11am to 3am
Sunday 11am to 2am