An exclusive dining experience curated by Chef Anthony Felan.

Chef's Table Experience

A unique dining experience featuring a special menu.

2nd Act Supper Club

A selection of dishes prepared from locally raised meat and fresh ingredients.

Gastropub Style Fare

Peel and dice the potatoes, then boil them in salted water until tender, about 15 minutes. Drain and mash with 1 tablespoon of olive oil, salt, and pepper to taste.

Prepare the Potatoes

Trim the asparagus and sauté in a skillet with 1 tablespoon of olive oil over medium heat for about 5-7 minutes until tender but crisp. Season with salt and pepper.

Cook the Asparagus

Season the filet mignon with salt and black pepper. Heat a skillet over high heat and add 2 tablespoons of olive oil. Sear the steaks for 4-5 minutes on each side for medium-rare, adding butter, garlic, and thyme in the last 2 minutes.

Prepare the Steak

Remove the steaks and let them rest. In the same skillet, add red wine and scrape the bottom to deglaze. Reduce the wine by half, about 5-7 minutes over medium heat. Strain if desired.

Make the Red Wine Reduction

On each plate, create a bed of mashed potatoes, place the sautéed asparagus on the side, and top the filet mignon with the red wine reduction sauce.

Plating

Filet Mignon

Asparagus

Potatoes

Olive Oil

Butter

Garlic

Fresh Thyme

Salt

Black Pepper

Red Wine

Preheat oven to 375°F (190°C). In a bowl, mix olive oil, minced garlic, fresh rosemary, lemon juice, salt, and black pepper. Coat the chicken breasts with the mixture and place them on a baking tray.

Prepare the Chicken

Bake the chicken in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C).

Bake the Chicken

While the chicken is baking, rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until liquid is absorbed.

Cook the Quinoa

In a skillet, add a splash of olive oil and sauté asparagus over medium heat for 5-7 minutes until tender but crisp.

Sauté the Asparagus

Once the chicken is cooked, serve it alongside the quinoa and sautéed asparagus for a complete meal.

Serve

Chicken Breast

Fresh Rosemary

Lemon Juice

Quinoa

Vegetable Broth

In a mixing bowl, combine ground beef, salt, and pepper. Mix until just combined and form into four equal patties.

Prepare the Patties

Heat olive oil in a skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness. Add cheese on top of each patty during the last minute of cooking to let it melt.

Cook the Patties

Toast the brioche buns on the skillet for about 1-2 minutes until golden brown.

Prepare the Buns

On the bottom half of each toasted bun, place shredded romaine lettuce, a cooked patty with melted cheese, sliced tomato, red onion, pickles, ketchup, and mustard. Top with the other half of the bun.