San Juan Supper Club No. 6

March 31, 2018



Bruschetta
Cannellini bean & rappini salad; Roasted vegetables, anchovy & olive tapenade

Spring Asparagus
Sopressata, micro greens & radish salad, three cheese gougères

Potatoes Anna
Smoked wild salmon, braised kale, creamed scallions

Pineapple Upside Down Cake
Spiced rum crème anglaise, caramel sauce