Second Sunday Supper Club in March with Paul Diaz was fantastic!
After a delightful Tuna Carpaccio with pickled fennel, lemon aioli, and spiced pecans, guests were served a salad of Swiss chard, red wine poached apples, radish, and oranges, in an apple cider vinaigrette. The main course was Duck with home-made spetzal. Dinner was followed by Rosewater cheesecake with a pistachio cardamom crust.

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