A Sample Menu | Saffron & Smoke Supper Club

A taste of what's coming

A recent menu

Every dinner gets its own menu, written days before around what's best. Here's one from last month — "Ember & Orchard" — so you know the shape of the night.

To begin

Hearth Flatbread, Whipped Lardo, Charred Scallion

Blistered to order on the coals and torn at the table.

poured with: a dry sparkling from the foothills

Course one

Burnt Peach, Stracciatella, Smoked Honey

Stone fruit straight off the grill over cold, creamy curds.

poured with: skin-contact white, slightly wild

Course two

Saffron Brodo, Day-Boat Mussels, Grilled Bread

Our namesake broth, ladled at the table from the copper pot.

poured with: coastal albariño

Course three

Twelve-Hour Lamb Shoulder, Ember Carrots, Salsa Verde

Carved family-style — the centerpiece the table gathers around.

poured with: old-vine grenache

To finish

Wood-Oven Apricot Galette, Bay Leaf Cream

Baked while the mains are cleared, served warm with burnt sugar.

poured with: a small glass of amaro, on us

Menus are illustrative for this template and change with every dinner. Vegetarian path always available; allergies welcomed with notice.

Drink, two ways

Pairings or the honor bar.

Add the five-pour pairing when you book ($45), or graze the honor bar — a shelf of low-intervention bottles, local beer, and zero-proof options priced on trust.

Pairing
Five pours matched to the courses, introduced as they land.
Honor bar
Take what you like, tally your own card, settle at the end.
Zero proof
House sodas, shrubs, and a dealcoholized pairing on request.