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No matter which menu you choose, the regular dinner menu, the Thursday chef’s tasting or Sunday champagne brunch, The Supper Room’s dishes are chock-full of local, fresh ingredients whipped up by executive chef Geoffroy Deconinck. All menus are prix fixe, starting at $65 (regular dinner/brunch menu) and $75 (chef’s tasting), and offerings are bound to change based on seasonality. However, you can expect to find tasty first course dinner options such as mushroom velouté (scallions, sourdough crouton, mushroom fricassee, milk cappuccino) or braised baby beets (endive, green celery, blue cheese, pistachios, raspberry vinaigrette), and main course plates may include Long Island duck breast (faro risotto, vegetable brunoise, spring garlic, rhubarb marmalade) or pan seared Maine sea scallops (broccoli, white asparagus, breakfast radish, housemade pickles, béarnaise sauce).
When it comes time to brunch, you’ll find a variety of items that range from traditional breakfast dishes such as stuffed French toast (crispy brioche, banana mascarpone) or wild mushroom frittata (Edgwick Farm’s goat cheese, petit salad, pickled onions, housemade maple pork sausage) or options more geared toward the lunch crowd such as grilled half chicken (red wine brood, Swiss chard) or sea scallop BLT (grilled baguette, housemade bacon, crispy kale, tomato bacon jam). Of course, your meal will be accompanied by glasses of Louis Perdrier Brut Champagne.