The weather outside may have been a bit snowy, but inside The Supper Club it is cozy. For New Year's Eve, The Supper Club offered a special three-course prix-fixe menu filled with mouthwatering options. As fans of squash, we both picked the Heritage Farms Acorn Squash Bisque for our first course, with grated old cold gouda and apple and truffle oil garnish.
|Heritage Farms Acorn Squash Bisque|
For the main course, I selected the Seared Rare to Well Salmon, which is seared on one side only, giving it the characteristic gradual doneness (hence, "rare to well"). It came with black sesame sticky rice and tempura broccolini in a coconut green curry broth.
|Seared Rare to Well Salmon|
The winner of the evening, however, was R.'s Seared Sea Scallops, with crab risotto, Hidden Hills Allegheny Cheese, and sauteed spinach, in a roasted red pepper beurre blanc that is to die for.
|Seared Sea Scallops|
For dessert, I picked the Roasted Pear, served with Chambord Anglaise and a hazelnut florentine. R. went for the Croissant Bread Pudding with whiskey caramel sauce topped with a dollop of vanilla gelato.
|Roasted Pear, Chambord Anglaise, Hazelnut Florentine|
|Croissant Bread Pudding|
It was another great visit to The Supper Club and a lovely way to toast 2012 goodbye!
|Happy New Year!|
The Supper Club
101 Ehalt St, Greensburg, PA 15601
On the web: http://www.supperclubgreensburg.com/
On Facebook: https://www.facebook.com/TheSupperClubRestaurant
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