RUCOLA Supper Club Menu
First Course - Slow roasted baby carrots, Puy lentils, roasted garlic vinaigrette
Second Course - Conchigliette squashio e pepe, butternut squash puree, walnuts, pecorino
Third Course - Apple walnut Fernet cake, Fernet creme fraiche
First Course - Let lentils come to room temp, mix in vinaigrette. Heat carrots in 350 preheated oven for 5 minutes. Plate lentils, top with carrots.
Second Course - Let pasta come to room temperature. Heat sauce in pan over medium-low heat while stirring frequently, adding water 1 tbsp at a time if sauce becomes too thick. Add pasta to sauce and stir until pasta is evenly coated and heated through. Top with pecorino and walnuts.
Third Course - Can be enjoyed cold or at room temperature.
• First Course - Garlic
• Second Course - Gluten, walnut, dairy, black pepper
• Third Course - Gluten, walnut, dairy, eggs, alcohol
- Beverage MenU -
Welcome to the Rucola beverage menu! Here you can purchase beverages to be delivered with your Rucola dinner. Each cocktail has been created by the chef to best complement their Supper Club menu. Each wine & beer offering has been carefully curated to do the same. Beverages will be available for purchase every Monday until midnight for delivery with the coming week's meal.