March Menu at The Supper Club

Baked Florentine Pasta Shells: Jumbo Pasta shells, stuffed with spinach and 3 cheeses (Ricotta, Mozzarella & Parmesan) baked in a flavorful tomato sauce and covered with a crispy cheesy crust. Returned by popular demand!
Brisket Braised in White Wine: Beef Brisket slowly braised with vegetables, wine and spices for a classic dish. Add juniper berries for extra flavor.
Calypso Coconut Shrimp: Shrimp toasted with coconut served over rice pilaf.
Chicken Dijon Puff Pie: A delectable rendition of chicken pot pie. Chicken and vegetables in a creamy sauce all topped off with puff pastry in our aluminum pan. Add the Dijon or not!
Chipotle-Orange Beef Tenderloins: Lean beef tenderloins are marinated in the smoky flavor of adobo sauce with chipotle peppers complimented by the tanginess of oranges.
Corned Beef with Kraut on Hoagie Rolls: Corned beef, ready to quickly cook, served with sauerkraut on toasted hoagie rolls. Add some swiss cheese, a side of sweet bbq beans and welcome St. Patrick’s Day.
Creamy Enchilada Casserole: Cheese, green chilies, olives and corn tortillas combine in this rich & creamy casserole. Black beans make it a hearty dinner baked in our aluminum pan.
Happy Pork Chops (Chuletas Contentas): Pork loin chops browned with garlic and onions, tomatoes, jalapenos, simmered in a beer broth make happy pork chops!
Indian Lentils and Spinach: Lentils with a combination of Indian spices are made even healthier by the addition of corn and spinach. Rice provided.
Kahlua Chili: Say goodbye to winter with this hearty beef chili flavored with Kahlua!
Moroccan Chicken Tagine: Chicken and onions, deeply flavored with North African spices, slowly cook in a crock pot or on the stove. Serve with Supper Club’s rice pilaf.
Park Hill Maple & Spice Pepper Salmon: Savory Spice Shop’s special blend for Park Hill, “Park Hill Maple & Spice Pepper”, (maple sugar, black pepper, coriander, ginger, anise, cumin and mustard) coats salmon filets served with our rice pilaf.
Roasted Red Pepper Soup with Orange Cream: This delicious, fast soup could be prepared in advance and reheated as needed. Serve with artisan rolls provided.
Spinach Stuffed Pork Tenderloin: Spinach, feta, roasted red peppers and garlic combine to make a wonderful stuffing for this tasty pork terderloin.

Thanks to our repeat customers!

In March, The Supper Club celebrates Spring!
And we celebrate our customers who’ve been to The Supper Club Kitchen at least 3 times in the last 8 months.

If you recognize yourself here, a free meal is waiting for you upon your next visit to The Supper Club!

Alison O.; Amanda C.; Amy D.;
Beth S.; Cari L.; Charlene T.;
Colleen H.; Colleen M.; Elizabeth S.;
Ellen R.; Heather P.; Janelle A.; Jann M.;
Jennifer T.; Joanna J.; Judy B-H.;
Kathy C.; Kim K.; Kris S.;
Laura B.; Laura Br.; Leah W.; Lisa P.;
Molly W.; Patricia S.; Patti W.; Phyllis A.; Sheila K.; Shira B.;
Tamarra M.; Zac R.

Cooking For Our Community

East High School Constitutional Scholars receive 5% of sales to their community members in March.
Cory Elementary parents are raising funds for their PTA, along with Washington Park UCC whose members will be cooking for their church community.
School Auctions supported by The Supper Club recently include Steck Elementary, Park Hill School, Montview Community Preschool & Kindergarten, Westerly Creek, Cory Elementary School, The Urban Farm’s Art for Animals, Academia Ana Marie Sandoval and Steele Elementary.