Fall 2025 Supper Club

Join us for an cozy evening at Jayne St. Distillery celebrating the art of culinary and cocktails at our exclusive Fall Supper Club. Our talented chef's Nick and Dylan have crafted a outstanding four-course dining experience that promises to satisfy your senses.

Each course is meticulously prepared showcasing seasonal ingredients and creative techniques, like our family style Caramelized Onion Rounds baked with a potato Mornay sauce and crunchy garlic. The menu highlights include a elevated Autumn Ramen with butternut squash and miso broth, melt in your mouth Apple-Braised Brisket and a light citrusy Key Lime Tres Leches to end your night.

Elevate your dining experience with our carefully crafted and curated drink pairings, featuring house-crafted cocktails designed to complement each course. From our mini Yuzu-tini to our perfectly infused burnt apple rum, each cocktail is designed to enhance the flavors of the accompanying dish.

Date: Thursday, October 23rd

Price: $95 per person ( Optional drink pairing: +$45)

Limited to 30 guests

Reserve your spot for this intimate dining experience and create a memorable cozy fall night. Early reservations are strongly encouraged as seating is limited.

Info: DISH: Amuse Bouche Clam Bake- Clam Chawanmushi steamed in shell with Ponzu Pearls and Scallions. DRINK: Vodka, Yuku and Dry Vermouth

Info: DISH: Onion Gratin- Caramelized Onion Rounds baked with a Potato Mornay sauce and Crunchy Garlic. Shared on the table with Bread. DRINK: Penning's Cider with Peach Ti and Lemon Juice

Info: DISH: Autumn Ramen- Butternut Squash and Miso Broth with Soba Noodles and Accoutrements. DRINK: Umai Highball- Aged Rum, Mirin, Lemon Peel and Seltzer

Info: DISH: Beef and Apple- Apple- Braised Brisket served with a Apple-Potato mash and sautéed Apple-Beet Kraut. DRINK: Not Yo Mama's Sangria- Brunt Apple infused Rum, Red Wine and Apple Molasses

Info: DISH: Key Lime Tres Leches- Graham Cracker- Vanilla Sponge Cake soaked in a creamy Key Lime Sauce. DRINK: The Cream-uiri- Rum, Lime and Vanilla Cream ( Can be poured on top of the desert as extra sauce)

Host or Publisher Jayne St. Distilling Co.