Supper Club
25 people. 7 courses. 1 house bursting at the seams.
Berkeley Supper Club | March 30, 2025 A bright, citrusy menu to begin our farewell to winter and to welcome spring. We started the meal with maze of coated walnuts, Palestinian olives, and confit garlic/potato burekas. We then served: * Napa rabe toast Olive oil-crisped baguette with a vivid egg
