Brown Butter Supper Club : Peche Noir - Monday, March 2
Sold out? Join the waitlist: https://www.thebrownbuttersupperclub.com/waitlist
A 5-course family-style dining experience exploring the Francophone Black tradition through passed platters and storytelling. Classic French technique meets West African ancestral ingenuity, Caribbean joy and Southern heart all-dinner long, featuring burgundy-braised warmth, sorrel-stained stories, and the always evocative peach.
This is grown folks business - All guests should be 21+ up.
ARRIVAL & FLOW
Doors open at 6 PM sharp. Early birds can enjoy patio seating before we begin. Running a little late? No worries—we'll catch you up on the magic.
What to Wear: Elevated casual meets date night. Put IT on! Think textures, think layers, but prioritize comfort—we'll be sharing multiple courses together. Our photo team will be capturing moments, so dress in whatever makes you feel like yourself at your best.
The Evening: Upon arrival, you'll grab your first cocktail and be directed to your seat. Then around 6:30 we'll move through a carefully curated multi-course menu served family-style—sharing platters, passing dishes, taking care of each other around the table.
Service Style: Signature focaccia and salad arrive first, then mains come one protein and one side at a time: chicken, beef, then seafood. Then finally, dessert. Your ticket includes three signature cocktails or mocktails throughout the evening.
What to Expect: We're not a restaurant—we're a storytelling supper club serving 60 people simultaneously. This affects timing slightly, but it's all in service of getting you hot, delicious food and an unforgettable experience.
Where you'll find me: In the kitchen, leading my crew. I see this supper club as my ultimate act of service—so I'll be cooking, plating, serving for half the night. But I'll come to you at key moments: greeting you at the door, sharing stories and walking you through flavors between courses, and when the kitchen calms down—deeper conversations, photos, and good vibes. Feel free to say hi when you see me around!
ALLERGEN NOTES
Primary allergens in tonight's menu: Peanuts (in the topping for the bœuf bourguignon) and shellfish (shrimp in the bouillabaisse). We can omit the peanut gremolata from individual beef portions, but cannot remove shrimp from the bouillabaisse.
Important: We operate from a single kitchen and although we are incredibly careful about cross-contamination, we cannot guarantee complete allergen separation.
MENU
STARTERS
Plantain & Coconut Milk Focaccia
Ginger peach tarte tatin whipped butter
Winter Pear Salad
Kale, arugula, charred radicchio, goat's milk cheese, spiced sorrel & peach vinaigrette
MAINS
Poulet Yassa : Apple cider & caramelized onion braised chicken. Sorrel and port wine caramel. Scallion & ginger oil
Bœuf Bourguignon : Coffee and burgundy wine braised beef with pearl onions. Suya-spiced ribboned carrots. Peanut red onion gremolata (contains peanuts)
Tomato Saffron Bouillabaisse : A rich, spicy stew with mussels, shrimp, and cod (contains shellfish)
SIDES
Roasted Haricot Verts : Green beans with lemon zest, fried olives, pepitas & brown butter
Pommes Purée : Saffron, preserved lemon & charred leek butter
Thieboudienne : Senegalese broken rice jollof (does not contain fish or shellfish)
DESSERT
Plantain & Molasses Sticky Toffee Pudding Ginger and rum whipped cream. Carrot caramel
COCKTAILS (Mocktail pairings available)
Hibiscus & Tamarind Sidecar
Ginger Peach French 75
Poached Pear & Cognac Old Fashioned
Please note that due to the nature of the event, we are unfortunately unable to accommodate any additional dietary restrictions and requests.