July Supper Club

Menu

Pre-Dinner Drink - Tom Collins cocktail (modified)
3 Tbsp gin
1 Tbsp lemon juice
1 tsp powdered sugar
Sprite Zero to taste

For a pitcher, I made a simple syrup using 1 cup of lemon juice and 3 Tbsp granulated sugar, then added 1.75 cups gin, 3 cups Sprite Zero, and 2 cups of ice.

Appetizers - Beef carpacchio with horseradish and crushed grape tomatoes*
Sauteed feta with parsley, raisin, caper, and pine nut sauce*
Grilled pizza with mozarella, fresh tomatoes, and basil*
Soup - Yellow pepper gazpacho
Salad - Baby arugula and black grapes
Fish - Scallop ceviche with melon, chile, and mint*
Pasta - Penne puttanesca*
Poultry - Lemon chicken with white wine and parsley*
Vegetable - Carpacchio of raw squash*
Beef - Grilled flank steak with spicy pepper and watermelon salad
Dessert - Basil ice cream with wine-poached cherries*
Cookies - Coffee and chocolate ginger cookies

Starred* items came from the Tyler Florence cookbook Eat This Book.