Chef Rachel’s menu for Magdalena’s Supper Club celebrates community and our shared connection to Earth. Inspired by nature and the power of individual impact, it invites guests to pause, reflect, and appreciate the beauty of our planet. Through this menu, Chef Rachel aims to capture still moments found in nature, honor our environment, and speak for those who cannot speak for themselves.
Course 1: Crispy-Skin Quail Breast
Chimayó Vinaigrette, Verduras en Fuego, Nixtamal Yucca Nest
Course 2: Pineapple-Kaffir Grilled Tiger Prawn
Prosecco-Pressed Papaya, Red Snapper Ceviche, Green Curry Concentrate
Course 3: Oceania Mosaic
Triad of Tuna, Salmon, and Halibut, Pulverized Micro-algae, Dirty Couscous
Course 4: Coffee-Rubbed Smoked Rack of Elk
Blackberry Port-Wine Reduction, Wild Mushroom Medley, Au Jús Carrot Pureé
Honeycomb Crisp
Course 5: Chocolate Turtle Mousse
Crumbled Brown Sugar-Pan Dulce, House-Smoked Candied Pecans, Coconut Custard Pearls
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August Supper Club at Magdalena’s is sold out.