Every year we make an annual trek to Matt Woolston’s Supper Club in Sacramento. Words don’t really do the 7+ courses justice, so here’s the November menu – in pictures. (Photographed mid-carnage, in some cases!)

Vegan BLT; Maine Lobster Broth with Savory Swizzle Stick

Arugula & Chevre in Chive Crepe on Dueling Beet Emulsions with Rainbow Micro Green Salad; Crispy Leg of Muscovy Duck Confit on Heirloom Squash Risotto with Pomegranate Jus

House Butter-Basted 5 Dot Ranch New York Strip on Blue Cheese Papparadelle and Smoked Tomato Garlic Broth

Torched Presidente Brandy-Poached Foothill Bosc Pear and Frangipane in Bittersweet Chocolate Tart Shell on Morello Cherry Coulis; Selection of Artisan Cheeses with Port Poached Pear, Rosemary Walnuts, Micro Mizuna Salad and Baguette

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