Supper Club in Alys Beach
Since our inception, Raw & Juicy has been dedicated to local, fresh ingredients. Building on that dedication, we’re excited to welcome you for dinner—curated by chef Michael Sichel in collaboration with local and regional farmers and fishermen.
Reservations are required to accommodate the harvesting of fresh ingredients. Our weekly menu is posted below. Both omnivore and vegetarian options are available.
Supper Club, Menu No. 64
11.20 — 11.23
GRAIN
RUSTIC XVOO GRIDDLED SOURDOUGH
Whipped Goat, Rose Petal Berry Jam
9
GARDEN
POTATO SOUP
Roasted Chestnut
ARUGULA CEASER
Crispy Pecorino
AUTUMN HARVEST GREENS
Golden Raisin, Roasted Almonds, Creole Mustard Vinaigrette
15
PRESERVED LEMON RICOTTA RAVIOLIS
Pecorino Cream, Sunnies
BASIL PESTO RISOTTO
Pine Nuts
TUNA TATAKI
Pickled Fennel, Mustard Seed
19
LAND & SEA
GOLDEN TILE DONBURI BOWL
Forbidden Rice, Carrot Ribbons, Gochujang Sauce
BLACKENED GULF FISH
Bottarga Etouffee
BLACK ANGUS PETITE STRIP
Mexican Ancho Pepper Rub, Carrot Puree, Bordelaise, Cocoa Nibs
35
NECTAR
BANANA TURNOVER
Almonds, Caramel
CHOCOLATE MOUSSE
XVOO, Fleur de Sel, Candied Pecans
11
Chef Michael Sichel
A TRUE FARM-TO-FORK EXPERIENCE