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. 39
05.15 — 05.18
GRAIN
RUSTIC XVOO GRIDDLED SOURDOUGH
Whipped goat cheese, Black Pepper Oil, Blueberry
GARDEN
WAGYU PHO
Pea Tendrils, Bok Choy, Buckwheat Soba Noodles
TUSCAN KALE AND CARROT SALAD
Garlic Tamari Sesame Vinaigrette, Roasted Cashews
BLUE CHEESE SALAD
Iceberg, Crispy Bacon, Radish
KOREAN SUMMER SQUASH BIBIMBAP Forbidden Black Rice, Fried Egg
BEET RISOTTO
Pine Nuts, Basil
TUNA TATAKI NICOISE
Sugar Snaps, Purple Potato Salad, Olive Vinaigrette
LAND & SEA
BRAISED SHORT RIBS
Purple Potato, Pickled Mustard Seed Bordelaise
KOJI SEARED GULF FISH
Charred Ramp Brodo
RED CURRY CRAWFISH
Potato Gnocchi, Sunnies
NECTAR
STAWBERRY BUTTERCREAM CUPCAKE
Chantilly Cream
CHOCOLATE MOUSSE
EVOO, Fleur de Sel, Roasted Walnuts
Chef Michael Sichel
A TRUE FARM-TO-FORK EXPERIENCE