Secret Supper

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What is Secret Supper?

Secret Supper is our version of the underground dinner…it is our chance to break out of our breakfast-lunch mold & showcase seasonal ingredients for supper.

What is the ‘secret’ part?

We really have two secrets!

The first is the date, only recipients of our email newsletter, our fans on Facebook, and those that follow us on Twitter get word of the date/time of the next secret supper.

The second is the menu. Want to know what to expect? Directly below are details and far below are some of the past menus to give you a clue.

The Menu

Our kitchen and bakery staffs create, collect and develop recipe ideas each month: the result… a crescendo of seasonal culinary creativity. Because of this and special ordering we must stick to the Secret menu and substitutions can not be made. At times, Southport Grocery will hold dinners without red meat or shellfish, and even dinners that are vegetarian friendly – we’ll be sure to get the word out when those dates approach. Secret Supper is not about exclusion, on the contrary, it’s about bringing together flavor, ingredients, and people in new and interesting ways; we really want to allow our chefs and the food to shine.

Our 72 hour cancellation policy


Many of our ingredients are sourced & we commit to buying them from the farmers & vendors ahead of time; we also spend a lot of time preparing for dinner starting at the beginning of the week.

So with this kind of commitment we need you here to eat! In that same vein, we urge you to be present promptly at the stated time. Our dinners are finely orchestrated and tardiness affects all dinners and staff – please be on time.

What if I have an emergency and need to cancel or remove one or more persons less than 72 hours prior to Secret Supper?
First, we will miss you!

Unfortunately, just like a concert, your credit card will be charged the full amount for each person canceling, but you can always give your seats away to someone, or find replacements for seats and we’ll be happy to rock their socks off with the dinner.


Menus from Secret Suppers past:

2014

February

Feb-14-photobar
purple mizuna, watercress, roasted sunchoke & cara cara cream cheese vinaigrette

parsnip-celery root-lobster bisque with blue potato pork hash

cranberry-harbanero glazed duck breast with heirloom carrots & pickled mushroom grits

bread pudding donut with smoked chocolate sauce

featuring local purple mizuna, watercress, sunchokes & carrots, & from the grocery our cranberry–habanero jelly & Hot Cakes Smoked Chocolate Chips

2013

March

mar-14-photobar
chorizo scotch egg with pimento cheese, kale & pickled green mango

halibut, charred chinese leek, chicken-fried cauliflower & watercress verde

preserved lemon filled biscuit & earl grey tea cookies

featuring local farm eggs; from the grocery: PQM pimento cheese, our preserved lemons & Rishi Earl Grey tea

November

november-13
green bean poutine tempura green beans, house made bacon & shitake gravy

amish chicken confit roasted brussel sprouts & cranberry mustard* spaetzle

spiced apple cake with pumpkin custard, apple butter* & salty whip cream

featuring local brussels sprouts & apples

October

oct-13
celery root- parsnip – lobster bisque with pickled apple

root beer braised short ribs with sweet potato puree, mustard greens & kimchi onion rings

s’more cro-nut

featuring local celery root, parsnips, apples, sweet potatoes, mustard greens & beef

May

may13 - bar
okonomiyaki with gulf shrimp & local asparagus salad

berkshire shoulder steak with grilled fennel, quinoa porridge & sage-smoked rhubarb emulsion

orange miso blintz with jasmine infused chocolate

featuring local asparagus & rhubarb

April

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grilled squid – ramp gnocchi – turmeric & carrot nage

guinea hen ballotine – bacon scrapple – ramp jus

pistachio goat cheesecake

featuring local eggs & Zingerman’s goat cheese from the cafe

March

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sour beer cheese soup – berkshire chorizo – daikon radish

crispy sweetbread taco – charred slaw

pastrami rye ravioli – glazed hakurei – russian espuma

chocolate stout cake – bourbon peanut pretzel – stout anglaise

February

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charred octopus – forbidden rice – parsnip & wasabi puree

duck – black lentil – plantain – coconut – tamarind

poached pear – champagne sabayon – chocolate mousse

January

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country pork pâté with olive oil gelato & smoked crostini

slow cooked goat & roasted parsnip risotto

goat cheese-persimmon tart

featuring local goat, parsnips & radishes

2012

October


new england clam chowder in a sourdough bowl

pork confit & orecchiette

pumpkin rice pudding with a black sesame lace cookie

featuring local arugula, carrots, grapes & pumpkin

September


‘a walk in the woods’ salad
brussels sprout leaves, wild mushrooms, black walnuts, swiss chard with farro & apple gastrique

‘tongue & cheek’
butter poached halibut cheek, leeks & broccolini & cherry bomb braised beef tongue

apple-butterscotch upside down cake & cinnamon-clove ice cream

featuring brussell sprouts, mushrooms, swiss chard, apples, broccolini & cherry bomb peppers

August


seared scallop with pickled peppers, fennel puree & smoked tomato

plum glazed spare ribs with seaweed, corn & wax beans

chicken chasseur with maple glazed carrots

cream puff with stone fruit

featuring local peppers, fennel, tomato, corn, wax beans, carrots, plums, nectarines & peaches

July


chicken & waffles

blueberry braised short rib benedict

coffee & coffee cake

featuring local blueberries, peaches, corn & zucchini, & our beer shallot mustard from the grocery

June


crab brodo

genesis farms baby lettuce salad

fish n chips

strawberry monkey bread

featuring local strawberries, baby lettuce, scapes & peas

May


sauerkraut soup

legume salad with merguez sausage

chorizo crusted albacore tuna with plancha asparagus

lemon mousse with an olive oil cookie

featuring local asparagus & Rancho Gordo beans from the grocery

April


egg yolk ravioli & spring salad

bouillabaisse with smoked lake trout gyozas & kimchi

braised deckle pierogis with roasted cauliflower & brown butter

red wine rhubarb hand pie with blue cheese crust

featuring local trout & rhubarb
More Photos

March


shrimp & grits with fava beans and persian cress

ramp crusted veal breast on house-made bun with ramped & tater tot salad

goat’s milk tres leches cake

featuring Fat Toad Farm goat caramel sauce from the grocery & local persian cress,bakena cabbage, white grits & ramps
More Photos

February


lobster pho & roll

beef wellington with charred green beans & red wine reduction

chocolate cake with champagne-passion fruit mousse & churro hearts

featuring living kraut from the grocery
More Photos

January


forbidden rice arancini, pepperoni, fresh mozzarella & licorice citrus salad

braised lamb, preserved lemon pasta, sunchoke & radicchio

banana jam stuffed crepe with saffron fluff

featuring RJ Black Licorice, Molinari Pepperoni, & housemade preserved lemons & blueberry preserves from the grocery

More Photos

2011

November


charcuterie – cheese ball – pickled pumpkin with roasted nuts & house made crackers

turducken with a savory pumpkin bread pudding

pumpkin consommé with apple dumplings
featuring local pumpkin, apples & brussel sprouts

More Photos

October


apple & celery root soup ~ poured table-side into our blue cheese custard

green bean salad ~ hen of the woods mushrooms, almonds, apples, crispy pastrami, mustard vinaigrette

braised goat w/goats milk yogurt ravioli and local kale

sangria poached pear served over white chocolate & coconut risotto, coconut chips

More Photos

August


panzanella ~ heirloom tomatoes, crispy shallots, toasted almonds

3-way duck sliders ~ duck confit, pastrami, & cracklings.. served w/asian slaw and togarashi eggplant chips

“singapore turnover” w/peach butter, pickled peach & ginger mascarpone

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July


corn soup w/crispy chorizo and fingerling potato coconut creamed corn crostini

beef confit sopes ~ maize tortilla, Rancho Gordo beans, cabbage, sour cream served w/salsa trio (mojito, peach and verde)

SoPoGro jello duo ~ apricot pie w/graham cracker crust, coffee & cream

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April


wild ramp soup & octopus salad

seared lamb, Israeli couscous, lamb date jus

sweet ricotta pastry, rhubarb curd

More photos

March


witbier homebrew aperitif w/Unique pretzel split

corned beef caraway-scented cabbage egg roll

stout glazed duck breast with melted leeks & twice baked potato

chocolate stout cake & shamrock shake

featuring Unique pretzel splits from the grocery
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