Hits & B-Sides
April Menu
The CE Saute Supper-Club project is back for Spring 2026. Hits & B Sides has taken a few different forms over the years (seven-course tasting menu, a more casual 4ish courses, doing really fancy food at a delightfully divey bar, doing it for charity too, and during the darkest days of the quarantine times, pick-up). Now Hits & B-Sides is returning in its most exclusive form. No more than nine guests for each dinner, once a month, private kitchen, 5-course (minimum) tasting menus, and most importantly, good people, good music, good conversations, and great times.
The next dinner will be April 11th. Cocktail hour starts at 7pm, first Course 8ish.
Spring Pea, Pancetta & Mascarpone Soup
Spring peas are soaked in pea stock, rinsed, and cooked in a fresh batch of pea & chicken stock with pancetta. The peas, pancetta, and stock are blended with red onions, shallots, leeks, and roasted garlic. Mascarpone is melted into the hot soup. The soup is finished with a hit of lemon juice for brightness and served with crispy pancetta and gruyere crouton.
Scottish Steelhead Trout Crudo
Cubes of sashimi-grade Scottish Steelhead are tossed with a house-made poke sauce and blended with brunoise of radish, jalapeño, poblano, shallot, and red onion, diced avocado, lardons of slow-roasted black pepper bacon from Epic Curing, finely diced shallots, red onions, and poblano peppers, topped with micro-arugula salad, served with smoked paprika fried wonton crisps.
Shrimp & Grits – Italian Style
Jumbo shrimp are cured overnight with spices and then cooked sous vide with an appropriate amount of butter. Polenta is slow-cooked in seasoned stock and then whipped with finely grated Parmesan & Pecorino Romano cheese and roasted garlic. Shrimp is served on the grits and topped with chives and finished with a jalapeño and cilantro créme.
Linguini with Pepperoni Sauce
San Marzano tomatoes are slow-cooked with lots of garlic, caramelized onions, chicken stock, and plenty of artisanal pepperoni. The mix is blended until smooth. A touch of cream and goat cheese are melted into the sauce for roundness. Hand-made linguini is blended with the sauce and finished with crispy cubes of pepperoni and grated pecorino. My words are inadequate to describe this delightfully complex pasta dish. (Inspired by a chef who doesn't deserve mention for reasons better explained after several glasses of barolo.)
Süßigkeiten für Kimberly (Sweets for Kimberly)
A scoop of sea salt/caramel gelato is served atop a center-cut and warm square of our signature Brown Shugga Brownie (Belgian Callebaut dark chocolate, brown sugar, brown butter, bourbon, espresso, peanuts, topped with sweet peanut butter kisses, and bourbon-smoked sea salt). It all sits atop a hot sea salt, bourbon, peanut butter-caramel sauce.