Supper for two includes:

• Appetizer: Charcuterie by Spotted trotter with GA Sourdough Crackers
• Soup: Wild Mushroom & Farro by Souper Jenny
• Salad: Bitter Green Salad with Roasted Grapes and Fennel (grilled radicchio, fresh grapes, cryo fennel raw, fresh cracked pepper, balsamic dressing) by Chef Julia Kesler Imerman of Daily Chew
• Entrée: Braised Lamb Shank served in red wine rosemary sauce, roasted winter vegetables and butter whipped potatoes by Chef Robert Gerstenecker, of Meals on Wheels Atlanta & Purposeful Gourmet Foods
  (former Executive Chef at Four Seasons Hotel Atlanta
• Vegetarian entrée: Seasonal veggie plate: sweet potato gratin, mustard dressed beets, turnip confit & habanero pistou, worcestershire mushrooms, brown butter creamed turnip & mustard greens, radish fritters with herbed buttermilk sauce, kohlrabi Slaw and rosemary & garlic focaccia by Chef Linton Hopkins - The Buttery ATL
• Bread & Butter: TGM Bread rolls & Banner Butter
• Dessert: Two cookies from Little Tart Bakeshop plus a Hand-painted Bonbon: Dark Belgian chocolate covering layers of spice cake and apple caramel from Flaky Not Flaky

Prepared by local chefs with market produce.

Vegetarian option available.

Supper pick-up will be at the Cathedral of St. Philip from 2-4pm on Nov. 13th. Pick-up will be contactless drive-up service.

With every Sunday Supper ticket you are helping Build Community Over Food.