NAPLES, Fla. - TelAve -- The Supper Club at the Vanderbilt Shoppes has unveiled its Early Fall Tasting Experience, a candlelit, four- or seven-course affair of brown butter, black garlic and late-harvest fruit available now through Nov. 1.

The evening begins with warm Parker House rolls pulled straight from the oven before first plates land cool and bright, with beef carpaccio dressed in brown butter vinaigrette, Comté cream, crispy shallots, pickled cauliflower and pear gel, or salmon crudo swimming in orange buttermilk leche with charred orange slices, pickled Fresno, hazelnut, citrus foam and pickled green grapes.

From there, the menu leans into indulgence. Torched burrata arrives with pickled red onion, figs, whipped hot honey, pistachio dukkah, balsamic and sourdough, while ricotta ravioli float in porcini consommé with local mushrooms, parmesan and pickled pearl onions.

Seafood and game share the spotlight in red grouper with charred red grapes, cauliflower purée, brown butter caper sauce, crispy capers and roasted romanesco, and in rabbit roulade with speck, parsnip purée, roasted delicata, Brussels sprout salad and apple cider butter.

More on TelAve News

• UK Financial Ltd Announces Two-for-One Upgrade of Maya 3 to Maya 3G Token Using Chainlink Cross-Chain Technology
• Critical FDA Milestone much Closer as Preservative-Free Ketamine Review Advances: NRx Pharmaceuticals (N A S D A Q: NRXP)
• AutoProIT Achieves Cyber Essentials Certification, Reinforcing Its Commitment to Secure Digital Transformation
• DayPass llega a ChatGPT y Claude
• DayPass launches in ChatGPT and Claude

The richest selections save their heat for last. Potato-crusted poussin is served with celeriac and onion purée, charred Honeycrisp apples, tarragon chicken jus and roasted fennel, and strip steak comes glossed in black garlic demi-glace over butternut squash purée with oyster mushrooms, pickled shiitake and parsley gremolata.

Dinner closes with an intermezzo, followed by the chef's seasonal dessert: a nightly surprise built around the best of the fall harvest.

Each course may be paired with wine chosen to match its intensity, from a Slovenian pinot grigio and a Greek rosé to a Rheinhessen riesling, an Umbrian white, a Portuguese síria reserva, a Sonoma County pinot noir and a bobal from Spain's Castilla-La Mancha.

Guests craving a shorter version of the same evening can find it during Sizzle Dining, Southwest Florida's monthlong celebration of the region's restaurants. The Supper Club is offering a three-course rendition of the Early Fall Tasting Experience throughout September, with an option to add on dessert for an additional $14, and an abbreviated wine pairing available as well.

More on TelAve News

• Renkeer Water Quality Sensors Support Efficient Operation of AI Liquid Cooling Systems
• Victor Archibong Expands ItsArchiDuh Creator Brand
• ClearSight Therapeutics Receives U.S. Patent Notice of Allowance
• Revinate launches hospitality's first data activation platform
• HLN Consulting Names Lilly Kan as Its First Chief Executive Officer

The seven-course Early Fall Tasting Experience is priced at $125 per guest, with optional wine pairings available for an additional $65 per guest. The three-course Sizzle Dining menu is $59 per guest, with optional pairings for $30 per guest. Throughout September, both menus are offered Tuesday through Sunday from 3 to 8:30 p.m. Beginning Oct. 1, the Early Fall Tasting Experience returns to its regular schedule, Thursday through Sunday from 5 to 8:30 p.m. Reservations are required, and space is limited.

The Supper Club is located at 2355 Vanderbilt Beach Road, Suite 158, Naples. For reservations or additional information, visit OldVines.net/SupperClub or call 239-591-5749.