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

• L2 Aviation Welcomes Jason Marshall as Vice President of Sales and Business Development
• Mom Era, Still That Girl: Family Art Tees 25% Off
• Fashion vs. Fascism - Because Democracy Should Always Be In Style
• Lee Gunn IV Shares Lessons From 40 Years in the Courtroom on PodNumbra Podcast
• Michael H. Kaplan Recognized for 17 Years on PHPA Workers' Compensation Panel and Advocacy for Professional Athletes

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

• International Society of Medical AI Convenes Global Faculty in Florence for ISMAI 2026
• Boston Industrial Solutions Introduces Personalized Printing Training
• Century Fasteners de Mexico Exhibiting at the 2026 Automotive & Aerospace Nearshoring Summit
• Retell AI White Label Platform for Agencies Launched by VoiceAIWrapper, With Branded Client Portals and No Per-Minute Markup
• FOCUS Names Mark Phillips Senior Vice President of Business Development

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.