01—The Opener
Bourbon Glazed Pork Belly Burnt Ends
Slow-roasted pork belly finished with a bourbon-maple barbecue glaze and served over sweet corn purée with pickled red onion and crispy shallots.
VRTX Supper Club Presents
Fire & Oak
A four-course exploration of smoke, oak, bourbon, and Southern craftsmanship.
Tuesday, June 23, 2026 · 6:00 PM
Limited Seating·Pre-Purchase Only·Prix Fixe Menu
Reserve Your SeatThe Menu
Four Courses
Optional beer, bourbon, and wine pairings available with each course.
02—The Salad
Charred Endive Caesar
Charred endive topped with smoked cornbread croutons, crispy aged country ham, shaved Parmesan, fried capers, chive oil, and roasted garlic Caesar dressing.
03—The Main
Coffee-Rubbed Smoked Short Rib
Coffee and spice-rubbed short rib, slowly braised and finished with a touch of smoke. Served over white cheddar grits with bourbon onion jam, charred broccolini, and espresso-bourbon reduction.
04—The Sweet
Brown Butter Peach Upside-Down Cake
Fresh peaches caramelized in brown butter and brown sugar, baked into a rich upside-down cake and served warm with bourbon-oak crème anglaise, candied pecans, house whipped cream.
The Details
Date
Tuesday, June 23
Time
6:00 PM
Seating
Limited Seats
Seats are limited and available by pre-purchase only.