menu changes

Supper Rolling Out Late Night Happy Hours, ‘Mostly Meatless’ Mondays, and ‘Weekend Warrior’ Brunches

Supper's Mitch Prensky

Supper's Mitch PrenskyPhoto: Jason Varney

Mitch Prensky has a bunch of new weekly menu features and specials that he’s introducing at South Street’s Supper. Each week at the restaurant will now begin with a “Weekend Warrior Brunch,” served on Mondays from 11 a.m. 2 p.m. and featuring the full Supper brunch spread, plus $4 Bloody Marys. Monday evenings will feature “Mostly Meatless Mondays,” a fully vegetarian menu showcasing the season’s freshest bounty picked that day at Prensky’s Blue Elephant Farm. Tuesday will be devoted to the restaurant’s pastrami fried chicken, which Food & Wine named one of the country’s best. Wednesdays will have Scratch Biscuits, the mobile and pop-up biscuit sandwich concept that Prensky launched last summer with his wife Jen. Thursdays will offer “Blue Plate Specials,” diner-inspired comforting dinners, like meatloaf, chicken and dumplings, and pot roast. Keep reading for more details, and a sample Mostly Meatless Monday menu.

The changes go into effect on December 3, and with them Supper’s also introducing a new late night happy hour that runs Mondays through Thursdays from 8 to 10 p.m. Like its popular Sunday through Friday happy hours, the late night edition will offer discounts on cocktails, wine and beers, plus the three hors d’oeuvres for $12 deal. Each night Supper’s regular a la carte menu will also be available.

Here is a breakdown of what’s lined up:

Monday
Weekend Warrior Brunch from 11 a.m. 2 p.m.

Mostly Meatless Mondays — Three course harvest menu available for $30. A new vegetarian menu that uses freshly picked produce from Blue Elephant Farm will be available each week. See the sample menu below.

Tuesday
Fried Chicken Tuesdays — Supper will serve up pastrami fried half chickens with thousand island dressing, house pickles, a scratch biscuit and side for $25.



Wednesday
Scratch Biscuit Wednesdays — Each week will feature a different biscuit from the pop-up concept’s menu, like the The Pigscuit, red curry glazed pork belly, pork rinds, daikon slaw, pineapple mayo on a house-baked, “scratch” biscuit. The biscuit and a beer will go for $10.

Thursday
Thursday Blue Plates — channeling its inner diner, on Thursdays Supper will serve a comfort food special, like meatloaf and mashed potatoes, mac and cheese, chicken and dumplings, and pot roast.


Mostly Meatless Monday
a fully vegetarian menu featuring the season’s freshest offerings picked that day at Blue Elephant Farm

hors d’oeuvre
Blue Elephant Farm corn fritters 9
queso fresco, peppadew sauce, cilantro salad

first

kale and butternut squash salad 14
spiced apples, shallots, walnuts

plate

vegetable quartet 22
chef’s tasting of the day’s harvest

three course menu 42

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