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Cassoulet 2018


The SDC cassoulet recipe is 13 years in the making, and is made up of all the good stuff: garlic sausage, duck confit, leg of lamb, slab bacon, braised tomatoes and onions, and white beans, all layered up in a casserole. That delicious bean stock is poured over the cassoulet, then it is topped with glorious duck fat bread crumbs, and served with a swipe of extra strong dijon mustard. If you’ve had it in past years, you know you wanna have it again. If you haven’t -- life is too short not to. What are you waiting for? 

To reserve seats, please visit our Tock page: sundaydinnerclub.tocktix.com

TO BE ADDED TO THE WAITLIST FOR ANY DATE, PLEASE EMAIL INFO@SUNDAYDINNERCLUB.COM

Thursday January 11th - 4 seat available

Friday January 12th - 2 seats available

Thursday January 25th - 2 seats available

Sunday January 28th - sold out

Thursday February 8th - 6 seats available

Thursday February 15th - 2 seats available

Saturday February 17th - sold out

Thursday February 22nd - 22 seats available

Friday February 23rd - sold out

Thursday March 1st - available

Friday March 2nd - 4 seats available 

Saturday March 3rd - sold out

TO BE ADDED TO THE WAITLIST FOR ANY DATE, PLEASE EMAIL INFO@SUNDAYDINNERCLUB.COM

Menu: 

  • Crispy Carrot Fritter with Meyer Lemon Ricotta and Mint and Olive Salsa Verde
     
  • Greens with Roasted Beets, Satsumas, Dill Green Goddess and Crunchy Buckwheat
     
  • SDC Cassoulet, Garlic Sausage, Duck Confit, Leg of Lamb, Slab Bacon, Duck Fat Bread Crumbs and Dijon Mustard
     
  • Chocolate Mousse with Burnt Orange Caramel, Salted Hazelnuts, and Milk Chocolate Whipped Cream
Earlier Event: December 28
Not New Year's Eve Dinner
Later Event: January 17
Giuseppe Tentori Dinners