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Next Supper Club: A Gastronomic Dinner at Russell’s on Lake Ivanhoe

Written By Scott Joseph On October 13, 2022

Russells dining room

Updated to include the list of wines; see menu below.

Our next Supper Club – and the last for 2022 – will be a special gastronomic dinner at Russell’s on Lake Ivanhoe in celebration of the restaurant’s second anniversary.

The five-course dinner with pairings will be curated by chef/partner Emmanuel Clement, who has put together a very special menu that goes above and beyond Russell’s regular fine menu. “We want to make this extraordinary,” said co-owner Philippe Villain, “and Emmanuel has put together some really fine dishes.” See the menu below (I personally can’t wait for the sweetbread and truffles).

We’ll gather on Thursday, Nov. 3, with a reception, including a welcome cocktail, at 6:30 and dinner at 7 p.m. Russell’s is setting aside the entire lower lakeview dining room just for us.

Cost of the dinner is $175 per person (the price includes tax and gratuity). Reservations are required and can be made by calling the restaurant at 407-601-3508. Tell them you want to reserve a spot for Scott Joseph’s Supper Club.

As always, Scott Joseph’s Supper Club does not require membership. The only requirement is that you appreciate fine food and wine. And single diners are always welcome to join us.

Here’s the menu:

South Steel SJO March AD copy

Russell’s Gastronomic


Blackened Scallop
Served over a creamy mashed turnip with wholegrain mustard, horseradish sauce

Jean Claude Dagueneau Pouilly Fumé


Sweetbread and truffles
Served over polenta, with shaved truffles and creamed jus

Jean Claude Dagueneau Pouilly Fumé


Slow cooked Alaskan Turbot
Served on a bed of mixed vegetables paired with sorrel butter sauce

Pahlmeyer Jayson Chardonnay, Napa Valley


Frozen Vodka and Napoleon liqueur


Aged Angus Beef tenderloin
Served over a layered potato cake with Morel and Cabernet sauce

Comtesse de Malet Roquefort Bordeaux, Saint-Émilion Grand Cru


Gorgonzola and Walnuts Beurek

Gorgonzola and walnuts wrapped in a phyllo dough baked and served on top of a roasted watermelon radish salad


French classic upside-down apple tarte served with crème fraiche and apple salted caramel

Muscat de Beaumes-de-Venise 

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