Supper Club VII: February at Colonial Dames

We chose Colonial Dames as our cozy venue to warm us up this February. In the center of downtown Philadelphia, the beautiful colonial style house hosts numerous programs and events throughout the year for its members, and also serves as a private function venue for members and guests.

This menu, in the bleakest of the area’s local food months, was inspired and partially sourced by Chef Rasa’s delicious trip to Italy the month before. The romance of Colonial Dame’s warm, inviting space gave this menu a perfect backdrop.  Handstretched mozzarella was toasted and brightened with a divot of bright pesto, our housemade pappardelle treated to chestnuts, brussel leaves and thick cream, and Lancaster pork loin smoked, roasted, and perched on venetian style polenta dotted with garlic chips and sage oil. Our wonderful musicians played in the background, conversation flowed and bread was passed around: a perfect Italian-flavored antidote to February in Philly.

Photos | Emily Wren Photography
Design & Decor | confetti & co.
Florals | Kate Farley Design



  • Roast Octopus over waxy potato disc, with smoky slightly spiced tomato ragu
  • Mozzarella Crostini, quick toasted with a divot of spicy pesto
  • Mushroom Crostini braised mushrooms with house ricotta and herbs

Family Style Course

  • Antipasto: Focaccia ‘Chips’, Pheasant/Capon Terrine, Roasted Artichokes with pistoia lemon, Marinated Roasted Vegetables, Pickled Balsamic Roasted Cippolini Scallions

Dinner Entrees

  • Creamy Tuscan White Beans, garnished with frizzled green, roast garlic clove, pine nuts and candied sage leaf, with two mini gnudi
  • Salad, with blood oranges, radishes, pine nuts, radicchio, tuscan baby kale
  • Herbed Pappardelle Ribbons, shredded brussel leaves, light cream, pistachio dust and grapefruit
  • Anise Smoked Pork Loin Roast with pancetta and garlic chips, venetian style polenta, roasted radicchio
  • Crispy Red Herb Potatoes, broad bean and zucchini puree, preserved lemon risotto


  • Stracciatella Budino, with almond brittle and blood orange syrup

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Thank you for 15 amazing years!