The Sprig and Sprout Supper Club

        More than just dinner, this is a Foodie Event!  We close our upstairs dining area and open it to you as a PRIVATE DINNER PARTY.  We provide various plated courses of authentic Vietnamese dishes, selecting a menu that includes popular favorites, but also some you won’t find at just any other Vietnamese restaurant.  This is cozy family comfort food meant to fill your belly, awaken your taste buds, and expand your foodie knowledge.

    Pho weather is fast approaching, and as much as some despise brisk days and chilly nights, we greet them with open arms. So join us for Supper Club on Monday, October 26th and greet autumn in style with hearty dishes that will warm your bellies and your hearts.

      Put on a light jacket and bring your appetite, as you will be well fed with this month’s menu featuring classic favorites from such as our Bò Nướng Lá Nho, grape leaf wrapped beef, grilled over an open flame as well as new favorites such as Bo Hup Thịt, woodear stuffed pork meatball surrounded by a flavorful ring of Moqua squash.

       This month features a new dessert courtesy of Chef Jennifer Hoang. Her personal creation, a Viet inspired dessert of coconut Panna Cotta with a kaffir lime curd and mango jelly

       Six courses, full bellies, great people and a delightful ambiance, all for $45. Look below to check out the full menu and get ready to have us on speed dial. Seats fill up very quickly for this event so RSVP soon!

Reservations

To make reservations:

Please email management@sprigandspoutdc.com (Credit card information is needed for confirmation.)

Or call us at 202-333-2569 and ask for a manager.

The Menu

Stay Tuned for the upcoming Supper Club menu

Our Supper Club Menu changes monthly so check back often!

Cancellations

If for any reason you must cancel, our policy is a follows:

5 days before event:
$25 cancellation fee
48 hours before event:
Cost of The Dinner

All cancellation fees will be waived if we are able to fill your seats.

Since we started the Supper Club there’s always been a waitlist so we’ve never had to charge any cancellation fees, but we can’t guarantee that will happen every time. We appreciate your understanding.

Take A Look At Some Of Our Previous Supper Clubs

October 2015 Supper Club Menu
  • Bò Nướng Lá Nho – Grape leaf wrapped beef, grilled over an open flame.
  • Canh Khoai Mỡ Tôm – Beautiful purple yam soup with shrimp smash, Ngo Om and Ngo Gai.
  • Gỏi Đu Đủ Khô Bò – Tender and sweet Viet style beef jerky over a salad of herbed green papaya with a black vinegar and sweet soy dressing.
  • Bo Hup Thịt – Pork meatball stuffed into Moqua squash.
  • Sườn Kho – Clay pot braised and caramelized pork riblets with steamed broccoli.
  • Coconut Panna Cotta – With kaffir lime curd and mango jelly.
September 2015 Supper Club Menu
  • Tôm Rang Me – Tamarind prawn over sweet watercress salad.
  • Chạo Tôm Cuốn – DIY Shrimp cake on sugarcane wrapped in soft rice paper with bright herbs and fresh veggies.
  • Canh Cá Thì Là – Pan seared Seabass in a tomato and dill soup.
  • Rau Cải Làn – Steamed Chinese broccoli drizzled with oyster sauce.
  • Cá Kho Tộ – Clay pot braised and caramelized Halibut served with steamed Jasmine rice and broccoli crudite.
  • Pot De Crème – Vietnamese chicory coffee Pot De Crème with a cardamom whip.
July 2015 Supper Club Menu
  • Chả Giò Tôm Cua – Traditional Northern Vietnamese crab and shrimp eggroll with herbaceous lettuce wrap array.
  • Bánh Bột Lọc – Shrimp and pork filled tapioca dumplings steamed in banana leaf.
  • Bánh Hỏi Cuốn Tôm Nướng – Roll Your Own! Jumbo grilled shrimp, rice noodle patties, an array of striking and exotic herbs all rolled tableside in soft rice paper.
  • Rau Cải Xào Tỏi – Wok seared baby bok choi with fresh garlic.
  • Bún Riêu Cua – Locally sourced and handpicked blue crab cake, in its bouillabaisse with stewed tomatoes, aromatic herbs and thin rice noodles.
  • Pot De Crème – Vietnamese chicory coffee pot de creme with a cardamom whip.
June 2015 Supper Club Menu
  • Banh Beo Tom Chay – A Viet imperial classic! Mini steamed rice crepes with spun shrimp and crispy pork skin.
  • Goi Du Du Kho Bo – Tender and sweet Viet style beef jerky over a julienned green papaya and 3 herb salad. Black vinegar and sweet soy dressing.
  • Canh Bau Tom – Opo squash soup with shrimp smash.
  • Rau Cai Lan Xao Toi – Wok seared Chinese broccoli with fresh garlic.
  • Banh Hoi Tom Nuong – Jumbo grilled shrimp with delicate rice noodle patties and an array of striking and exotic herbs.
  • Ga Roti – Our family favorite! 5 spiced honey chicken thigh served with Viet com ga.
  • Creme Brulee – Rich vanilla custard with its infamous crisp caramel topping
April 2015 Supper Club Menu
  • Chim Cut Quay – Crispy honey quail.
  • Banh Pate So – Pork, pate, onions and rosemary baked inside savory puff pastry.
  • Goi Xoai Tom Thit – Shrimp and pork over young mango and four herb salad.
  • Canh Chua Tom – Sweet and sour tamarind soup with shrimp.
  • Banh Hoi Tom Nuong – Jumbo grilled shrimp with delicate rice noodle patties and rare Viet herbs.
  • Ga Roti – Our family favorite! 5 spiced honey chicken thigh served with Viet com ga.
  • Almond Dofu – Iced almond and passion fruit jellies, exotic fruits and lychee liquor.
March 2015 Supper Club Menu
  • Chim Cut Quay – Crispy 5 spiced honey Quail.
  • Tom Rang Muoi – Salt and pepper Prawn.
  • Goi Buoi Tom Thit – Shrimp and Pork over Pomelo and four herb salad.
  • Canh Bau Tom – Opo squash soup with shrimp smash.
  • Faci Ca Chua – Open face tomato stuffed with a Vietnamese pork meatball and braised in fresh tomato sauce.
  • Bo Luc Lac – Tender beef tips tossed in a fiery hot wok.
  • Chuoi Chien – Fried banana and vanilla ice cream with honey drizzle.

 

Tet 2015 Supper Club Menu
  • Cha Que, Cha Lua, Gio Bo, Pate, Banh Mi, Do Chua – Charcuterie Tasting Plate.
  • Sup Mang Cua – Special occasion soup of white asparagus and lump crabmeat.
  • Banh Tet Chien – Traditional Tet sticky rice cake filled with sweet mung bean and pork. Pan fried and served with sweet pickled veggies.
  • Xoi Man Lap Xuong Xa Xiu Tom Kho – Sweet sausage, Vietnamese BBQ pork, and dried shrimp over steamed coconut sticky rice.
  • Rau Cai Lan Xao Toi – Chinese broccoli wok sauteed with garlic.
  • Thit Kho Trung – Braised caramel pork and egg, pickled sprouts and mustard greens.
  • Banh Bong Lan – Pandan sponge cake with vanilla whip.
  • Take Home Tet Gift

 

January 2015 Supper Club Menu
      • Banh Pate So Chay – Savory puff pastry baked around a filling of taro, shitake mushrooms, yellow lentil beans and cabbage.
      • Xoi Ga Chay – Pulled 5 spice Seitan “Chicken” with sticky rice.
      • Bun Bo Hue Chay – Our Vegan Version of a Central Vietnamese Classic! King mushrooms, tofu, vegetarian “ham” and thick rice noodles in a lemongrass broth finished with spicy annatto seed oil. Served with rare herbs for a pop of flavor.
      • Goi Ngo Sen Thap Cam – Lotus stem salad mixed with white tremella mushrooms, carrots and daikon, crunchy bean curd sheets and Vietnamese Xa Xiu Seitan. All tossed in our Viet citrus vinaigrette and topped with peanuts.
      • Do Hu Kho Tuong – Pressed and braised tofu in our soybean and shitake mushroom sauce.
      • Che Dau Trang – Warm black eyed pea rice pudding topped with coconut cream.

 

December 2014 Supper Club Menu
      • Bo Bia (Street food at its best! Soft handheld rolls filled with sweet lap suong, tamago-style eggs, crunchy jicama and carrots, mint and basil.)
      • Bun Bo Hue(A beautiful confluence of Vietnamese elements makes this Central Viet dish wildly famous and not to be missed. Beef shank and thick rice noodles in a lemongrass beef/pork broth finished with spicy annatto seed oil. Add rare herbs for pops of flavor)
      • Goi Xoai Tom Thit (Pan seared pork and jumbo shrimp over young green mango and four herb salad. Vietnamese citrus vinaigrette and peanuts.)
      • Rau Xao Thap Cam (Sauteed mixed vegetables)
      • Banh Hoi Thit Nuong (Build your own perfect bite! Delicate rice paper noodle patties, pork meatballs, grilled porkbelly, pickled green papaya and an array of “Sprig and Sprout ”s)
      • Che Dau Trang Nong (Hot black eyed pea rice pudding, topped with coconut cream)

 

March 2014 Supper Club Menu
      • Canh Ga Chien Nuoc Mum (Vietnamese twice dipped Chicken Wings)
      • Goi Du Du Kho Bo (Fresh Green Papaya & Basil salad topped with Viet Beef Jerky in sweet Soy &Black Vinegar dressing)
      • Rau Xao Thap Cam (Veggie Medley & Garlic Stir Fry)
      • Bo La Lot (Flame grilled Betel Leaf wrapped Beef)
      • Canh Do Hu Thit Ca Chua (Light soup of  Fresh Tomatoes, Tofu & sliced  Pork)
      • Com Ga Tay Com (Clay Pot Chicken Casserole)
      • Banh Bong Lan (Blooming Orchid Cake)
February 2014 Vegetarian Supper Club Menu
January 2014 Supper Club Menu
December 2013 Supper Club Menu
November 2013 Supper Club Menu
October 2013 Supper Club Menu
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