The Supper Club at Ernesto's in Benton Park

A twist on a traditional grilled cheese sandwich… Ernesto’s is constructed with wild mushrooms, sharp white cheddar cheese, black truffle Fontina and white truffle oil.

Bartender and wine educator Joshua Renbarger telling the supper club guests about the evening’s wine selections that have been chosen to accompany Chef Cassandra Vires “Family Style Italian” night.

Executive Chef Cassandra Vires, in the background, working in rather tight quarters with cook Christina Bollinger.

The supper club guests enjoying their first course of Bay scallop risotto with Meyer lemon.

For the family-style supper club's first course: a bay scallop risotto with Meyer lemon.

The supper club guests dine!

The Lemon Orzo Shrimp Salad is served with pine nuts, arugula, olive oil, poached shrimp, shaved asparagus and feta cheese. The shrimp is poached with saffron-infused oil and the dish is pared here with a glass of Manu Sauvignon Blanc.

A closer look at the Lemon Orzo Shrimp Salad is served with pine nuts, arugula, olive oil, poached shrimp, shaved asparagus and feta cheese. The shrimp is poached with saffron-infused oil.

Owners of Ernesto’s, on left, Dietrich Volk and on right, Thomas Revie, enjoy Ernesto’s inaugural Supper Club.

Shrimp Rouille with roasted red pepper, saffron and garlic. Chef Cassandra prepares her rouille less traditionally. Hers is more of the peasants take on rouille where it is eaten by itself with bread to dip.

Chocolate Tart with a port reduction is shown here with a glass of Noval Black Port.

Chocolate Tart with a port reduction is shown here with a glass of Noval Black Port. This time around, we couldn’t resist a little taste!

Bartender and wine educator Joshua Renbarger discusses the evenings wine choices with supper club guests.

For the supper club table, olive oil with rosemary was available for dipping one’s bread.

Treats at the bar.

The early evening sun casts a shadow on the restaurant wall.

One of the owner’s of Ernesto’s, shown out back, behind the restaurant, is Thomas Revie of Revie Development.

Executive Chef Cassandra Vires, in the foreground, working in rather tight quarters with cook Christina Bollinger.

Bartender and wine educator Joshua Renbarger preparing the table for the inaugural Sunday Night Supper Club at Ernesto’s. The supper club is new to Ernesto’s and is planned to take place the last Sunday of every month at 5:30pm. Reservations are necessary, paid membership is an option and the dining room remains open for regular menu items only to other customers. The Supper Club however, offers meals, not on the menu, and of Chef Cassandra’s choice.

Ernesto’s on a laid back Sunday evening in the early spring.