BOHO Supper Club with Chef Andrew Novak (5:15p Seating on 10/29)

Join us for an inspiring, 5-course dining experience at The Bohemian Gardens, featuring Chef Andrew Novak and the team from All In Thyme! The Bohemian Gardens proudly presents an Evening of Culinary Distinction prepared and executed by Chef Andrew Novak. Join us and celebrate those you love most with an exclusive 5-Course Prix-Fixe menu. This intimate dining experience provides a behind-the-scenes view of the refined flavors and artistry, meticulously crafted in our kitchen. In this memorable service, we create an elevated, unrushed experience unlike any other in Omaha. MENU: AMUSE BOUCHE | RAW OYSTER raw oyster . mignonette . herbe oil BREAD SERVICE 1ST COURSE | PASTA potato gnocchi . basil cream . garlic parm frico . local chestnut mushrooms 2ND COURSE | FALL HARVEST SALAD local greens . sweet potato bacon . pickled apple . maple thyme vinaigrette ENTREE | DUCK CONFIT brussel sprouts . smoked carrot . orange soy glaze DESSERT | PUMPKIN TART toasted meringue . candied hazlenut . local pumpkin custard OPTIONAL WINE PAIRING AVAILABLE NIGHT OF for $50/person. **PLEASE NOTE** One ticket does not purchase one table. One ticket is required per person at each table. One ticket include a 5-Course Prix-Fixe dinner, as well as ALL taxes and gratuity associated with such, only. There will also be an optional wine pairing or specialty cocktail pairing that can be purchased night of, including a full bar onsite with a top shelf crafted with the intention of providing an elevated variety for any event. **Please also note this is for the 5:15p seating on Thursday, October 29th, 2026** We can't wait to see you! Cheers from The Garden Crew MEET THE CHEF! Chef Andrew Novak brings over 16 years of culinary experience, deep expertise, and a genuine passion for food to the heart of All in Thyme. Thanks to his partnership with Clean Slate Food Co., he’s finally putting down roots and bringing his longtime vision to life. A graduate of Metro’s culinary program, Andrew has honed his craft across a wide range of kitchens and roles. He spent 5.5 years (2 as sous chef) in the fine dining atmosphere of The Boiler Room and later served as executive catering chef at Clean Slate Food Co. His career also includes launching several restaurant concepts from the ground up, including Monarch and Ruhlmans Steakhouse. In addition to his love of baking—reflected in his signature house-made breads—Andrew is passionate about butchery, a skill he showcased while managing The Mercato on Omaha’s west side. At All in Thyme, his menu is centered around fresh, thoughtfully sourced ingredients, hand crafted artisanal bread, and a whole lot of heart. The result is a space that feels both intentional and inviting—more than just a café, it’s a reflection of Andrew’s commitment to honest food, done well.