Throughout November, Cindy’s Backstreet Kitchen, helmed by chef/owner Cindy Pawlcyn and executive chef Darren McRonald, celebrates pomegranate season in style at its popular Supper Club, featuring pomegranate-influenced dishes and pomegranate-infused cocktails from around the world.

McRonald and Pawlcyn draw upon a 6,000-volume cookbook collection to take diners along for an unforgettable ride, traveling the globe from the backstreet kitchen of Napa Valley to Africa and Europe, presenting a pomegranate-inspired, Mediterranean-influenced month of dining.

The menu is made possible through a partnership with POM Wonderful, which will be supplying the restaurant with California-grown Wonderful variety pomegranates, the most popular variety of pomegranates in the U.S. Fall is harvest time for pomegranates, with pomegranate season only coming once a year.

Here are this month’s menus:

Gastropub, Nov. 11 — Chili Mussels; Crispy Duck, Pomegranate and Fennel Salad; Oxtail Pie with Cornmeal Crust; Bread  and Butter Pudding.

Morocco, Nov. 18 — Chickpea and Lamb Soup; Moroccan Bell Pepper and Preserved Lemon; Pomegranate-Marinated Lamb with Pumpkin and Couscous; Pears, Dates and Oranges with Moroccan Cinnamon Almonds.

Crabfest, Nov. 25 — Crab Salad with Belgian Endive and Pomegranate Dressing; Crabcakes with Tarragon and Butter Sauce; Txangurro Ravioli (Spanish-Style Crab Ravioli); Meyer Lemon Tarts with Almond Praline.