This fusion menu combines the far-flung flavors of Morocco, Thailand, and France for a decidedly adventurous supper club experience. In an updated shrimp cocktail, the shellfish are sauted with cumin, coriander, garlic, and paprika, then served with a zesty lime remoulade. The star is a chicken tagine, a stewlike dish that bursts with the North African flavors of cinnamon and saffron--Green-Onion Pancakes are especially good for soaking up its broth. Accompanied by a cold, crunchy vegetable salad, rich roasted asparagus, and topped off with a delicious bread pudding, this menu offers some of the world's hippest flavors.

Supper Club Strategy: Because most of these recipes have make-ahead and portable components, it's a snap to divvy up the cooking duties among the members of your club.