Ready or not, spring has sprung and menus, they are a-changin’, reflecting mother nature’s blooming bounty.
We’ve rounded up some noteworthy new dishes in the Windy City. Here is what you need to check out this spring.
New on the dinner menu: white tuna crudo with lardo, fava and caper leaf; blue crab with egg yolk, peas, endive and crab roe vinaigrette; and pork blade steak with grilled spring onions and salsa verde. Also not to be missed is the goat cheese- and asparagus-stuffed French omelette, served with a choice of house potatoes or greens (pictured above).
Executive chef Nick Dostal is pulling out all the stops for the menu. Springtime plates include white asparagus soup with Alaskan king crab and ginger; crawfish with morel mushrooms and Vin Jaune; artichoke dumpling with Jamón Ibérico and egg yolk; and a pre-dessert of rhubarb banana cheesecake with pomegranate and black sesame (pictured above).
The spring menu is set to debut soon—look for tempura asparagus, dill pickle and sweet fish sauce (pictured above).
Sweet tooths will revel in a new dessert of a black lemon/chamomile pavlova featuring goat’s milk lemon sherbet, olive oil cream, buckwheat, cajeta and mint (pictured above).
Now on the menu: asparagus and crab salad with tarragon sabayon, croutons, confit egg yolk and lemon dressing (pictured above); hamachi crudo with green apple, celery, Meyer lemon and Moroccan olive crumble; and English pea ravioli with black garlic puree, lavender whip, heirloom carrot, country ham chip and charred pearl onions.
To celebrate the (pending) warm season, opt for the braised, poached and fried whole chicken and chamomile served with sunchokes or the cobb salad with avocado, soft-cooked egg, bleu cheese and green goddess dressing (pictured above).