This menu sublimely features fresh Illinois summer produce, inspired by Italian and Asian dishes. This meal uses koji fermentation, and would be great with a chilled fresh sake, or even an Italian Verdicchio or Pinot Grigio.
Le Menu:
1) Summer Truffle Sweetcorn Arancini: Fried Risotto ball filled with Sweetcorn and Truffle Brie, Truffle Corn Fondue, Herb Oil, and Shaved Truffle
2) Melon Fennel Gazpacho: Fennel Cashew Crema, Korean Chili Flake, Smoked Daikon Prosciutto
3) Tomato-Daikon Salad: Komatsuna and Tatsoi Greens, Hishio-Koji Dressing, Black Sesame
4) Phoenix Bean Peking Yuba Buns: Tofu Duck, Smoked Eggplant Spread, Cucumber-Pepper Summer Slaw, Cilantro
5) Peach-Blueberry Almond Cake: With Sweet Lemon Whip
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Party size
1 ticket