Chicago Restaurant Week Dinner

Sliced Cucumber and Radish, Heirloom Cherry Tomato, Hook's Cheddar Cheese, BDF Honey Thyme Vinaigrette

Slow Braised Pulled Pork With Caramelized Fennel Ragu, Avanza Pappardelle, Braised Neuske's Bacon, Pecorino Cheese, Black Pepper & Lemon

Wine Pairing Suggestion: Campuget Still Rose

Slow Cooked Short Rib, Potato Purée, Veal & Mushroom Gravy, Baby Carrots, Confit Button Mushrooms, Beef Fat Pearl Onions.

Sustainably Farmed North Road Salmon, Beet & Farro Risotto, Apple Celery Salad, Horseradish, Lemon Butter Sauce, Dill

Wine Pairing Suggestion: North Valley Pinot Noir

Seared Maitake Mushrooms: Potato Purée, Wilted Kale, Toasted Pine Nuts, Sherry Vinegar Syrup, Veggie Demi, Horseradish (VEG) (GF)

Warm Toffee Sauce, Via Dolce Vanilla Gelato

Beverage Pairing Recommendation: Spiteful God Damn Pigeon Porter

Sea Salt Mollasses, Whipped Cream, Cinnamon