amuse bouche
sunchoke velouté | brioche, truffle mousse, apple
“carbonara” | lamb bacon, egg yolk, miso, idiazabal
stonington lobster | quinoa, bone marrow, bordelaise
bread
strube ranch beef | coconut, beets, apple, chocolate “bark”
fruit
apple | apple butter mousse, almond-oat clusters, armagnac gelée, toasted oat ice cream
Acadia, Chicago IL
No comments:
Post a Comment