local ingredients
prix fixe
european influence
small plates for two
potted pork rillette, cornichon, olive, mustard, pretzel baguette cheese plate: hidden springs bad axe, frisian young gouda, dunbarton blue cheddar, trio of garnishes, rustic bread
6 7
three course prix fixe menu with wine or beer pairings first
35 50. 45
arugula·∙endive salad, hard·∙boiled egg, red onion, bacon, maple·∙cider vinaigrette french onion soup, brioche crouton, gruyère, thyme
second risotto: asparagus, spring nettles, parmesan, herb roasted half spring chicken, braised green garlic, israeli couscous, sauce à l’orange top sirloin bison steak, portobello, roasted potato, black bier demi·∙glace
last traditional crème brûlée, shortbread cookie chocolate mousse, whipped cream, hazelnut brittle
consuming raw or undercooked meat, poultry, seafood, shellfish and eggs may increase the risk of food·∙borne illness.
mentor·∙partner. john fuente partner. alisa gaylon chef de cuisine. kevin coulter 4835D n. western ave. chicago, illinois 60625
extern. artie reetz extern. salome ndackson extern. marco velazquez 773.681.0651 www.dineprixfixe.com