A BRUNCH FOR SPRING

Cocktails

Spring snap-pea irinha

Strawberry basil balsamic mojito

Adam Seger, Nacional 27, 325 W. Huron St.

Starter

Parfait of ricotta, pickled rhubarb and fried almonds

Chris Pandel, The Bristol, 2152 N. Damen Ave.

Main course

Spring farmers market frittata

Carol Wallack, Sola, 3868 N. Lincoln Ave.

Side dish

New potato, spring garlic and asparagus hash

Carol Wallack, Sola

THE DINNER PARTY

Appetizer

Semolina gnocchi with morel mushrooms and green asparagus

Ryan Poli, Perennial, 1800 N. Lincoln Ave.

Entree

Pan-roasted walleye pike with artichokes, wild mushrooms, English peas and cashew vinaigrette

Kendal Duque, Sepia, 123 N. Jefferson St.

Side dish

Duck fat potatoes with creme fraiche and chives

Brian Huston, The Publican, 837 W. Fulton Market

Vegetable

Fava beans, spring onions, pork belly and roasted garlic

Randy Zweiban, Province, 161 N. Jefferson St.

Dessert

Candied Meyer lemon baked Alaska with strawberries poached in vanilla-rhubarb consomme

Mindy Segal, Hot Chocolate, 1747 N. Damen Ave.

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