Pumpkin Prix Fixe at Epic
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The four-course menu shows the humble pumpkin in more surprising roles than its typecast part in lattes and pie. To start, pumpkin oil is drizzled over poached lobster tail and grapefruit. Its brittle is paired with pink lady apples and blue cheese; it makes a cameo in a risotto with scallops and brown butter. It makes a sweet finish in a flan with oatmeal cookies and caramel.