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Event Tue Mar 23 2010
Chef Week: Blackbird
Throughout Chicago Chef Week, which runs through Sunday, we will be bringing you a menu from one of the participating restaurants for you to enjoy. Today's spotlight is Blackbird, 619 West Randolph:
Lunch:
A condensed version of the prix fixe lunch deal Blackbird offers regularly, albeit at the reduced price of $20. Dishes TBD.
Dinner:
Starters: Endive salad with baby lettuces, potato, basil, Dijon, pancetta and a poached egg; Blue Hill Bouchot mussels soup with whitefish, saffron, garlic and basil; and a charcuterie plate of boudin blanc and veal pancetta with almond yogurt, smoked almonds and lobster roe vinaigrette.
Entrees: crispy black bass with green papaya, dandelion greens, walnuts and charred beef vinaigrette; roasted Colorado lamb saddle with white asparagus, vermouth, fromage blanc and spring pea falafel; and Parmesan pasta with cured egg yolk and crispy radishes.
Dessert: Satsuma chiboust with Campari, pineapple, semolina and Zingerman's Creamery cream cheese ice cream; and Manjari chocolate pavé with tonka bean ice cream and candied cocoa nibs.
Lisa / March 23, 2011 11:37 AM
This is different than the PDF on the Blackbird's website for Chef's Week, but I hope it's this menu, because I'm going there tonight (my first time at Blackbird!) and this menu sounds fantastic!