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Event Thu Mar 25 2010
Chef Week: Eve
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 the menu from Eve, 840 North Wabash:
Lunch:
Starters: Baby spinach salad with white asparagus, eggs, almonds and buttermilk-Parmesan dressing or puree of spring pea soup with pickled ginger-whipped ricotta. Entrees: Smoked salmon bucatini with watercress, capers and Meyer lemon brown butter; dukkah-crusted lamb burger with dried apricot, feta, avocado and harissa mayonnaise; or truffled risotto with Grana Padano and celery root salad.
Dinner:
Starters: Selection of smoked Loch Duart salmon with mushroom conserva and Meyer lemon-caper aïoli; puree of spring pea soup; or warm frisée salad with crispy pork belly, crab fritter, fried egg and rémoulade. Entrees: Cider-brined pork shoulder with mascarpone polenta, crispy kale and peppered maple jus; Rushing Waters trout with caraway-creamed leeks, pickled cauliflower and pumpernickel croutons; or truffled parsnip agnolotti with root vegetable confit and watercress bisque. Desserts are the same as on the lunch menu.
Desserts for lunch or dinner are a chocolate-peanut butter pot de crème with peanut brittle, or a Meyer lemon basil cake with vanilla bean ice cream and basil anglaise.
