Dinner Lab 05/26/15
This menu is inspired by a dearly departed restaurant which will forever hold a special place in Chef McGill's heart. June Restaurant's calling card was taking progressive technique and applying it to Midwestern ingredients in a way that accentuates without detracting. This menu is a celebration of those concepts.
Chef Thomas McGill (center)
Chef Thomas McGill
Stinging Nettle Panna Cotta
whipped ricotta | fava bean | wheat cracker
whipped ricotta | fava bean | wheat cracker
Stinging Nettle Panna Cotta
whipped ricotta | fava bean | wheat cracker
whipped ricotta | fava bean | wheat cracker
Arugula Orecchiette
arugula pesto | crispy smelt | burnt lemon & crème fraîche
arugula pesto | crispy smelt | burnt lemon & crème fraîche
Arugula Orecchiette
arugula pesto | crispy smelt | burnt lemon & crème fraîche
arugula pesto | crispy smelt | burnt lemon & crème fraîche
Whitefish Roulade
cod brandade | sauteéd peas & asparagus
cod brandade | sauteéd peas & asparagus
Whitefish Roulade
cod brandade | sauteéd peas & asparagus
cod brandade | sauteéd peas & asparagus
Steak & Alliums
seared beef flank & seasoned salt | melted leeks | chive hollandaise | puffed rice cracker
seared beef flank & seasoned salt | melted leeks | chive hollandaise | puffed rice cracker
Arnold Palmer
lemon tea cake | lemon & crème fraîche ice cream | black pepper meringue
Arnold Palmer
lemon tea cake | lemon & crème fraîche ice cream | black pepper meringue
lemon tea cake | lemon & crème fraîche ice cream | black pepper meringue
Air Mail
gold rum | lemon honey | champagne
Air Mail
gold rum | lemon honey | champagne
gold rum | lemon honey | champagne