Chef Di rk Fl ani gan Wel comes Chef Davi d Col combe

for Chi cago s Cul i nary Crossroads

Opus Restaurant Bi rmi ngham, UK
Thursday, May 3, 2012



Amuse

Smoked Lamb tartare vadouvan rice, shallot, arugula, curry emulsion

Seared breast of quail confit leg lollipop, pearly barley consomm

Ballotine of rabbit, Apricot and Virginia ham mousseline pistachio dust.

Dumpling of Fluke and foie gras, black mushroom, squid

Yellowtail snapper, potato scales, caviar naintoise sauce, fiddleheads and samphire

Venison, morels, snails, ramps and sunchoke, natural reduction

95


Confit pork belly, seared scallops, spiced cauliflower pure, cauliflower beignet
28

Chicago Culinary Crossroads
At Piccolo Sogno

THURSDAY MAY 3
RD
2012

LUMADISHESFEATURED

PIZZA
Canadian bacon, maple and ramp leaves

BCSCALLOPCRUDO
guanciale, spring peas, wild leek pickles

RICOTTAGNUDI
sauted Northern woods mushrooms,
parmesan and truffle

ALBERTABEEF
grilled beef tenderloin, roasted heirloom carrots,
Jerusalem artichoke and quinoa


LUMACHOCOLATEBAR
soft chocolate, Ontario peanuts, peanut butter ice cream





|n celebratlon ot tbe blstorlc NATO Summlt ln Cblcago, Cblcago's Cullnary
Crossroaos bas matcbeo cbets trom tbe NATO natlons wltb local Cblcago
cbets to collaborate ano create a unlque olnlng eperlence.

Our very own Cbet Feoerlco bao tbe bonor ot collaboratlng wltb |taly's own
Cbet Lros Plcco ot |nnocentl Lvaslonl Restaurant locateo ln Mllan.

We hope ,ou eno,. 8uon Appet|to|


|NNCCFN| FVAS|CN| AS|NG /FNU
Tbursoay, May 3

/NIlF/SIC
Carpaccio di Astice, lnsaIata in 5aIanoia,
Citronette Frutto deIIa Passione e MieIe
Lobster Carpacclo, marlnateo Salao, Passlon Frult boney oresslng

lNIEFMEZZC
Riso CarnaroIi Mantecato con Asparagi,
Essenza aI 5esano e soffice di RobioIa
Organlc Ageo Carnaroll rlce tosseo wltb Green asparagus,
Trlple Mllk Roblola cbeese toam ano Sesame essence

ENIF/I/
CostoIetta di ViteIIo aIIa niIanese, Patate aI Forno con Rosnarino
8 oz veal Cbop Mllanese, roasteo Flngerllng Potatoes scenteo wltb rosemary

DCLCE
5enifreddo aIIa VanigIia e Barbajada MiIanese
Tabltlan vanllla Semltreooo wltb traoltlonal Cbocolate Cottee Sauce
(8arbajaoa)

(p|us tox ond grotu|t,j

CHICAGOS CULINARY CROSSROADS AT RHAPSODY
Chef Dean Zanella welcomes Chef Tommy Rikhard Raanti of Stavanger, Norway

Appetizers
Oyster with horseradish
roastbeef og reindeer with juniper berrie creme fraice

Smoked salmon, egg cream, pickled cucumber and apple,
dill oil, fennel, rye crust
***
Shellfish bouillion
Scallops, raw prawns, carrot, radish and flaked onions
***
Baked halibut, petit pois pur, beets, cauliflower,
spring salad and caviar sauce
***
Veal rib eye
Asparagus, morels and Brussels sprouts, salted celery and sauce
***
deconstructed apple cake
Marmelade and raw cuts of apple, chocolate soil, fresh cheese ice cream,
granit, digestive crumble

petit four
Soft gingerbread

SignatureRoomatthe95
th
welcomes
MartinsRitins,VincentsRestaurant
Riga,Latvia

Appetizer
BallantineofSalmoninherbradishcrustwithasparagus
Entree
ConfitSucklingPigwithaCauliflowerPureeinaHoneyRedWineGlaze
Dessert
TraditionalLatvianHoneyCake