Local Beef Tartar
with Allerton Ramps, Egg Yolk Botarga, Prairie Fruits cheese
and Allerton Wild Garlic Mustard
Chef Ann Swanson
Potato Croquette
Crusted with Funks Grove Cornmeal, Maple Sugar and Allerton Ramp Powder,
Cured Table Farm and Workshop Duck Yolk
Nested in a Bed of Allerton Nettles and Ramps,
Drizzled with Pawpaw Vinaigrette
Topped with Allerton Foraged Flowers
Chef Jeff Hake
Forest Flora Salad
Featuring pickled local spring vegetables
With Allerton Mushroom Duxelle
And Central Illinois Bakehouse Baguette
Chef Sarah Pierson
Koss Farms Tilapia Quenelle
With Allerton Ramp Gnocchi, Pickled Ramp Bulbs,
Braised Koss Butter Crunch, Tilapia Nage
Chef Chris Alwes
Allerton Wild Ginger Stuffed Chicken
Allerton Mushrooms, Allerton Nettles and Carrot Kimchee
With Local Honey Sauce and Allerton Spruce Oil
Chef Blake Biggs
Duo of Meringue Topped Forest Fruit Barges
A Pair of Barge-shaped Tarts Made with Allerton Forest Fruits
Topped with Meringue Flourishes
Chef Heidi Leuszler
Allerton “Truffles”
Allerton Sassafras, Chocolate, Allerton Morels
Chef Ann Swanson
Beertails: Compliments of Triptych Brewery Savoy, IL
“The Lost Garden”
Bright, Citrusy, with Balanced Piney Tartness
Tryptich’s Dank Meme – a Hazy Pale Ale with Allerton Japanese Knotweed Simple Syrup
Garnished with Allerton Spruce Tips and Local Elderberries
Whitney Braddock
“The Death of the Last Centaur”
Root Beer/ Cream Soda Inspired Beertail.
Tryptich’s 80 Shilling Scottish Ale with Vanilla Allerton Sassafras Simple Syrup
Garnished with Kilgus Cream and Nutmeg
Whitney Braddock
