Appetizers:
Shrimp Crostini with pickled red onion
Caviar Crostini, chive cream cheese, pickled red onion
First Course:
Ham Hock Terrine with house-made pickles
Second Course:
Beef Short ribs, smoked gouda and horseradish mashed potatoes and beef jus’, broccoli gremolata
Dessert:
Peach bellini cake
NOTE: Vegetarian meals available upon request by contacting Christina Calcagno at clc@illinois.edu.
