Gin & Lime Cured Yellowfin Crudo — burnt miso emulsion, honeydew, mandarin oil, peanut milk, red yuzu kosho
Onion Three Ways — celeriac-onion soubise, tempura Tropea onion, Manchego custard, roasted onion bowl, perfumed thyme
Lamb Chop Crepinette — Slagel Farms center-cut lamb chop, Hudson Valley foie gras, farce of lamb offal, Swiss chard, caul fat, merguez-spiced lamb jus, glazed shiitake
Burnt Nori Sherry Tart — brown butter crème anglaise
Because of the unique nature of this custom meal, we are not able to accommodate all dietary requests (e.g., vegetarian, gluten sensitivity, dairy allergy, etc.). Please email Kirstin at mindiola@illinois.edu with your request before purchasing tickets.
Learn more about the dinner and get tickets here.
