Chef DeAngelo Newson
FIRST COURSE
Fall vegetable fritters, saffron and truffle aioli topped with caviar and chive
SECOND COURSE
Beef Braciole — flank steak stuffed with spinach, toasted bread crumbs, parmesan cheese, sliced salami braised in a homemade tomato sofrito
DESSERT
Pumpkin Spice and Everything Nice tartlette
If you have specific dietary requirements, please email Christina at clc@illinois.edu by Friday, Oct. 24.
Learn more and get your tickets here.
