Gluten-Free Fine Dining Series
July 31, 2009
Chicago Campus

Menu

Appetizer

Sweet Potato and Corn Fritters with a duo of dipping sauces
(roasted red pepper sauce and spicy southwest mustard)

Soup

Cold Cucumber Melon Soup with fresh mint and organic microgreens

Salad

Heirloom Tomato “Panzanella” Salad with polenta croutons and red wine vinaigrette.

Entrée

Ropa Vieja (savory shredded Cuban beef, not spicy) served with Black Bean and Red Onion Quinoa and olive oil Roasted Local Summer Vegetables.

Dessert

Trio of Buckwheat Crepes – bananas foster, fresh summer berry and chocolate*
*This dessert contains dairy. A dairy free dessert option is available. Please indicate on your reservation that you require a dairy-free dessert.