Executive chef Christian Fantoni of Phil Stefani's 437 Rush at 437 N. Rush, lunch option ($22). features a starter choice of Pollo (shallot poached chicken breast (carpaccio), Belgian endive, grain mustard vinaigrette, onion confit, pomodorini) or Bufala (creamy Bufala mozzarella vellute, tomato, compote, focaccia croutons, basil oil) Main course choice of Garganelli (homemade pasta quills, brown butter emulsion, mortadella, poppy seeds, baby spinach, ricotta salata) or Coregone (crispy cornmeal-crusted whitefish, "poor boy"spicy remoulade, brioche, crouton) and dessert course of gelati e sorbetti (two flavors).
The dinner menu, ($44), features a starter choice of Capesante (pan-seared diver scallop, avocado compote, peas, tomato, frisee salad, saba) or Bufalina (imported Bufala milk mozzarella, quinoa salad, shallot dressing, cucumbers, sun-dried tomatoes, arugula, pesto). Main course choices are Gnocchetti (homemade sweet potatoes gnocchi, brown butter emulsion, wild mushrooms, bacon, truffle essence, chives) or Maialino (roasted bacon wrapped pork tenderloin, purple potatoes, Swiss chard, fava beans, brandy herb glaze). Dessert is a choice of Semifreddo (passion fruit, semi-frozen mousse, coconut foam, tropical fruit salad) or Panna Cotta (vanilla cream custard, balsamic strawberry tartare, thyme, rice flour tuiles).
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