Ampersand Wine Bar, 4845 N. Damen, has launched a late summer menu. Executive Chef Darren McGraw, along with Chef de Cuisine Tim Havidic (formerly of iNG), created the menu to make use of late summer produce such as Heirloom tomatoes, sweet summer corn and eggplant.
Dishes include starters: Campanella pasta with sun-dried tomatoes, eggplant, fava beans and mint ($15); seared scallops over oxtail, chick peas and red pepper jus, pictured ($16) and Heirloom tomatoes with cous-cous salad and burrata mozzarella ($12).
Entree highlights include: beef cheeks, braised with charred tomatillos and fresh corn pudding ($20); roasted & marinated eggplant, with baba ghanoush, cucumber and toasted pita ($15);
Side dishes include: roasted shishito peppers with smoked sweet pepper cream ($7); cherry tomato salad with arugula, herb oil and semolina gnocchi ($7) and sautéed sweet corn with kochujan butter and shaved Parmesan ($7).
Two new desserts are the millefeuille, a caramelized puff pastry, summer berries and whipped vanilla cream ($9) and the rustic tart with stone fruit, toasted granola and honey caramel yogurt ($9).
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Two new desserts are the millefeuille, a caramelized puff pastry, summer berries and whipped vanilla cream ($9) and the rustic tart with stone fruit, toasted granola and honey caramel yogurt ($9).
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