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Bistro Campagne, 4518 N. Lincoln, kicks off Chef's Dinner at the Table, a joint effort by Executive Chef Luke Creagan and Beverage Director Alex Uribe, March 29. Two seating will be available 6 p.m. and 8 p.m. Sessions are limited to six guests.
The evening starts with an amuse: Madame nigri, followed by a first course of: diver scallops, bruleed ponzu aioli, baby carrot tempura, marinated grapefruit and wakame salade; second course: Wagyu beef seared on hot rocks, negri-yaki beurre blanc, confit Yukon golds, crispy pommes de terre douces, pickled moutard seeds and machi. The dessert course is: matcha gateau, shoyo caramel, shiso-fennel ice cream, ginger crème anglaise and red vein sorrel. No substitutions.
The cost is $85 (excludes tax and gratuity). Reservations, which must be booked in twos, can be made at 773.271.6100. A credit card number is required when making reservations. Seating is based on a first come, first served basis.
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The evening starts with an amuse: Madame nigri, followed by a first course of: diver scallops, bruleed ponzu aioli, baby carrot tempura, marinated grapefruit and wakame salade; second course: Wagyu beef seared on hot rocks, negri-yaki beurre blanc, confit Yukon golds, crispy pommes de terre douces, pickled moutard seeds and machi. The dessert course is: matcha gateau, shoyo caramel, shiso-fennel ice cream, ginger crème anglaise and red vein sorrel. No substitutions.
The cost is $85 (excludes tax and gratuity). Reservations, which must be booked in twos, can be made at 773.271.6100. A credit card number is required when making reservations. Seating is based on a first come, first served basis.
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