Vespertine Launches Alinea Menu for Pick-up

In continuing the tradition of rotating monthly, themed take-out menus at Vespertine, chef Jordan Kahn nods to his past with the latest iteration - an homage to Chicago’s modernist mecca Alinea. Beginning this Thursday, 3 December, chef Kahn will recreate dishes from Alinea’s inaugural year, highlighting items that were integral to the dining experience during Kahn's tenure in the restaurant’s pastry station.

·       Pear celery leaf & branch, curry

·       Oyster cream lychee, horseradish, chervil (Golden Osetra Caviar Supplement)

·       Duck pumpkin, banana, Thai aromatics

·       Halibut shellfish custard, hyacinth vapor

·       Beef elements of root beer

·       Idiazabel maple, smoked salt

·       Bacon butterscotch, apple, thyme

·       Chocolate avocado, lime, liquorice

_{Oyster cream lychee, horseradish, chervil}

_{Halibut shellfish custard, hyacinth vapor}

_{Duck pumpkin, banana, Thai aromatics}

_{Idiazabel maple, smoked salt}

_{Beef elements of root beer}

_{Black truffle explosion}

_{Pear celery leaf & branch, curry}

_{Alinea Granny Smith cocktail}

_{How does Snoop Dog use lemongrass?} 

_{Vesper cocktail}

_{Chocolate avocado, lime}