Chef John Caputo and Pastry Chef Tom Laurell of Bin 36 - Chicago, IL

Salad of Lamb's Tongue, Fingerling Potatoes, Arugula, and Pickled Ramps

A Mano Pizza, Wild Mushrooms, Onion Confit, Taleggio Cheese, and Toasted Hazelnuts

A Mano Pizza, Wild Mushrooms, Onion Confit, Taleggio Cheese, and Toasted Hazelnuts

Herb Gnocchi, Smoked Morels, Asparagus, Bone Marrow

White Clam Pizza

Sauteed Alaskan Halibut, Asparagus, Fennel, Carrot Salad, and Lobster Beet Sauce

Sauteed Alaskan Halibut, Asparagus, Fennel, Carrot Salad, and Lobster Beet Sauce

Sauteed Alaskan Halibut, Asparagus, Fennel, Carrot Salad, and Lobster Beet Sauce

Crispy Persillade of Veal, Barley and Jasmine Rice, Braised Baby Fennel, and Broken Carrot Vinagrette

Strawberries, Lime and Vanilla Jelly, Lime Curd, Soft Pistachio Macaroon, Silician Pistachio Couli, and White Chocolate Ice Cream

Strawberries, Lime and Vanilla Jelly, Lime Curd, Soft Pistachio Macaroon, Silician Pistachio Couli, and White Chocolate Ice Cream

Strawberries, Lime and Vanilla Jelly, Lime Curd, Soft Pistachio Macaroon, Silician Pistachio Couli, and White Chocolate Ice Cream

Pickled Blueberries and Bourbon Whisky Waffle, Maple Ice Cream, and Ginger Coulis

Pickled Blueberries and Bourbon Whisky Waffle, Maple Ice Cream, and Ginger Coulis

Chef John Caputo

Sommelier Brian Duncan