Chef Tim Graham in the kitchen at Tru
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Caviar, Oyster, Pearl Powder
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Alpine Bay Oyster, Tempura Uni, Sorrel, Lemon and Bacon cubes
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Liquid-Center Parmesan Gnocchi, Porcini Cream, Serrano Ham
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Olive Oil Poached Scottish King Salmon, Daikon, Granny Smith Apples, Smoked Trout Caviar, Thai Long Peppercorn, Apple Nage
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Sarsaparilla Quail, Smoked Cippolini, Fig, Hazlenut
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Braised Beef Short Rib, Unagi, Scallion Pistou, Miso Emulsion, Rice ball with Miso
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Roasted Pineapple, Coconut Sorbet, Cashew Frangipane, Sourwood Honey
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Peppermint Ice Cream Sandwiches
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Orange Parfait Float: Homemade Ginger Ale and Blood Orange Tapioca
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Spearmint and White Chocolate Cherry Lollipops
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Assorted Mignardises: Raspberry Pate a Fruit, Blood Orange Meltaway, Tiramisu Macaroon, Eggnog Opera Cake, Coconut Snowball, and Pistachio Toffee
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Wine Director Chad Ellegood
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Pastry Chef Meg Galus
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Dense Chocolate, Hazelnut Ice Cream, Coffee Fluff, Vanilla Salt, Espresso Syrup, and Hazelnut Oil
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Chef Tim Graham and Pastry Chef Meg Galus of Tru - Chicago, IL
Photo: Antoinette Bruno | December 2007
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