Dinner at Floriole featuring Chef Nathan Sears of Vie
Even with record-breaking temperatures and sunny days this year, it takes spring produce a little while to come out of hibernation. With May upon us, the market has returned: Spring flavors abound, and Floriole is thrilled to be joined for our may dinner by Chef Nathan Sears, of Michelin-starred Vie Restaurant.
Nathan Sears has long been part of the Chicago food scene. He started his career at Mod and then took up residence in Western Springs at Vie, working under Chef Paul Virant. While there, Nathan worked in the kitchen and the front of house, became Sous Chef, and spearheaded the house charcuterie program. He was recently promoted to Chef de Cuisine and over-sees all aspects of Vie's wonderful kitchen. His style of food is inspired by the produce of our region while employing flavors and techniques from around the world.
We are so happy to be celebrating spring with long days, new produce, and a wonderful chef. Hope you can join us!
Wednesday, May 16, 2012
$75 per person excluding drinks, tax and gratuity
Dietary restrictions will be accommodated, happily. Please notify us of such restrictions at the time of reservation.
soft boiled egg
smashed peas, savory granola
soft shell crab
braised fennel, floriole sweet & spicy pecans,
wood grilled romaine, pickled fennel
broccoli rabe and sesame ravioli
brown butter, massaged kale, whipped ricotta,
lemon zest, floriole bread crumbs
braised pork belly
potato puree, asparagus, thyme and pork gravy,
oyster mushroom escabeche
rhubarb coulis, candied almond
Floriole Cafe and Bakery (View)
1220 W Webster Ave
Chicago, IL 60614