TWO Restaurant and Bar is offering this dinner menu for Chicago Chef Week 2013 taking place March 17 through 22. The dinner, $44, is three courses plus a bonus course of duck egg pasta.
1) Charcuterie plate with chicken liver mousse, jerky, duck ham, date mostarda, pickles, bread
or Beet salad, long pepper vinaigrette, ricotta fritter, “Plant” micro greens
2) Red grouper, braised leeks, crispy fingerling potatoes, chili lemon vinaigrette
or Hampshire pork belly, citrus cured, roasted garlic & rosemary polenta, fresh thyme
3) Banana bread pudding, salted bourbon caramel, homemade ice cream
or Maple glazed pretzel donut, spiced drinking chocolate
Bonus: Duck egg pasta, duck confit, duck skin cracklings, scallions, parmesan