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