Alinea

Fine dining restaurant, 1723 N Halsted St, Chicago, IL

VeganScore 30

Menu

Desserts

• Ice Cream Sandwich — Passionfruit sherbet and dijon mustard shortbread

Other

• Seedless Concord Grape — House-milled lightly toasted white sesame seed oil Vegan
• Roasted Peanut Sponge — Massaman curry Vegan
• Cryodesiccated Baby Corn — Hoja santa, caramelized corn, bitter cacao untuoso Vegan
• Spring Onion Cream — Sweet and sour ramps, charred ramp top butter, nuggets of golden honey, amontillado sherry
• Délice de Bourgogne — 2-month-aged, french chamomile honey, transparent leeks
• Barely Cooked Aleutian King Crab — Cheddar popcorn velvet, crab shell caramel, kinome
• Cracked Maize Snow — Frozen butter chips, tellicherry black pepper
• Skatewing à la Pharos Siamois — Fermented green peppercorn, tamarind, bai horapa
• Confit Abacaxi Pineapple — Jamón ibérico bellota, whole grain mustard oxymel, opal basil buds
• Steamed Spanish Turbot — Périgord black truffle and banana mousseline, butter-braised sauerkraut, caraway cabbage sauce
• 14 Day Aged White Pekin Duck — Szechuan peppercorns, rhubarb rouennaise sauce, pyrolyzed parsnip
• Ribeye of Japanese Wagyu Beef — Italian udon noodle flavored with smoked paprika, toasted bread purée, castelvetrano olive and artichoke emulsion
• Paint — Matcha, peach, pecorino, raspberry
• Aleutian King Crab Thigh — Roasted and silkened walnuts, smoked grapefruit, celery branch
• Grilled Atlantic Halibut — Halos of cucumber and honeydew melon, ginger, cucumber skin cream
• 7X Ranch Beef Ribeye — Broccoli crown, cane, core, sesame, soy sauce
• Chilled Onion Cream — Sweet and sour ramps, charred ramp top oil, nuggets of golden honey, amontillado sherry
• Preserved Trumpet Mushroom — Jícama, toasted coconut vinaigrette, papaya confit in local honey
• Alpine Sorrel Leaf and Frescura Blooms — Honey and propolis droplets
• Wax Mango — Ataulfo honey mango and organic beeswax
• Fear Factor — Duck leg tsukune, salted plums, juniper branch aroma
• Boucané of Pork Belly — Chien gratin, rhum agricole, charred sugarcane
• Fermented Four Star Oyster Mushroom — Oyster leaf, oyster cream, crunchy penja pepper mignonette
• Golden Silk Melon — Perfumed with a saffron-mussel tea

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