deconstructed mango lassi
Yellow tomato gazpacho, up close: bronze fennel, cucumber blossom and the tiniest curls of Fresno chile.
espelette and kaffir lime dusted chicharrón sits atop Duroc pork belly braised in cardamom, ginger and star anise.⁠ Marigolds, thai basil, nasturtium, kaffir lime, and a curly "pig's tail" of crispy pork rind.⁠
Quince poached in apple cider and pear liquor with pickled mustard seeds, Thai basil and tamarind puree compliment our braised duroc pork belly.⁠
Every week @marinellotartufi brings us a bounty of white truffles, 48 hours after being hand picked in Italy by his uncle. The aroma reminds us it is winter and the season of luxury and celebrations. We are lucky to be able to work with him.
Siberian reserve caviar, potato gnocchi, white asparagus cream
Candied key lime shell atop salted pineapple gel, filled with pineapple boba and mojito foam. A one-bite mojito, in other words.
Candied key lime shell atop salted pineapple gel, filled with pineapple boba and mojito foam. A one-bite mojito, in other words.
Thyme sprig is the brush, roasted carrot the canvas in our tableside Scallop presentation. Hokkaido scallop glazed with lemongrass caramel. Garnished with cordycep mushroom and candied pumpkin seed. Dotted with raw green almonds, kinome, Afghan golden raisin and saffron puree. All awaiting a pour of aromatic carrot broth.
Uni
elote, the Mexican street food. The sweetest baby corn from Three Sisters Garden is the star here. Autumn truffles shaved tableside. A play on elote, starring the cutest baby corn from Three Sisters Garden, black truffle aioli, finger limes and extra truffles, shaved tableside.
lobster
Sauternes vinegar. squash blossom
What you see: squash blossom, smoked foie bubbles, chive blossoms. What you don’t: fermented mushroom, chocolate consommé, Sauternes vinegar.
crispy nest of sweet potato, coconut and bubble gum hyssop.⁠ Okinawa sweet potato, presented here as a custard, adorned with roasted pieces. Bourbon and toasted pumpkin seeds carries the warmth.⁠ A glimpse into autumn with textures and flavors of sweet potato, bourbon, and pumpkin
cauliflower course with fermented sunchoke purée, rye pain perdu, and black lime gelée.
cauliflower course with fermented sunchoke purée, rye pain perdu, and black lime gelée.
Made by nuns at a remote abbey in 16th-century France, in the heart of the famed Jura region, Galant des Abbesses is now exclusively produced by 15th-generation French winemakers Jean Bourdy and his brother according to the same secret recipe. We’re fortunate to be one of only a handful of restaurants in Chicago to serve Galant des Abbesses. It stars in our cocktail, On An Autumn Wind. On its own, it smells like autumn in a glass. Experience it for yourself.
Crab BLT Alaskan king crab / bacon foam / hydroponic tomatoes / puffed farro piccolo / clam broth / fennel oil
Sun Daisy
Crab BLT Alaskan king crab / bacon foam / hydroponic tomatoes / puffed farro piccolo / clam broth / fennel oil
Siberian reserve caviar, Purple Potato Powder, Micro Scallion
Siberian Reserve Caviar on a white chocolate pancake.
Faroe Island Salmon, Trout Roe, Shiso, Fennel, Cordycep Mushrooms.
French Trout Roe under micro fennel with pickled turnip on our Faroe Island Salmon. Faroe Island Salmon, Uni Broth, Trout Roe, Red Shiso, Micro Fennel, Cordycep Mushrooms, Pickled Turnips.
Capellini with lobster parmesan sauce and gooseberries. Come experience a Temporis original.
Champagne espuma - another kind of bubbly 🍾 Capellini, uni, lobster Parmesan sauce, blistered gooseberries, champagne espuma, squash blossom, tarragon & Italian summer truffles.
Tunisian octopus, miso glazed eggplant, iberico emulsion, shiitake mushroom and a 🍓.
Tunisian octopus, miso glazed eggplant, iberico emulsion, shiitake mushroom and a 🍓.
Juniper smoke.
20190512-_DSC0030.jpg
Red Kingdom Mizuna, Tatsoi, Cured Egg Yolk⁣ on Blue Corn Grits.⁣ Mangalica vinaigrette, crispy mangalica chips, sorghum, cucumber blossoms and cocoa nibs adorn this hearty yet healthy bowl of blue corn grits.⁣ Anson Mills Bluecorn corn grits with a bounty of greens from our garden and Mangalica.
Juniper smoke.
20190830-IMG_9940.jpg
20190703-_DSC8378.jpg
pheasant rillette tart, keek foam, soubise, onion caramel, pickled pearl onions, charred cipollini, caramelized vidalia onionshydroponic mizuna, cress and purple mustard
view gallery
deconstructed mango lassi
Quince poached in apple cider and pear liquor with pickled mustard seeds, Thai basil and tamarind puree compliment our braised duroc pork belly.⁠
Candied key lime shell atop salted pineapple gel, filled with pineapple boba and mojito foam. A one-bite mojito, in other words.
Uni
Sauternes vinegar. squash blossom
cauliflower course with fermented sunchoke purée, rye pain perdu, and black lime gelée.
Crab BLT Alaskan king crab / bacon foam / hydroponic tomatoes / puffed farro piccolo / clam broth / fennel oil
Siberian reserve caviar, Purple Potato Powder, Micro Scallion
French Trout Roe under micro fennel with pickled turnip on our Faroe Island Salmon. Faroe Island Salmon, Uni Broth, Trout Roe, Red Shiso, Micro Fennel, Cordycep Mushrooms, Pickled Turnips.
Tunisian octopus, miso glazed eggplant, iberico emulsion, shiitake mushroom and a 🍓.
20190512-_DSC0030.jpg
20190830-IMG_9940.jpg
Yellow tomato gazpacho, up close: bronze fennel, cucumber blossom and the tiniest curls of Fresno chile.
Every week @marinellotartufi brings us a bounty of white truffles, 48 hours after being hand picked in Italy by his uncle. The aroma reminds us it is winter and the season of luxury and celebrations. We are lucky to be able to work with him.
Candied key lime shell atop salted pineapple gel, filled with pineapple boba and mojito foam. A one-bite mojito, in other words.
elote, the Mexican street food. The sweetest baby corn from Three Sisters Garden is the star here. Autumn truffles shaved tableside. A play on elote, starring the cutest baby corn from Three Sisters Garden, black truffle aioli, finger limes and extra truffles, shaved tableside.
What you see: squash blossom, smoked foie bubbles, chive blossoms. What you don’t: fermented mushroom, chocolate consommé, Sauternes vinegar.
cauliflower course with fermented sunchoke purée, rye pain perdu, and black lime gelée.
Sun Daisy
Siberian Reserve Caviar on a white chocolate pancake.
Capellini with lobster parmesan sauce and gooseberries. Come experience a Temporis original.
Tunisian octopus, miso glazed eggplant, iberico emulsion, shiitake mushroom and a 🍓.
Red Kingdom Mizuna, Tatsoi, Cured Egg Yolk⁣ on Blue Corn Grits.⁣ Mangalica vinaigrette, crispy mangalica chips, sorghum, cucumber blossoms and cocoa nibs adorn this hearty yet healthy bowl of blue corn grits.⁣ Anson Mills Bluecorn corn grits with a bounty of greens from our garden and Mangalica.
20190703-_DSC8378.jpg
espelette and kaffir lime dusted chicharrón sits atop Duroc pork belly braised in cardamom, ginger and star anise.⁠ Marigolds, thai basil, nasturtium, kaffir lime, and a curly "pig's tail" of crispy pork rind.⁠
Siberian reserve caviar, potato gnocchi, white asparagus cream
Thyme sprig is the brush, roasted carrot the canvas in our tableside Scallop presentation. Hokkaido scallop glazed with lemongrass caramel. Garnished with cordycep mushroom and candied pumpkin seed. Dotted with raw green almonds, kinome, Afghan golden raisin and saffron puree. All awaiting a pour of aromatic carrot broth.
lobster
crispy nest of sweet potato, coconut and bubble gum hyssop.⁠ Okinawa sweet potato, presented here as a custard, adorned with roasted pieces. Bourbon and toasted pumpkin seeds carries the warmth.⁠ A glimpse into autumn with textures and flavors of sweet potato, bourbon, and pumpkin
Made by nuns at a remote abbey in 16th-century France, in the heart of the famed Jura region, Galant des Abbesses is now exclusively produced by 15th-generation French winemakers Jean Bourdy and his brother according to the same secret recipe. We’re fortunate to be one of only a handful of restaurants in Chicago to serve Galant des Abbesses. It stars in our cocktail, On An Autumn Wind. On its own, it smells like autumn in a glass. Experience it for yourself.
Crab BLT Alaskan king crab / bacon foam / hydroponic tomatoes / puffed farro piccolo / clam broth / fennel oil
Faroe Island Salmon, Trout Roe, Shiso, Fennel, Cordycep Mushrooms.
Champagne espuma - another kind of bubbly 🍾 Capellini, uni, lobster Parmesan sauce, blistered gooseberries, champagne espuma, squash blossom, tarragon & Italian summer truffles.
Juniper smoke.
Juniper smoke.
pheasant rillette tart, keek foam, soubise, onion caramel, pickled pearl onions, charred cipollini, caramelized vidalia onionshydroponic mizuna, cress and purple mustard