First course:
Japanese squash and cacao soup,
butter seared bay scallops, wild mushrooms with shredded pecorino cheese and
opal basil, Wanga Neges chocolate
Second course:
Roasted cauliflower with blistered Fresno
peppers, crispy chick peas, chocolate pesto, toasted coconut and aged
sherry wine, Paradis chocolate
Third course:
·
Cocoa and pretzel crusted pork ribs
with stewed white beans and thyme and red chili and chocolate essence. Minuit chocolate
Fourth course:
·
Spicy charred small heirloom carrots
with aged balsamic bittersweet chocolate syrup, toasted pumpkin, sunflower and
chia seeds , Minuit chocolate
Fifth Course:
·
Chocolate, local stout and cream cheese hand
pies with black truffle sea salt, caramel and mixed berry puree, Paradis chocolate
On the tables and passed
·
Matcha green tea, sea salt and chocolate
drizzled popcorn, ,Paradis
chocolate on the tables
·
Homemade chocolate baguettes with
lightly salted goat butter,Wanga Neges
chocolate passed at dinner
Wednesday, February 21, 2018
7:00pm - 9:00pm CSTThe VIG Chicago
About
Hip, warehouse-style spot with gastropub eats, craft beer & cocktails, plus TVs & sports-themed art.