Chicago's Sixteen studies ingredients in its new menu
March 31, 2016: Chicago-based restaurant, Sixteen, celebrates ingredients with its new menu.
Concocted by Executive Chef Thomas Lents, the menu – titled Sixteen: A study in Ingredients – showcases food diversity and versatility. To constantly add new ingredients, the Michelin two-star restaurant currently explores seven themes, including “The Family of Lobster,” “The Fish and Shellfish of the Brittany Coast” and “Variations of Vanilla.”
Guests can pick selections from each study to serve as a foundation for their meal, which is to also feature additional gift dishes – a treat by Chef Lents and his team.
Some of the highlights of the four-course menu at this Trump Hotel restaurant are lobster carpaccio with variations of navet and rosemary agrodolce, tidal fish and shellfish with trofie pasta and seaweed as well as delectable desserts such as Madagascar-Vanilla Cheesecake with sesame shortbread and banana. Complementing Chef Lents’ creations is Sommelier Parag Lalit’s extensive wine list.
Dinner at Sixteen is served from 5:30pm – 10pm. The full menu as well as a reservation option are available on the restaurant’s website.