Sixteen debuts the Spring menu, second in its series of seasonal menus

Sixteen debuts the Spring menu, second in its series of seasonal menus

Sixteen Chicago Spring Menu Trump Hotel

May 7, 2015: Sixteen, the Michelin Two-Star, Forbes’ Five-Star restaurant at Trump International Hotel & Tower Chicago, has launched its new menu for the spring season.  

Following the winter menu—Dining In Progress, which tracked the evolution of fine dining—the spring menu upholds the overall focus on “progress” as a guiding-theme for the year’s series of tasting menus. The Spring menu, entitled Food in Progress: Assessing an American Food Revolution, takes a close look at the advancements in both agriculture and technology that enable convenient, affordable and year-round access to produce and products that were limited by seasonality in the past. Additionally, it looks at the environmental and economic impact of mass production, fueled by the American palate.
“We’re in a position to take a stance on these issues,” explains Chef Lents. “Some traditional approaches to food production have proven to be wasteful and I think the restaurant industry as a whole is opening up to the idea that we need to have a conscience.”
Woven through the menu is an emphasis on heritage and heirloom agriculture. The dining experience commences with a vintage seed box filled with edible snacks that serve as the physical menu while also representing the menu’s four sections: The Farm, The Sea, The Ranch, The Orchard and Dairy and The Trade. Each section includes multiple “Gifts from the Kitchen” courses followed by the guest’s choice of their main dish.
The Farm section of the menu showcases asparagus with the Veiled Green and White Asparagus with Blood Orange and Curry and Comté Flan with Chive Flowers, Morels, and Asparagus Soup. The Sea section represents various methods of aqua farming and sourcing, reflecting on aggressive farming practices as well as the increase of sustainable aquafarming. So take a dip into the Wild King Salmon, Crushed Favas, Fava Leaves, and Shiso or Loup de Mer in Whey, Wild Dill and Fennel, Clam, and Parsley, Horseradish Emulsion
The Ranch focuses on ranch animals as the main source of protein, thus serving Grass-fed, Dry-Aged Beef Ribeye, Fermented Ramps, Sprouting Alliums or Porcelet, Roast Brined Carrot, Buttermilk, and Ferns. The Orchard and Dairy, the dessert portion of the menu, offers Mandarin and Avocado Sorbet with Freeze Dried Mandarin or Pistachio and Yogurt Cake with Blueberry and Lavender Jam.

With a lot more on offer, the multi-course tasting menu costs $190 per person with a pre-fixe option available for $130. Wine pairings may be added for $125 and a reserve pairing may be selected for $750. 

For reservations, please call +1-(312) 588-8030.

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