Course I
Burrata & Roasted Heirloom Beets
Golden and candy-cane beets, blood orange gastrique, savory pistachio crumble, micro-arugula

Course II
Pan-Seared U-10 Scallops
Sweet corn miso purée, pickled Fresno chilies, cilantro oil

Course III
Butter-Roasted Wild Halibut
Spring pea and mint emulsion, confit fingerling potatoes, shaved radish, pea tendrils

Course IV
Dark Chocolate Ganache Tart
Toasted hazelnut crust, smoked Maldon salt, house-made honeycomb, spiced crème fraîche

Note: each dinner comes with a complimentary loaf of my artisanal sourdough bread.
Other Infomation

I am happy to adjust this wherever needed! My name is Allie and I am a home cook turned personal chef. I live in the Chicago area with my husband, dog and daughter. I would love the opportunity to make your husbands birthday as special as possible.

Meal for 2 on 09 May 2026