This is definitely the menu I was most looking forward to this year. I remember late last year when the menus were announced I flipped back through ‘Life, on the Line’ to see if I could get an idea of what dishes would be on the menu. I didn’t really find much but an hour later was still engrossed in re-reading the book. I wish I had the opportunity to dine at Trio but had never even been to Chicago at the time. How times have certainly changed. Absolutely loved this dinner and it moves into my top 3 of Next menus. So very cool to see the origins of many Alinea dishes. Hoping to do it again before it ends!

Brook Trout Roe – avocado, sugar, lime

Rock Shrimp – cranberry, Meyer lemon, vanilla bean

Crab – coconut, ten bridging garnishes

Chestnut – baked potato, bitter chocolate, quince

Ice cream sandwich – parmesan, olive oil, black pepper

Black Truffle Explosion

Duck – lavender salt lozenge, foie gras, plum

“Pizza”

Poached Loin of Lamb – floral infusion, artichoke, orange

“Cheese ‘n Cracker”

“Salad” – red wine vinaigrette

Raspberry – tapioca, rose, lemon basil

Pushed Foie Gras – pear, sauternes, salt-roasted pear sorbet

Passion Fruit-Mustard

Smoked Persimmon – endive, pancetta, coffee

Lobster – wild mushrooms, rosemary vapor

Burnt Pineapple – smoked salmon, soy, togarashi

Short Rib – root beer flavors

Transparency of Manchego

Huckleberry Soda – five flavors gelled

Maragda Chocolate at 94 degrees – flaxseed, yeast, beer