restaurant week at sepia, february 17 -26, 2011
lunch $22
built from an 1890 print shop, sepia features memorabilia from the windy city’s bygone eras. rooted in tradition, our seasonal menu showcases
pristine natural ingredients, organic and sustainable when available. we support local artisan farmers and proudly encourage craftsmanship and
the revival of traditional practices.
CARPACCIO OF PORCHETTA DI TESTA
house giardiniera, baby frisee
or
ROASTED BEET AND LEEK SOUP
crème fraiche, vodka, caviar
GRILLED PORK BELLY SANDWICH
watercress, apple mostarda, duck fat fries
or
PAN ROASTED SEA TROUT
sunchoke, miatake, red wine
CHOCOLATE PORT MOUSSE
chocolate cake, meringue, almonds
or
ROSE YOGURT BAVARIAN CREAM
coconut cake, dried fruit chutney
chef andrew zimmerman
pastry chef cindy schuman
restaurant week at sepia, february 17 -26, 2012
dinner
built from an 1890 print shop, sepia features memorabilia from the windy city’s bygone eras. rooted in tradition, our seasonal menu showcases
pristine natural ingredients, organic and sustainable when available. we support local artisan farmers and proudly encourage craftsmanship and
the revival of traditional practices.
{four courses $44}
HOUSE CURED SARDINES
piquillo peppers, marcona almonds, black olive oil
or
PUMPKIN SFORMATO
sage, walnuts, ciabata
{three courses $33}
GNOCCHI
duck sugo, grana padano
or
SALAD OF FENNEL
blood orange and baby arugula
HOT SMOKED RAINBOW TROUT
dill, apple, buttermilk
or
FIG STUFFED PORK TENDERLOIN
sauerkraut, potatoes, mustard jus
CHOCOLATE PORT MOUSSE
chocolate cake, meringue, almonds
or
ROSE YOGURT BAVARIAN CREAM
coconut cake, dried fruit chutney
chef andrew zimmerman
pastry chef cindy schuman