At Ampersand Wind Bar, in Ravenswood, Executive Chef Darren McGraw, along with Chef de Cuisine Tim Havidic (formerly of iNG), have developed a new menu using late-summer’s freshest produce and ingredients. Heirloom tomatoes, sweet summer corn and eggplant star in new menu items.
“Chef Havidic and I roll out a new menu every two months to really utilize what’s in season at the moment” - Executive Chef Darren McGraw
New starters and salads include Campanella Pasta with sun-dried tomatoes, eggplant, fava beans and mint and Seared Scallops over oxtail, chick peas and red pepper jus. The Heirloom Tomatoes with cous-cous salad and burrata mozzarella usess late-summer’s bounty.
New entrees include the Beef Cheeks, braised for 15 hours with charred tomatillos and fresh corn pudding and the Roasted & Marinated Eggplant, with baba ghanoush, cucumber and toasted pita. New sides include Roasted Shishito Peppers with smoked sweet pepper cream, Cherry Tomato Salad with arugula, herb oil and semolina gnocchi, and Sautéed Sweet Corn with kochujan butter and shaved parmesan.
Two new desserts grace the menu including the Millefeuille of caramelized puff pastry, summer berries and whipped vanilla cream and the Rustic Tart with stone fruit, toasted granola and honey caramel yogurt.