Tuesday, March 27
Bar Roma will welcome guests for a Chef's Table dinner on Tuesday, March 27. Starting at 6:30 p.m., Chef Fred Ramos will present a six course "Spring in Rome" prix fixe at the communal table. The menu (detailed below) features fried short rib meatballs, softshell crab salad, oxtail lasagna, pan seared branzino, wood grilled duck break and rhubarb-strawberry boudin.
Seating is limited; the fee to attend is $60 per person (plus tax and gratuity). Optional wine pairings may be added for $25. For reservations, please call Bar Roma at 773-942-7572.
Chef's Table: Spring in Rome
Amuse Fried beef short rib meatball, apple horseradish cream
Insalata First of the season softshell crab, avocado carpaccio, tomato aioli
Paste Oxtail lasagna, fresh pea salad
Pesce Pan seared branzino, broccoli romanesco, shellfish brodo
Secondi Wood grilled duck breast, spring vegetable risotto, blackberry jus
Dolci Local tart rhubarb and strawberry boudin, salted caramel ice cream