photo: Anthony Tahlier
Roasted beets, arugula, shaved onion, puff pastry
Sauvignon Blanc, Daisy Hill 2011
Carolina gold rice, roasted pork, pickled garlic, black chickpeas
Pinot Bianco, Alois Lageoer 2010
Lamb, eggplant tomato relish, pickled garlic, black chickpeas
Umbria Rosso, Vitiano 2009 (Cabernet Sauvigon/ Sangiovese)
Almond linzertorte, apricot raspberry jam toasted oat ice cream, almond oat brittle
Welschriesling Beerenauslese, Rosenhof 2006
Tickets are nontransferable and nonrefundable. Menu is prix fixe and subject to change. Dietary restrictions cannot be accommodated. Guests must be over the age of 21.
Monday, March 26, 6:00pm
Perennial Virant, located across the street from Chicago’s Green City Market, opened in May of 2011 in partnership with the Boka Restaurant Group and Chef Paul Virant. Chef Virant's restaurants are built upon his guiding philosophy of making the ingredients, their origin, production, and quality, the full focus of his culinary approach. Embracing the Midwestern seasons and utilizing methods of preservation, allow guests to always expect a menu that showcases local flavors and ingredients in abundance.
Perennial Virant’s restaurant interior was renovated by designer Karen Herold of Chicago’s 555 and features a look that is “comfortable vintage,” but contemporary in feel and uses Virant’s colorful canned fruits and vegetables as a centerpiece of the interior. Changes to the lighting and the dining room layout altered the existing décor and space to create a look that a staff member once dubbed “farmhouse posh.” The space showcases Virant’s strengths of Americana cooking and pickled and canned foodstuff and portrays Perennial’s philosophy, eat what you can and can what you can’t.