AJIJIC SUPPER CLUB PREMIER EVENT

20 MARCH 2018

THREE COURSE DINNER 20 MARCH 2018

BY: LILO AND COCINA DE KARL GERZAN DESIGNS

FIRST:

SMOKED OYSTERS ROCKEFELLER

SMOKED AND GRILLED OYSTERS WITH SALSA VERDE, PORK BELLY CICHARON, COTILLA CHEESE AND AVOCADO PURÉE.

(AS FEATURED IN THE CHICAGO DAILY HERALD)

SECOND:

PORK TENDERLOIN AL PASTOR

DECONSTRUCTED TACOS AL PASTOR. ADOBO RUBBED PORK TENDERLOIN WITH GRILLED POLENTA CAKE AND CILANTRO OIL.

THIRD:

CANDY BACON W/ TEQUILA REPOSADO & BLUEBERRY SANGRIA

SIP IT, SIP IT CRUNCH IT.