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 PUR√ČE.

(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.