With a focus on the foundation of fine dining, Executive Chef Thomas Lents and the culinary team at Sixteen are taking an in depth approach to ingredients with its new menu entitled Sixteen: A Study in Ingredients. This overarching theme – spotlighting the diverse nature and versatility of individual ingredients – will guide the menu evolution in 2016 at the Michelin Two-Star, Forbes’ Five-Star restaurant at Trump International Hotel & Tower® Chicago.
While retaining a consistent format, Chef Lents will introduce new ingredient studies throughout the year. Each will come about based on seasonality, influence and availability worldwide.
On the current menu, ingredient studies include: The Family of Lobster; The Fish and Shellfish of the Brittany Coast; The Variety of Game; A Study of Poultry; Variations of Vanilla; A Season’s Abundance of Citrus and The Bounty of the Root Cellar. Eschewing the traditional tasting menu format, guests will be asked to choose selections from each study. Their selections will serve as foundation for the dishes presented during the meal, as well as several additional gift courses chosen by Chef Lents and his team.
“Our new menu is a break from the traditional structure so prevalent in the world of fine-dining,” said Chef Lents. “We’ve made a conscious effort to make the Sixteen experience approachable and interactive for our guests. While many wish to spend their whole evening with us, there are others who wish for a more abbreviated tasting experience. This menu affords that flexbility, while still providing a robust exploration opportunity. Another benefit to streamlining our focus in this manner is that it allows us to dive deeply into the ingredients on the plate, allowing them to truly shine.”
Guests can select one or more dishes in each of the following categories:
- Sour Cherry / Smoked Foie Gras and Squab / Artichokes
- Variations of Navet / Lobster Carpaccio / Rosemary Agrodolce
- Citron and Pear / Cured Duck Breast / Chestnut
- Trofie Pasta / Tidal Fish and Shellfish / Seaweed
- Liver Dumplings / Bouillon of Hen / Vegetable Sachet
- Bone Marrow / Cold Water Langouste / Red Wine Sauce
- Black Truffle / Turbot in Brioche / Salsify and Brussels Sprouts
- Cedar Roasted Squash / Fallow Venison / Tobacco
- Savoy Cabbage / Breast of Hen with Foie Gras / Pied de Mouton Mushrooms
- Cognac Toffee / Date Pain Perdu / Green Apple
- Sesame Shortbread / Madagascar-Vanilla Cheesecake / Banana
- Manjari Mousse / Variations of Orange / Pine Nut Cake
The complete four-course tasting is priced at $175 per person, with a smaller three-selection menu (choosing one dish from “To Begin”, “To Follow” and “To Conclude” categories) available for $160. Elongated and abbreviated menus, as well as a la carte menu items, are available upon request.
To complement Chef Lents’ menu, distinctive wine pairings have been selected by Sixteen’s Sommelier Parag Lalit. Calling upon his thorough understanding of culinary cultures from both the East and West, and his knowledge on their affect on contemporary cooking styles, Parag has thoughtfully arranged a selection of wines that achieve harmonious flavor balance. Wine pairings may be added for $95 for the Cru pairing, $250 for the premier pairing, and $750 for a reserve pairing.
Dinner is served at Sixteen nightly from 5:30 to 10:00 p.m. To view menus or to make reservations, please visit the restaurant online or call (312) 588-8030.