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Sixteen's entire menu is based off of seasonal ingredients, which are sourced on a daily basis so the chef can offer his diners an exquisite experience worthy of Five-Stars from Forbes Travel Guide. The breakfast and lunch menus at the Chicago restaurant rotate at least quarterly, and the dinner menu changes almost nightly. Examples of seasonal dishes you might encounter in the springtime include Minted English Pea Soup and a duo of Four Story Hills Farms poussin and New Zealand langoustine with three vernal delights: ramps, artichokes Barigoule and morel mushrooms. In autumn, Lents has featured dishes such as butternut squash soup with chestnut mousse, brown butter espuma and sage marshmallow, or pheasant breast with sage bread dumpling, cranberry compote, roasted root vegetables and pheasant jus.