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::Rodentia no More:: Ode to the Bunny

::Cocktail:: Salty dog

::Canape:: Fondulotes

Pan seared polenta dipped in bittersweet chocolate and chilli lime salt

::First Course:: Xiao Long Bao

Steamed soup dumpling with pork

*agar agar egg drop soup dumpling with Parmesan stock

::Intermezzo::  Bunny bánh mì

Silver River Rabbitry pâté with spicy green papaya slaw on Crumb demi baguette

*Grilled yuzu marinated tofu with spicy green papaya slaw on Crumb demi baguette

::Third Course::  Shaved Fennel Salad

With pickled asian pears, feta, and candied georgia pecans

::Forth Course:: Silver River Rabbit confiet

With sticky rice and daicon radish

*Roast veg crepes with sauce diane

::Dessert:: Orchata grenita

*veg alternative

Contributing Chefs

Mike Bancroft, Founder, Chi-Town Chefs/Co-op Hot Sauce, Chicago

Pete Kelly, L'etoile, Madison

Jen Christman-Kelly, Farmer Owner Silver River Rabbitry

Anne Kostroski, Pastry Chef/Sommelier, transplant, Chicago

Table creations

Bridget Bancroft

Evan Plummer

Jasemine Kronbeck
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