Restaurant Week 2017

BIN 36 Restaurant Week Menu
January 27 through February 9, 2017

First Course
Nduja and Ricotta
pickled mushrooms, root vegetable, watermelon radish, bread
or
Rainbow Carrot
orange hazelnut dacquoise, sorrel mascarpone

Second Course
Duck
apple butter, smokey sherry honey, celeriac
or
Scallop
pork belly, parsnip, watercress, lemon confit

Third Course
Creme Brulee
or
Carrot Cake

Pricing
Menu: $40 per person
Prices do not include tax and gratuity.

Reservations
To reserve your table, please call (312) 995-6560 or make an online reservation here . Please mention you wish to participate in the Restaurant Week menu upon making your reservation. This menu is served during dinner only.