Epic’s June Prix Fixe Dinner Menu

Chef Pollard Features Sugar, Spice and Everything Nice 

Four Course Prix Fixe
June 1 through June 30
$48 per person; $70 with wine pairings

Sugar-themed Cooking Class
Saturday, June 30 at 1:00 p.m.
$30 fee

Each month at Epic, Executive Chef Mark Pollard creates a new, themed prix fixe. The menu for June features four courses with sugar-centric dishes (scallops with agave brown butter; arugula salad with honey-lavender vinaigrette; maple-glazed pork loin; brown butter cake with brown sugar ice cream). The oh-so-sweet, yet still savory selections will be available during dinner service from Friday, June 1 to Saturday, June 30. The price is $48 per person, $70 with wine pairings (tax and gratuity not included). The menu is detailed below.

For the culinary curious, Pollard will hold a class that focuses on the aforementioned June prix fixe menu. Participants will have the opportunity to learn how to prep, cook and plate the four courses on Saturday, June 30 at 1 p.m. Following the demonstration, guests will enjoy samplings of the menu served family-style with wine pairings and will leave with recipe cards. The fee is $30 per person (inclusive of tax and gratuity). To reserve your seat in the class, call 312.222.4940 or visit FanFueled.com.

EPIC’S PRIX FIXE MENU: SUGAR
Available June 1 through June 30
$48 per person; $70 with wine pairings

FIRST COURSE
TURBINADO & SMOKED SEA SALT DUSTED DAYBOAT SCALLOPS summer succotash, uni butter

SECOND COURSE
MISSION FIGS baby arugula, lavender, spiced pecans,honey-foie gras vinaigrette

THIRD COURSE
MAPLE GLAZED BERKSHIRE PORK LOIN smashed peas, red eye ‘gravy’, pork salt

FOURTH COURSE
ROASTED PEACHES brown sugar ice cream, pecan caramel, brown butter cake

Epic Restaurant
112 W Hubbard St.
Chicago, IL 60654
312.222.4940
EpicRestaurantChicago.com

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