Sarah Grueneberg
Monteverde | Chicago | March 2018
FEATURED DISHES
Octopus Spiedino, Leek, Pimentos, Shishito Peperonata, Aioli
Lillian’s Stuffed Cabbage: Porcini Bolognese, Crispy Polenta, Brown Butter, and Fried Egg
Gnocchetti con Pesto with House Ricotta, Basil, Tuscan Pine Nuts, and Sardinian Pecorino
Tortellini Verde: Spinach-Swiss Chard-Ricotta Pasta, Roasted Miso, Chicken Stock, Orange Zest, Hazelnuts, and Honey
Photography by Caroline Hatchett
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