Chicagoist Food Pr0n Salutes National Vegan Month: Green Zebra

By L. Stolpman in Food on Nov 25, 2008 5:20PM

$Squash tart, off the chef\'s tasting menu.$

Werp Farm Baby Lettuce, shaved vegetables, Picked herbs, garlic vinaigrette.

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Slow Roasted Shitake Mushrooms, in crispy potato with savoy cabbage.

Fresh Burrata Cheese, piparras pepper, fresh oregano, piperade.

Roasted Beets, wasabi gelee, cocoa nib foam, chippys.

Bosc Pear, cucumber, goat cheese, currants, petite spinach.

Green Papaya, Hawaiian heart of palm, persimmon, lime-chili dressing.

Striped Bass, crushed fingerlings, tomato nicoise vinaigrette, fresh herbs.

Foraged Mushroom Popover, cippolini, hazelnuts, blue cheese, browned butter.

Caramelized Onion Tart, mustard greens, caraway, pecans.

Beignets with shaved honey crisp apples.

We recently visited the kitchen of Green Zebra. We should say we rolled into the kitchen as we first dined on the four course dinner. Try the poached egg. You'll melt. Green Zebra is notable for offering mainly vegetarian dishes that can be prepared to fit a vegan diet, as well. Enjoy the pictures.

food pron green zebra

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