Tru's Amuse-bouche Reinvents The European Tradition Of Tiny Bites

Executive chef Rick Tramonto, known for his culinary tapestry of bold flavors presented on eye-catching surfaces, is debuting a new collection that showcases his affinity for the amuse-bouche course. Known as the Amuse-Bouche Collection, the new tasting menu willfeature three "four-by-four" courses, including four cold selections, four TRU signature soups and four hot courses all served on stunning white Limoges china and other creative surfaces designed by chef Tramonto."This is an exciting opportunity for people who haven't been in to TRU to get a glimpse of the real TRU flavor," said chef Tramonto. "For just $36 dollars, guests can dine at our four-star restaurant and enjoy a world-class dining experience."

The collection begins with a cold course of offerings such as amaranth with pickled ramps and ramp puree; a spoon of crab parfait with tangerine beurre blanc; and artichokes barigoule with goat cheese foam."When I was working in Europe, I was exposed to these tiny bites served at two and three star Michelin restaurants," said Tramonto. "The amuse-bouche is a gift from the chef, it's a surprise token of their hospitality. I put a lot of emphasis on my amuse course since it is my diner's first exposure to my cuisine. First impressions are everything." The second course will consist of four soups each served in custom-made Rosenthal demitasse cups. Carrot and ginger soup, curried cauliflower soup, artichoke soup with artichoke chips, and black truffle soup with parmesan tuile are among the many palate-pleasing options chef Tramonto may draw upon.

The possibilities behind the hot course are endless. Tiny appetite stimulators include razor clams with charred corn and corn puree; mini lobster club sandwich; and marinated snapper with hijiki seaweed and lemon balm among others-it is up to Tramonto's whim. To take their dining experience to the next level, diners can add Tramonto's signature caviar staircase to their meal. The eight-step glass staircase offers an assortment of colorful caviar, including the golden whitefish roe, wasabi roe, sea trout roe and Iranian Sevruga available at a $50 supplemental charge. For Iranian Osetra it is an additional $60, $75 for 000Beluga and $125 for all black caviar. As an upgrade to the Collection, guests may order the foie gras quartet for an additional $30. Rick Tramonto's Amuse-Bouche Collection is available in the main dining room Monday thru Thursday until 6 p.m. and at the bar Monday thru Thursday 5:30 p.m.-10:00 p.m. and Friday and Saturday from 5:00-10:30 p.m. These tiny creations have become so popular that Tramonto has written his first solo book, "Amuse-Bouche," that will be released this fall by Random House.

Reservations can be made by calling TRU at 312.202.0001 or by going online to www.TRUrestaurant.com. When making a reservation, please notify of any special dietary or allergy restrictions. Opened in 1999, TRU has already garnered a number of honors, including the AAA Five Diamond Award, a nomination for Best New Restaurant by The James Beard Foundation, and has been named on Conde Nast Traveler's list of "Top 50 Best Restaurants in the World." It has also been given four stars by both the Chicago Tribune and the Chicago Sun Times