A SEASONAL MENU, REIMAGINED FOR SPRING

Spring in Chicago is a moment of transition—lighter days, brighter flavors, and a renewed sense of energy at the table. At Tanta, we welcome the season with the Spring edition of our Seasonal Chef Series Menu—a curated multi-course experience that celebrates freshness, balance, and the vibrant spirit of Peruvian cuisine.

Rooted in seasonality and guided by Peru’s diverse culinary landscape, this menu moves toward a more delicate and expressive profile. It’s a reflection of renewal—where acidity, herbs, and texture come forward, and each dish feels alive with intention.

A Journey, One Course at a Time

The experience begins with a Hokkaido scallop amuse, paired with olive emulsion and yuzu tobiko—clean, briny, and subtly citrus-driven, setting a refined and elegant tone.

For the first course, the Cebiche Primavera introduces Japanese hamachi with cucumber and green apple leche de tigre, layered with coconut milk and basil. It’s bright, aromatic, and unmistakably seasonal—an expression of spring through a Peruvian lens. Alongside it, grilled asparagus arrives with potato cream, Peruvian olive aioli, and crispy quinoa, bringing warmth and texture while staying grounded in freshness.

The main course unfolds in a shared format, encouraging connection and discovery. The Quinotto de Hongo offers a comforting yet light take on risotto, where quinoa is slowly stewed with wild mushrooms and finished with a rich mushroom demi. In contrast, the Pescado Charapa—Chilean seabass cooked in banana leaf—delivers depth and fragrance, complemented by yuca majado and a grilled pineapple chalaca that adds a subtle sweetness and acidity.

To close, dessert takes a more minimal and refined approach with a tartlet—light, balanced, and designed to end the experience on a clean, elegant note.

Cooking with the Season

The Spring edition reflects a philosophy that goes beyond ingredients—it’s about timing, energy, and how we gather. It invites guests to experience Peruvian cuisine in a way that feels fresh, contemporary, and in tune with the moment.

A menu that moves with the season, designed to be shared, explored, and remembered.

$79 per person
Available now