Rockit Ranch Productions
FOR IMMEDIATE RELEASE
SUNDA ANNOUNCES NEW SPRING / SUMMER MENU
FROM EXECUTIVE CHEF JESS DEGUZMAN
Featuring Over 50 New Items…
Spring, 2012 – CHICAGO – Sunda, located at 110 W. Illinois, announces its spring / summer menu from Executive Chef Jess DeGuzman. With over 50 new menu items throughout brunch, lunch and dinner, DeGuzman offers a bounty of light, healthful options inspired by classic Asian fare.
“I am extremely excited to introduce this new menu,” says DeGuzman. “I was inspired by the early arrival of warm weather and sunshine – all of the wonderful things about this time of the year – and incorporated a mix of seasonal fruits, vegetables and light sauces into the dishes. At the same time, these items do not sacrifice flavor – they are just as tasty as they are healthful.”
Dig into DeGuzman’s Mango Ginger Granola, passion fruit yogurt topped with fresh seasonal berries and crunchy granola, or the nutrition-packed Tofu Scramble with a mushroom medley, Sunda potatoes and Chef’s salad. Get your crunch on with two new salads: the Mushroom and Asparagus, with arugula, an Asian mushroom medley, ginger vinaigrette and crispy enoki mushrooms; or the Chop Chop Curried Chicken, chopped greens, carrot, chili, cucumber, onion, quinoa, eggplant sauce and naan.
Indulge in: Okonomiyaki, a Japanese pub style pancake, filled with bacon, cabbage and onions, topped with kewpie katsu sauce and bonito flakes; the Smoked Salmon Skillet with roasted potatoes and cherry tomatoes; or DeGuzman’s take of Petite NY and Eggs, with Sunda potatoes.
Receiving the largest makeover, DeGuzman’s lunch menu now includes Bento Boxes, Japanese-style meals with seaweed salad, miso soup, rice and choice of Spicy Tuna, Avocado with Cucumber or classic California rolls. Ideal for single dining or business lunches, Sunda’s Bento Boxes are affordably priced at just $16 each. Sandwich lovers rejoice! Dive mouth first into Banh Mi, Vietnamese style sandwiches with French bread, pickled vegetables and Chef’s salad. Varieties include: Grilled Chicken Breast, Marinated Tofu, Sliced Steak, and Pork Belly paired with cold cuts. Or sample Sunda’s new specialty cut rolls: Red Dragon, shrimp tempura, spicy tuna, unagi, jalapeno, spicy mayo and unagi sauce; and Summer Garden with soy paper, basil, mango, mizuna, asparagus, cucumber and ponzu.
Other fresh lunch additions include: Tomato Glazed Grilled Salmon Filet with Napa cabbage, Grilled Petite NY Steak with Hong Kong oyster sauce; Char Sui BBQ Pork topped with a honey, miso and palm sugar glaze; miso-glazed Grilled Chicken Breast; flavorful Chicken and Pork Adobo with garlic, vinegar, chilis and caramelized onions; Tonkatsu Curry, panko crusted pork loin, Japanese curry with carrots and potatoes; and Chilled Soba Noodles, sliced beef, daikon, carrots, scallions, seasoned beef consumme.
Start off your meal with OHHKoy, Filipino-inspired fritters with kale, carrots, sprouts, squash, red onion, ginger and dipping sauce – perfect for sharing, or the Pig Sticks, braised pork belly, sweet soy and Asian slaw. For a hearty entrée, opt for Miso Crusted Lamb Rack, miso chili crusted, mint yuzu glaze, truffled mushroom rice; Sesame Roasted Half Chicken, free range chicken, sesame oil, garlic, bay leaf and onion; or Steamed Tofu, with mushrooms, eggplant, bok choy and black bean sauce.
Also debuting on Sunda’s dinner menu are new varieties of Topped Nigri, including Tomato Salmon, roasted cherry tomato, balsamic teriyaki; Ebi salad, avocado mango compote, baby arugula, chili lime vinaigrette; Tempura Unagi, seared foie gras, yuzu marmalade, unagi sauce; and Mushroom Tuna, truffled mushroom.
For more information or to make a reservation, visit www.sundachicago.com.
Sunda, Chicago’s comfortably stylish New Asian restaurant led by executive chef Jess DeGuzman, offers contemporary interpretations of traditional dishes from Japan, China and the Southeast Asian Island region. It is open for lunch Monday through Friday from 11:30 a.m. to 3 p.m.; dinner Sunday through Wednesday 5 p.m. to 11 p.m., and Thursday through Saturday, 5 p.m. to midnight. Sunday brunch is available from 10 :30 a.m. to 3 p.m. Valet parking is available during all hours of operation. For more information or reservations, please call 312.644.0500 or visit www.sundachicago.com.
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General Information110 W. Illinois
Chicago, IL 60654
Valet Parking Available