2013 Chicago Restaurant Week Lunch Menu – $22

FIRST COURSE

butternut squash soup with sweet potato hay & cinnamon cream

belgium endive spinach salad with warm triple crème brie,
stewed roma tomatoes, caramelized almonds & aged sherry vinaigrette

SECOND COURSE

iowa white marble farm’s pork belly braised with
roasted pepper chutney and blackberry bourbon jus

atlantic salmon napoleon pan roasted with
spinach, mushroom risotto & lobster cream sauce

maple leaf farm’s duck confit with whipped sweet potatoes,
michigan currant compote & port natural juices

THIRD COURSE

chocolate espresso mouse in a bitter sweet chocolate cup
topped with seasonal berries & vanilla cream

vanilla crème brûlée with poached anjou pear and candied walnuts

2013 Chicago Restaurant Week Dinner Menu – $33

FIRST COURSE

butternut squash soup with sweet potato hay & cinnamon cream

belgium endive spinach salad with warm triple crème brie,
stewed roma tomatoes, caramelized almonds & aged sherry vinaigrette

SECOND COURSE

burgundy braised waygu beef short rib
with rosemary parsnip puree & cabernet sauce

grilled jail island salmon with italian apricot cous cous
& ginger soy butter sauce

white marble farm’s pork tenderloin oven roasted with
guava sweet potato puree & jamaican mango reduction

THIRD COURSE

chocolate espresso mouse in a bitter sweet chocolate cup
topped with seasonal berries & vanilla cream

vanilla crème brûlée with poached anjou pear and candied walnuts

2013 Chicago Restaurant Week Dinner Menu – $44

FIRST COURSE

eggplant mushroom duxelle & bone marrow
roasted with bleu cheese mousseline

cheese plate – with accompaniments
la tur, cow, sheep, and goat milk, piedmont, italy
pecorino pepato fresco, sheep milk, sicily, italy
gorgonzola verde dolce, cow milk, lombardy northern italy

SECOND COURSE

butternut squash soup with sweet potato hay & cinnamon cream

belgium endive spinach salad with warm triple crème brie,
stewed roma tomatoes, caramelized almonds & aged sherry vinaigrette

THIRD COURSE

waygu beef short rib burgundy braised
with rosemary parsnip puree & cabernet sauce

longboat key grouper pan seared and served with
wild mushroom risotto, vanilla tomato & saffron broth

maple leaf farm’s duck confit with whipped sweet potatoes,
michigan currant compote & port natural juices

white marble farm’s pork tenderloin oven roasted with
guava sweet potato puree & jamaican mango reduction

FOURTH COURSE

chocolate espresso mouse in a bitter sweet chocolate cup
topped with seasonal berries & vanilla cream

vanilla crème brûlée with poached anjou pear and candied walnuts

prime filet mignon is available for an additional $9.00

executive chef jason tsoris
executive sous chef jeff meyer
food and beverage director corey hardersen