15 Sep Fall Menu Preview

The leaves are changing in Chicago and our talented chefs are excited about fresh fall produce! Apples, arugula, beets, Brussels sprouts, butternut squash, cauliflower, kale, pears, pumpkins and sweet potatoes are a few of our favorite items. We just love a new season as it allows unique and creative ideas with our menu development.

This year, our Culinary Director Bruno Bell Alves handcrafted a menu filled with visually stunning items that embody the truest flavors of fall.

Hors d’Oeuvres

beef – beef tataki carpaccio, yuzu ponzu, over rice cracker

duck – duck prosciutto, foie gras mousse, maple pineapple, caraway dust over brioche

falafel – falafel, zaatar mousseline, pickled onion

chicken – chicken cutlet, wasabi mayo, baby greens, milk bread

blinis – poached shrimp, yuzu crema, caviar

salmon – house cured salmon, horseradish cream, dill

vegetarian – beetroot, garlic wild mushroom

First Course

seared tuna, pickled vegetables, (radish, romesco, colored cauliflower) saffron aioli, microgreens

beefsteak tomato, filled with vegetables and field greens, basil vinaigrette

black lentils, cucumber, roasted grapes, arugula, mizuna greens, sherry vinaigrette

Entrée

smoked, malbec braised short ribs, beetroot farro, roasted butternut squash, malbec demi

chicken prime rib, honey garlic paprika glazed, red pepper sauce, sweet potato mousseline

salmon, black rice risotto, tomato fennel herbs relish, baby carrot, micro herb salad

beef (steak) ratatouille, hasselback truffle potatoes, truffle, cabernet sauce

red lentil and eggplant bourguignon, over olive oil mashed potatoes.

Desserts

apple tatin, baked almond cream, caramel sauce, vanilla gelato

carolina gold rice passion fruit  pudding, crème brulee top, candied kumquats, passion fruit sorbet, streusel, raspberry sauce

molten chocolate cake, cherry preserve insert, cream gelato, hazelnut dust, caramel sauce

preserved and fresh fruit salad