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.
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
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
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.
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