Chicago Restaurant Week 2020


Lunch Menu | $24

Jan. 24 to Feb. 9, 2020


Please select one from each course

First Course:

Crème de la Crab

crab bisque – lump crab – Key West pink shrimp

Beef Wonton Soup

chicken soy broth – short rib and scallion filled wontons – chili oil

A Proper French Salad

butter lettuce – tomatoes – herbs – crispy parsnip – haricot vert – French dressing

 

Second Course:

Blackened Fish Tacos

grilled pineapple salsa – shredded cabbage – black pepper aioli – avocado

Chicken Shoyu Ramen

marinated bamboo shoots – nori – shiitake mushrooms – slow poached egg – buttery corn

choose Ramen Topper: Amish chicken – savory duck confit – braised beef short rib – seafood combo

Roasted Atlantic Salmon

rye crust – pastrami fingerling potatoes – 1000 island hollandaise

Scallop Surf & Turf

Georges Bank scallops – braised short rib and red potato hash – caper aioli

Maine Lobster Roll

poached lobster – easy mayo – minced celery – Old Bay fries

Ducking Great Noodles

duck confit – fresh wide rice noodles – sweet soy – Thai basil – Chinese broccoli

 

Third Course:

Key Lime Pie

graham cracker crust – raspberry sauce – whipped cream

Flourless Chocolate Cake

warm hazelnut center – crushed hazelnuts


Dinner Menu | $36

Jan. 24 to Feb. 9, 2020


Please select one from each course

First Course:

Crème de la Crab

crab bisque – lump crab – Key West pink shrimp

Beef Wonton Soup

chicken soy broth – short rib and scallion filled wontons – chili oil

Salt Roasted Beet Salad

goat cheese mousse – crushed pistachios

 

Second Course:

Housemade Tagliatelle

lump crab – Chinese broccoli – chili butter

Yellowfin Tuna Poke Bowl

edamame – scallions – avocado – radish – cucumber – seaweed – soy – chili aioli

Georges Bank Haddock

oyster mushrooms – sweet potatoes – panko – bourbon butter sauce

Roasted Atlantic Salmon

rye crust – pastrami fingerling potatoes – 1000 island hollandaise

6 oz. Filet Mignon

crab crusted – cabernet hollandaise – spinach – roasted oyster mushrooms

Colorado Volcano Lamb Shank

16 oz. – red wine braised – butter beans – feta cheese – rosemary

 

Third Course:

Key Lime Pie

graham cracker crust – raspberry sauce – whipped cream

Flourless Chocolate Cake

warm hazelnut center – crushed hazelnuts


Dinner Menu | $48

Jan. 24 to Feb. 9, 2020


Please select one from each course

First Course:

Crème de la Crab

crab bisque – lump crab – Key West pink shrimp

Beef Wonton Soup

chicken soy broth – short rib and scallion filled wontons – chili oil

A Proper French Salad

butter lettuce – tomatoes – herbs – crispy parsnip – haricot vert – French dressing

 

Second Course:

Georges Bank Scallops

braised short rib hash – caper aioli

Catch 35 Mixed Grill

salmon – shrimp – lobster – crispy brussel sprouts – yuzu beurre blanc

 Pan Roasted Chilean Sea Bass

Hawaiian ginger scallion sauce – quinoa “fried rice”

6 oz Filet Mignon & Crabcake

maître d’ hotel butter – remoulade sauce

Whole Grilled Branzino

Asian chili sauce – fresh herbs – lime

Tuna Au Poivre

grilled – honey mustard marinade – demi glace – charred cherry tomatoes

 

Third Course:

Key Lime Pie

graham cracker crust – raspberry sauce – whipped cream

Flourless Chocolate Cake

warm hazelnut center – crushed hazelnuts


*The Restaurant Week menu is designed for each guest to enjoy individually; regular restaurant menu items may be ordered in addition**Beverages, tax and gratuity not included. 

Chicago Restaurant Week is produced by Choose Chicago/EatItUpChicago.com