Chicago Restaurant Week Menus


Lunch Menu | $22

January 26 – February 8, 2018 / Please select one from each course


First Course:

New England Clam Chowder

Old Bay Olive Oil

Caesar Salad

Sun-dried tomato crouton, asiago cheese

Second Course:

Baja Fish Tacos

Crispy Haddock, grilled corn salsa,

Ca’di Ponti, Pinot Grigio, Italy, 2016 $9/36

 

Grilled Florida Shrimp

Green curry, ginger chili slaw, jasmine rice

DeLoach, Pinot Noir, CA, 2016 $10/40

 

Roasted Atlantic Salmon

Rye crust, pastrami fingerling potatoes, 1000 island hollandaise

Brancott Estate, Sauvignon Blanc, New Zealand, 2016 $9/$36

 

Sautéed Ecuadorian Mahi Mahi

Root vegetables, fennel, roasted grapes, pistachios, balsamic glaze

Chalk Hill, Chardonnay, Sonoma Coast, Ca, 2016 $12/48

 

Twin Filet Mignon Medallions

Grilled, bacon blue cheese butter

Smith and Hook, Cabernet Sauvignon, Central Coast, CA, 2015 $13/52

 

Third Course:

Key Lime Pie

Graham cracker crust, raspberry sauce, whipped cream

 

Flourless Chocolate Cake

Warm hazelnut center, crushed hazelnuts

Strawberry Shortcake

Lemon drop biscuit, vanilla whipped cream, aged balsamic

*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


Dinner Menu | $33

January 26 – February 8, 2018 / Please select one from each course


First Course:

New England Clam Chowder

Old Bay Olive Oil

 

Salt Roasted Beet Salad

Goat cheese mousse, crushed pistachios

Second Course:

Sautéed Ecuadorian Mahi Mahi

Root vegetables, fennel, roasted grapes, pistachios, balsamic glaze

Cross Barn by Paul Hobbs, Chardonnay, Sonoma Coast, 2015 $14/56

 

Yellowfin Tuna Poke Bowl

Edamame, scallions, avocado, radish, cucumber, seaweed, soy, chili aioli

Chalk Hill, Chardonnay, Sonoma Coast, 2016 $12/48

 

Georges Bank Haddock

Oyster mushrooms, sweet potatoes, panko, bourbon butter sauce

DeLoach, Pinot Noir, CA, 2016 $10/40

 

Roasted Atlantic Salmon

Rye crust, pastrami fingerling potatoes, 1000 island hollandaise

Chateau De La Roche, Sauvignon Blanc, Loire, France $10/$40

 

Oscar Style Filet Mignon Medallions

Lump Crab, béarnaise sauce, asparagus

Smith and Hook, Cabernet Sauvignon, Central Coast, CA, 2015 $13/52

 

Third Course:

Key Lime Pie

Graham cracker crust, raspberry sauce, whipped cream

Flourless Chocolate Cake

Warm hazelnut center, crushed hazelnuts

Strawberry Shortcake

Lemon drop biscuit, vanilla whipped cream, aged balsamic

*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


Dinner Menu | $44

January 26 – February 8, 2018 / Please select one from each course


First Course:

New England Clam Chowder

Old Bay Olive Oil

Chopped Kale Salad

Dates, feta cheese, crispy chickpeas, lemon vinaigrette

Second Course:

Georges Bank Scallops

Braised short rib hash, caper aioli

Chalk Hill, Chardonnay, Sonoma Coast, 2016 $12/48

 

Seafood Cioppino

Florida shrimp, Georges Bank haddock, Maine mussels, scallops,

fennel, onions, sourdough crouton

Averaen Pinot Noir, Willamette Valley, OR $15/60

 

Chilean Sea Bass

Hawaiian ginger scallion sauce

Domaine De La Barbotaine, Sancerre, France, 2015 $13/52

 

6 oz Filet Mignon & Crabcake

Maître d’ hotel butter, remoulade sauce

Double Canyon, Cabernet Sauvignon, Horse Heaven Hills, WA, 2014 $15/60

 

Maine Lobster Pasta

Mushroom ravioli, sweet peas, asiago cream sauce

Hartford Court, Chardonnay, Russian River, CA, 2015 $15/60

 

Third Course:

Key Lime Pie

Graham cracker crust, raspberry sauce, whipped cream

Flourless Chocolate Cake

Warm hazelnut center, crushed hazelnuts

Strawberry Shortcake

Lemon drop biscuit, vanilla whipped cream, aged balsamic

*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


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