Tasting Menus Custom Designed; Five Courses $125 or Eight Courses $175, Wine Pairings available. Please advise server of any food allergies or preferences. Mother's Day Tea, Saturday May 11, 2019 starting at 1:30pm, Celebrating Mom and the Beauty of Roses!
A Nage of White Asparagus from the Loire Valley
Mousseline of Orange, Spring Onion, Brioche Crumble and Essence of Sancerre
Trofie Noodles "Carbonara"
Bacon / Parmesan Cheese / Butter / Cream! Wilted Frisee and a Hen Egg
Springtime Rabbit Braised
with Zucchini, Swiss Chard and Bermuda Onions with a Fondue' of Soft White Corn Polenta Glazed with Ashed Goat Cheese, Ruffled Kale and French Green "Fruity" EVOO
Rich French Onion Soup Gratinée Scented
with Caraway, Dill, Sherry and Gruyère Cheese
Brindille Steak Tartare
with Flavors of Pickled Onion, Yellow and Black Mustard Seeds and Vibrant Cauliflower, "Sunny Side Up" Quail Egg, Rye Shards, Spicy Cress Greens, Tarragon Aigrelette and Anchoïade
Crisp Belly of Berkshire Pork
Salad of Roquette, Beauty Heart Radish and Candied Pecans with Spaghetti Squash, Poached Kishmish Afghani "Green" Raisins, Persimmon Jam and White Balsamic
Chilled "Lady Chatterley" Oysters from Prince Edward Island
Sorbet of Champagne Vinegar & French Thyme Liqueur, Ruby Red Grapefruit, Smoked Trout Roe, Chervil and Pink Peppercorns
Salad of Beautiful "Hoop House" Greens
with Roquefort, Honey Roasted Bosc Pears and Cracked Hazelnuts, Crisp Seeded Wafer, Fromage Blanc, Praline and Banyuls Vinaigrette
Seared Hudson Valley Foie Gras and Juniper Roasted Pineapple
with Rhubarb and Pear Friponnes, Fragrant "Pain d'Epices", Minus 8 Ice Vinegar and "Smoky" Lapsang Souchong Tea Gelée
Salsify Soup "Cappuccino"
Shaved Italian White Spring Truffles and Sweet Garlic Custard, Sauté' of Cellared Winter Root Vegetables, Crisp Salsify and Chives
Sea Scallops Naha Scented
with Vanilla Bean, Citrus and Spices, Caramelized Belgian Endive, Tangerines, Pea Shoots and Medjool Date
Oscietra Caviar from Russian Sturgeon
raised in Uruguay, Presented with Traditional Garnishes
La Mer Et la Ferme
Filet of Wild Alaskan Halibut
with Flavors of Early Spring, Young Carrots, Sugar Snap Peas, Buttered Kohlrabi and Celery, Freshly Juiced Lemongrass Carrot Broth and Wild Crafted Watercress
Butter Poached Maine Lobster
"Trompette de la Mort" Mushrooms, Roasted Jerusalem Artichokes, Salpicon of Golden Beets, Cauliflower Purée, Crustacean Coral Lobster Broth and Spring Herb Sala
European Dover Sole Meunière
roasted with "Beurre Noisette" Almonds, Parisian Potatoes and Capers, Celery Root Cream, Fava Beans and Crisp Lemon Chips
Whole Roasted Poussin "Baby Chicken"
with Fiddlehead Ferns, "Hen of the Woods" Mushrooms, Cipollini Onions and Roasted Fennel
Lacquered Aged Moulard Duck Breast
with Confit Duck Leg and Braised Red Cabbage, Hakurei Turnips and Leeks, Preserved Late Winter Cranberries, Candied Honeybell Orange, Shaved Radish and Anise
"Half Pound" Classic Grilled French Prime Sirloin "EntrecôTe" Steak "Frites" and Crisp Oignons
Fines Herbs and Garlic Beurre de Baratte, Shallots à la Crème, Green Peppercorns and Madeira
Roast Quail and Veal Sweetbreads
Grilled Spring Onions, "Back" Bacon and Wild Boar Sausage, Bone Marrow Toast, White Beech Mushrooms, Butternut Squash and Thyme
Les Gourmandises for the Start of the Spring!
Cardamom-Orange Crème Bruleé
Sable Breton, Fruits of the Season, Passion Fruit Sorbet
Early Rhubarb and Custard Profiterole
with Lemon and Hazelnut Praline Ice Cream
White Chocolate Cheesecake
Pineapple, Ginger Beer Gelée, Crème Fraiche and Caramel Ice Cream
It's our aim to return you to what nights out used to be. And while we seat our last diners by 10 o'clock Mondays through Saturdays, our beautiful bar serves up enchanting cocktails and stellar wines later into the evening. We've made the switch that several Chicago restaurants have, and are using CityEats for our online reservations. While you won't find Chicago on their website just yet, you can book on ours or by calling the restaurant directly.