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The Ballroom
6351 S Cottage Grove Ave
Chicago, IL 60637
Uber
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Dinner
Table Appetizers
Mediterranean
sliced fresh mozzarella and tomatoes with mediterranean olives, roasted peppers and fresh basil, dressed with olive oil and balsamic vinegar.
Cultivated Mushroom Caps
mushroom caps filled with sauteed spinach, mozzarella, besciamella sauce and bread crumbs.
Clams Au Gratin
clams filled with parmesan cheese, garlic, and herbs with olive oil and chardonnay wine.
Prosciutto And Melon
thin slices of imported prosciutto ham over ripe slices of melon.
East Coast Ring Squid
pan-fried calamari rings, seasoned and served with lemon wedges.
Antipasto Mediterraneo
slices of imported cold cuts, served with assorted cheeses, olives and vegetables in vinaigrette.
Salads
The Grand Ballroom
assorted mixed greens with cherry tomatoes, red onions, caramelized walnuts, and raisins with our chefs dressing.
The Roman
tossed romaine lettuce with croutons, imported shredded parmesan cheese in a creamy caesar dressing.
Spring Garden
tossed crispy greens with shredded carrots, red cabbage, cucumbers and tomatoes, served with choice of dressing.
Vegetables
Green Beans Almondine, Roasted Vegetables, Steamed Asparagus.
Potatoes
baked potato, roasted herb potato, mashed potatoes, risotto.
Menu
The Grand Ballroom Filet Mignon
grilled filet mignon with mashed potatoes, sauteed spinach,
mushrooms, and pearl onions in
a demi glace sauce.
Rotolini Chicken Sorrentine
rolled chicken breast stuffed with imported ham and swiss cheese
in a creamy basil sauce, served over risotto or garlic mashed potatoes
Roulade Chicken Spinach
chicken breast stuffed with spinach
leaf, walnuts and raisins, served
over three-cheese risotto in a
delicate roasted pepper sauce, accompanied by vegetables.
Prime Rib Of Beef Chateaubriand
roasted prime rib with chateaubriand sauce, accompanied by vegetables or potatoes.
Salmon In Fine Herbs
pan seared fillet of salmon with asparagus and red roasted peppers in a chardonnay wine lemon sauce, accompanied by risotto or potatoes.
Supreme Chicken Madeira
sauteed chicken breast with mushrooms in a madeira sauce, accompanied by risotto or potatoes.
Chicken Rosemary
sauteed chicken breast with fresh rosemary, oregano and garlic in a brandy sauce, served with roasted potatoes.
Filet Mignon Parisienne
grilled fillet mignon topped with shitake, porcini and portobello mushrooms in a marsala demi glace sauce. accompanied by vegetables, risotto or potatoes.
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General Info
About Us
The Grand Ballroom, formerly known as the Frank Loeffler Building, was designed by Lowenberg Associates. Architects Max L. and Israel S. Lowenberg began their practice in 1919 designing several apartment hotels, small store-front buildings and the Colony Theater. The Grand Ballroom, a 13,000 square foot, terra cotta, Renaissance revival building was completed in 1923 at a cost of $223,000. The first floor housed eleven storefront shops and the second floor opened up to an 800-seat café catering to a capacity of 1000 patrons.