Chicago Chef Week Menus

March 22-28, we’ll be participating in Chicago chef week, which is a week-long showcase of some of the city’s best chef-driven restaurants. We will be joining 26 other great restaurants to offer $20 prix fixe lunches and $30 prix fixe dinners all week.

Spring sure seems like it might take hold here, and we are right on it with the first of the season turnip greens and baby lettuce mix in the house, pea shoots, and we’re hot on the trail of ramps, watercress, then asparagus and mushrooms. As always, seasons change and weather can be unpredictable so these menus might change some, but here goes:

Chef Week Dinner 2010

First Course, Choice of
-House Andouille, Pimiento Cheese, Pickled Laughing Bird Shrimp, Sesame Crackers
-Hoophouse Farms Lettuces, Fennel, Celery, Blood Orange, Hearts of Palm

Choice of Entrée
-Mint Creek Farm Lamb Daube, asparagus, braised carrots, roasted shallots, rose hip puree
-Anson Mills Farro Piccolo, roasted parsnips, asparagus, smoked mushrooms, medjool dates
-Blackened Mississippi Catfish, Coconut Sticky Rice, Radish & Pea Shoot Salad, Green Curry Broth

Dessert, Choice of:
-Rice Calas, Bitter Chocolate Sauce, Frozen Asian Pear & Coconut Salad
-Bourbon Raisin Bread Pudding, Crème Anglaise, Salted Caramel, Cinnamon Toast Croutons

Thirty Dollars Per Person

Chef Week Brunch 2010

First Course, Choice of
-Cheddar Herb Croquettes, Green Goddess, Fried Sage
-Crawfish Boudin Fritters, Frisee, Cayenne Mayonnaise

Choice of Entrée
-Gumbo Ya-Ya, Louisiana Popcorn Rice
-Migas: Egg, Corn Tortilla, Chile & Cheese Casserole, Spicy Red Sauce, Avocado, Crème Fraiche
-Blackened Gunthorp Farm Chicken & Cornbread Salad, Young Lettuces, Scallions

Dessert, Choice of:
-Rice Calas, Bitter Chocolate Sauce, Frozen Asian Pear & Coconut Salad
-Bourbon Raisin Bread Pudding, Crème Anglaise, Salted Caramel, Cinnamon Toast Croutons

Twenty Dollars Per Person