Chicago Chef Week Menu

March 20-26, we will be participating in Chicago Chef Week, a chef- driven alternative to the turn-and-burn Restaurant Week. We will offer a three-course prix fixe menu for $33 for dinner every day. Our regular $20 prix fixe lunch menu is on offer Monday-Friday. Saturday and Sunday brunch we will only be offering our regular brunch menu. Please check out the other restaurants involved, there is some great company to keep with this event!

First:

Split Pea Soup, Trotter Rillette, Pea Shoot & Almond Salad
-or-
Fried Artichoke, Grilled Trevisio, Aged Black Garlic & Sherry Vinegar Aioli, Chervil

Bread Service:

Awendaw Spoonbread, Tupelo Honey, Chile Flakes

Entree:

Shrimp, Crawfish & Andouille File Gumbo, Pickled Okra, Buttered Popcorn Rice
-or-
Free-form Chicken Pie, Mushrooms, Lima Beans, and Sherry Veloute, Herb Salad

Dessert:

Pecan Praline Pie, Vanilla Bean Ice Cream, Meyer Lemon Curd, Sage Foam
-or-
Chocolate Rice Flour Torte, Puffed Rice Raspberry Granola, Salted Caramel, Banana Ice Cream

Thirty-three dollars per person, total table participation required