Chicago Restaurant Week

We’re excited to be participating in our fourth Chicago Restaurant Week this year, and have created a special menu for your dining pleasure. In keeping with years past, we are offering a table d’hote menu, so you will have some choices. For our regular diners, we will also be offering our regular menu. However, due to the special nature of the Restaurant Week offering, we require full table participation to take advantage of the special menu.

The Restaurant Week menu is available from 5 p.m. until 10 p.m. nightly from January 7-February 9. Please plan to join us during this wonderful celebration of Chicago’s restaurant scene!

Chicago Restaurant Week
January 27—February 9, 2017 * 5-9:30 p.m. Daily

Table d’Hote, choose one per course

First
Tampa
Devil Crabs   
black bean remoulade and pickled peppers
American Chestnut Tamal   yam, dried blueberries, hen of the woods mushrooms, sassafrass jus* **
Chef Huston’s Cream of Peanut Soup, 1940   pickled okra and crème fraiche*

Bread Service:
Owendaw Spoonbread  
Sara Rutledge’s Charleston Receipt, 1836* **

Entrée:
Sea Island Guinea Hen Bog  
like an extra-luxurious risotto, 17th century vialone nano x nostrale rice, toasted benne**
Fried Florida Gulf Kingfish   Elliott’s white corn hushpuppies, warm bacon-dressed potato salad, braised cabbage,
fish pepper hot sauce**
Braised Short Rib   with potato dumplings, cabbage, preserved tomato, and savory red wine gravy
Roasted Black Trumpet Mushrooms   Hazzard Free Farm Floriani red flint corn hominy,
creamy butterbeans, fried sage* **

Dessert:
Sea Island Benne Cake  
heirloom sesame seed cake with honey, roux ice cream, meringue, coconut, pineapple*
Calas, ca. 1890   traditional Creole rice fritters, tres leches ice cream and goat milk caramel*
Chocolate & Mezcal Chess Pie   banana ice cream, candied peanuts, rum caramel**

Thirty-three dollars per person, total table participation required

*denotes vegetarian   ** denotes gluten free