We are pleased to announce our Restaurant Week menu for January 24 – February 6, 2014. Guests will have the opportunity to select from three courses for the special price of $33. Restaurant week is an annual event organized by Choose Chicago to promote Chicago’s vibrant restaurant scene. Our Restaurant Week menu will be available at dinner only, from 5-7 p.m. and will be available in addition to the regular dinner menu. Participation of the entire table is required for the Restaurant Week menu.
For their first course, guests will choose from Devil Crabs, a special crab croquette which originated in Tampa, Florida’s Cuban community, a “risotto” of heirloom purple barley with black trumpet mushrooms, or a special version of Angels on Horseback, the Southern fried oyster, toast, and bacon hors d’ouvres. Our version will consist of crispy fried oysters on buttered Sally Lunn toast with homemade mayonnaise, pickled peach puree, and pan-fried boudin rouge, the elusive Cajun blood sausage we make in-house.
Bread Service will consist of a skillet cornbread baked especially for the table, with scallions and crispy bacon.
Entree choices include a wood-grilled flatiron steak, Carolina rabbit bog, ca 1880, Trout curry, ca, 1830, and hand-pulled egg noodles with a tasting of winter produce. The rabbit bog is a Carolina upcountry perlau with Carolina gold rice and winter vegetables. The trout curry is adapted from Mary Randolph’s fish curry recipe in The Virginia Housewife (1824.)
Dessert choices include Meyer lemon pie, coconut cream cake, and bourbon bread pudding.
The fixed price is $33 for three courses excluding tax and gratuity. Reservations can be made by calling 773-275-5725.
Chicago Restaurant Week
January 24—February 6, 2014 5-9 p.m. daily
Table d’hôte, Choose one per course
Devil Crabs crispy deviled crab fritters, creamy butterbeans, piccalilli, chicory greens
Heirloom Purple Barley Risotto rutabaga puree, leeks, and black trumpet mushrooms
Angels on Horseback crispy fried oysters, buttered toast, boudin rouge, pickled peach puree
Skillet Cornbread with crispy bacon, scallions, sweet cream butter, and honey
Carolina Rabbit Bog, ca. 1880 creamy Carolina gold rice perlau with Slagel Farm rabbit, turnips, parsnips, and sauerkraut
Wood-Grilled Flatiron Steak roasted salsify & king trumpet mushrooms, crispy fried kale, Marchand-duVin
Rushing Waters Trout Curry, ca. 1830 based on Mary Randolph’s receipt from The Virginia Housewife, simmered in a light curry gravy with fingerling potatoes and cabbage hearts
Hand-Pulled Egg Noodles butternut squash bisque, fire-roasted turnip greens, brown butter fried pecans, cippolini onions, and sage
Meyer Lemon Pie torn meringue, salty sorghum ice cream, young coconut, espresso
Coconut Cream Cake bitter chocolate sauce and pineapple conserves
Bourbon Bread Pudding winesap apple butter, toasted oat streusel, vanilla bean ice cream
Thirty-three dollars per person, total table participation required