Chicago Restaurant Week Menu
Join us January 24–February 9 to celebrate Chicago’s award-winning dining scene.
First Course
Choose one
RIBOLLITA
red kuri squash, kale, local beans, parmesan, croutons
LITTLE GEM WEDGE
picholine olives, winter carrot confit, carrot top almond aillade, mizithra crème fraiche
Second Course
Choose one
CASARECCE
spigerello salsa verde, stracciatella, pistachio dukkah
LAKE TROUT
Nichols Farm radishes, fennel, juniper, cascabel lentils
Third Course
Choose one
SOUFRA TART
blood orange curd, earl grey, phyllo
CARROT CUSTARD
cardamom rice milk, ginger, golden raisin
$30
The Restaurant Week menu is for each guest to enjoy individually. Beverage, tax, and gratuity not included.
First Course
Choose one
SOURDOUGH CRUMPET
cultured butter, kumquat marmalade
PACKZI
blueberry orange blossom jam, malted sunflower diplomat cream
MILLET PORRIDGE
Nichols Farm apples, cajeta, pepita seed and grain granola
Second Course
Choose one
SWEDISH PANCAKES
sage brown butter, huckleberry, jasmine Swedish cream
SUNCHOKE CONGEE
Four Star chestnut mushrooms, black harissa, carolina gold rice, poached egg
EGGS AL HORNO
Nichols Farm baby sweet potatoes, sobrasada, sweet peppers, Idiazabal cheese, baked eggs, ciabatta
$30
The Restaurant Week menu is for each guest to enjoy individually. Beverage, tax, and gratuity not included.