Christmas Eve Dining at Park Grill

Twinkling Lights and Twirling Skaters Set the Holiday Scene

Saturday, December 24
11:00 a.m. to 10:30 p.m.

The picture-perfect holiday scene will be set this Christmas Eve at Park Grill. The restaurant, surrounded by twinkling lights and twirling skaters in the heart of Millennium Park’s Plaza, will offer two menus on Saturday, December 24. Chef Alex Shalev will present the traditional daytime lunch menu (with specials) from 11 a.m. to 4 p.m., followed by a holiday dinner menu from 4:00 p.m. to 10:30 p.m.

The exclusive dinner offerings, listed below, include starters (butter poached king crab, crudo of Hawaiian tuna), soups/salads (spiced pumpkin, pear salad), entrees (grilled Amish chicken, braised lamb shank, whole roasted red snapper, sweet potato risotto) and side dishes, as well as suggested wine pairings.

Reservations are suggested, not required – please call Park Grill to arrange a table for your friends and family.

Park Grill
11 North Michigan Avenue
Chicago, Illinois 60602
312.521.7275
http://www.parkgrillchicago.com

Christmas Eve Dinner Menu

STARTERS

BUTTER POACHED KING CRAB house made pappardelle, long beans, pear, crab nage 16
CRISP EAST COAST CALAMARI spicy bloody mary sauce, lemon, pickled peppers 11
CRUDO OF HAWAIIAN TUNA olive oil, sea salt, caviar 16
POTATO GNOCCHI sunchokes, wild mushrooms, swiss chard, truffle 12

SOUP / SALAD

SPICED PUMPKIN SOUP brown sugar apples, pumpkin seed oil, chives 5/7
FRENCH ONION crouton, gruyere 8
PEAR SALAD pleasant ridge reserve, crispy mushrooms, shallots, arugula, truffle vinaigrette 10
PARK GRILL CAESAR focaccia croutons, tomatoes, coddled egg dressing 9
MARKET HOUSE greens, balsamic onions, cucumbers, cherry tomatoes, radishes, tomato vinaigrette 8

ENTREES – with suggested wine pairings

PRIME RIB OF BEEF green beans, truffle mashed potatoes, horseradish cream, bordelaise 8oz 33 – 12oz 40
“Edge” Cabernet Sauvignon, Napa Valley CA 2008 Glass 14, Quartino 8-ounce wine carafe 19

GRILLED HALF AMISH CHICKEN buttermilk mashed potatoes, roasted garlic jus 21
Hahn Winery Merlot, Monterey CA 2007 Glass 10, Quartino 8-ounce wine carafe 14

ROASTED BERKSHIRE PORK LOIN braised shoulder, turnips, pearl onions, swiss chard, pickled raisin relish 29
Casa de Campo Malbec, Mendoza Argentina 2009 Glass 9, Quartino 8-ounce wine carafe 13

BRAISED LAMB SHANK zinfandel bbq sauce, buttermilk mashed potatoes, baby carrots, mint gremolata 24
Cosentino “The Zin” Zinfandel, Lodi CA 2008 Glass 11, Quartino 8-ounce wine carafe 16

GRILLED CENTER CUT FILET red wine, roasted fingerling potatoes, spinach 6oz 28 / 10oz 35
“Edge” Cabernet Sauvignon, Napa Valley CA 2008 Glass 14, Quartino 8-ounce wine carafe 19

AMERICAN KOBE BURGER balsamic onions, grain mustard, pretzel bun 17 gorgonzola cheese 2 / cured bacon 2
Cosentino “The Zin” Zinfandel, Lodi CA 2008 Glass 11, Quartino 8-ounce wine carafe 16

WHOLE ROASTED RED SNAPPER meyer lemon, garlic, fennel, fingerling potatoes 38
Cloudy Bay Sauvignon Blanc, Marlborough New Zealand 2010 Glass 13, Quartino 8-ounce wine carafe 19

GRILLED SALMON butternut squash, maitake mushrooms, pumpkin seed pesto 25
Kings Ridge Pinot Noir, Oregon 2008 Glass 13, Quartino 8-ounce wine carafe 19

SEA SCALLOPS cauliflower, green beans, mushrooms 26
Newton “Red Label” Chardonnay, Sonoma CA 2008 Glass 14, Quartino 8-ounce wine carafe 20

SWEET POTATO RISOTTO pumpkin, sage, pine nuts, leeks, manchego cheese 16
Alamos Torrentes, Salta Argentina 2010 Glass 9, Quartino 8-ounce wine carafe 13

SIDES

BUTTERMILK MASHED POTATOES 5
HAND CUT FRIES, GARLIC AIOLI 5
SAUTEED SPINACH, GARLIC 6
ROASTED SQUASH, WILD MUSHROOMS 6
BRUSSELS SPROUTS AND BACON 7
BAKED MAC AND CHEESE, TASSO HAM 7
GRILLED ASPARAGUS, LEMON 7
GREEN BEANS, SHALLOTS 6

New Fall-Winter Menus at Park Grill

Seasonal American Cuisine Under “The Bean”

New Lunch and Dinner Menus Now Available

Park Grill, the welcoming and warm restaurant located in the heart of Chicago’s beautiful Millennium Park, has released two new seasonal American menus for the Fall-Winter season, created by Chef Alex Shalev.

The Lunch menu, offered at 11 a.m. daily, includes starters (crisp calamari, lump crab cake, beef carpaccio, cheese curds), soups (French onion, chicken, spiced pumpkin), salads (roasted beet, Caesar, pear, market), sandwiches (pulled pork grilled cheese, tuna melt, black bean farro burger, Kobe burger) and grill specialties (sweet potato risotto, gnocchi, scallops, salmon, Amish chicken).

Dinner service, offered at 4:30 p.m. daily, also offers starters (salmon tartar, slow-roasted pork shoulder, beef carpaccio), soups and salads. The evening entrees lend themselves to more steak, seafood and specialty entrees (bone-in strip loin, Berkshire bone-in pork chop, braised lamb shank, center cut filet, sturgeon, Great Lakes white fish, fettuccine with charred octopus and shrimp). Hearty side dishes range from vegetables (roasted squash and wild mushrooms, sautéed spinach, Brussels sprouts and bacon, green beans and shallots) to starches (baked mac and cheese with Tasso ham, hand-cut fries with garlic aioli, buttermilk mashed potatoes).

Park Grill cares about the health of our oceans and the Great Lakes. The restaurant proudly partners with Shedd Aquarium to promote sustainable seafood.

Complete menus (lunch and dinner) outlined below.

Hours:
Monday-Thursday, 11:00 a.m. to 9:30 p.m.
Friday, 11:00 a.m. to 10:30 p.m.
Saturday, 11:00 a.m. to 10:30 p.m.
Sunday, 11:00 a.m. to 9:30 p.m.

L U N C H M E N U

STARTERS

CRISP EAST COAST CALAMARI spicy bloody mary sauce, lemon, pickled peppers 10
JUMBO LUMP CRABCAKE pear slaw, cilantro puree 13
BEEF CARPACCIO parmesan, baby arugula, mushrooms, capers, tomatoes, olive oil 11
CRISP CHEESE CURDS fig jam, cayenne 9

SOUP & SALAD

FRENCH ONION crouton, gruyere 8
CHICKEN SOUP queso fresco, cilantro, tortilla crisps 5/7
SPICED PUMPKIN SOUP brown sugar apples, pumpkin seed oil 5/7
add to your salad: grilled chicken 4, grilled salmon 6, chilled shrimp 5
ROASTED BEET goat cheese, pistachio, mache 9
PARK GRILL CAESAR focaccia croutons, tomatoes, coddled egg dressing 10
PEAR SALAD blue cheese, chestnuts, spicy greens, pecan vinaigrette 10
MARKET HOUSE greens, balsamic onions, cucumbers, cherry tomatoes, radishes, tomato vinaigrette 8
THE PARK GRILL CHOP french beans, radish, artichoke, cucumber, bacon, roasted pepper, red onion, hearts of palm, egg, amish bleu cheese, thousand island dressing, garlic crouton 11
GRILLED SKIRT STEAK romaine, mushrooms, celery, red wine onions, arugula, amish bleu cheese17

PARK GRILL SPECIALTIES

SWEET POTATO RISOTTO pumpkin, sage, pine nuts, leeks, manchego cheese 16
POTATO GNOCCHI sunchokes, wild mushrooms, swiss chard, truffle 17
FETTUCCINE charred octopus, shrimp, blistered tomatoes, potatoes, green beans, basil pesto 19
SEA SCALLOPS cauliflower, green beans, mushrooms 26
GRILLED SALMON butternut squash, maetake mushrooms, pumpkin seed pesto 23
GRILLED HALF AMISH CHICKEN buttermilk mashed potatoes, roasted garlic jus 21

SANDWICHES
served with our hand cut fries unless otherwise noted

PULLED PORK GRILLED CHEESE cheddar, swiss and butterkase on pumpernickel, mixed green-apple salad with mustard vinaigrette (no fries) 13
OLD SCHOOL TUNA MELT bread and butter pickles, gruyere cheese, pumpernickel, bibb salad with honey-lime vinaigrette (no fries) 12
PARK GRILL BURGER lettuce, tomato, onion on a seeded bun 11 (herkimer cheddar, swiss, amish bleu, butterkase cheese, cured bacon, balsamic onions, mushrooms – each item 2)
BLACK BEAN FARROBURGER horseradish cheddar, smoked pepper aioli, onion crisp, potato bun 13
CAJUN SPICED CHICKEN herkimer cheddar, balsamic onions, honey mustard, lettuce, tomato, brioche bun 13
HOUSE SMOKED AMISH TURKEY avocado, cured bacon, alfalfa, tomatoes, honey mustard, cracked wheat 13
GRILLED WHITE FISH SANDWICH spicy remoulade, romaine, tomato, seeded bun 12
AMERICAN KOBE BURGER balsamic onions, grain mustard, pretzel bun 17 (gorgonzola cheese, cured bacon – each item 2)

D I N N E R M E N U

STARTERS

CRISP EAST COAST CALAMARI spicy bloody mary sauce, lemon, pickled peppers 10
JUMBO LUMP CRABCAKE pear slaw, cilantro puree 13
BEEF CARPACCIO parmesan, baby arugula, mushrooms, capers, tomatoes, olive oil 11
SALMON TARTAR seaweed, avocado, crackers 9
SLOW ROASTED PORK SHOULDER bread pudding, crispy shallots, sorrel 11
POTATO GNOCCHI sunchokes, wild mushrooms, swiss chard, truffle 11

SOUP & SALAD

FRENCH ONION crouton, gruyere 8
CHICKEN SOUP queso fresco, cilantro, tortilla crisps 5/7
SPICED PUMPKIN SOUP brown sugar apples, pumpkin seed oil, chives 5/7
ROASTED BEET goat cheese, pistachio, mache 9
PARK GRILL CAESAR focaccia croutons, tomatoes, coddled egg dressing 10
PEAR SALAD blue cheese, chestnuts, spicy greens, pecan vinaigrette 10
MARKET HOUSE greens, balsamic onions, cucumbers, cherry tomatoes, radishes, tomato vinaigrette 8

PARK GRILL SPECIALTIES

GRILLED HALF AMISH CHICKEN buttermilk mashed potatoes, roasted garlic jus 21
GRILLED BERKSHIRE BONE IN PORK CHOP sweet potato, brussel sprouts, bacon, apple compote 27
BRAISED LAMB SHANK zinfandel bbq sauce, buttermilk mashed potatoes, baby carrots, mint gremolata 24
SWEET POTATO RISOTTO pumpkin, sage, pine nuts, leeks, manchego cheese 16
AMERICAN KOBE BURGER balsamic onions, grain mustard, pretzel bun 17 (gorgonzola cheese, cured bacon – 2 each)

STEAK & SEAFOOD

GRILLED STEAK AND FRIES dijon mustard sauce 22
GRILLED BONE-IN STRIP LOIN 16oz, baby arugula, cipollini onions, aged balsamic 46
GRILLED CENTER CUT FILET red wine, roasted fingerling potatoes, spinach 6oz 27 / 10oz 34
GRILLED STURGEON oxtail, braised cabbage, caraway 24
GRILLED SALMON butternut squash, maetake mushrooms, pumpkin seed pesto 23
SAUTÉED GREAT LAKES WHITE FISH quinoa, parsnips, rock shrimp, roasted garlic 22
FETTUCCINE charred octopus, shrimp, blistered tomatoes, potatoes, green beans, basil pesto 19
SEA SCALLOPS cauliflower, green beans, mushrooms 26

SIDES

BUTTERMILK MASHED POTATOES 5
HAND CUT FRIES, GARLIC AIOLI 5
SAUTÉED SPINACH, GARLIC 6
ROASTED SQUASH, WILD MUSHROOMS
BRUSSELS SPROUTS AND BACON 7
BAKED MAC AND CHEESE, TASSO HAM 7
GRILLED ASPARAGUS, LEMON 7
GREENBEANS, SHALLOTS 6

Parking:
Grant Park North Garage
After 4:30 p.m., enjoy $16.00 parking for up to 3 hours.

Park Grill
11 North Michigan Avenue
Chicago, Illinois 60602
312.521.7275
http://www.parkgrillchicago.com

Thanksgiving Day Dining at Park Grill

Special Holiday Menu with Suggested Wine Pairings

Thursday, November 24
11 a.m. to 9:30 p.m.

This year, celebrate the Thanksgiving holiday in the heart of Chicago’s beautiful Millennium Park while dining at Park Grill. Chef Alex Shalev’s special menu, featuring Park Grill favorites as well as traditional Thanksgiving fare, will certainly please your friends and family.

Highlights of the menu include seasonal dishes (Pumpkin Ravioli, BBQ Turkey Leg, Spiced Pumpkin Soup, Slow Roasted Amish Turkey and Sweet Potato Risotto), as well as a number of Park Grill specialties (American Kobe Burger, Grilled Salmon and Back Wrapped Pork Tenderloin). Traditional sides, such as roasted garlic mashed potatoes, house-made apple sauce, green beans, sausage stuffing and double-baked sweet potato may be added, to make this Thanksgiving feel just like home.

Park Grill has also taken the liberty of including suggested wine pairings (and one Bell’s brew for the burger). These varietals, like the Thanksgiving menu, are offered a la carte.

The complete menu is outlined below. Thanksgiving service will be offered Thursday, November 24 from 11 a.m. to 9:30 p.m. Please call for reservations (recommended, not required).

Thanksgiving Day Menu

Starters

Half Lobster butter poached, vanilla creamed fennel, purple potato, watercress 16

Pumpkin Ravioli hazelnuts, sage, pecorino, brown butter 14

Crisp East Coast Calamari spicy bloody mary sauce, lemon, pickled peppers 10

Soup & Salad

Spiced Pumpkin Soup brown sugar apples, pumpkin seed oil, chives 5/7

French Onion crouton, gruyere 8

Pear Salad pleasant ridge reserve, crispy mushrooms, shallots, arugula, truffle vinaigrette 10

Park Grill Caesar focaccia croutons, tomatoes, coddled egg dressing 9

Market House greens, balsamic onions, cucumbers, cherry tomatoes, radishes, tomato vinaigrette 8

Park Grill Specialties

Slow Roasted Amish Turkey spiced sausage stuffing, cranberry compote, giblet gravy 25
Duck Horn “Decoy” Chardonnay, Sonoma County, California 2009 13 G / 19 Q / 59 B

Bacon Wrapped Pork Tenderloin green beans, pickled raisins, pork sauce 26
Ridge “Lytton Springs” Zinfandel, Healdsburg, California 2008 14 G / 20 Q / 75 B

Sweet Potato Risotto pumpkin, sage, pine nuts, leeks, manchego cheese 16
Alamos torrents, Slata, Argentina 2010 9 G / 13 Q / 33 B

American Kobe Burger balsamic onions, grain mustard, pretzel bun 17
gorgonzola cheese 2 / cured bacon 2
Bell’s Two Hearted Ale, Kalamazoo, MI 7

Grilled Center Cut Filet red wine, roasted fingerling potatoes, spinach 6oz 28 / 10oz 35
Salvestrin Cabernet Sauvignon, Napa Valley, California 2006 14 G / 20 Q / 75 B

Seared Ocean Trout king crab, swiss chard, spiced pecans, lobster nage 27
Kings Ridge, Pinot Noir, Oregon 2008 13 G / 19 Q / 52 B

Grilled Salmon butternut squash, maetake mushrooms, pumpkin seed pesto 25
Cosentino “The Zin” Zinfandel, Lodi, California 2008 9 G / 13 Q / 50 B

Sides

BBQ Turkey Leg 6

Double Baked Sweet Potato maple syrup, walnuts, breadcrumbs 7

Baked Mac and Cheese tasso ham 7

Sausage Stuffing 7

Roasted Garlic Mashed Potatoes truffle oil 7

Green Beans shallots, raisins 7

House Made Apple Sauce 7

Dessert

Pecan Pie vanilla ice cream 7

Pumpkin Cheesecake cranberry compote, aged balsamic 7

*Ask server for full dessert menu to view more delicious fall sweets like squash bread pudding, apple pie and doughnuts
Park Grill
11 North Michigan Avenue
Chicago, Illinois 60602
312.521.7275
http://www.parkgrillchicago.com

Cosentino Wine Dinner at Park Grill

Winemaker Mitch Cosentino Leads Five Course Dinner

Tuesday, November 15
6 p.m. reception, followed by five-course dinner

$55 per person (plus tax and gratuity)

The Park Grill will hold a wine dinner with Cosentino Winery on Tuesday, November 15. Starting at 6 p.m., winemaker Mitch Cosentino will lead participating guests through a welcome reception and five course, seated dinner paired with Cosentino wines. Mitch’s wine philosophy and the history of Cosentino Winery will be discussed throughout the meal created by Chef Alex Shalev. Park Grill’s very seasonal menu is outlined below.

The dinner price per guest is $55 per person and does not include tax or gratuity. Reserve a place at the Cosentino event by calling 312.521.PARK.

Led by the spirit of creativity and innovation, Cosentino Winery was founded in 1980 with a commitment to making only the highest quality wines from California’s greatest vineyards. These same ideals ring as true today as they did in the very beginning. Cosentino wines have steadily grown in quality and reputation over the years and are considered by many to be among the finest wines made in the world.

Cosentino Wine Dinner Menu
Chef Alex Shalev, Park Grill

Passed Wine & Hors d’oeuvres Reception (6:00 pm)
Hamachi Carpaccio – seaweed, cucumber, California olive oil, tobico
Chardonnay, Napa Valley, CA 2008

Seated Dinner (6:45 p.m.)

1st Course:
Celery Root Dumplings – black trumpets, mushroom broth, parmesan, Oregon black truffle
“The Novelist” White Meritage, Napa Valley, CA 2010

2nd Course:
Crispy Scallop – oxtail, squash, Swiss chard, five spice jus
“The Franc” Cabernet Franc, Napa Valley, CA 2007
Intermezzo – fresh raspberry, pickled ginger, sorbet

3rd Course:
Seared Duck Breast – confit leg, foie gras, parsnips, chestnuts, chicharon, kumquats
“The Poet” Red Meritage, Napa Valley, CA 2006

4th Course:
Grilled Flat Iron of Wagyu Beef – sunchokes, charred cipolinni, string beans
“Cigar Zin” Zinfandel, Napa Valley, CA 2008

5th Course:
Homemade Cookies
Park Grill
11 North Michigan Avenue
Chicago, Illinois 60602
312.521.7275
http://www.parkgrillchicago.com