Girard Wine Dinner at Park Grill

Winemaker Zach Long Leads Napa Valley Vineyard Event

Wednesday, January 25
6 p.m.

$55 per guest

Park Grill will welcome Zach Long and Girard Winery for a reception and four course dinner on Wednesday, January 25. Starting at 6 p.m., participating guests will enjoy wine and passed hors d’oeuvres, followed by the paired wine dinner. Long will lead the group through the award-winning Girard wines, his wine philosophies and the history of Napa Valley’s Girard Winery.

Park Grill’s Chef Alex Shalev has created a four course menu that highlights each of Long’s wine selections. The complete dinner menu with pairings (listed below) includes such dishes as lobster, Berkshire pork and blackberry pie.

Seating is limited, reserve a seat by calling 312-521-PARK.

GIRARD WINE DINNER 

RECEPTION
LOBSTER candied ginger, cucumber, apple
2010 Sauvignon Blanc, Napa Valley, CA

FIRST COURSE
MATSUTAKE MUSHROOM SALAD Asian pear, mache, fresh goat cheese
2009 Chardonnay, Russian River Valley, CA

SECOND COURSE
LEG OF RABBIT baby turnips, pearl onion, crispy rabbit belly, watercress
2008 Artistry Meritage, Napa Valley, CA

THIRD COURSE
BERKSHIRE PORK quince, frisee, squash
2008 Cabernet Sauvignon, Napa Valley, CA

FOURTH COURSE
BLACKBERRY PIE dark chocolate ice cream, red wine syrup, smoked coco nibs
2009 Petite Sirah, Napa Valley, CA

Girard Winery
www.girardwinery.com
Thirty years after planting our first vineyard, Girard continues our fine tradition of producing highly-rated wines. Gaining critical acclaim for excellent wines at great values, both the winery and winemaker Marco DiGiulio have been repeatedly hailed by Wine Spectator and others as among the best in the region.
Park Grill
11 North Michigan Avenue
Chicago, Illinois 60602
312.521.7275
www.parkgrillchicago.com

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

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

“Steak Week” at Park Grill

Chef Calls All Carnivores to Millennium Park Restaurant

Tuesday, October 25 through Monday, October 31

America’s favorite meat is getting its own week at Park Grill. Chef Alex Shalev will feature a special steak menu during “Steak Week,” which takes place October 25 through October 31. These a la carte offerings will be available nightly during dinner service.

The “Steak Week” dishes include starters, entrees and sides not normally found on the menu, such as Wagyu Beef Sliders, Braised Oxtail, Roasted Wagyu Sirloin, Flat Iron Steak, NY Strip, roasted mushrooms and caramelized cipollini onions.

Dinner is served Sunday through Thursday from 4:30 p.m. to 9:30 p.m.; Friday and Saturday from 4:30 p.m. to 10:30 p.m.

STEAK WEEK MENU

Starters

Wagyu Beef Sliders, foie grass, truffle pesto, brioche 15

Braised Oxtail, sweet potato dumplings, leeks, scallions, swiss chard, rosemary 12

Entrees

Roasted Wagyu Sirloin, 8oz, parsnip puree, grilled asparagus, squash, aged balsamic 30

Broiled Flat Iron Steak, 8oz, broccolini, charred onions, sun-dried tomato chimichurri 29

Grilled Top Sirloin, 12oz, buttermilk mashed potatoes, roasted mushrooms, crispy shallots 30

Grilled NY Strip Steak, 12oz, roasted fingerlings, cipollini onions, arugula, garlic aioli 38

Sides

creamed spinach 7
roasted mushrooms 8
caramelized cipollini onions 7

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