Leap Day Local Distillery Dinner at Quince

Four Courses Paired with FEW Spirits 

Wednesday, February 29
6:30 p.m.

$75 per person

Quince will hold an extra special dinner on this year’s extra day, Leap Day. On Wednesday, February 29, the Evanston restaurant will welcome FEW Spirits, the neighboring, small-batch distillery for a four course dinner. Executive Chef Andy Motto’s cuisine will be paired with FEW’s hand-crafted whiskey, gin, rye and bourbon (menu outlined below).

Originally founded as a dry community, Evanston was home to many influential advocates for Prohibition who effectively kept the city free of alcohol for more than one hundred years. Though the city legalized drinking in the late Nineties, it took the perseverance of FEW’s Master Distiller, Paul Hletko, to reverse the antiquated liquor laws. With roots going back to some of Europe’s fabled brewing families, Paul and FEW Spirits have marked the end of Evanston’s Prohibition and given the city its very own craft distillery, the first licensed distillery in town.

The event takes place at 6:30 p.m. and the fee to attend the dinner is $75, tax and gratuity excluded. Please call Quince at 847-570-8400 for reservations.

FEW Spirits Distillery Dinner Menu

First Course
Grilled Baby Octopus – citrus, quinoa, frisee
Paired with FEW White Whiskey Sunrise

Second Course
Parsnip Tortellini – carrot, beet
Paired with FEW Parsnip Gin Fizz

Third Course
Pork Belly – rye, honey, onion, cabbage
Paired with FEW Rye on 2 Rocks

Fourth Course
Pecan – maple, bourbon
Paired with FEW Buttery Bourbon

Quince
1625 Hinman Ave
Evanston, IL 60201
847.570.8400
QuinceRestaurant.net

New Year, New Menu at Shiraz on the Water

Shiraz on the Water, the contemporary American restaurant located on the grounds of the Hilton Indian Lakes Resort, has recently launched a new menu. Executive Chef Carol Buckantz has created dinner selections comprised of seasonally-inspired fare (full menu outlined below). Buckantz offers such dishes as Winter Salad, Seafood Bisque, Tempura Shrimp Cocktail, Seared Scallops Over Butternut Squash Risotto, Wild Mushroom Braised Short Ribs, Seared Duck Breast, Steaks and Chicken Satimbocca. Pastry chef Simonette Gallardo has crafted new sweet offerings for dessert, such as Rustic Apple Gallete, Bananas Foster Cheesecake and Vanilla Salted Caramel Crunch Cake.  Shiraz on the Water features an extensive wine list with hundreds of labels from various regions around the world.

Dinner and lounge service is available Monday-Saturday, from 5-10 p.m. Reservations may be made by calling 630-671-5013 or by visiting shirazonthewater.com. Shiraz on the Water is located at 250 West Schick Road in Bloomingdale, Illinois.

Shiraz on the Water’s New Winter Menu

STARTERS

Tempura Shrimp Cocktail
Jumbo shrimp lightly coated with gluten free rice flour batter, avocado puree and chipotle tomato sauce 11.75

Short Rib Wonton
Tender short rib meat and smoke gouda cheese are filled into wontons, pan fried, served with a sweet chili mustard sauce 9.5

Jumbo Lump Crab Cakes
Stone ground mustard aioli 12

Spinach, Artichoke and Asiago Fondue
Wood grilled ciabatta and flatbread crackers 10.5

Calamari Roma
Fried calamari, tossed with bruschetta tomatoes and served with lemon basil aioli 10.5

Tuna Tatakki
Seared sesame crusted tuna, wasabi cream, sweet hoisen and wontons 11.5

Grilled Mediterranean Flatbread
Pesto sauce, feta cheese, artichoke hearts, tomatoes, roasted red peppers, spinach and sprinkled with oregano 11.5

Cheese Plate
An array of local cheese, fig jam, dried fruits and nuts, served with flatbread crackers and bread 12.5

SOUPS

Three Onion Soup Gratinee
Toasted garlic crouton, melted gruyere cheese 5.5

Gerry’s Seafood Bisque
Seafood folded into a rich stock and finished with cream Cup 4.5, Bowl 6

Soup of the Day 5

SALADS

Roasted Beet Salad
Duo of red and yellow beets, sliced thin with orange segments, crumbled goat cheese, over mixed greens, candied pistachio nuts, orange basil vinaigrette, balsamic syrup drizzle  7.5

Caesar Salad
Tender romaine hearts tossed in our creamy dressing, served with shaved parmesan and garlic croutons 6
add grilled chicken 12, grilled shrimp 16, grilled salmon 19

Wedge Salad
A wedge of crisp iceberg lettuce is topped with diced tomato, apple wood smoked bacon, scallions, diced cucumber and chunky bleu cheese dressing 7

Caprese Salad
Sliced beef steak tomatoes, fresh mozzarella, chiffonade of basil, balsamic reduction and olive oil 7.5

Winter Salad
Spinach salad tossed with bleu cheese, roasted butternut squash, granny smith apples, candied pecans, tossed in a warm cherry white balsamic vinaigrette 7.5

House Salad
Mixed greens, shaved carrot, tomato, cucumber, red julienne onion, with choice of dressing 5

STEAKS
all steaks are served with choice of sweet potatoes mashed, chive mashed, or multi-grain rice pilaf and Chef’s choice of seasonal vegetable
6oz Filet 34
8oz Filet 37
14 oz Rib Eye 38
12oz New York Strip Steak 35

Crusts & Sauces
Blackened, Horseradish, Bleu Cheese, Béarnaise or Cabernet Demi 2.5
Forestiere Style 4.5
Oscar Style 10
Shrimp Scampi side 8.5

ENTREES

Grilled Pork Tenderloin
Blackberry demi, fresh peach relish, sweet potato, bacon and corn bread pudding 26.5

Wild Mushroom Braised Short Ribs
Slow cooked and braised, served with natural jus and roasted mushrooms over Wisconsin sharp cheddar polenta 25 

Crab Stuffed Alaskan Salmon
Salmon filet, filled with our lump crabmeat stuffing, topped with mango-avocado relish 27.5

Chicken Saltimbocca
Semi-boneless breast of chicken stuffed with prosciutto, gruyere and sage served with marsala glaze and crispy polenta 24

Surf and Turf
Two three ounce Black Angus filets topped with two lump crab cakes, cabernet demi and beurre blanc 32 

Maine Lobster Ravioli
Tender pillows of pasta are filled with chunks of Maine lobster, cognac and brown butter, served with a sherry cream sauce and chunks of lobster meat 27.5 

Sesame Crusted Asian Ahi Tuna
Served rare, sweet hoisen sauce and wasabi cream with sushi rice 29

Seared Duck Breast
Dark cherry balsamic port, sweet potato, bacon and corn bread pudding 28

Shrimp and Scallop Scampi
Seared jumbo scallops and shrimp over angel hair pasta, blistered tomatoes, capers, asparagus tips, baby spinach and shallots, tossed in a creamy lemon-chardonnay beurre blanc 24.5

Roasted Artichoke Ravioli
Tossed in a pistachio pesto, sundried tomatoes, artichoke hearts, asparagus tips, shallots and a touch of cream 19.5

Seared Scallops Over Butternut Squash Risotto
Creamed corn and bacon emulsion 28.5

DESSERT

Passionfruit Crème Brulee
Our house specialty 6.50

Death By chocolate
Chocolate lover’s delight! Rich, smooth flourless cake is served with raspberry sauce 8 

Tiramisu
Layers of kahlua soaked lady fingers, whipped mascarpone cheese and cocoa 8 

Bananas foster cheesecake
A creamy banana cheesecake swirled with ribbons of caramel on a crunchy cookie crust, topped with white chocolate mousse and swirled with caramel 7.50

Vanilla Salted Caramel Crunch Cake
Light buttery vanilla flecked cake holds waves of rich caramel cake, and an additional layer of salted caramel cake with creamy custard, topped with caramel 8

Rustic Apple Gallette
Layers of buttery, flaky French puff pastry layered with fresh ripe apples, baked to a golden brown, topped with a vanilla bean gelato 8

Gelato 6
Cappuccino Hazelnut
White Chocolate Raspberry
Pistachio

Sorbet 6
Mango
Black Raspberry Pomegranate

Ice Cream 6
Vanilla Bean
Chocolate

Sunday Evening Prix Fixe at Quince

Chef Andy Motto Creates Three Course Menu for $35

Every Sunday
5-9 p.m.

$35 per guest

Quince, located within The Homestead in Evanston, offers a prix fixe dinner on Sunday evenings. Each week, Chef Andy Motto creates a unique, three course menu (sample below). Savvy diners will certainly save, as the Sunday prix fixe is priced at $35 per guest, tax and gratuity excluded.

Reservations are recommended, but not required. The a la carte dinner menu is available in addition to the prix fixe menu.

Sunday Prix Fixe Menu
Sample Menu
Chef Andy Motto

Course One, select one
Greens butter lettuce, liquid parmesan, lavash, herb buttermilk
Soup of the Evening

Course Two, select one
Bay Scallops Brussels sprouts, pancetta, black garlic, curry-caper emulsion
Fresh Linguine celery root, truffle, wild mushroom, sweet potato, pecan
Pork fennel, asian pear, leeks, sunchoke, thanksgiving pierogi, quince

Course Three, select one
Angel Cake caramel apples, apple crisp ice cream, fennel sorbet
Ginger Crème Brulee carrot cake, maple Bavarian, sable
Ice Cream and Sorbets (two selections) coffee toffee, mint, melon, chocolate

Quince at The Homestead
1625 Hinman Avenue
Evanston, Illinois 60201
847.570.8400
QuinceRestaurant. net

Laurent Tourondel’s BLT American Brasserie Opens Tonight

BLT American Brasserie, a new restaurant concept from acclaimed Chef Laurent Tourondel, is now open at 500 West Superior Street in the River North neighborhood. Whether meeting for drinks and appetizers with friends, a date night dinner or a leisurely weekend brunch, BLT American Brasserie truly has something for every guest, every palate and every price point.

Tourondel, named Bon Appetit’s Restaurateur of the Year 2007, has created a modern day brasserie, offering simply and skillfully-prepared food that utilizes the best ingredients. The approachable menu offers a wide variety of salads, sandwiches, sushi rolls, raw bar items, pizzettas, grilled dishes and decadent desserts. “Salads and Starters” include Asian calamari salad, rock shrimp & avocado salad, big eye tuna tartare and grilled chicken salad cobb-style ($8-$16), followed by “Burgers and Sandwiches” such as WI Capital Lager-battered fish & chips, heritage turkey burger, BLT sandwich “deluxe” and butcher burger ($13-$16). A wide variety of dishes “From The Grill” include brick chicken diablo, 22-ounce bone-in ribeye, barbeque baby back ribs, steak frites a “l’echalotte” and grilled Mediterranean branzino ($21-$37). Eight different 10-inch “pizzettas” will be served sizzling from the state-of-the-art brick oven, like spinach sunny-side up with nutmeg and fontina, and mortadella and mustard with roma tomatoes and emmentaler ($11-$13). An exquisite sushi selection offers eight rolls, including coconut-macadamia shrimp, peekytoe crab and tuna tataki ($11-$16). The raw bar section of the menu features oysters, little neck clams, ceviche and stone crab claws, among others. Decadent desserts, including banana-steamed pudding, passion fruit crepe souffle and warm, flourless chocolate-spiced cake provide the perfect finish ($10).

In addition to nightly dinner and lounge service, BLT American Brasserie offers weekend brunch on Saturdays and Sundays from 11:30 a.m. to 3:30 p.m. Brunch items include “Eggs and Entrees” (eggs piperade with chorizo; steak n’eggs n’mushrooms; egg frittata with turkey maple sausage and smoked gouda; baked eggs, spinach and mushroom gratin; Challah French toast with gingerbread spices; bagel and lox $16-$24), “From the Grill” (jumbo lump crab cakes; organic salmon in apple broth; tuna a la plancha; butcher burger $16-$28) and “Breakfast” (fruit salad; Greek yogurt; steel cut Irish oatmeal; homemade granola; bread basket with croissant, pain au chocolat, cranberry-orange scone, banana-walnut muffin and more $5-$12). The weekend brunch menu also offers salads and starters, raw bar, pizzetta and sushi selections. BLT American Brasserie will serve three bloody marys: BBQ, balsamic and BLT, complete with gourmet garnishes. At both dinner and brunch service, Chef Tourondel’s famous comte and black pepper popovers are served complimentary to each dining guest.

Chef Laurent Tourondel has appointed Aksel Theilkuhl as Chef de Cuisine of BLT American Brasserie to execute and oversee his distinct vision. Chef Theilkuhl, a culinary school graduate of Johnson & Wales, most recently served as Chef de Cuisine for the Stephen Starr Restaurant Group in Philadelphia. Prior to that, Theilkuhl and Tourondel worked together for several years, including BLT Market at the Ritz Carlton Central Park and BLT Steak at the Ritz Carlton located in Charlotte, North Carolina.

Red, white and bubbly varietals are found on BLT American Brasserie’s hand-selected wine list. Featuring domestic and international pours, over 30 wines are available by the glass and most of the bottles (listed by country) are priced between $50-$60. The custom cocktail menu, which will change seasonally, is inspired by Chef Tourondel’s cookbook, Fresh from the Market: Seasonal Cooking with Laurent Tourondel. Signature drinks from the opening menu include the Jalapeno Margarita (Tanteo tequila, yuzu juice), Red Apple & Bourbon Fizz (Maker’s Mark, apple and lemon Juice, ginger ale), Pumpkin Patch (Bailey’s, Absolut Vanilia, pumpkin syrup), Cranberry Mojito (Ten Cane rum, cinnamon, cranberry, mint), Caipiroska (Absolut Citron, cucumber, lime, cane sugar, tonic) and the BLTNegroni (Square One Botanical, Aperol, Bianco Vermouth). A seasonal selection of Midwest craft beer is available on draft (Flossmore Station Master Wheat, Indiana’s Barley Island Bar Fly, Michigan’s Founders Porter, Wisconsin’s Capital Brewery Supper Club Lager, Ohio’s Great Lakes Burning River Pale Ale) and bottled beer is also offered (Dogfish Head, Three Floyds, Chimay, Goose Island, Stiegle, Summit).

MENUS may be found at www.bltamericanbrasserie.com/restaurants/chicago/menus 

BLT American Brasserie has been designed by Jordan Mozer and Associates, Limited. Designers Jordan Mozer, Karen Lilly Mozer and Jeff Carloss have created a restaurant environment that reflects European elements of the 1920s. Upon entering the brasserie, guests will arrive in the lounge area, filled with low, smoky glass top tables, chocolate leather club chairs and red Chinese mohair ottomans. The lounge is sectioned-off with half-walls that are papered in hand-painted, watercolor murals transferred to canvas. The nearby bar area, located directly under the grand, metallic mural, offers custom-made, almond colored barstools and banquettes that surround the large, dark granite bar. The main dining room seats guests at intimate tables and leather banquettes set among pendant lights, soft draperies in rich hues, nickel-plated fixtures, octagonal mirrors and faux makasar ebony detailing. The circumference of the main dining room is adorned with a 200 lineal foot oil painting that has also been transferred to canvas paper.

Seasonal outdoor dining will be offered on the front patio, located on Superior Street. BLT American Brasserie’s interior private dining room can accommodate 120 guests for a seated dinner or 200 for a cocktail reception and can be evenly split into two private rooms. The enormous back patio, located on ChicagoAvenue, will be available for alfresco private parties for up to 500 guests (tent rental is available).

LAURENT TOURONDEL

A native of France, Chef Laurent Tourondel parlayed his love of food at an early age into a four-year program at Saint Vincent Ecole de Cuisine in Montlucon, France, where he earned his “d’Aptitude Professionnelle de Cuisinier.” After graduation, he received his first post in the kitchen as Chef to the Admiral in the French Navy. This classic French training is still evident in his current style. Following this position, he worked at several restaurants in France and then traveled to London where he cooked at the famed gentleman’s club, Boodle’s. In the years that followed, he worked under such notable chefs as: Bruno Tison at Restaurant Beau Geste in Manhattan; Jacques Maximin at Restaurant Ledoyen in France; and Chef de Partie at Restaurant Mercury at the Hotel InterContinental in Moscow. Tourondel then worked at the three-star Michelin Relais & Chateau Troisgros, before taking a post as Executive Chef of C.T., Claude Troisgros’ debut restaurant in New York City. He served as Executive Chef at Palace Court Restaurant at the world famous Caesar’s Palace Hotel and Casino, followed by his return to New York City at Cello. When this restaurant closed, Tourondel saw a great opportunity to spend time traveling through South America, Asia and Africa, where he further developed his own cooking voice.

Tourondel returned to the States to open BLT Steak, BLT Fish, BLT Prime, BLT Burger, BLT Market, LT Burger in the Harbor and most recently, LT Burger and LT Signature in Panama. Currently, he is also the Executive Chef at Brasserie Ruhlmann in Rockefeller Center in Manhattan. In October 2007, Bon Appétit magazine named Tourondel Restaurateur of the Year. Tourondel has published three cookbooks, Go Fish: Fresh Ideas for American Seafood (J. Wiley & Sons, 2004), Bistro Laurent Tourondel: New American Bistro Cooking (J. Wiley & Sons, 2007), which earned him a 2008 James Beard Foundation Award nomination, and Fresh from the Market: Seasonal Cooking with Laurent Tourondel, (J. Wiley & Sons, 2010).

Hours of Operation

Dinner
Sunday-Wednesday: 5:30 p.m. – 10:00 p.m.
Thursday-Saturday: 5:30 p.m. – 11:00 p.m.

Brunch
Saturday: 11:30 a.m. – 3:30 p.m.
Sunday: 11:30 a.m. – 3:30 p.m.

Bar & Lounge
Sunday-Wednesday: 5:00 p.m. – 12:00 a.m.
Thursday-Saturday: 5:00 p.m. – 1:00 a.m.

BLT American Brasserie
500 West Superior Street
Chicago, IL 60654
312-948-8744
BLTAmericanBrasserie.com
Twitter @BLTABChicago
Facebook BLT American Brasserie

New Winter Menu at The Red Canary

Creative and Classic Comfort Food Fit for the Season

New Winter Menu Now Available
Dinner Service Offered Monday-Saturday at 5 p.m.

The Red Canary has recently launched a new menu for the Winter season. Chef Daniel Tolentino has incorporated creative and classic American comfort food, fit for the chilly season. New to the menu are chicken and dumpling soup, a flight of sliders, braised short ribs with parmesan scalloped potatoes, apple cider-poached salmon, Cajun chicken pasta, mushroom ravioli and buttermilk fried chicken with house cheddar biscuits, brown gravy and warm amber honey.  The new dinner menu is outlined below.

Table reservations are available and walk-in diners are more than welcome. Dinner is offered Monday through Saturday at 5 p.m. (until 10 p.m. Monday-Thursday and until 11 p.m. Friday and Saturday).
The Red Canary
695 North Milwaukee Avenue
Chicago, Illinois 60642
312.846.1475
TheRedCanaryChicago.com

Winter Menu, The Red Canary
Chef Daniel Tolentino

Bites

The Wedge Salad – house ranch 5

Deviled Eggs – candied bacon 4

PB&J – caramel sauce 5

Chi-Talian Bruschetta – delizioso 5

Veggie Skewer – Cajun pesto 6

Corn Bread – jalapeno corn sauce 3

Onion Rings – beer battered 5

House-Cut Fries – truffle oil 6

Oysters

Oysters of the Day, served three different ways:

Raw – on ice – mignonette sauce 9

BBQ – flash grilled – habanero & lemon sriracha 9

Shooter – milagro silver tequila – lime juice – cilantro habanero salsa 7

Intros

Soup of the Day – ask your server for details 6

Chicken & Dumpling Soup – buttermilk chive dumplings-creamy chicken broth 6

Beet & Goat Cheese Salad – frisee – roasted beets – fried goat cheese – pinenuts 9

BLT Skewers – fresh mozzarella & tomato wrapped in bacon – lettuce fennel salad 8

Artisan Cheese Flight – 3 cheese & spreads – bread chips & crackers – grapes 14

Mac & Cheese – cheddar Chihuahua cheese sauce – bacon bits – bread crumbs 8

Shrimp & Capers – cherry tomatoes – caper butter sauce 12

Seared Dayboat Scallops – Cajun pesto – crispy potato ribbons – rosemary 13

Salmon Cakes – fresh salmon – chipotle mayo – frisee salad 11

Slider Flight – canary burger – bacon cheeseburger – black & bleu burger 10

Spicy Honey & Chili Glazed Chicken Wings – celery – carrots – housemade ranch 8

Flatbreads

Pork Tenderloin – apple chutney – mozzarella – chive sticks 12

Butternut Squash – arugula – mozzarella – shaved asiago 11

Steak – roasted peppers – grilled onion – mozzarella – garlic chips 13

Main

The Vegetarian – grilled portobello – asparagus – veggie cous cous – dried chili sauce 12

Mushroom Ravioli – mushrooms – goat cheese – leaks – tomatoes – asparagus – mushroom sauce 13

Fish Tacos – seared ahi tuna – cucumbers – red onion – cilantro – queso fresco 15

Apple Cider Poached Salmon – celery root puree – caramelized apple – fennel salad 16

Cajun Chicken Pasta – peas – bell peppers – mushrooms – white wine garlic sauce 13

Buttermilk Fried Chicken – house cheddar biscuits – brown gravy – warm amber honey 15

Pulled Pork Sandwich – bbq – apple coleslaw – cinnamon apple chips 12

BBQ Baby Back Ribs – brined – spice-rubbed – smoked – grilled – housemade corn bread 17

Braised Short Ribs – red wine demi glace – parmesan scallop potatoes 22

Canary Burger on Brioche & Fries – half pound ground sirloin – horseradish cream – watercress – roma tomatoes

Bacon Cheeseburger on Pretzel Bun & Onion Rings – half pound ground sirloin – applewood smoked bacon – cheddar – Chihuahua 12

Black & Bleu Burger on Brioche & Fries – half pound ground sirloin – blackened – bleu cheese – sautéed mushrooms 13

New Dinner Menu at Nacional 27

Menu Now Available

Monday through Thursday 5:30 p.m. – 9:30 p.m.
Friday and Saturday 5:30 p.m. – 10:30 p.m.

Nacional 27 and Chef Chico Vilchez have unveiled a sizzling new menu for dinner service. The modern Latin restaurant and lounge begins with soups (chicken tortilla; gazpacho) and salads (ensalada verde; Costa Rican heart of palm), then leads into Latin favorites (pumpkin and goat cheese croqueta; shrimp adobado skewers; chorizo empanada; BBQ’d lamb tiny tacos; and a selection of ceviche). The dinner menu continues with entrees, such as Latin comfort foods (farm raised, chicken mole verde; suckling pig Cubano; short rib enchiladas), gaucho skewers, paella, seafood (Pacific Blue Nose Grouper Huachinago; center cut Ahi tuna) and steak (grilled, marinated skirt steak; chimichurri-crusted filet).

Group dining at Nacional 27 is easily achieved with a variety of menu choices. Along with the weekly entertainment and night-on-the-town atmosphere, Chef Vilchez’s large-party platters include the “Latin Dinner Party” for four or more (36.95 per guest includes tapas, three entrees and side dishes), “For The Table” appetizers, “Gaucho Skewers” (skewers of selected meats and seafood with rice and beans for two or more), ceviche and paella (plus pitchers of creative, house-made cocktails).

Dinner will end on a sweet note, as the Postres (desserts) section of the menu offers Pastel de Tres Leches, Cinnamon Churros, Grand Marnier Chocolate Cake, Pineapple Shortcake and Chico’s Flan.

Nacional 27′s new menu is outlined below. Images are available. Reservations may be made by calling the restaurant or visiting the website, N27Chicago.com.

The current, lively line-up has live bands performing on Tuesdays; free salsa lessons on Thursdays; Miami Nights with DJ Koncept on Fridays and Vida27! dance night on Saturdays. The tapas and ceviche menu is half-price Monday-Friday from 5-7 p.m.; select wine pours are $5 per glass on Wednesdays.

Dinner Menu, Nacional 27
Chef Chico Vilchez

For the Table

Guacamole – tortilla & taro chips – 8.95

Shrimp & Guacamole – lime marinated Mexican gulf shrimp – 10.95

Fundido – roasted corn, queso, lime & cilantro – 6.95

Ceviche Sampling Platter – per person – 10.95

N27 Combination Platter – smoked chicken, empanada, boniato & plantain croqueta, bbq’d lamb taco, shrimp skewer – 9.95

Tapas

Soups & Salads

Chicken Tortilla Soup – shredded chicken, broth, jalapeno – 4.95

Gazpacho – chilled tomato, carrots, celery, jicama, cucumber & roasted corn – 5.95

Ensalada Verde – romaine, pickled onions, cilantro, pepitas & chipotle-papaya vinaigrette – 6.95

Costa Rican Hearts of Palm – avocado, olives, papaya – 8.95

Latin Favorites

Papas Bravas – paprika, garlic & Tabasco – 4.95

Boniato & Sweet Plantain Croqueta – roasted garlic aioli – 4.95

Pumpkin & Goat Cheese Croqueta – pepitas, orange aioli – 5.95

Steak Arepa Quesadilla – cremini mushrooms – 7.95

Crispy Steak Nacho – spicy jack, salsa, grilled jalapeños – 7.95

Skewers

Marinated Chicken – cilantro sofrito – 4.95

Grilled Beef Tenderloin – adobo three-chile salsa – 5.95

Shrimp Adobado – pineapple-vanilla salsa – 5.95

Empanada

Choose three – 9.95

Queso – pepper jack, cream cheese, roasted peppers & tomatillo salsa – 5.95

Smoked Chicken – roasted corn salsa, ancho crema – 6.95

Chorizo – queso fresco, pickled jalapeno crema – 6.95

Grilled Vegetable – squash, chayote, chili crema – 5.95

Beef – caramelized onions, black bean salsa, garlic aioli & tomatillo salsa – 7.95

Carnitas – shredded suckling pig, tomatillo, black beans, jalapeno-chipotle cream – 6.95

Tiny Tacos

Choose three – 9.95

Shrimp & Scallops – avocado, lime, romaine lettuce – 4.95

BBQ’d Lamb – guava, organic agave, avocado salsa – 4.95

Grilled Beef Tenderloin – spicy tomatillo salsa – 4.95

Black Bean – pepper jack, jalapeno, tomatillo, adobado salsa – 4.95

Ceviches

All Four – 10.95 per person

Shrimp & Scallops – citrus, sweet peppers, avocado – 9.95

Smoked Salmon – pequillo pepper, jicama, roasted corn – 9.95

Rainbow Coctel – salmon, shrimp, tuna, avocado, tomato – 9.95

Ahi Tuna & Watermelon – spicy rice wine vinaigrette – 9.95

N27 Oyster Shooters – spicy bloody maria – each 2.95; spike with vodka for 1.00

Latin Comfort Foods

Vegetables & Rice – grilled latin vegetables, spicy green rice -14.95

Farm Raised Chicken Mole Verde – squash, cilantro, caramelized onions – 15.95

Shredded Chicken Enchiladas – mole negro, pepper jack, rice & beans – 16.95

Short Rib Enchiladas – shredded chipotle-beef short ribs, roasted corn, pepper jack, mole verde, cabbage slaw – 17.95

Smoked Pork Tenderloin Adobado – caramelized onions, mashed Cuban sweet potatoes – 19.95

N27 Roast Suckling Pig “Cubano” – caramelized onion mashed Cuban sweet potatoes, eggplant, spicy tomatoes, coconut rice, black beans, chicharrónes, ancho pork jus – 21.95

Gaucho Skewers
With coco rice, black beans, trio of salsa
Priced per person; minimum two guests

Marinated Barbecue Skirt Steak – 16.95

Shrimp & Scallop – 17.95

Beef Tenderloin – 19.95

Paella
Priced per person; minimum two guests

Seafood Paella – shrimp, scallops, mussels, calamari, piquillo peppers – 17.95

Pork Paella – pulled pork, roast chicken, Spanish chorizo, tomato-cilantro-jicama – 16.95

Seafood & Steak

Grilled Salmon – coconut rice, orange mojo, cilantro – 18.95

Pacific Blue Nose Grouper “Huachinago” – tomatillo salsa, spicy green rice – 22.95

Center Cut Ahi Tuna – fire roasted corn, avocado, cilantro salsa – 24.95

Grilled Marinated Skirt Steak – crispy costa rican potatoes, salsa criolla – 17.95

Chimichurri Crusted Filet – three potato-chorizo hash, malbec reduction – 25.95

Beef Tenderloin “Medallions” – Spanish cheese-potato gratin, red wine just – 26.95; add chimichurri, blue cheese and truffle crust 3.00

Latin Dinner Party
A sharing menu available for tables of four or more guests
36.95 per person

For the Table – tortilla, taro chips & guacamole

Tapas – shrimp adobado, boniato & plantain croquetas, smoked chicken empanadas

Platters – choose three – seafood paella, grilled salmon, chicken mole verde, pacific blue nose grouper huachinago, grilled marinated skirt steak

Add $5 per person – guaco shrimp and scallop bbq, suckling pig cubano, chimichurri crusted beef tenderloin medallions

Sides – mashed boniato & grilled latin vegetables

Sides 4.95

Mashed Boniato

Roasted Plantains

Coconut Rice & Beans

Spinach & Chayote

Spicy Green Rice

Grilled Latin Vegetables

Postres – 5.95 

Cinnamon Churros – dulce de leche ice cream, house candied brazil nuts

Chico’s Flan – vanilla bean custard, caramel, fresh berries

Grand Marnier Chocolate Cake – callebaut south American chocolate, burnt caramel crema

Pineapple Shortcake – vanilla marinated pineapples, shortcake, banana ice cream

Pastel de Tres Leches – vanilla whipped cream, mango caramel

Ice Cream & Sorbet – chocolate, banana, coconut and raspberry

Nacional27
325 W. Huron
Chicago, IL 60654
(312) 664-2727
n27Chicago.com

 

Thanksgiving Eve at Nacional 27

Spiced Sangria and Turkey Taquitos on Black Wednesday

Wednesday, November 23
Dinner and Lounge service, 5 p.m. to 9:30 p.m.

The night before the Thanksgiving holiday will be festive and fun at Nacional 27. In addition to the full dinner and cocktail menus, three spicy and seasonal specials will be offered in the lounge at a discounted price. Nacional 27′s house-made Spiced Red and White Sangria will be offered at $5 per glass (regularly $9) and $15 by the pitcher (regularly $27, serves 6). Chef Chico Vilchez will prepare an appropriately themed special, Turkey Taquitos, served with a spicy cranberry salsa for $15.

Nacional 27′s sangria, available on tap, is made with house-infused wine, fruit, liqueurs, brandy and a secret blend of seven spices.

Dinner and table reservations are available by calling Nacional 27 or visiting OpenTable.

Nacional27
325 W. Huron
Chicago, IL 60654
(312) 664-2727
N27Chicago.com

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

Aksel Theilkuhl Appointed Chef de Cuisine of BLT American Brasserie

BLT American Brasserie, set to open in Chicago’s River North neighborhood this November, has appointed Aksel Theilkuhl as Chef de Cuisine. Theilkuhl will be executing and overseeing the distinct vision of Executive Chef/Proprietor Laurent Tourondel. Tourondel’s first restaurant in Chicago will offer a nightly dinner menu along with weekend brunch, served in a stylish, brasserie setting.

Chef Aksel Theilkuhl is a culinary school graduate of Johnson & Wales. Following his coursework in Miami, he spent nearly two years at the California Grill (a Walt Disney World signature restaurant) under the guidance of Executive Chef Jon State. He then served as Saucier for Ritz Carlton Grande Lakes Orlando, followed by a move to the Ritz Carlton in White Plains, New York. This position, as Chef de Partie, is where he first met and worked with Chef Laurent Tourondel on the opening of BLT Steak. Theilkuhl next became Sous Chef at BLT Market at the Ritz Carlton Central Park, followed by Chef de Cuisine at BLT Steak at the Ritz Carlton located in Charlotte, North Carolina. Most recently, Chef Aksel Theilkuhl served as Chef de Cuisine for the Stephen Starr Restaurant Group in Philadelphia.

Chef Theilkuhl is very excited about his new position at BLT American Brasserie in Chicago and the opportunity to again work alongside Chef Tourondel.

BLT American Brasserie
500 West Superior Street
Chicago, IL 60654
312-948-8744
BLTAmericanBrasserie.com
Twitter @BLTABChicago
Facebook BLT American Brasserie