New Year’s Eve Dining at Park Grill

A Celebratory Evening Under the Bean

Saturday, December 31
6 p.m. to 1 a.m.

Park Grill’s New Year’s Eve dinner parties, taking place in the heart of Millennium Park under the “bean” and adjacent to the picturesque outdoor ice rink, will consist of two custom packages.

The first dinner, the Wine and Dine package, is a family-friendly affair. Seatings, taking place between 6-9 p.m, will include a children’s menu ($5.95) complete with kid’s mocktails and gourmet hot chocolate ($4 each) for the little celebrants. Adult guests may partake in the three-course tasting menu ($50) with optional wine pairings ($35). As an added bonus for early New Year’s Eve guests, select bottles of wine will be available at a 50-percent discount. Entertainment will be provided by the Lizz & Rex Jazz Trio. The ice arena will be open for skating under the stars. The menus are listed below.

The second dinner party option is Park Grill’s Countdown Package. Taking place after 9 p.m., a five-course tasting menu ($80) will be offered with optional wine pairings ($45). These seatings include live jazz entertainment provided by the Lizz & Rex Trio, champagne toast at midnight, party favors and complimentary trolley rides home (within a two mile radius). The menu is listed below.

To secure your reservations, please call 312.521.PARK (7275).

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

MENUS

WINE AND DINE MENU
served 6-9 p.m.
tasting menu $50, wine pairings $35

FIRST COURSE 
guest to select
CHILLED OYSTERS ON A HALF SHELL mignonette, pickled ginger
HAMACHI cucumber, radish greens, meyer lemon vinaigrette, tobico
PRAIRIE FRUIT FARM GOAT CHEESE petite spicy greens, baby beets, local mustard jam
to be paired with 2010 Alamos Torrentes, Salta, Argentina

SECOND COURSE 
guest to select
SURF AND TURF American venison and blue prawn, pumpkin, Brussels sprouts, coco nibs
COLUMBIA RIVER STURGEON lobster hash, buttered cabbage, demi
GRILLED FILET OF BEEF foie gras butter, cauliflower, sweet potato, bordelaise
to be paired with 2008 Cosentino “The Zin” Zinfandel, Lodi, California

THIRD COURSE 
guest to select
PECAN PIE bourbon caramel, sour apple ice cream
PRALINE MOUSSE CAKE chocolate pretzel cookie, Thai basil, praline tuille
SORBET FLIGHT seasonal flavors
to be paired with Mionetto Prosecco

CHILDREN’S MENU
ages 12 and under
$5.95, mocktails and hot chocolate $4

NIBBLES
Cup of Chicken Soup, Veggie Sticks or Romaine Salad

BIG BITES
Grilled Cheese Sandwich, Crispy Chicken Fingers, Macaroni and Cheese, Spaghetti, Cheeseburger, Hot Dog

SOMETHING SWEET
Homemade Ice Cream, Sorbet, Jumbo Cookies

COUNTDOWN MENU
served after 9 p.m.
tasting menu $80, wine pairings $45

FIRST COURSE 
guest to select
CHILLED OYSTERS ON A HALF SHELL mignonette, pickled ginger
HAMACHI cucumber, radish greens, meyer lemon vinaigrette, tobico
PRAIRIE FRUIT FARM GOAT CHEESE petite spicy greens, baby beets, local mustard jam
to be paired with 2010 Alamos Torrentes, Salta, Argentina

SECOND COURSE
guest to select
SEARED SCALLOP squash, oxtail, Swiss chard, five spice
CONFIT LEG OF MULARD DUCK crispy polenta, spinach, duck jus
CELERY ROOT DUMPLINGS matsutake mushrooms, leeks, mushroom broth, truffle
to be paired with 2010 Cloudy Bay Sauvignon Blanc, Marlborough, New Zealand

THIRD COURSE
guest to select
SURF AND TURF American venison and blue prawn, pumpkin, Brussels sprouts, coco nibs
COLUMBIA RIVER STURGEON lobster hash, buttered cabbage, demi
GRILLED FILET OF BEEF foie gras butter, cauliflower, sweet potato, bordelaise
to be paired with 2008 Cosentino “The Zin” Zinfandel, Lodi, California

FOURTH COURSE
guest to select
CREAMY SEXY BLUE strawberry preserve, aged balsamic, brioche
AGED CHEDDAR house made cracker, local honey, apple
to be paired with Blandy’s Rainwater Madiera

FIFTH COURSE 
guest to select
PECAN PIE bourbon caramel, sour apple ice cream
PRALINE MOUSSE CAKE chocolate pretzel cookie, Thai basil, praline tuille
SORBET FLIGHT seasonal flavors
to be paired with Mionetto Prosecco

“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

Park Grill Supports National Breast Cancer Awareness Month

Half of All Pink Drinks and Desserts Sold Will Benefit The Lynn Sage Foundation

October 1 through October 31

Every October, in honor of breast cancer awareness month, The Lynn Sage Foundation partners with local restaurants to host the “Chicago’s in Good Taste” fundraising campaign. This October, Park Grill is going above and beyond just collecting donations for this noteworthy charity.

Park Grill has created a special drink and dessert which will be offered throughout the month of October, with 50-percent of the proceeds being donated to The Lynn Sage Foundation. Sip on a “Pink Ribbon” cocktail (Malibu coconut, Disaronno, ruby red grapefruit, cranberry and lime juice, garnished with a chiffon-flavored pink ribbon candy, $12) or indulge in dessert with Park Grill’s pink-hued “Raspberry Napoleon” (raspberry mousse, puff pastry and white chocolate crème anglaise, $8).

The Lynn Sage Foundation is a Chicago-based organization committed to finding a cure for breast cancer. More than 100 Chicagoland restaurants will help raise money for “Chicago’s In Good Taste” breast cancer research initiative through The Lynn Sage Scholars Program at Northwestern University. The Foundation has partnered with the Robert H. Lurie Comprehensive Cancer Center of Northwestern University, a nationally recognized leader in breast cancer care, education and research. The Cancer Center, under the direction of Dr. Steven T. Rosen, is one of only two National Cancer Institutes designated a “Comprehensive” Cancer Center in the State of Illinois. The Cancer Center’s solid, well-established program in breast cancer research is fortified by a state-of-the-art, 15,000-square-foot research facility that was opened in the spring of 2005. http://www.lynnsagefoundation.org

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