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Power Business Lunch at Park Grill

Two Course Meal with Expedited Service

Offered Monday-Friday during Lunch

11:00 a.m. to 4:30 p.m.

$16 per person

Park Grill introduces the Power Business Lunch – a new, two course menu with expedited service. Downtown diners, from power suits to on-the-go entrepreneurs, are invited to work through an excellent meal while conducting business in one of Chicago’s most remarkable settings.

The Power Lunch combination menu is priced at $16 per person (plus tax and gratuity), and includes the choice of a hearty soup or fresh salad, and an entrée. Park Grill will satisfy your appetite while agreements are negotiated, sales are made and deals are struck – all while getting you back to the office on time.

Reservations are welcome, not required. Lunch is served Monday-Friday from 11:00 a.m. to 4:30 p.m.

Power Business Lunch

Choice of Soup or Salad
Squash Soup
Chicken Soup
Market House Salad

Choice of Entrée
Park Grill Burger
Sweet Potato Risotto
Chop Salad
Grilled Whitefish Sandwich
Pulled Pork Grilled Cheese

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

 

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Park Grill’s Pastry Chef Offers Haute Hot Chocolate

Warm Up with Decadent Drinks, House-made Marshmallows and Seasonal Spices

Park Grill welcomes winter dining guests with a toasty-warm spot for pre- and post-skating sessions. This season, Pastry Chef Claire Hewson has created a variety of hot chocolate drinks that are as decadent as they are delicious. From liquor-infused marshmallows to classic kids’ cocoa, each winter warmer is a hand-made creation.

New, gourmet hot chocolate drinks will be introduced throughout the season.  The special drink menu may be ordered in the dining room, or in the cozy bar/lounge area (they may not be taken to-go).

Park Grill’s “Haute” Hot Chocolate Menu

Spiced Hot Chocolate
Valrhona dark chocolate; marshmallows infused with Jack Daniels honey whiskey, cinnamon and vanilla; cinnamon; nutmeg; all spice; ginger; clove; chocolate-dipped, hazelnut biscotti $6

Kids’ Hot Chocolate
milk chocolate; vanilla marshmallow; mini chocolate chip cookie $4

Candy Cane Hot Chocolate
spiked with Peppermint Schnapps; triple vanilla marshmallow; chocolate chip biscotti $6

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

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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

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Fourth Annual “Chefs on the Grill” Event To Benefit The Special Olympics

Local Chefs Participate in Cooking Competition for Charity

Wednesday, September 14
(rain date: September 28)
6-9 p.m.

$55 in advance; $60 at the door

The Plaza at Park Grill will host the fourth annual “Chefs on the Grill” event on Wednesday, September 14, 2011 from 6-9pm. Fifteen chefs from restaurants in and around the Millennium Valley neighborhood will come together in camaraderie while participating in a grilling competition for charity. This year’s event will raise money for The Special Olympics.

Each chef will create a dish of their choice and attendees will taste samples of each dish and vote for their favorite. The winning chef will receive a Chefs on the Grill trophy and, of course, bragging rights until next year’s event.

Participating restaurants include:

Park Grill – Chefs Alex Shalev and Josh Taylor
The Gage/Henri – Chef Dirk Flanigan
III Forks – Chef Tommy Nevill
Rhapsody – Chef Dean Zanella
The Chicago Firehouse – Chef Kendal Duque
Lockwood – Chef Val Benner
China Grill – Chef Brian Witak
Custom House Tavern – Chef Perry Hendrix
IPO – Chef Trevor Hoyte
Aria – Chef Beverly Kim Clark
McCormick & Schmick’s – Chef Po Wang
Atwood Cafe – Chef Derek Simcik
Rosebud Prime – Chef Steve Coppolillo
Tavern at the Park – Chef Mike Clark

The ticket price includes unlimited food samples from 6-9 p.m. A full cash bar will be available. There will be a silent auction set up in The Plaza with proceeds also benefiting The Special Olympics.

Ticket prices are $55 in advance and $60 at the door. To purchase tickets in advance visit http://www.ParkGrillChicago.com/events or call 312-521-7275. RAIN DATE September 28.

The Plaza at Park Grill
11 North Michigan Avenue
Chicago, Illinois 60602
(312) 521-7275
http://www.ParkGrillChicago.com

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