Gingerbread House Building Event at Park Grill

Sweet, Family-Friendly Afternoon Activity in Millennium Park

Sunday, December 4
1 p.m. to 3 p.m.

$40 fee per house

Park Grill will hold a truly sweet, family-friendly event on Sunday, December 4. From 1-3 p.m., Pastry Chef Claire Hewson will lead participants through a gingerbread house making event. From construction to candies, Hewson will give tips on how to best craft a decorative and edible centerpiece for the holidays.

Families may order from the lunch menu throughout the event and Park Grill’s new, gourmet hot chocolate menu (adult and kids’ versions with homemade marshmallows) will also be available for seasonal sipping. Make a day of it by adding in ice skating on the Plaza at Park Grill’s outdoor rink.

The $40 fee covers two people per house and Park Grill will provide all materials. Reservations may be made by calling Park Grill directly.

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

Benjamin Opens for Lunch

Midday Dining in Downtown Highland Park

Lunch starts Tuesday, November 8
Lunch served Tuesday through Friday, 11:30 a.m. to 2:30 p.m.

Benjamin, a notable and new North Shore eatery, will now offer locally-sourced, seasonal American cuisine for lunch. Starting Tuesday, November 8, Benjamin will continue their “farm to fork” philosophy with seasonally-inspired lunch offerings that range from salads, soups and small plates, to flatbreads, sandwiches and sweets.

Fall favorites are certainly found in Executive Chef Benjamin Brittsan’s midday menu: Chicken and Three Bean Chili; Roasted Pumpkin, Blood Orange and Frisee Salad; Wild Mushroom, Arugula and Goat Cheese Flatbread; House-roasted Herb Turkey Breast Sandwich; “BYOB” Build-Your-Own Burger on Brioche Bun; and Brownie ALa Mode with House-made Caramel. The lunch menu is outlined below.

Lunch at Benjamin will be available Tuesday through Friday from 11:30 a.m. to 2:30 p.m.
*Beginning November 13, Benjamin will start dinner service on Sundays from 5 p.m. to 8 p.m. (this is in addition to Tuesday-Saturday dinner service)

Fall Winter Lunch

Salads
Dressings include chipotle honey lime vinaigrette, herb Caesar, citrus vinaigrette, blood orange balsamic vinaigrette, blue cheese, ranch and French

Southwestern Chopped iceberg / romaine / corn / beans / scallions / tortilla / queso fresco / cucumber tomato / warm tortilla bowl / chipotle honey lime vinaigrette 9

Local Beet, Arugula & Goat Cheese preserved lemon / blood orange balsamic vinaigrette 7

Benjamin Signature cucumber / greenhouse tomato / local goat cheese / arugula / dried Michigan cherries / hazelnut / radish / citrus vinaigrette 8

Grilled Caesar brioche croutons / white anchovies / housemade herb Caesar dressing / black truffle essence 9

Roasted Pumpkin, Blood Orange & Frisee pumpkin seeds / curry / chervil / housemade ricotta toasts / blood orange balsamic vinaigrette 9

Ahi Tuna Crudo winter sprout salad / housemade yuzu / crispy garlic, ginger & shallot / EVOO 15

Add chicken / salmon / seared ahi tuna / steak / shrimp 5

Soups

Soup of the Day seasonal ingredients sm 4 lg 6

Chicken & Three Bean Chili sm 4 lg 6

French Onion toasted ciabatta croutons 6

Add Sourdough Bread Bowl 2

Plates
Served with mixed greens, cucumbers, cherry tomatoes & cottage cheese

Tuna Salad 8

Chicken Salad 8

Three Bean Salad 7

Flatbreads

Flatbread of the Day seasonal ingredients 9

Wild Mushroom, Arugula & Goat Cheese 9

Sandwiches
All sandwiches served with choice of housemade chips, fries, side salad, or fruit
White or Multigrain Ciabatta Bollo Roll
Lettuce, Tomato, Mayonnaise, Mustard & Pickle

House Corned Beef 8

House Roasted Herb Turkey Breast 8

House Roasted Beef 8

Tuna Salad 7

Chicken Salad 7

BYOB (Build You Own Burger) 8
Served with house baked brioche bun / third lb black angus beef / spring greens / red onions / tomato / pickle / housemade ketchup / whole grain mustard

Each additional topping $1
red onion marmalade, roasted wild mushroom, jones farm bacon, merkts cheddar, smoked gouda, American, fontina, swiss, pepper jack, cheddar, goat, smoked blue, boursin, avocado, sautéed peppers, jalapenos, horseradish mayo, chipotle mayo, pesto mayo

Desserts

Chocolate Chip Cookies 4

Brownie A La Mode with Housemade Caramel 5

Housemade Ice Cream Trio 4

Benjamin Restaurant
1849 Second Street
Highland Park, IL 60035
847.748.8737
BenjaminRestaurant.com

Thanksgiving Day Buffet at the Hilton Chicago/Indian Lakes Resort

Gather and Give Thanks in the Grand Ballroom

Thursday, November 24
11 a.m. to 3 p.m.

$36.95 for adults
$15.95 for children ages 5-12
Free for children 4 and under

Gather your group of friends and family this Thanksgiving Day for an elaborate buffet. The Grand Ballroom at the Hilton Chicago/Indian Lakes Resort will hold a lavish, seasonal spread that incorporates hearty Fall fare and familiar holiday favorites. A separate children’s height buffet table will offer little ones exactly what they’re looking for – macaroni and cheese, chicken tenders and curly fries.

Highlights of Executive Chef Carol Buckantz’s Thanksgiving Day Buffet include the harvest salad, roasted butternut squash bisque, Jonah crab claws, turkey carving station, pesto-crusted salmon and bananas foster/cherries jubilee dessert station (complete menu outlined below). The holiday buffet will be served on Thursday, November 24 from 11 a.m. to 3 p.m. The fee is $36.95 for adults, $15.95 for children 5-12 and children 4 or under dine for free. Paired wines by the glass or bottle will be available for purchase to compliment the mid-day meal.

Thanksgiving Day Buffet

Salads, Soups and Starters

Harvest Salad
mixed greens, dried cranberries, julienne granny smith apples, candied walnuts, bleu cheese, blueberry pomegranate vinaigrette

Roasted Beet Salad
red and golden beets, sliced oranges, candied pecans, served on a bed of arugula, sprinkled with goat cheese, orange basil vinaigrette, balsamic glaze

Caesar Salad
crisp romaine lettuce, garlic croutons, parmigiano-reggiano cheese, creamy caesar

Roasted Butternut Squash Bisque
creamy butternut squash is seasoned lightly with curry, and served with a roasted apple brunoise

Shrimp Cocktail and Jonah Crab Claws
chilled shrimp and Jonah crab claws are served over ice, cocktail sauce and lemon tarragon aioli

Imported and Domestic Cheese Display
garnished with crackers, French bread, olives and dried fruits

Seasonal Sliced Fruit Display

Bread Display
hearth baked rolls, corn bread, garlic breadsticks

Entrees & Side Dishes

Carving Stations
Slow Roasted Turkey, caramelized shallot and sage gravy and orange cranberry relish
Honey Baked Ham with a pineapple rum raisin sauce
Herb Roasted Steamship Round of Beef, rosemary demi, horseradish-chive sauce

Pesto-Crusted Salmon, lemon and basil buerre blanc and bruschetta relish

Caramelized Onion and Roasted Garlic Mashed Potatoes

Roasted Potatoes

Mom’s Traditional Stuffing

Wild Mushroom and Green Bean Casserole, fried onions

Fall Vegetable Medley

Sweet Potato Casserole with candied pecans and maple

Butternut Squash Ravioli with a sage brown butter cream sauce

Desserts

Pumpkin Pie, Caramel Apple Pie, Pecan Pie Squares, Assorted Cheesecakes, Torts, Miniature Pastries, Chocolate Fountain

Made-to-order Bananas Foster and Cherries Jubilee Station, vanilla bean ice cream

Kid’s Knee High Buffet

Macaroni and Cheese, Chicken Tenders, Curly Fries

For reservations, please call 630-529-0200 extension 6460 (seatings will be on the hour and half hour starting at 11 a.m., with the last seating at 3 p.m.). Tax and gratuity are not included in the buffet fee; 18% gratuity will be added to parties of eight or more. Alcoholic beverages are not included.

Hilton Chicago/Indian Lakes Resort
250 W. Schick Road
Bloomingdale, IL 60108
630-529-0200 extension 6460
http://www.IndianLakesResort.com