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Valentine’s Day at Due Lire

Italian Fare Set in an Intimate Atmosphere

Tuesday, February 14
5-10 p.m.

$45 four course menu

Due Lire Vino & Cucina has the perfect atmosphere, ambiance and cuisine that diners’ seek out on Valentine’s Day. This cozy, Lincoln Square contemporary Italian restaurant will offer a special four course, prix fixe menu on Tuesday, February 14. From 5-10 p.m., guests may enjoy Chef Kevin Abshire’s multi-course meal for $45. The Valentine’s Day menu includes an appetizer, pasta, entree and dessert, with such selections as sunchoke and toasted hazelnut puree soup; creamy gorgonzola polenta with wild boar ragu and shaved horseradish; homemade celery root-filled pasta with caramelized wild mushroom and truffle butter; roasted pork loin with roasted potatoes and brussels sprout in a red wine demi; and homemade pear tart with hazelnut gelato and shaved dark chocolate.

Due Lire’s regular dinner menu will also be available in addition to the prix fixe. Proprietor Massimo Di Vuolo is happy to pair each course with wine, upon request. Reservations are recommended, please call the restaurant at 773-275-7878.

Valentine’s Day Prix Fixe Menu

First Course
choice of:

Zuppa di Rape
sunchoke and toasted hazelnut puree soup

Polenta al Cinghiale
creamy gorgonzola polenta with wild boar ragu and shaved horseradish

Second Course
choice of:

Gnocchi di Barbabietole
homemade beet gnocchi with watercress pesto and ricotta salata

Caramelle ai Funghi di Bosco
homemade celery root-filled pasta with caramelized wild mushroom and truffle butter

Third Course
choice of:

Razza con Asparagi e Finocchio
pan roasted skate with grilled asparagus and fennel in a balsamic brown butter

Maialino con Cavoletti e Patate
roasted pork loin with roasted potatoes and brussels sprout in a red wine demi

Fourth Course
choice of:

Crostata di Pere
homemade pear tart with hazelnut gelato and shaved dark chocolate

Croccantino di Pistacchio
caramelized pistachios mousse with a shot of hot espresso

Due Lire Vino & Cucina
4520 North Lincoln Avenue
Chicago, Illinois 60625
(773) 275-7878
www.Due-Lire.com 

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Valentine’s Day Dining at The Chicago Firehouse

Celebrate with Chef Duque’s Menu for Two

Friday, February 10 – Tuesday, February 14

$100 per couple
$135 per couple with wine pairings

The Chicago Firehouse will welcome diners celebrating Valentine’s Day with a multi-day dining event. From February 10-14, a three course menu for two by Chef Kendal Duque will be offered during dinner service. Duque’s dishes include choice of appetizer (soup, salad, risotto), classic chateaubriand for two, and choice of dessert (chocolate or tres leches cake) for $100 per couple. Wine pairings may be added to the date night dinner for $35 per couple.

Reservations are recommended – please call The Chicago Firehouse. Tax and gratuity is excluded from the menu for two. The restaurant’s dinner hours are Monday through Thursday 4-10 p.m., Friday 4:00-10:30 p.m., Saturday 4:00 p.m.-10:30 p.m., Sunday 4-9 p.m.

Valentine’s Day Menu for Two

APPETIZERS
choice of

LOBSTER BISQUE

BABY BEET & ARUGULA SALAD
with boursin cheese and walnut vinaigrette

WILD MUSHROOM & TRUFFLE RISOTTO
with shrimp braised in tomato sauce

ENTREE

CHATEAUBRIAND
with grilled asparagus, au gratin potatoes, veal demi and bearnaise sauce

DESSERT
choice of

CHOCOLATE MOUSSE CAKE
with raspberry sauce

TRES LECHES CAKE
with strawberries and champagne sauce

The Chicago Firehouse
1401 South Michigan Ave.
Chicago, IL 60605
312.786.1401
ChicagoFirehouse.com

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Valentine’s Day Dining at Elate

Three Course Prix Fixe with Optional Wine Pairings

Tuesday, February 14
5 p.m. to 10 p.m.

$55 three course menu
$85 three courses with wine pairings

Elate Restaurant will offer a prix fixe menu this Valentine’s Day. On Tuesday, February 14, Executive Chef Michael Noll will prepare three courses, which include Parnsip Bisque, Gunthrop Farms Duck Breast or Roasted Turbot and Avocado Panna Cotta. The date night dinner is priced at $55 per guest (tax and gratuity excluded), with optional wine pairings available for an additional $30. Reservations may be made by calling 312-202-9900.

Valentine’s Day Prix Fixe Menu
$55 per person, $85 with wine pairings

Course One
Parsnip Bisque
almond milk / golden raisins / curry

Course Two
choice of

Roasted Gunthrop Farms Duck Breast
confit tortellini / kuri squash / duck jus / pine

Roasted Turbot
clams / sea beans / tarragon / mustard seed

Course Three
Avocado Panna Cotta
rose / white chocolate / kumquat


ELATE

111 West Huron
Chicago, Illinois 60654
312.202.9900
ElateChicago.com

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Valentine’s Day Dinner at Quince

Celebrate with Chef Motto’s Four Course Menu

Tuesday, February 14
5:30 p.m. to 9:30 p.m.

$70 per person

For a romantic and intimate Valentine’s Day dinner, celebrate at Quince, located at The Homestead in the heart of Evanston. Executive Chef Andy Motto has prepared a special, four course dinner menu for Tuesday, February 14 (5:30 p.m. to 9:30 p.m.). Guests will have the choice of a vegetarian option, as outlined below. The fee is $70 per guest, tax and gratuity excluded.

Wine director Scott Quint will be on hand to suggest wine pairings for the prix fixe menu. Quince also offers a variety of specialty cocktails, such as Whiskey Sunrise (rye whiskey, Grand Marnier, blood orange juice, vanilla simple syrup, dash of bitters, blood orange garnish, $11).

Reservations may be made by calling Quince at 847-570-8400.

Valentine’s Day Prix Fixe Menu

Truffle Pot Sticker

Lobster
heart of palm, sunchoke

Venison
chocolate, smoke

Chocolate Angel Cake
chestnut, raspberry

Valentine’s Day Vegetarian Prix Fixe Menu

Truffle Pot Sticker

Stuffed Sunchoke
heart of palm, baby glazed vegetables

Root Vegetable Wellington
carrots, celeriac, parsnips, bitter green salad

Chocolate Angel Cake
chestnut, raspberry

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

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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

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New Year’s Eve Dining at Elate

Chef Noll Offers Two Menus with Optional Wine Pairings

Saturday, December 31
5:30 p.m. – 9:30 p.m.

Elate’s Chef Michael Noll has created two prix fixe dinner options for New Year’s Eve service. The modern, market fare restaurant will offer three and five course menus with optional wine pairings. Table reservations will be offered from 5:30 p.m. to 9:30 p.m. on Saturday, December 31.

Noll’s three course menu is priced at $65 per person, with optional wine pairings for an additional $30. The five course menu is priced at $90 per person, with optional wine pairings for $50. Tax and gratuity is not included in the pricing.  The menus are outlined below.

A complimentary, midnight champagne toast will be given to all guests in the River North restaurant and lounge. To make a reservation, please call (312) 202-9900 or visit www.OpenTable.com.

New Year’s Eve Three Course Menu

First Course
Lobster & Caviar Soup – green apple, vanilla, mascarpone, celery

Second Course
Roasted Quail – root vegetables, truffle, parsley

Third Course
Angel Food Cake – blood orange, white chocolate, mint

New Year’s Eve Five Course Menu 

First Course
Lobster & Caviar Soup – green apple, vanilla, mascarpone, celery

Second Course
Sunchoke Salad – arugula, hooks blue, rosemary, pumpernickel

Third Course
Poached Scottish Salmon – fennel, bacon, potato, Serrano

Fourth Course
Roasted Quail – root vegetables, truffle, parsley

Fifth Course
Angel Food Cake – blood orange, white chocolate, mint

ELATE
111 West Huron Street
Chicago, Illinois 60654
(312) 202-9900|
ElateChicago.com

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New Year’s Eve Dining at Quince

Special Set Menu, Optional Overnight Stay 

Saturday, December 31
Table reservations 5 p.m. to 10 p.m.

$70 per guest
$250 dinner and hotel package

Executive Chef Andy Motto has created a special set menu for New Year’s Eve dining guests at Quince. Four courses, paired with a flute of bubbly, will be offered from 5-10 p.m. on Saturday, December 31. The fee is $70 per person. Wine pairings ($20) and a full vegetarian menu ($70) are also available. Both menus are outlined below. The regular dinner menu will not be offered and the last seating will be taken at 10 p.m.

Quince, located at The Homestead Hotel, will also offer an overnight stay package that includes dinner for two with champagne toast, room accommodations, breakfast for two on Sunday, complimentary garage parking and wireless internet access. The New Year’s Eve package is $250 (per two guests). A bottle of celebratory champagne may to added to the room upon arrival for an additional $50. Suite upgrades are also available upon request (additional fee).
Quince
1625 Hinman Ave
Evanston, IL 60201
847.570.8400
QuinceRestaurant.net

Quince, New Year’s Eve Menu
flute of sparkling champagne

Course One
Tuna Sashimi
Oyster, Roe, Watercress, Persimmon

Course Two
Diver Scallop
Fresh Linguini, Wild Mushroom, Shaved Bottarga

Course Three
Veal Short Rib
Foie Mousse, Chestnut

Course Four
Chocolate and Marshmallow

Vegetarian Menu
flute of sparkling champagne

Course One
Shaved Heart of Palm Salad

Course Two
Truffle Linguini
Wild Mushrooms, Shaved Truffles, Poached Egg

Course Three
Vegetable Briouat
Artichoke, Fennel, Squash, Sweet Onion

Course Four
Chocolate and Marshmallow

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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

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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

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