New Fall Menu at Kit Kat Lounge and Supper Club

“Opening Act” Appetizers and “Show-Stopping” Entrees by Chef Mark Kasper

New menu, now available
Dinner service, seven nights a week starting at 5:30pm

The new dinner menu for the fall season has been set at the Kit Kat Lounge and Supper Club. Executive Chef Mark Kasper introduces new “opening act” appetizers and “show stopping” entrees. The chef-driven fall menu paired with Kit Kat’s parade of extravagant live entertainment divas makes the Kit Kat a fabulous one-stop night on the town. Dinner and brunch is offered indoors in the sleek main dining room, or outdoors, on the stylish, South Beach-inspired, living room lounge patio. (Kit Kat’s patio, featuring outdoor heaters, will be open until December 1, weather permitting.)

Starters and first courses include the Kit Kat salad (Saturn peaches, spiced pecans, cream drizzle), jumbo Alaskan king crab cakes, Texas toast and brie grilled cheese, coconut-marinated Thai calamari, bacon truffle mac ‘n cheese, shrimp cocktail and pork spare ribs.

Entrees, named after Hollywood legends, include Marilyn Monroe (sriracha peanut-encrusted salmon with sweet potato mash and roasted brocolini); Doris Day (seared scallops with roasted sea beans, crisp pancetta, parsnip puree and wild mushrooms); Cary Grant (truffle wagyu burger with applewood smoked bacon, gruyere cheese, french mustard, with an egg over easy and parmesan truffle tries) among other exceptional dishes (sausage and brocolini ravioli, spiced chicken breast and maple brined, braised berkshire pork belly).

Four “grand finale” sweet treats are the perfect ending to Kasper’s dinner menu. The classic and comforting desserts include carrot cake, turtle lava cake, red velvet cake and key lime pie.

The complete menu is outlined below. Kit Kat is open Monday-Saturday from 5:30 p.m. to 2:00 a.m. and Sunday from 11 a.m. to 2 a.m. Nightly “Diva” performances take place starting at 7:30 p.m. (11:30 a.m. during Sunday Brunch).

Kit Kat Lounge & Supper Club
3700 N. Halsted St.
Chicago, IL 60657
773.525.1111
http://www.KitKatChicago.com

New Menu: Kit Kat Lounge and Supper Club

“OPENING ACT”

ROASTED POTATO AND TRUFFLE SOUP 7

KIT KAT SALAD
saturn peaches, spiced pecans and a cream drizzle 8

JUMBO CRAB CAKE
Alaskan king crab, sicilian pistachios, fine herb broth and a micro green salad 9

GRILLED CHEESE
grilled Texas toast, french brie, roasted heirloom sauce 9

KIT KAT CALAMARI
coconut marinated Thai squid with fresno peppers and a sweet chili sauce 9

CHICKEN SATAY
coriander cardamom marinade, spicy coconut peanut sauce with a wasabi cream 9

BACON TRUFFLE MAC’N CHEESE
applewood smoked bacon, swiss parmesan blend, truffle essence 10

SHRIMP COCKTAIL
shrimp cocktail with a sweet and spicy horseradish cream 10

RIBS
pork spare rib tossed in an Oxacan mole sauce served with Mexican helote (Mexican style corn with mayonnaise chile lime and parmesan cheese) 10

“SHOW STOPPERS”

CHARRO
8oz prime marinated skirt steak, with chimichurri accompanied with fajita style pomme frites 23

MAE WEST
authentic southern style fried chicken, braised collard greens, banana horseradish puree, cayenne maple glazed waffle 19

MARLON BRANDO
steak frites, grilled 8oz. new york strip steak with bleu cheese butter and truffle fries 23

MARILYN MONROE
sriracha peanut encrusted salmon with sweet potato mash and roasted brocolini tops 23

DORIS DAY
seared sea scallops with roasted sea beans, crisp pancetta, parsnip puree and wild mushrooms 22

SHIRLEY MACLAINE
sausage and brocolini ravioli in a spicy bacon cream sauce with spinach and peppers 18

CARY GRANT
truffle waygu burger, with applewood smoked bacon, gruyere cheese, french mustard, with an egg over easy, and parmesan truffle fries 17

KIRK DOUGLAS
maple brined, braised berkshire pork belly with fresh ricotta sage gnudi, stuffed squash blossoms, a red pepper gastrique with belgium white asparagus 22

RITA HAYWORTH
grilled vegetable rissotto with creamy goat cheese 17

AVA GARDNER
vegetable lasagna, fresh ricotta, with grilled vegetables in a basil cream sauce 17

GRACE KELLY
blackened, seared ahi tuna with cajun rice and cajun stir fry vegetables with a romesco sauce 19

ROCK HUDSON
spiced chicken breast with Moroccan infused vegetables, Israeli cous cous with golden raisins and fennel with a preserved lemon fennel salad 19

“GRAND FINALE”

CARROT CAKE
homemade carrot cake with spiced pecans and a cream cheese frosting with a salted caramel drizzle 9

TURTLE LAVA CAKE
molten lava cake with a caramel and dark chocolate, served with french vanilla ice cream 8

RED VELVET CAKE
southern style red velvet cake with homemade cream cheese frosting 9

KEY LIME PIE
key lime curd with whipped chantilly cream and an almond crust 8

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