New menu items debut this week

Escargot Bourguignon

Escargot Bourguignon

As we’ve debuted new, specialized menus throughout the year, our customers have raved about some of the special dishes that are on those temporary menus – and let us know they’ve missed them when they’re gone. We also enjoy asking our chefs to play with new ideas and ingredients and seeing what they invent for us. We’ve worked our way through all of these ideas and requests and have a new menu debuting this week that showcases the best from our chefs and takes your requests in mind.

Among the items added from specialized menus are our Tomahawk Ribeye and the Escargot Bourguignon, both crowd pleasers. Our Charcuterie, available on our lounge menu, is now available throughout the restaurant and is scaled appropriately to share with the whole table.

You’ll find the following new items on our refreshed menu:

Appetizers

Escargot Bourguignon: Escargot baked in gorgonzola garlic butter with mushrooms and puff pastry, $11
Filet Mignon Potstickers: Prime beef blended with Asian flavors in wonton wrappers, lightly browned, $13
Smoked Salmon: Capers, eggs, tomato, red onion, creme fraiche and crostinis, $14
Charcuterie & Artisan Cheeses: Charcuterie is handcrafted and procured from the Smoking Goose Meatery, Indianapolis, Indiana. Four items are $14, six items are $21, eight items  are $28.

Salad
Tomato and Mozzarella: Thick tomato slices layered with fresh mozzarella, basil, sea salt, balsamic and extra virgin olive oil, $10

Soup
Lobster Bisque: Rich and creamy, herbs, spices and sherry with lobster garnish, $10

Tomahawk Ribeye

Tomahawk Ribeye

USDA Prime Beef
Prime Dry-aged New York Strip, 18 oz. bone-in, $56
Wagyu Tomahawk Ribeye, 28 oz. marble score five, $68

Chef’s Creations
All are $27.50, including Caesar Salad
Roasted Bell & Evans Chicken: Roasted chicken half, finished with truffled miso honey glaze, heirloom baby carrots
Steak Frites: Prime Flat Iron Steak, with Maitré d Hotel butter, fresh cut fries
Pecan Crusted Trout: Pan sauteed with fresh green beans

Seafood
Shrimp Scampi: Sauteed in wine, lemon and garlic butter tossed with pasta, $28
Seared Sea Scallops: Orange ginger vinaigrette, Swiss chard, heirloom carrots, $32
Citrus Glazed Florida Grouper: Pan-seared on a bed of sauteed spinach and mushrooms,. $32

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About editor

An upscale restaurant group with locations in Illinois, Indiana, Kentucky, Michigan and Ohio.
This entry was posted in Bloomfield Hills, Burr Ridge, chefs, Chicago, Cincinnati, Columbus, Detroit, Fort Wayne, Indianapolis, Lincolnshire, Louisville, seafood, steak, steaks, Warrenville and tagged , , , , , , , , , , . Bookmark the permalink.

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