Holiday lunches

Offering lunch during the holidays is one of the things we enjoy most about the season. It fills our restaurants with happy customers who are entertaining friends, co-workers and family and spending some quality time together.

This year’s lunches will begin Dec. 2 and end Dec. 20. Hours are 11:30 a.m. to 2 p.m., Monday through Friday.

For many of our customers, this is a much-anticipated event and we highly recommend reservations. We are accepting reservations now. You can find phone numbers here:

Chicago-land

  • Burr Ridge, 201 Bridewell Drive, 630-468-2098
  • Lincolnshire, 185 Milwaukee Avenue, 847-276-2000
  • Warrenville, 28254 Diehl Road (Cantera) at I-88 and Winfield Road, 630-393-1900

Ohio

  • Cincinnati, 10808 Montgomery Rd. at the I-275 interchange, 513-489-1212
  • Columbus, 1570 Polaris Parkway at the I-71 interchange, 614-433-7307

Indiana

  • Fort Wayne, Ind. 14 and U.S. 24 at Jefferson Pointe, 260-459-2222
  • Indianapolis, 96th and Keystone, 317-846-8303

Kentucky

  • Louisville, 455 S. Fourth Street, Suite 102, 502-584-3266

Michigan

  • Bloomfield Hills, 37000 Woodward Ave., (248) 712-4095

You can find our holiday lunch menu in PDF form here:

EM_Lunch 2013

Or  you can read all about it below.

Starters

Calamari with dipping sauces

Calamari with dipping sauces

Ahi Tuna Wontons  – raw Ahi tuna marinated in Asian spices on wonton “chips”

Sesame Calamari – sesame batter, ginger soy, spicy mustard and wasabi sauces

Eddie’s Smokin’ Shrimp Cocktail – Fresh horseradish cocktail sauce

Beef Carpaccio – Raw Filet Mignon slices, capers, truffle aioli, balsamic glaze, watercress, olive oil

Merlot Iceberg – Iceberg lettuce wedge, chopped eggs, bacon, red onion, tomato and olives

Romaine “Waldorf” – Apples, grapes, gorgonzola, candied pecans, maple vinaigrette

Caesar – Romaine leaves, Parmesan, croutons, housemade dressing

Soup

French Onion Soup

French Onion Soup

French Onion Soup – House favorite, five onions caramelized in a rich Madeira infused beef broth, Gruyere and Parmesan

Lobster Bisque

Flatbreads
Black and Blue – Blackened steak tips, caramelized onions, gorgonzola

Barbeque Chicken – Smoked Gouda, red onion, Southern Comfort BBQ sauce, cilantro

Margherita – Roasted tomatoes, fresh mozzarella, balsamic vinegar, basil

Entrée Salads
Chicken Chopped – Grilled chicken, Gruyere, red onion, tomato, artichoke hearts,
crispy prosciutto, almonds, creamy herb dressing

Blackened Prime Steak – Iceberg wedge, chopped eggs, bacon, red onion, tomato, Kalamata olives

Crab Louie – Romaine, tomato, eggs, lump crabmeat, Louie dressing

Sandwiches

Peppadew Blue Cheese Burger

Peppadew Blue Cheese Burger

Peppadew Burger – Gorgonzola bacon crust, peppadew peppers, onion straws

Eddie’s Strip Burger – Shaved New York strip, grilled onions, peppadew peppers, Gruyere

Patty Melt – Louie sauce, caramelized onions, Gruyere, grilled seeded rye

Grilled Chicken – Bacon, smoked Gouda, sweet and spicy mustard

Salmon BLT garlic aioli, lettuce tomato, bacon

Entrées
Served with the Chef ’s fresh vegetable of the day

Triple Prime Meatloaf – Roasted garlic mashed potatoes, red wine demi-glace

Cedar Salmon – Roasted on cedar, light BBQ glaze, garlic aioli, flashed spinach

Barbeque Shrimp – bacon-wrapped, horseradish, Southern Comfort BBQ sauce

Ahi Tuna – Seared rare with sesame seed crust served over chilled Asian noodles

Shrimp Scampi – sautéed in white wine, lemon and garlic butter tossed with pasta

New Orleans Mixed Grill – Filet Mignon, grilled shrimp, Andouille sausage, Andouille gravy, garlic mashed potatoes

Platte River Ranch Natural Filet Mignon – roasted garlic mashed potatoes

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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, Chicago, Cincinnati, Columbus, Detroit, Fort Wayne, Lincolnshire, Louisville, Warrenville and tagged , , , , , , , , , . Bookmark the permalink.

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