Today's Menu
Roasted Alaskan Halibut in Olive Oil Basil Broth
with Roasted Mushrooms, Shallots, Roasted Corn, Tomato, Artichokes and Arugula
Sauteed Breast of Duck and Duck Moo Shu Pancake in Orange-Star Anise Sauce with Roasted Pear
Tart Cherries, Organic Brown Jasmine Rice, Scallion, Nappa Cabbage and Goat Cheese
Roasted Tenderloin of Beef in a Red Wine Reduction with Mushrooms, Arugula, Confit Onion
and Dumplings filled with Mushrooms, Braised Beef Short Ribs and Truffle
Roasted Rack of Lamb with Spicy Bean Glaze in Lamb Jus
with Garlic, Tomatoes, Rapini, Basil, Cipollini Onions and Sweet Potato-Mango-Ginger Custard
More of Today's Menu
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Valentine's Day Dinner
-01/24/2008
On Valentine's Day we will have a regular menu. Kevin usually does something a bit more holidayish, but there are no scheduled seatings and there are no set menus. Shikago Restaurant, our new place, will have a Valentine's Day dinner in the Library, on the 40th Floor of the 190 South LaSalle building, the only building designed by Phillip Johnson in Chicago (Shikago is on the ground floor). The Library looks like something you would find in Bruce Wayne's mansion. There are massive windows, Read More...
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Click Here to See The Lunch Menu.
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Our dinner menu changes daily. We are a small, chef driven restaurant. There are no formulas. There is a chef thinking through what and how he will cook for you this day. (This may not show today's menu. Desserts by pastry chef, Cindy Schuman)
Mixed Greens
in Olive Oil Citrus vinaigrette with Papaya, Grape Tomatoes, Haricot Vert, Golden Beets and Chives |
| $8 |
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Grilled Asparagus
in Herb Vinaigrette with Mixed Greens, Tomato, Walnuts, Orange and Basil |
| $9 |
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Arugula Salad
in Olive Oil Balsamic Vinaigrette with Tomato, Almonds, Tart Apple, Caramelized Onion and Thyme Goat |
| $9 |
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Seared Ostrich
with Grilled Peach, Hazelnut Crisp, Watercress, Arugula and Three Latte Italian Cheese |
| $11 |
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Tartare of Tuna
with Wasabi, Soy, Pickled Vegetables and Seared Tuna Salad |
| $13 |
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Sauteed Shrimp
on Salad of Grilled Pineapple and Ginger Coulis and Roasted Sea Scallop on Tomato Coulis in Spicy Sh |
| $12 |
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Poached King Crab and Crab Dumpling
with Wasabi Tobiko, Daikon Sprouts, and Heirloom Cherry Tomatoes |
| $13 |
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Roasted Quail
on Roasted Corn Polenta with Hazelnuts, Abalone Mushroom, Fresh Goat Cheese and Port Wine Reduction |
| $12 |
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Roasted Alaskan Halibut
on Crab Risotto in Orange-Carrot Broth with Tomato, Ginger, Chives, Baby Bok Choy and Watercress |
| $32 |
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Roasted Beef Tenderloin
In Red Wine Sauce with Roasted Shallots, Watercress, Wild Mushrooms and Fingerling Potatoes |
| $36 |
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Seared Big Eye Tuna
In Yuzu-Soy Vinaigrette with Miso Marinated Japanese Eggplant, Shiitake Mushrooms, Scallion, Spinach |
| $31 |
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We call Kevin "the master of broth." Kevin made his reputation at a restaurant called "Jimmy's Place," a French restaurant with an opera theme. He was named as one of the "10 Best New Chefs in America" by Food and Wine Magazine, and the James Beard Foundation called Kevin a "Rising Star of American Cuisine." He was just a kid then, beginning to work out the ideas that he has developed into a personal style - deceptively simple food, elegant in presentation, amazingly intense in flavor - in a subtle sort of way.
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Make a Reservation...
We have a private room that seats a maximum of 30. There is a minimum expenditure requirement of $2,000.00 plus tax and gratuity (18%)for booking the room on a weekday (M-Th). Friday's minimum depends on the time of the year. On Saturdays the minimums are $4,000. The room is at the back of the restaurant. It is separated from the restaurant by a glass paneled door and a partial wall with glass panels. It is pleasant because you are not removed from the restaurant but it is private. The quality of dining is the same as the restaurant. There is no separate banquet kitchen.
Make a reservation.
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