RIVA #crw
CHICAGO RESTAURANT WEEK 2015 PARTICIPANTS AND MENUS
(listed in alphabetical order; photos upon request or click to download)
| This January and February, diners are invited to enjoy the eighth annual Chicago Restaurant Week, with over 250 participating restaurants throughout the city. Restaurants will offer special prix-fixe meals including lunch, dinner or both, depending on the restaurant’s preference. For details, visit http://www.choosechicago.com/things-to-do/dining/chicago-restaurant-week/.
During Restaurant Week, some of the city’s most notable chefs will offer their menus at a discount, and guests will have an opportunity to taste dishes created by Executive Chef Brian Jupiter of Frontier, Executive Chef Christian Fantoni of Phil Stefani’s 437 Rush, Chef Luigi Garcia of Riva Crab House and Chef Victorio Padilla of Tuscany Restaurant on Taylor Street, among others.
WHEN: Friday, January 30 – Thursday, February 12
COST:Prix-Fixe Meals $22 Lunch $33/$44 Dinner |
Raised in New Orleans, Chef Jupiter has always believed that the Southern comfort style of cooking is a true art form, and he refers back to many recipes derived from closely held family secrets. Through his eclectic recipes, Chef Jupiter strives to elevate the status of “soul food” and Cajun/Creole cooking to the level of more widely recognized cuisines. DINNER MENU: FIRST COURSE (Choice of): Rabbit and Frisée Salad Rabbit confit, frisée, macerated cranberries, balsamic
Duck and Andouille Sausage Gumbo Filé powder, rice
SECOND COURSE (Choice of): Smoked Wild Boar Shank Chestnut gnocchi, collard greens, boar bacon lardon
Char-grilled Redfish Urban Till micro salad, grape tomato, grits
THIRD COURSE: Pineapple Upside-Down Cake Ginger anglaise, candied thyme
LUNCH MENU: FIRST COURSE (Choice of): Pasta e Fagioli Tuscan cranberry bean soup, elbow pasta, herb oil
Ruchetta Wild baby arugula, raisins, red onion, hazelnuts, crumbled goat cheese, citrus dressing
SECOND COURSE (Choice of): Fusilli Fresh eggless fusilli pasta, Italian sausage, bell peppers, basil, fresh tomato sauce
Trota Iridea Roasted rainbow trout almondine, mashed potatoes, asparagus
THIRD COURSE (Choice of two flavors: Gelati e Sorbetti
DINNER MENU: FIRST COURSE (Choice of): Calamari Grilled marinated calamari, frisse & radicchio salad, corona beans, bell peppers, Dijon dressing
Mozzarelline Bufala mozzarella porcini vellute, arugula, truffle dressing, pomodorini
SECOND COURSE (Choice of): Ravioloni Homemade braised short rib ravioli, brown butter emulsion, forest mushrooms, fava beans, parmesan Grilled beef strip loin “tagliata style”, Brussels sprouts, bacon, fingerling potatoes, rosemary jus
THIRD COURSE (Choice of): Tortino Banana bread, Nutella, vanilla sauce, chocolate ice cream Layered lady fingers, hazelnut mousse, chocolate cigar, pistachio ice cream
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LUNCH MENU: FIRST COURSE (Choice of): Blue Crab Gumbo Baby Greens Salad Baby green, tomato, red wine vinaigrette SECOND COURSE (Choice of): Roasted Chicken Breast Brussels sprouts, ozette potatoes, pancetta Lake Whitefish Blackened, mashed potatoes, chile ancho sauce
Roasted Pear Agnolotti Toasted pine nuts, sage brown butter
THIRD COURSE (Choice of): Flourless Chocolate Cake Assorted Gelato
DINNER MENU: FIRST COURSE (Choice of): Crispy Calamari Garlic citrus aioli, cocktail sauce Clam Chowder Caesar Salad
SECOND COURSE (Choice of): Filet Mignon Asparagus, whipped potatoes, demi glace Colossal White Gulf Shrimp Potato gnocchetti, oyster mushrooms, arugula, thyme butter sauce Scallop Fettuccine Seared diver scallops, organic guanciale, caramelized wild mushrooms, brown butter emulsion THIRD COURSE (Choice of): Tiramisu White Chocolate Creme Brûlée
LUNCH MENU: FIRST COURSE (Choice of): Minestrone Fresh vegetable soup Insalata di Cicoria Mixed greens, pancetta, cannellini beans, shallot vinaigrette SECOND COURSE (Choice of): Maccheroni Fresh ribbon noodles, tomatoes, brandy cream sauce Pollo Crispy boneless half chicken, mashed potatoes, braised baby black kale THIRD COURSE:
Tiramisu DINNER MENU: FIRST COURSE (Choice of): Zuppa Beef barley soup Crostini Toasted ciabatta, wild mushrooms, taleggio SECOND COURSE (Choice of): Fettuccine Fresh ribbon noodles, shrimp, asparagus, brandy cream sauce Medaglione Di Bue Pan seared tenderloin medallions, gorgonzola risotto, wild mushroom sauce
THIRD COURSE (Choice of): Tiramisu Homemade Cheesecake
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