New Year’s Eve Dinners in Chicago – Yes, it’s a “stomach tease”. Chicago Food Whore’s Guide to New Year’s Eve 2010

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MAKE YOUR OPENTABLE RESERVATION HERE:

This year’s New Year’s Eve celebrates the coming of the “double digits” of this millennium. Gosh – it seems like yesterday when we were all scrambling to figure out if “Y2K” meant the end of the world!   We made it THIS far, so let’s party like it’s 1999!

To help discerning diners like us, we’ve done the research for you for all the great deals around Chicago, with BLESSINGS FROM THE CHICAGO FOOD WHORES.  At least one of us has tried these restaurants and can say that these picks are “CFW Approved!”

If we weren’t able to find the menu online, we called or emailed the restaurant.

Reservations Required for all Restaurants

Please call the restaurant for booking details (ie. Credit card deposits, cancellation policies, etc)

Menu items subject to change dependent on ingredient availability

The Grocery Bistro

Sweets and Savories

Brasserie Jo

David Burke’s Primehouse

Takashi

Boka

Mercat a la Planxa

Mexique

Deleece Grill Pub

HB

West Town Tavern

Deleece

BonSoiree

The Grocery Bistro: Five course gourmet prix -fix dinner & BYOB

Two Seatings:  Seating at 5pm ($75.00)  & 9pm ($95.00)

Amuse – Lemon Ricotta Blini – Chive Creme Fraiche, Osetra Caviar

FIRST COURSE

Lobster Salad – Lobster Medallions, Shaved Fennel Salad, Crispy Pancetta, Passion Fruit Sabayon.

SECOND COURSE

Braised Oxtail Tortellini- Black Kale, Oven Roasted Tomatoes, Black Truffle Cream Sauce.

THIRD COURSE

Pan Seared Wild Striped Bass- Tempura Fried Long Beans, Brulee of Grapefruit, Citrus Buerre Blanc.

FOURTH COURSE

Grilled Filet Mignon - Herb Gnocci, Red Wine braised Pearl Onions, Rainbow Swiss Chard, Foie Gras Demi Glace.

FIFTH COURSE

Canneles – French Pastry with Custard, Orange-Rum Sauce, and Spiced Brown Butter Walnut Tuille.

Sweets & Savories:   Four course gourmet prix-fix dinner & BYOB

Two Seatings:  Seating at 6pm ($60.00) and 9pm ($80.00)

FIRST COURSE

Seared sea scallop with caviar

SECOND COURSE

Butter poached lobster risotto

THIRD COURSE

Tenderloin with truffed hollandaise sauce

FOURTH COURSE

Chocolate fondant cake

Brasserie Jo :

Two Seatings:  First Seating $39, Second Seating, $59

Choose one from each selection

First Course

Lobster Bisque 2009

Mixed Winter Greens Roasted Pears, Almonds, Blue Cheese

Hand Rolled Pasta Wild Mushrooms, Aged Parmesan

Second Course

Provençal Tian Rosemary Vinaigrette

Filet of Striped BassBraised Belgian Endive, Orange Nage

Muscovy Duck Breast Broccoli, Bacon, Pommes Puree, Green Pepper Au Poirve

New York Steak Foie Gras Emulsion, Broccoli, Bacon, Pommes Boulangère (additional $18 per person)

Third Course

Crème Brulee

Pear Helena

Brasserie JO Profiteroles

David Burke’s Primehouse: Four course gourmet prix-fix dinner

Choose one from each course $75.00

Shared appetizer:   foie gras mousse, kobe beef sashimi, seared ahi tuna tacos & oysters in the half shell

First Course

Soup or Salad

Second Course

South Side Filet, 40 day dry aged bone-in ribeye
Seared Alaskan King salmon

Surf and turf

Third Course

Tiramisu crème brulee

Cheesecake lollipops

Caramel pain perdue

Osteria Via Stato – Family style menu with choices

(TRIED TESTED AND TRUE BARGAIN! We came here for NYE 2007) – this is a sample menu ONLY

Seatings begin at 5pm;  $38.95; Final seating at 9:45pm

ANTIPASTI

Served Family-Style

BACCALA with Crostini

ROASTED GARLIC with Balsamic & Extra Virgin Olive Oil

SALT-CRUSTED CIABATTA BREAD

CRISPY CALAMARE with Spicy Tomato Sauce

BABY OCTOPUS SALAD with Roasted Potatoes

PARMESAN-CRUSTED ONIONS

PRIMI

Served Family-Style

PENNE ARRABIATA with Crushed Tomatoes, Olive Oil, Calabrian Chilies

MEZZI RIGATONI with Saffron Broth, Mussels, Scallops, Clams & Market Fish

MAIN

Individually Plated; Choice of One Per Guest

ATLANTIC SALMON Salsa Verde

CHEF DAVID’S CHRISTMAS EVE SPECIAL

DIVER SCALLOPS with Butternut Squash & Wild Mushrooms

SIDES

Served Family-Style

CRISY CALABRIAN POTATOES

PAN-ROASTED BRUSSELS SPROUTS with Parmesan & Baco

Takashi – Five course gourmet Japanese with French influences

(menus differ for each seating)

First Seating –  Five Courses $70; Second Seating: 8 courses $90

Choose one from each course
FIRST SEATING MENU

AMUSE BOUCHE

FIRST COURSE
Maine Lobster with Celery Root Remoulade
Oyster in the Half Shell
Chicken Croquette on Red Cabbage Slaw

Wine Pairing: Jane Ventura Cava Brut Nature NV

SECOND COURSE

Winter Roll
Gulf Shrimp, Prosciutto, Arugula, Pine Nuts,
Caper-Golden Raisin Vinaigrette

Trio of Pâté and Terrine
Country Pâté, Terrine of Roasted Bell Pepper and Eggplant
Chicken Liver Mousse

Wine Pairing:  Chateau Lestrille Entre-Deux-Mers 2008

THIRD COURSE
Sautéed Main Scallops and Soba Gnocchi
Trumpet Royale, Celery Root-Parmesan Foam

Soy-Ginger Caramel Pork Belly
Pickled Diakon Salad, Steamed Buns

Roasted Foie Gras with Quince,
Caramelized Pineapple

Wine Pairing:

Seguinot-Bordet Chablis 2007
Clos L’Abeilley, Sauternes 2003

MAIN COURSE
Roasted East Coast Fluke
Butternut Squash Agnolotti, Jerusalem Artichoke Puree,
Braised Savoy Cabbage

Chicken in Clay Pot
Amish Chicken, Shimeji Mushrooms, Eggplant, Haricot Vert, Yuzu Juice

Roasted New York Strip Steak
Roasted Yukon Gold Potato with Bacon and Sour Cream,
Glazed Baby Carrots, Aromatic Sauce

Wine Pairing:

Rene Lequin-Colin Bourgogne Rouge 2006
Chateau Couronneau Bordeaux Superieur 2006
DESSERT
Dark Chocolate Cremeux
Raspberry-Chili Jam, Linzer Cookie, Vanilla Ice Cream

Coconut Financier
White Chocolate Mousse, Tropical Fruit, Yuzu Ice

Wine Pairing:

Vigneau-Chevreau Vouvray Petillant Demi-Sec NV

Second Seating –  Eight Courses,  $90

SECOND SEATING MENU

FIRST COURSE
AMUSE BOUCHE
Maine Lobster with Celery Root Remoulade, Oyster in the Half Shell
Chicken Croquette on Red Cabbage Slaw

Jane Ventura Cava Brut Nature NV

SECOND COURSE
Winter Roll
Gulf Shrimp, Prosciutto, Arugula, Pine Nuts, Caper-Golden Raisin Vinaigrette

Trio of Pâté and Terrine
Country Pâté, Terrine of Roasted Bell Pepper and Eggplant, Chicken Liver Mousse

Chateau Lestrille Entre-Deux-Mers 2008

THIRD COURSE
Jerusalem Artichoke Soup
Peekytoe Crab Cake

Roquefort Cheese and Pear Salad
Frisée, Watercress, Baby Beets

Gustave Lorentz Pinot Gris Reserve 2007

FOURTH COURSE
Sautéed Main Scallops and Soba Gnocchi
Trumpet Royale, Celery Root-Parmesan Foam

Soy-Ginger Caramel Pork Belly
Pickled Diakon Salad, Steamed Buns

Roasted Foie Gras with Quince,
Caramelized Pineapple

Seguinot-Bordet Chablis 2007
Clos L’Abeilley, Sauternes 2003

INTERMEZZO
Chef’s Sorbet
Yuzu Wine

MAIN COURSE
Roasted Washugyu Beef and Braised Short Ribs

Sautéed Loup de Mer

Seared Squab

Rene Lequin-Colin Bourgogne Rouge 2006
Chateau Couronneau Bordeaux Superieur 2006

CHEESE COURSE
Isabella, Cabrales, Montrachet

cheese wine pairing tbd

DESSERT
Dark Chocolate Cremeux
Raspberry-Chili Jam, Linzer Cookie, Vanilla Ice Cream

Coconut Financier
White Chocolate Mousse, Tropical Fruit, Yuzu Ice

Vigneau-Chevreau Vouvray Petillant Demi-Sec NV

BOKA:  American Contemporary Gourmet Prix Fix

Early seating is 3 course gourmet prix fix; late seating is 6 course gourmet prix fix

5:30-  Three courses, $65

8:30- Six courses for $95 and a complimentary glass of champagne

First Course:

Big eye tuna, American caviar, parsnip and yuzu puree

Second Course**:

Main diver sea scallop, celery root risotto, crispy pig’s tail

Third Course:

Black truffle raviolo, roasted chestnut ragout, pheasant consommé

Fourth Course:

Duck breast, confit turnips, Moroccan barbeque and lentil sauce

Fifth Course**:

Kobe short rib, pickled crosnes, rutabaga, juniper and beet emulsion

Dessert Course**:

Warm flourless chocolate cake and black truffle ice cream (more to come)

**Will be on the 3-Course pre-fixe menu

Mercat a la Planxa: Tapas Style Dinner – **all items are included**

Seatings begin at 7pm, $75  (prior to 7pm, $65)

First Course

Serrano Ham & Fig Salad – La Peral, Baby Spinach, Spiced Almonds & sherry Vinaigrette

Cadi Urgelia -Cow’s Milk Cheese with sherry Bacon Caramel

Truita de Patata con Espinacas – Spanish Omelette with Spinach, Potatoes & Saffron Aioli

Ostras con Manzana – Kumamoto Oysters, Granny Smith Apple Mignonette

Second Course

Datiles con Almendras – Bacon Wrapped Dates Stuffed with Almonds

Costillas de Ternera – Short Rib Flatbread, Bacon, Horseradish & Parmesan

Pelotas de Calabaza con Cordero- Butternut Squash Dumplings, Lamb Ragout, Beech Mushroom Escabeche, Black Truffle

Gambas al Ajillo -Garlic Shrimp

Third Course

Imperial Wagyu Filet Mignon, 8 oz  – Romesco and Pickled Guindilla Aioli

Lobster a la Planxa -Lemon, Garlic & Parsley

Coles de Bruselas- Warm Brussels Sprouts Salad with Garbanzo Beans, Bacon, French Feta and Orange-Sherry Vinaigrette

Arroz con Almejaas – Baby Clam Rice, Confit Artichokes, Lemon & Parmesan

Patatas Bravas- Spicy Potatoes with Spicy Paprika Aioli

Mexique:  Five Course Mexican gourmet with French Flair

No seating times.  $79 plus optional $35 wine pairing

Choose one from each course

First Course

Lobster Bisque Diced Lobster, Sherry Wine, Puff Pastry

Betabel – Port Wine Poached Red Beets, Watercress, Cranberries, Fried Goat Cheese Cake, and Horseradish Creamy Vinaigrette

Mexique Cured Salmon – Cured in Tequila & Cilantro with Blue Corn Blini, Jalapeno Caviar & Avocado Crème Fraiche

Second Course

Veal Sweet Bread – Butternut Squash Risotto with Guajillo Cream Sauce

Scallops – Bloody Mary Gelee, Bacon, Crispy Tortillas & Micro Greens

THIRD COURSE

Mejillones – P.E.I. Mussels, White Wine, Dried Chorizo, Tomato-Saffron Beurre Blanc
Trio of Sopes – Escargots & Chimichurri Butter, Shrimp Provencal with Avocado Mousse, Sweet Plantains, Young Coconut & Xico Mole
Foie Gras Torchon – Poached Quince, Chili Marmalade, Brioche Points

FOURTH COURSE

Cordero – Herb Crusted Rack of Lamb and Coffee Braised Lamb Shoulder Barbacoa Sope, Sweet & Spicy Eggplant and Roasted Garlic-Mulato Chile Essence

Tuna – Pan Seared Ahi Tuna with French Lentil Stew & Spinach

Beef Wellington – Filet Mignon, Wild Mushroom Duxelle wrapped in Puff Pastry, Ratatouille & Black Truffle Sauce

Stuffed Chicken – Chicken Breast stuffed with Prosciutto & Goat Cheese served with Haricot Verts, Yukon Gold Potatoes, Choron Sauce

FIFTH COURSE

Chocolate

Guacamole

Poached Pears

Served with Hazelnut Cream Anglaise

Deleece Grill Pub: Contemporary and delicious American food with Global Inspirations.
$50 for the gourmet Prix Fix plus $15 for beer tasting
FIRST COURSE

Bolete mushroom soup

SECOND COURSE

Crisped lobster and cave aged marissa ravioli with baby frisee and truffle
brown butter sauce

THIRD COURSE
(choice of)

Braised Pork Shank with sweet potatoes dauphine, fried apples and sauteed spinach

Bacon wrapped halibut with rosemary shallot potatoes, wild mushrooms and a
fennel seed aioli

Prime Rib with mashed potatoes, braised carrots and roasted shallot blue cheese sauce

FOURTH COURSE
(choice of)

Chocolate, bourbon, pecan pie

Granny Smith apple pie

Chocolate and cheese plate

Chocolate mousse with bourbon soaked cherries

HB (Home Bistro)

$42.50 per person

first course…choice of..
SEARED DIVER SCALLOP on dutch mustard soup with caviar and tarragon oil
or
ALMOND STUFFED DATES wrapped in bacon and baked with brown sugar
or
ARTICHOKE AND EDAM FRITTERS served with a roasted garlic aioli
or
MARYLAND STYLE CRABCAKE on a creamy slaw with old bay tartar sauce and lemon zest

second course…choice of…
MIXED GREEN SALAD with autumn fruits, sunflower seeds and polenta croutons..simply dressed
or
ROASTED RED BEETS on baby greens with feta, orange, candied pecans and a sesame truffle vinaigrette
or
HB CAESAR SALAD with garlic croutons and marinated anchovy

main course…choice of…
SHELLFISH COUSCOUS…mussels, shrimp, clam, spinach, roasted tomato, garlic, white wine, lemon, chives, ras-el-hanout
or
SEARED NORWEGIAN SALMON over champagne braised leeks on a fried polenta cake with coriander, harissa, herb pesto
or
LAMB MERGUEZ SAUSAGE with white beans, portuguese kale, fingerling potatoes
or
12 HOUR BRAISED BEEF BRISKET on a parsnip and potato mash, with cole slaw and a jalepeno drizzle
or
TWO PEPPERED QUAIL on braised cabbage with apples, turnips, carrots, smoked sausage, carraway

then…
housemade desserts of the day, served with coffee or tea

WEST TOWN TAVERN

Susan and Drew Goss of West Town Tavern invite you to celebrate the end of 2009 in the cozy, intimate atmosphere of their restaurant. No hype, noise makers, or cheap champagne at midnight, just the excellent food, wine and service you know to expect from this establishment! The regular West Town Tavern menu will be available that evening, along with a special menu of favorite dishes. Drew has selected several celebratory wines to help guests ease into the New Year. Reservations for New Year’s Eve are available from 5 till 10 p.m. and can be made by calling 312-666-6175.

Chef Susan’s special New Year’s Eve menu includes the following, which can be paired with Drew’s wine selections:



STARTER

Macaroni and Cheese with Lobster and Mascarpone $13.50

Recommended Wine:

Laurent Perrier Brut Champagne $14.50/glass


SALAD

Baby Spinach with Tangerines, Dried Cherries, Marcona Almonds and Orange-Honey Vinaigrette $7.50

Recommended Wine: 2009 Torrentes, Urban Uco $6.95/glass


MAINS

Pan-Roasted Pork “Saltimbocca”: wrapped in Benton’s Country Ham with Myrtlewood, Polenta, Sage and Preserved Lemon 24.50

Recommended Wine:2005 Barbera d’ Asti, Volpi Vobis Tua $8.00


Winter Vegetable Risotto with Poached Apricots, Toasted Walnuts and Fried Sage $16.95

Recommended Wine: Suggested Wine:2006 Vistalba Malbec/Merlot Blend $9.75


DESSERT

Pumpkin Spice Doughnut Holes with Rum Custard Sauce $6.95

Cardenal Mendoza Gran Solera Reserva Brandy


Deleece Restaurant $60 four course prix fixe New Year’s Eve

On New Year’s Eve, Deleece restaurant is offering our regular menu in addition to a
four course prix fixe menu available with or without wine pairings. The price of the
prix fixe menu is $60, or $75 with wine pairings and there will be a complimentary
champagne toast at midnight. The prix fixe menu will be offered all night long and
we have no set seatings. Reservations can be made by calling the restaurant or by
going to our website www.deleece.com

The prix fixe menu follows:

1st course (choice of)

Salmon and snapper tartare, orange-carrot vinaigrette, charred scallions, pickled shallots and red Fresno peppers

Salad of roasted red and yellow beets, persimmons, arugula, curried popcorn

2nd course (choice of)

Cauliflower and crab chowder, house “bacon” celery, white truffle oil

Chestnut procini, caramelized apples, calvados cream, veal sweetbreads

3rd course (choice of)

Indiana Duck breast, house made sauerkraut, pomegranate glaze

Beef ribeye, Brussels sprout leaves, red onion-peppercorn marmalade, Cabernet syrup

4th course (choice of)

Chocolate ganache cake, Guajillo chili, dates

Pear and pistachio strudel, maple marshmallow

Presented by our new Chef de Cuisine: Brandon Canfield

BonSoiree – New American Limited Seating Available

5pm Seating 5 courses – $90,  8pm seating – 7 courses – $120

Nantucket bay scallop & peekytoe crab motoyaki! Torched ponzu aioli

*Five kinds of mushrooms, truffles, truffle oil, cauliflower, red pepper gelee

French onion soup made with winter ale, gruyere & turmeric croutons

Hiramasa, parsnip nage & bacon jus, artichoke croquette

Grassfed rack of lamb from Mint Creek, premium waguy beef, cherry mustard demi

*Foie gras pre-dessert

Chocolate three-ways, butterscotch & walnut ice cream, sansho pepper

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