Lunch Menu
Lunch Dates and Hours of Operation
04/11-04/24
04/29-05/10
05/15-05/30*
06/04-06/17
The college will be closed 05/27/13 for Memorial Day.
Monday thru Friday 12:00 pm - 1:30 pm
Fixed Priced Lunch Menu Options: choose a First Course, Main Course and Dessert for only $18 or add a glass of our house red or white wine for $22 (does not include beverages, tax, or gratuities).
For reservations call 312.752.2328 or make your reservations online.
Appetizers
English pea soup/ goat cheese fritter/ herb blossoms/roasted lemon puree 6
Crispy Parisienne gnocchi/ pan roasted spring mushrooms/ fiddlehead ferns/ toasted almonds/green garlic pesto 7
Quenelle of wild salmon/ sauce vin blanc/ tarragon/ spring vegetables 8
Smoked Great Lakes trout/ beets/ mache/ preserved lemon crème fraiche/olive oil cracker 7
CRoasted veal meatball/parsnip puree/wilted spinach/green peppercorns/lovage salad 7
Salads
Shaved asparagus/cracked hazelnuts/ Capriole goat cheese/lemon vinaigrette 6
La Quercia prosciutto/ wilted spring greens/ sweet and salty pine nuts/ saba essence 7
Entrée salad of grilled wild salmon/ asparagus / boiled farm egg/ fingerling potato/ radish/ tiny lettuce/ Green Goddess vinaigrette 15
Entrees
Spinach ravioli with artichokes and mascarpone cheese/fennel fondue/ spring ramp and lemon broth 14
Pan seared Great Lakes whitefish/ roasted mushroom salad/ pea shoots/ crushed favas/ brown butter emulsion 16
Sorghum cured Alaskan halibut/ fire roasted green wheat/ bacon braised spring greens/ mustard hollandaise 17
Pan roasted duck breast/ duck confit and carrot hash/ wild watercress/ carrot puree/ Rouennaise sauce 17
Veal scaloppine/ mozzarella, prosciutto, rosemary rotolo/ swiss chard/ soft polenta 18
Lamb osso buco/ spring ragout of favas, peas, fennel, fiddleheads,asparagus, mushrooms/ dill gremolata
Tenderloin of grass fed beef/ crispy oxtail / potato-chive puree/roasted red radishes/ horseradish cream/ smoked sea salt 18
Desserts
Strawberry sorbet/ gingered semolina sablé/ mascarpone custard/ spiced red wine syrup 7
Warm funnel cake/ local honey glaze/frozen Greek yogurt / rhubarb confit 7
Maple sugar pot de crème/hickory nut brittle/ whipped cream/ this spring’s maple syrup 7
Pistachio parfait/ pistachio financier/ sour cherry sauce/chocolate glass 7
Vanilla bean semifreddo/ flourless chocolate cake/ white chocolate pretzel crunch/ “hot fudge” sauce 7
Menu items and components subject to change.
