Monday Night Dining Series
The Monday Night Dining Series is an opportunity for the public to experience various Latin American regional cuisines interpreted, prepared and served by our students and faculty.
Monday Night Dining Series events are $38 per person and includes non-alcoholic beverages and sales tax, but does not include gratuity. We now offer a complete bar and wine list to complement your meal, however, you can still BYOB without a corkage fee during Monday Night Dining Series only. Each banquet begins at 7:00 p.m. (seating begins at 6:30 p.m.) and consists of a set five-course menu. Menus will be posted once created.
Because of the nature of the series, we may not always be able to honor special dietary requests nor can we guarantee a substitute for any menu item offered. For reservations call 312.752.2328 or make your reservations online.
Select Latin American Cuisines
| April 15 Cuba |
| Prawn Soup with Sofrito |
| Conch Fritters & Tropical Fruit Mojo |
| Mixed Greens, Lime Dressing & Tostones |
| Beef Ropa Vieja, Boniato Cakes |
| Bunuelos with Salsa de Café Cubano |
| April 22 Puerto Rico |
| Asopao -Puerto Rican Style Gumbo |
| Jibarito - Plantain & Grilled Beef “Sandwich” |
| Mixed Greens with Pan de Casabe |
| Pork Asado, Arroz con Gandules |
| Coconut Rum Cake, Burnt Sugar & Vanilla Sauce |
| April 29 Brazil |
| Black Bean Soup with Three Porks & Pickled Red Onions |
| Spinach Crepa with Crema Blanca |
| Greens Salad, Caramelized Onions, Bacalhau Cake |
| Grilled Beef Flank Steak & Vegetables, Red Wine Butter, Mandioca Chips |
| Brazilian Banana Meringue |
| May 6 Argentina |
| Tomato Soup with Crema Fresca & Avocado |
| Empanadas Santafesinas with Roasted Chile Sauce |
| Argentine Provoleta Cheese with Curly Endive & Roasted Garlic Basil Dressing |
| Beef Skirt Steak “Churrasco”, Chimmichuri Sauce, Noquis de Espinaca |
| Arroz con Leche, Dulce de Leche Alfajores |
| May 13 Peru |
| Lentil & Pork Soup |
| Duck Escabeche with Quinoa Fritters |
| Salad of Greens with Peruvian Purple Potatoes, Tocino and Posole |
| Lomo a lo Pobre (Traditional “Steak for the Poor”) |
| Torta de Maiz: Sweet Corn Custard Cake |
| May 20 Chile |
| Chick Pea & Chard Soup |
| Mixed Greens, Squash Sopiapilla, Lime & Mint Dressing |
| Seabass with Chorizo, Tomato & Spinach |
| Pastel de Choclo: Chilean “Sheppard’s Pie” |
| Manjar Blanco, Candied Almond & Berry Sauce |
| June 3 Costa Rica |
| Coconut & Plantain Soup |
| Ceviche de Camarones |
| Mixed Greens with Jicama, Queso Fresco & Citrus |
| Carne Milanesa, Cabbage Ensalada, Gallo Pinto |
| Mango Cake, Caramelized Banana, Pineapple Sauce |
| June 10 Mexico |
| Gordita de Pollo, Salsa Verde |
| Posole Soup with Crisp Tortillas |
| Salad of Mixed Greens, Cactus & Roasted Corn |
| Roasted Pork with Frijoles Borrachos & Mole Manchamanteles |
| Pastel Cuatro Leches |
Menu items and components subject to change.
