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Taste of Kendall
The Dining Room

The Dining Room at Kendall College

Experience contemporary and exquisite dining on the Kendall College campus with extraordinary views of the city skyline. Culinary Arts and Hospitality Management students prepare and serve dinner in this living classroom.

The Dining Room at Kendall College is committed to sustainability. The menu is seasonal and takes advantage of our very own herb and vegetable garden as well as fresh ingredients from the nearby Green City Market.

The Dining Room is open for lunch and dinner service. Reservations are strongly recommended as hours in The Dining Room may vary by school term and student/staff availability. Reserve online at OpenTable or call 312.752.2328.

The Kendall College Dining Room gratuities benefit the Kendall College Trust, a not-for-profit 501(c)3 organization that provides scholarships to Kendall College students in financial need. Contributions are tax-deductible as provided by law.

Prix Fixe Menu Options

Lunch Menu: Choose one first course, main course and dessert for only $18*.
Dinner Menu: Choose one first course, main course and dessert for only $29*.
Available Tuesday – Saturday

*Offers do not include beverages, tax, or gratuities.

Awards and Reviews

The restaurant has been recognized and highly rated by Zagat Survey 2011/12 as well as having received numerous accolades by respected Chicago food critics from the Sun Times and Check Please! The Dining Room was also selected as OpenTable’s Diners’ Choice Local Pick in August 2015 and was recommended in The MICHELIN Guide Chicago Restaurants in 2013. The Dining Room at Kendall College is first school or university to be Green Seal-certified.

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Spring Lunch Menu

First Course

English Pea Soup / Goat Cheese Fritters / Herb Blossoms / Roasted Lemon Purée 6
Parisienne Gnocchi / Pan-Roasted Spring Mushrooms / Fiddlehead Ferns / Toasted Almonds / Green Garlic Pesto 8
Shaved Asparagus / Cracked Hazelnuts / Goat Cheese / Lemon Vinaigrette 6
Crispy Fried Calamari / Fava Beans / Radish & Fennel Salad / Harissa Vinaigrette 7
Quenelle of Alaskan Wild Salmon / Sauce Vin Blanc / Tarragon / Spring Vegetables 8
Smoked Great Lake Trout / Beets / Mache / Preserved Lemon Crème Fraîche / Olive Oil Cracker 7
Roasted Lamb Meatball / Chickpea Aioli / Hidden Spring's Feta / Spiced Tomato Jam / Crispy Chickpeas 7

Main Course

Spinach Ravioli / Artichokes / Mascarpone Cheese / Fennel Fondue / Spring Ramp / Lemon Broth 15
Salad of Grilled Wild Salmon / Asparagus / Boiled Farm Egg / Fingerling Potatoes / Radish / Tiny Lettuce / Green Goddess Vinaigrette 15
Pan-Seared Great Lakes Halibut / Roasted Mushroom Salad / Pea Shoots / Crushed Fava Beans / Brown Butter Emulsion 16
Pan-Roasted Duck Breast / Duck Confit & Corn Hash / Wild Watercress / Carrot Purée / Rouennaise Sauce 17
Crispy Pressed Pork / Dandelion Greens / Sweet Potato "Risotto" / Prosciutto and Balsamic Sauce 17
Grilled Hanger Steak / Red Wine / Bacon and Mushroom Sauce / Wilted Arugula / Celery Root Purée 18

Dessert Course

Sour Cream Sorbet / Brown Sugar-Toffee Sauce / Fresh Strawberries / Snickerdoodle 6
Warm Funnel Cake / Local Honey / Vanilla Bean Cream / Rhubarb Confit 6
Maple Sugar Pot de Crème / Pumpkin Seed Brittle / This Spring's Maple Syrup 6
Carrot, Coconut and Pistachio Cake / Coconut Curd / Pineapple Sorbet / Saffron Compote 6
Bittersweet Chocolate and Peanut Tart / Peanut Butter Ice Cream / Cocoa Nib Nougat / Sea Salt Caramel Sauce 6

Menu items and components subject to change.

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Spring Dinner Menu

First Course

Shaved Fennel Salad / Frisée / Celery / Jicama / Citrus Vinaigrette 8
Mushroom Risotto / Parmesan Tuile / Huile de Persil 9
Chilled Beet Salad / Lolla Rossa / Radicchio / Apple / White Peach Emulsion / Bacon 8
Seared Scallop / Sweet Pea / Yuzu Dashi Hoisin Reduction / Braised Lentils / Cucumber Salad 11
Fried Chicken Pajeon / Onion / Shiitake Mushrooms / Scallions / Soy Chili Sauce 9
Roasted Carrot Soup / Harissa / Yogurt Créme / Pine Nuts 8

Main Course

Cedar Plank Salmon / Sweet Corn Purée / Mushrooms / Italian Salsa Verde / Beurre Noisette 22
Arroz Negro / Wild Gulf Shrimp / Parsley / Corn Mélange / Almond Powder / Lemon Foam 23
Roasted Chicken Fermiere / Pommes Purée / Zucchini / Pearl Onions / Bunashimeji Mushrooms 21
Grilled Beef Strip Loin / Braised Radish / Pickled Ginger Salad / Roasted Fingerling Potatoes / Guajillo Mole 30
Pan-Roasted Pork Chop / Braised Kale / Stewed Cannellini Beans / Apricot Compote / Honey Gochujang Barbecue Sauce 24
Fettuccine Pomodoro / Asparagus / Herb Sausage / Parmesan / Basil 20
Mushroom Wellington / Grilled Yellow Squash / Wild Rice / Spinach / Tzatziki Sauce 18

Desserts

Apricot Mousse / Apricot Spheres / Puffed Quinoa Clusters / Pistachio Financier Cake 7
Warm Zeppole / Citrus Maple Soup / Buttermilk Panna Cotta / Blood Orange Sherbet / Brandy Snap Tuile 7
Strawberry Rhubarb Pie / Shaved Rhubarb / Strawberry Fruit Jelly / Mascarpone Cream / Strawberry Caramel 7
Grilled Rum-Infused Pineapples / Almond Blancmange / Carrot Sorbet / Pineapple Compote / Candied Walnuts / Balsamic Sauce 7
Chocolate Ginger Crémeux Tart / Mango-Ginger Foam / Roasted White Chocolate Fluid Gel / Candied Ginger / Milk Chocolate Powder 7

Menu items and components subject to change.

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