Bistronomic Menus for Chicago Restaurant Week

Bistronomic - 840 N. Wabash, Chicago, IL 60611

Bistronomic Menus Chicago Restaurant Week

After the success of their James Beard, Julia Child, Alice Waters, Jacques Pepin Restaurant Week Prix Fixe Menus, the Bistronomic Menus for Chicago Restaurant Week are inspired by Chef Martial Noguier’s classics.

All recipes are inspired from Chef Martial’s time in Chicago working at the Pump Room, One Sixty Blue, Café Des Architectes and Bistronomic. Seasonal ingredients are personally sourced from Chicago’s Green City Market by Chef Martial.

Executive Chef: Martial Noguier
Chef de Cuisine: Taylor Grant

Bistronomic Menus for Chicago Restaurant Week
January 25 – February 7, 2019

COCKTAILS:
The Bistronomic Cocktail: Campari | St Germain | Lime | Sparkling Wine
St. Germain Spritzer: St. Germain Liqueur | White Wine | Soda Water
Martial’s Escape: Titos Vodka | Cardamom | Lime | Dry Vermouth
Paris Twist: Vodka Citron | Ginger Lavender | Lime
Taylor’s Smoky Day: Bulleit | Orange Smoke Juice | Rosemary | Ginger
Winter Star: Bulleit Bourbon | Star Anise | Orange Bitters

DESSERTS:
Chocolate Hazelnut Bars: Feuilletine | Ganache | Orange Grand Marnier Sauce
Baked Alaska: Vanilla Bean Ice Cream | Caramelized Almond | Butterscotch Sauce

BRUNCH

Brunch $24, add a Cheese Plate $36 or Bottomless Mimosa $41.95 (limit 1.5 hours)

APPETIZERS:
Cauliflower Veloute: Croutons | Truffle Oil | Crème Fraiche | Parmesan Cheese
Chioggia Beet Salad: Capriole Farm Goat Cheese | Yellow Beet | Micro Salad | Ginger Hazelnut Vinaigrette
Homemade Country Terrine or Pate: Nichols Farm Apple Salad | Seasonal Pickles | Dijon Mustard | Baguette Croutons

ENTREES:
Croque Monsieur: Handcut Frites Tossed with Black Truffle Salt | Artisanal Ham | Cheese Mornay Sauce
Brioche French Toast: Orange Supreme | Crème Brulee Batter | Preserved Lemon | Orange Grand Marnier Sauce
Handmade Potato Gnocchi, Ravioli or Pasta: Winter Mushroom | Pleasant Ridge Shaving | Port Wine Reduction | Leek Nage

LUNCH

Lunch $24, add a Cheese Plate $36 or Bottomless Mimosa $41.95 (limit 1.5 hours)

APPETIZERS:
Cauliflower Veloute: Croutons | Truffle Oil | Crème Fraiche | Parmesan Cheese
Chioggia Beet Salad: Capriole Farm Goat Cheese | Yellow Beet | Micro Salad | Ginger Hazelnut Vinaigrette
Homemade Country Terrine or Pate: Nichols Farm Apple Salad |Seasonal Pickles | Dijon Mustard | Baguette Croutons

Bistronomic Menus Chicago Restaurant WeekENTREES:
My Mother’s Steak Frites: Handcut Frites Tossed with Black Truffle Salt | Garlic Puree | Red Wine Reduction
Lake Superior White Fish: Bacon Lardon | Dijon Mustard | Preserved Lemon | French Lentil Vinaigrette
Handmade Potato Gnocchi, Ravioli or Pasta: Winter Mushroom | Pleasant Ridge Shaving | Port Wine Reduction | Leek Nage

DINNER

Dinner $36, add a Cheese Plate $48

APPETIZERS:
Cauliflower Veloute: Croutons | Truffle Oil | Crème Fraiche | Parmesan Cheese
Chioggia Beet Salad: Capriole Farm Goat Cheese | Yellow Beet | Micro Salad | Ginger Hazelnut Vinaigrette
Tartare du Jour: Chef Daily Preparation | Baguette Croutons
Homemade Country Terrine or Pate: Nichols Farm Apple Salad | Seasonal Pickles | Dijon Mustard |Baguette Croutons

ENTREES:
My Mother’s Steak Frites: Handcut Frites Tossed with Black Truffle Salt | Garlic Puree | Red Wine Reduction
Lake Superior White Fish: Bacon Lardon | Dijon Mustard | Preserved Lemon | French Lentil Vinaigrette
Handmade Potato Gnocchi, Ravioli or Pasta: Winter Mushroom | Pleasant Ridge Shaving | Port Wine Reduction | Leek Nage
Maple Leaf Duck Breast Aux Fruits: Saffron Dried Fruit Couscous | Fennel Shaving Salad | Orange Candied Grand Marnier Sauce

Bistronomic Menus by Chef/Owner Martial NoguierChef/Owner Martial Noguier earned his second James Beard Foundation Award nomination for “Best Chef Great Lakes” and Bistronomic was nominated in the “Best New Restaurant” category. Michelin’s Bib Gourmand recognition was also awarded to Bistronomic for three years.

Bistronomic
840 N. Wabash
Chicago, IL 60611
312.944.8400
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