What's Happening at The Kitchen » Restaurant Week | The Kitchen Chicago | Jan. 22 – Feb. 6

Restaurant Week | The Kitchen Chicago | Jan. 22 – Feb. 6

Posted on Jan 28, 2016

Get ready for two fantastic weeks of dining in celebration of Chicago Restaurant Week 2016! Enjoy dining deals at lunch AND dinner from Friday, January 22 – Saturday, February 6.

The annual culinary celebration features special prix fixe menus starting at $22 for lunch and $44 for dinner (prices non-inclusive of beverages, tax and gratuity). Enjoy our Restaurant Week menu preview below!

Walk-ins and reservations welcome, please call (312) 836-1300.

 

THE KITCHEN restauarnt week

Restaurant Week Menus | Friday, January 22 – Saturday, Februrary 6


 

Lunch Menu

Three courses, select one from each course below, $22 per person

(price non-inclusive of tax, gratuity & beverages)

Starter

Roasted Organic Beet Salad greens, chèvre, balsamic, hazelnuts & lemon

Mixed Green apples, red onion, capriole 0’banon,

red wine vinaigrette & smoked walnuts

Goat Gouda Gougère

The Kitchen Meatballs polenta, smoked tomatoes

Mains

Garganelli Alla Bolognese beef, pork, lamb, cream & parmesan

Braised Chicken Leg & Thigh smashed heirloom squash,

pickled delicata, herb salad & lemon jus

Roasted Cauliflower charred onion soubise, beluga lentils, pickled squash & fried pane al lino

Dessert

Housemade Sorbet or Gelato

 


 

Dinner Menu

Four course dinner menu, select one from each course below, $44 per person

(price non-inclusive of tax, gratuity & beverages)

Starters

Pigs Ears paprika aioli & lime

Chicken Liver Pate radicchio, saba, pickled red onion & toast

Baby Gem Lettuces nichols farms apples, o’bannon chèvre, smoked walnuts & red wine vinaigrette

Charcuterie Plate la quercia prosciutto, smoking goose saucisson rouge, burrata, olives & toast

Mains

Garganelli Alla Bolognese beef, pork, lamb, cream & parmesan

Roasted Cauliflower charred onion soubise, beluga lentils, pickled squash & fried pane al lino

Roasted Airline Chicken Breast squash soufflé, pepitas,

blue cheese, lemon jus & pickled squash

Seared Sockeye Salmon wild rice pilaf, chicken velouté, oregano & grapefruit salad

Slagel Farms Dry Aged Sirloin mashed rutabaga, cavolo nero, sprout salad & jus

Dessert

Sticky Toffee Pudding for Two house vanilla gelato


The Kitchen | 316 N Clark St | Chicago, IL 60654 | (312) 836-1300