It’s Outdoor Entertaining Season in Chicago

When the local weather turns warm, we’re sourcing local produce for all the Tailgating, Grilling, Picnicking, Boat Parties and Backyard Grad Events our clients are planning! To find that fresh as fresh produce which is locally grown and small scale organic, the EC team took a field trip to Chicago area Midwest Foods. We like working with local suppliers, especially those that are as obsessed with freshness as we are.

Seated Dinner Menu
Perfect for Outdoor Entertaining

– First Course –

GREEN WONTON PARCEL

Filled with Sundried Tomato Goat Cheese
Pickled Mango, Green Asparagus and White Asparagus
Mini Beet Chips, Cauliflower, Purple Potato
Micro Green Garnish, Chive Oil to Garnish Plate

•   •   •   •   •   •   • 

– Second Course –

FENNEL ENCRUSTED PANEER
 (vegetarian)

Olive Oil Poached White Asparagus Stack
Green and Purple Asparagus Tips
Green Curry Goat Yogurt Raita
Bamboo Crispy Rice Cake

 •   •   •   •   •   •   • 

– Third Course –

Bourbon & Maple
Honey Glazed Shortribs
(Non-Vegetarian Option)

Yukon Golden Potato Puree
Grilled Rainbow Chard with Fava Beans

Ricotta Gnocchi
(Vegetarian Option)

Roasted Honeycrisp Apples
Baby Spinach, Lemon Ricotta, Parsnip Chips and Herb Oil
Black Sea Salt to Garnish

– Fourth Course –

Artichoke Panache

Summer Asparagus, English Peas, Romanesco Broccoli
Citrus Zest Topped with Shaved Watermelon Radishes