Events

 

 

Thanksgiving Day Dinner Menu

First Course

 

Baby Lettuce Salad

Nichols Farm Honey Crisp Apple, Pomegranate Seeds

Roasted Pear Dressing 

 

Pan Seared Crab Cakes

Grilled Sweet Corn, Heirloom Tomatoes, Shaved Fennel, Baby Arugula

Roasted Poblano Pepper Aioli  

 

Roasted Butternut Squash Soup

 

Second Course

                                                                                 

Oven Roasted Fresh Herbs Marinated Turkey Breast

Venison Sausage Stuffing, Haricot Vert

Homemade Turkey Gravy

 

Wild Mushrooms and Caramelized Onion Stuffed Turkey Thigh

Roasted Garlic Mashed Potatoes, Grilled Broccolini

Turkey Stock Reduction

 

Pan Seared Whitefish

Rock Shrimp, Brussels Sprout Leaves, Baby Carrots

Saffron Lobster Sauce

 

Vegetarian Risotto

Organic Carnaroli Rice, Wild Mushrooms, Baby Spinach, Manchego Cheese

 

 Third Course

 

Pumpkin Pie

Crème Fraiche Mousse 

Maple Crème Anglaise Sauce

 

Apple Pie

Vanilla Ice Cream

Sea Salt Caramel Sauce  

 

($47 Per Person)

 

 

Our new "Gourmet to Go" Carry out menu

Available Sunday-Friday 4-8PM and 2-5PM on Saturday

Appetizer

 

Soup of the Day

 

Yellowfin Tuna Tartare

Tuna, Scallions, Avocado, Yuzu

Crispy Lavash

16

Pan Roasted Prince Edward Island Mussels

White Wine, Aromatic Shellfish Broth, Grilled Bread

13

Escargots

Shallots, Garlic, White Wine, Fresh Herbs, Butter

French Baguette

13

 Gruyere Cheese Soufflé

Baby Arugula, Cherry Wine Reduction

12

Oven Roasted Beets  

Goat Cheese Mousse, Baby Lettuce

Balsamic Reduction

12

 

 

Salad

 

Organic Baby Lettuce

Honeycrisp Apple, Blood Orange, Candied Pecans

Roasted Pear Dressing

10

Romaine Heart

Grilled Free Range Chicken Breast, Kalamata Olives, Red Onions 

Meyer Lemon Parmesan Dressing

 14

 

Entrée

Rosemary & Garlic Marinated Grilled Grass Fed New Zealand Rack of Lamb

Roasted Fall Vegetables

Lamb Au Jus

34

Filet Mignon

Caramelized Vidalia Onion, Yukon Gold Potatoes, Charred Broccolini

Beef Au Jus

38

Red Wine Braised Black Angus Boneless Short Ribs   

White Truffle infused Yukon Gold Potato, Steamed Vegetables

Bordelaise Sauce

35

Meatloaf with Roasted Beef Bordelaise

Onion Confit Mashed Potatoes, Crispy Onions

20

Pan Roasted Scottish Salmon

Lobster Ravioli, Brussels Sprout Leaves, Baby Spinach

Saffron Lobster Sauce

34

Pan Seared Whitefish

Black Tiger Shrimp, Baby Vegetables

Meyer Lemon Tarragon Sauce

33

Risotto

Organic Carnaroli Rice, Wild Mushrooms, Baby Spinach, Manchego Cheese

25

 

Sides

Caramelized Onion Mashed Potatoes

6

Sautéed Baby Spinach

7

Pan Roasted Brussels Sprout Leaves

7

 

 

 

 

 

 

 

 

 

Students, professors and staff with ID from
Loyola University and Northwestern receive a 10% discount!

 



Party size is limited! Call (847) 570-9821 or email chefsstation@gmail.com to make a reservation.