Elevation Dinner - Ocean Cut Chicago
Elevation Dinner Champagne
$80
CRISTAL LOUIS ROEDERER FRANCE 2007 intense fruit, spice & minerality
Whites
AUBERT WINES CHARDONNAY SONOMA 2011 full bodied richness with tangy acidity
SPOTTSWOODE VINEYARDS SAUVIGNON BLANC NAPA VALLEY 2014 tropical fruit & grassy herbal aromas, creamy richness balanced by refreshing acidity
Reds
WILLIAMS SELYEM PINOT NOIR RUSSIAN RIVER VALLEY 2013 lush dark fruit, layered with vanilla bean & wood spice
KISTLER PINOT NOIR RUSSIAN RIVER VALLEY 2013 bright refreshing red, gently perfumed with flowers & spice
Appetizers
(CHOICE OF ONE) SEARED TUNA & FOIE GRA S
fig balsamic sauce + 5 dollar supplement
HAMACHI CRUDO
umeboshi, basil, bird pepper
SPANISH MACKEREL CRUDO
pickled onion, caper, black garlic puree
CRISP PORK BELLY & SNAILS leek, goat cheese vinaigrette
SEARED SCALLOPS
truffle braised endive, spring pea broth
Second Course
(CHOICE OF ONE) DAILY GREENS & VEGETABLES feta, pistachio, champagne vinaigrette
KALE & BRUSSELS SPROUT CAESAR grana padano, crisp filone crouton
NONNA’S GNOCCHI black truffle, parmesan
Entrées
(CHOICE OF ONE) BRANZINO
delicate & moist (Greece)
FAROE ISLAND SALMON
toasted grain, horseradish vinaigrette
SWORDFISH A LA PLANCHA caviar, peppercorn sauce
SMOKED PROSCIUTTO WRAPPED SHRIMP chick peas, calabrian chilies, mint
FILET 8OZ. USDA PRIME from chicago cut steakhouse
Sides
OLIVE OIL WHIPPED POTATOES SEA SONAL VEGETABLES
Dessert
CHEF’S SELECTION Consuming raw or undercooked shellfish, finfish, meat or eggs may create a higher risk of foodborne illness. Although every effort is made to accommodate food allergies, we cannot guarantee meeting your needs. Please make allergies known to your server.
20 WEST KINZIE STREET CHICAGO IL 60654 312 280 8882
Executive Chef: Dirk Flanigan WWW.OCEANCUTCHICAGO.COM 05 .06.1 6
$80
CRISTAL LOUIS ROEDERER FRANCE 2007 intense fruit, spice & minerality
Whites
AUBERT WINES CHARDONNAY SONOMA 2011 full bodied richness with tangy acidity
SPOTTSWOODE VINEYARDS SAUVIGNON BLANC NAPA VALLEY 2014 tropical fruit & grassy herbal aromas, creamy richness balanced by refreshing acidity
Reds
WILLIAMS SELYEM PINOT NOIR RUSSIAN RIVER VALLEY 2013 lush dark fruit, layered with vanilla bean & wood spice
KISTLER PINOT NOIR RUSSIAN RIVER VALLEY 2013 bright refreshing red, gently perfumed with flowers & spice
Appetizers
(CHOICE OF ONE) SEARED TUNA & FOIE GRA S
fig balsamic sauce + 5 dollar supplement
HAMACHI CRUDO
umeboshi, basil, bird pepper
SPANISH MACKEREL CRUDO
pickled onion, caper, black garlic puree
CRISP PORK BELLY & SNAILS leek, goat cheese vinaigrette
SEARED SCALLOPS
truffle braised endive, spring pea broth
Second Course
(CHOICE OF ONE) DAILY GREENS & VEGETABLES feta, pistachio, champagne vinaigrette
KALE & BRUSSELS SPROUT CAESAR grana padano, crisp filone crouton
NONNA’S GNOCCHI black truffle, parmesan
Entrées
(CHOICE OF ONE) BRANZINO
delicate & moist (Greece)
FAROE ISLAND SALMON
toasted grain, horseradish vinaigrette
SWORDFISH A LA PLANCHA caviar, peppercorn sauce
SMOKED PROSCIUTTO WRAPPED SHRIMP chick peas, calabrian chilies, mint
FILET 8OZ. USDA PRIME from chicago cut steakhouse
Sides
OLIVE OIL WHIPPED POTATOES SEA SONAL VEGETABLES
Dessert
CHEF’S SELECTION Consuming raw or undercooked shellfish, finfish, meat or eggs may create a higher risk of foodborne illness. Although every effort is made to accommodate food allergies, we cannot guarantee meeting your needs. Please make allergies known to your server.
20 WEST KINZIE STREET CHICAGO IL 60654 312 280 8882
Executive Chef: Dirk Flanigan WWW.OCEANCUTCHICAGO.COM 05 .06.1 6
