Les Nomades Chicago PRIVATE DINING MENU
PRIVATE DINING MENU
APPETIZERS Artichoke terrine, petit salad, watercress and black garlic sauces Three preparations of smoked salmon, caramelized shallot purée Pâtés maison ~ assorted house-prepared pâtés served with cornichons and toasted brioche Chilled torchon of Hudson Valley foie gras, petit salad with citrus vinaigrette, toasted brioche $15 supplement Asparagus risotto with wild mushroom ragoût, basil goat cheese sauce, celeriac espuma Escargots in brioche, Roquefort cheese sauce Warm lobster and shrimp salad, pickled mango, mango dressing $10 supplement
SOUPS & SALADS Mushroom soup, mushroom, truffle foam Lobster bisque, garnished with lobster Duck consommé, star anise, water chestnut, shitake mushroom, and chicken dumpling Stone Crab salad, petit salad of Belgium endive and apple, celeriac truffle sauce Artisan greens, marinated vegetables, hazelnut crusted goat cheese, balsamic vinaigrette
Les Nomades Chicago
SEAFOOD ENTRÉES/FISH COURSE Sautéed Spanish Turbot quinoa, watermelon radish, saffron pomme macaire, English pea sauce Grilled Scottish Salmon, wild rice, tapenade, cucumber and beet salad, eggless béarnaise Sautéed Loup de Mer, fregula, bouillabaisse consommé SEAFOOD SELECTIONS ARE SUBJECT TO MARKET AVAILABILITY MEAT ENTRÉES Roasted lamb loin carrot purée, ratatouille, sunchoke, lamb jus au thyme Roasted duck breast & duck leg confit, Savoy cabbage, green peppercorn sauce Duo of roasted squab and crispy sweetbread, blue corn grits, foie gras sauce Braised beef short rib, root vegetables, trumpet royal mushrooms, sauce Bordelaise Slow-Roasted Veal, wild mushroom ragoût, pommes purée, sauce Périgueux Braised pork belly and pork tenderloin, South Carolina red peas, mustard jus CHEESE AND DESSERT Artisan Cheeses served with apple, grapes, and toasted fruit & nut bread $10 supplement Assortment of Miniature Pastry Favorites PRIX FIXE MENU, PLEASE CHOOSE
THREE COURSES ~1ST COURSE, MAIN COURSE AND DESSERT $110
FOUR COURSES ~APPETIZER, SOUP OR SALAD, FISH OR MEAT AND CHEESE OR DESSERT $125
FIVE COURSES~ APPETIZER, SOUP OR SALAD, FISH, MEAT AND CHEESE OR DESSERT $140
CANAPÉS PASSED DURING COCKTAILS $24. PER PERSON MENU ITEMS ARE SUBJECT TO CHANGE BASED UPON SEASONAL AVAILABILITY
Les Nomades Chicago
APPETIZERS Artichoke terrine, petit salad, watercress and black garlic sauces Three preparations of smoked salmon, caramelized shallot purée Pâtés maison ~ assorted house-prepared pâtés served with cornichons and toasted brioche Chilled torchon of Hudson Valley foie gras, petit salad with citrus vinaigrette, toasted brioche $15 supplement Asparagus risotto with wild mushroom ragoût, basil goat cheese sauce, celeriac espuma Escargots in brioche, Roquefort cheese sauce Warm lobster and shrimp salad, pickled mango, mango dressing $10 supplement
SOUPS & SALADS Mushroom soup, mushroom, truffle foam Lobster bisque, garnished with lobster Duck consommé, star anise, water chestnut, shitake mushroom, and chicken dumpling Stone Crab salad, petit salad of Belgium endive and apple, celeriac truffle sauce Artisan greens, marinated vegetables, hazelnut crusted goat cheese, balsamic vinaigrette
Les Nomades Chicago
SEAFOOD ENTRÉES/FISH COURSE Sautéed Spanish Turbot quinoa, watermelon radish, saffron pomme macaire, English pea sauce Grilled Scottish Salmon, wild rice, tapenade, cucumber and beet salad, eggless béarnaise Sautéed Loup de Mer, fregula, bouillabaisse consommé SEAFOOD SELECTIONS ARE SUBJECT TO MARKET AVAILABILITY MEAT ENTRÉES Roasted lamb loin carrot purée, ratatouille, sunchoke, lamb jus au thyme Roasted duck breast & duck leg confit, Savoy cabbage, green peppercorn sauce Duo of roasted squab and crispy sweetbread, blue corn grits, foie gras sauce Braised beef short rib, root vegetables, trumpet royal mushrooms, sauce Bordelaise Slow-Roasted Veal, wild mushroom ragoût, pommes purée, sauce Périgueux Braised pork belly and pork tenderloin, South Carolina red peas, mustard jus CHEESE AND DESSERT Artisan Cheeses served with apple, grapes, and toasted fruit & nut bread $10 supplement Assortment of Miniature Pastry Favorites PRIX FIXE MENU, PLEASE CHOOSE
THREE COURSES ~1ST COURSE, MAIN COURSE AND DESSERT $110
FOUR COURSES ~APPETIZER, SOUP OR SALAD, FISH OR MEAT AND CHEESE OR DESSERT $125
FIVE COURSES~ APPETIZER, SOUP OR SALAD, FISH, MEAT AND CHEESE OR DESSERT $140
CANAPÉS PASSED DURING COCKTAILS $24. PER PERSON MENU ITEMS ARE SUBJECT TO CHANGE BASED UPON SEASONAL AVAILABILITY
Les Nomades Chicago
