Carlos - Highland Park, IL

sea scallops celery root and truffle emulsion and a truffle jus

with beluga lentils and a concord grape gastrique

wild mushroom burgundy escargot, mozzarella cheese gratin and a balsamic demi glace

poached lobster tail on herbed brioche timbale with a saffron reduction and crispy vegetables

with goat cheese gnocchi, parmesan cream and basil pesto

with house smoked salmon, citrus creme fraiche and baby greens

with oven-dried tomatoes pine nuts, basil balsamic vinaigrette chefs selection of cheese

herbed, oven-dried tomato, basil beet carpaccio, baby green salad with a nut relish and cranberry dressing

with grilled vegetables basil whipped potatoes and a cabernet-rosemary reduction

wild mushroom fricassee and an asparagus cream sauce

with green lip mussels, potatoes and sauce mariniere

duck confit and lingonberry ravioli, salsify puree and a blood orange gastrique

with blue cheese polenta and baby root vegetables

with cream spinach puree, roasted vegetable tian and a shallot-sherry gastrique

with mixed fresh berries

with vanilla ice cream and espresso sauce

with creme fraiche and caramel spirals