229 W Saint Charles Rd, Lombard, IL 60148

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
Beef Carpaccio

with Baby Arugula, Shaved Parmesan, Fresh Orange Zest and White Balsamic Vinaigrette

"Pinwheel" of Smoked Norwegian Salmon

Rolled with Herbs, Brie and Baby Spinach, Served with Caper Dill Dressing, Fresh Cucumber Relish and House Made Potato Chips


Baked Vienna Style Goat Cheese & Caramelized Onion "Tart", Served with Fresh Tomato Basil Cream Sauce

Jumbo Lump Blue Crab Cake

Baby Greens, Granny Smith Apples, Sun Dried Cherries, Tarragon Vinaigrette and Chipotle Honey Aioli

Escargots "en Barquette"

Sauteed Snails with Artichoke, Garlic and Gorgonzola, Served Atop Puff Pastry and Lemon Parsley Butter

Sesame Tempura Crispy Calamari

Sweet Lemongrass, Chili Dipping Sauce

Stuffed Pear

with Gorgonzola, Mixed Greens, Honey Roasted Walnuts and Walnuts Vinaigrette

Romaine Lettuce

Parmesan Garlic Croutons and Fresh Shaved Asiago Served with Caesar Dressing

Praga's Classic

Diced Tomato, Cucumber, Trio of Bell Peppers, Red Onion with Crumbled Fresh Athen's Feta Cheese and Prague's Shallot Vinaigrette

Baby Spinach Wilted With Bacon

Apple Cider Dressing Made "alla Minute". Topped with Sweet Pickled Red Onion and Grape Tomatoes

Italian Caprese

with Fresh Mozzarella, Vine Ripe Tomato, Fresh Basil, Red Onion, Petite Greens And Port Wine- Pinot Noir - Balsamic Reduction

Penne "Pomodoro"

Sauteed Spinach, Sweet Cherry Tomato, Goat Cheese, Fresh Basil -Tomato Cream Sauce, Dusted With Romano - Parmesan Cheese

Seafood Capellini

with Jumbo Prawn, Shrimp and Diver Scallops, Served with Grilled Asparagus, Roasted Garlic-Herbed Butter, Parmesan and Shaved Assiago

12 Oz Black Angus Cut "New York" Steak

Grilled, Shoe String Potato Frites, Grilled Asparagus and Roasted Garlic Laced Demi Glace

New Zealand Lamb Rack Parmesan

Crusted and Roasted Served with Parsnip -Yukon Gold Potato Gratin, Fennel-Artichoke Rotatoulle and Rosemary -Cabernet Sauvignon - Lamb Reduction

Maple Leaf Duck Breast Roasted

Served with Maple Whipped Acorn and Butternut Squash Puree with Assiago, Red Cabbage, Raspberry Vinegar and Black Currant Glace

"Veal Praga" Julienne Strips Of Veal

Sauteed with Shallots, Forest Mushrooms Cognac Flambee and Accompanied By Spatzle, Red Cabbage and Creamed Demi

Pork Tenderloin Roasted and Carved

Accompanied by Italian Potato Gnocchi, Caramelized Apples, Green Beans and Pomegranate -Apple Glace

Free Range Chicken Breast

Stuffed with Sun Dried Tomato, Spinach and Goat Cheese, Pan Seared and Served With Herbed Whipped Potato, French Green and Shiitake Mushroom Marsala Sauce

Filet Mignon Grilled

Served Atop Sauteed Spinach, Buttered Fingerling Potato, Roasted Oyster Mushrooms and Marchant De Vin

Veal Scaloppine "Picatta Style"

Sauteed with Wine, Lemon and Capers, Served with Sauteed Spinach with Braised Swiss Chard, Mashed Potato, Caper Berries and Marsala Sauce

Filet Mignon Tips "Bayard"

Sauteed with Shallots and Scallions, Cognac Flambee, Served with Shiitake Basmati Rice, Grilled Asparagus and Wild Mushrooms Bordelaise Sauce


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Disclaimer: Prices and availability are subject to change

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