W e l l f l e e t

The Chicago Based
Occasional Restaurant

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October/November 2006

Crustacea 3-way:

Alabama Shrimp w/ Heirloom Bloody Mary,

Tempura Languostine served w/ Romesco Sauce and

Freshwater Prawn w/ Lemongrass Emulsion;

Sashimi of Domestic Bluefin Tuna w/ Horseradish Gremolata;

Terrine of Duck Liver on Gingerbread w/ Fig Jam,

Giant “Mano de Leon” Scallop w/ Pico de Gallo and

Kurubota Pork Cheek w/ Melon Glaze.

*

November/December 2006

Freshly harvested Illinois Sturgeon Caviar a’ la Joel Robuchon,

Oysters in the style of Asia ,

House-smoked Magret (Duck Breast) w/ Arugula salad,

Poached Maine Lobster, Crocquetta w/ Tangerine Butter,

Assorted Cheeses w/ Rustic Toast and Cured Fruits.

*

December 2006/January 2007

Balik w/ Meyer Lemon Cream,

Bisque of Native Maine Shrimp,

Carpaccio of Kobe Rib Eye w/ White Truffle

Turbot with Celeriac Puree and Parsley Broth.

*

January/February

Pan Seared Diver Scallop w/ Maple Roasted Butternut Squash,

Ceviche of Native Sweet Shrimp and Yellowtail Jack,

Loligo Squid stuffed w/ Vegetable Concasse and Rosemary

Emulsion,

Parmesan and Roast Garlic
Flan w/ Organic Greens.
*

February 15 & 22 / March 1 & 8

Roasted Mussels, Nantucket Bay Scallop w/ Saffron Herb Broth,

Line-caught Cod Poached in Miso, Spicy Radish and English Peas

Tomato and Cauliflower Soups w/ Puff Pastry Dome.

Seared Big Eye Tuna w/ Wasabi Mashed Potato.

*

March 15, 22 & 29 / April 5

King Salmon w/ Running Egg,

Bisque of Lobsterette,

Sirloin of Kobe Beef w/ Brioche and Jus Natural,

Cortez Grouper w/ Soft Herb Polenta.

*

April 12, 19 & 26 / May 3

Native Shrimp w/ Asparagus Salad,

Sashimi of Bonito, Balik and Big Eye Tuna,

Snapper in the style of the Caribbean Isles,

Native Lobster w/ Orzo and Lobster Essence.

*

May 11,18,25, June 1

Heirloom Tomato/ White Truffle Vinaigrette

Warm Smoked Sturgeon/Sweet Spring Garlic

Ceviche of Maryland Stripe Bass

Roasted Halibut/ Braised Savoy Cabbage

*

June 8,15,22,29

Tempura Prawns / Curry Dip Sauce

King Crab Maki

Seared Cortez Scallop / Braised Fennel Syrup

Rare Bigeye Tuna/ Citrus Salad

*

July 13, 20, 27. August 3

Gooseneck Barnacles w/ drawn Irish butter

Huron Walleye on Sweet corn custard

Baked stuffed Cape Scallop, Wellfleet Oyster and Mahogany Clam

Skate w/ Brown Butter and Caperberry

*

August 10, 17, 24 & 31

-Finnan Haddie Cake w/ Meyer Lemon Aoli

-Potted Native Shrimp w/ preserved Grape Tomatoes

-Cod "The King" w/ Arugula Whipped Potatoes

-Smoked Kurobuta Pork Cheek, w/ salad.

*

September 7, 14, 21 and 28

3 dishes grilled Yakitori style over Cypress Charcoal

Grilled Tunisian Polpi /Cardamom /Sea Urchin Vinaigrette

Grilled Stripe Marlin/ Coconut Water/ China Spices

Grilled Big Shrimp /Pancetta/Watermelon salad

Heirloom Tomato /Roquefort Cream

*

October 5, 12, 19, and 26

Tasmanian Salmon Benedict Style

Monkfish Osso Bucco/ Pomme Puree

Native Shrimp cake /Smoked Trout Cream

Crispy Organic Duck Breast /Backyard Lingonberry syrup

*

November 2,9,16, 30, December 7 and 14

Butter poached Native Lobster/Pumpkin Risotto

Roasted Sea Bream/Fresh Soybean Puree

Fish Soup /Herbs

Kobe Beef #8 score/ Cypress Charcoal grilled

*

Thinking of Love Menu
Feb. 14 and 15 only

The negotiant for Family Tradition Cognac will be on hand to offer tasting of some rare old and unique offerings of Cognac as well as to explain many of the subtleties

Marie Framboise by Jean-Luc Pasquet

Complimentary:
Blini w/Sturgeon Caviar
Maguro Maki ‘Tempura Style’
Wellfleet Oysters on the ½ shell
Lobster Thermidor
Cognac
25 year old Emmanuel Fevrier Reserve Cognac
Cru Fins Bois
Chocolate Truffles

Wellfleet menu for Feb 8, 22, 29

Native Shrimp Dumpling / Ponzu

Leopard Grouper / Early Yam

Olive Oil Poached Wild Arctic Char

Shaved Fennel Salad w/ White Truffle Oil

March 7, 14, 21, 28

Really Big Shrimp Cocktail

Lobster Bisque

King Crab Cake w/ Green Goddess ‘Tartar’

Wild Stripe Bass w/ Roasted Winter Vegetables

April 4,11,18,25

Sashimi of Surf Clam Tongue

Monkfish Cheeks /Romesco

Organic Greens, Pine Nut /Bottarga

Sea Bream /Cauliflower Fondue

May 2,9,16,23, 30

Carolina Soft Shell Crab / Wilted Ramps

Big Eye Tuna Sashimi / Beet Carpaccio

Lemonfish /Coconut Curry Emulsion

Heirloom Tomato / / Truffled Celery

June, 6,13,20,27

Spring Run King Salmon /Leeks

Michigan Asparagus Soup w/Sweet Shrimp Crema

British Columbia Sablefish/Bonito Reduction

House Smoked Duck Maki w/ Mango Wasabi

July 11,18,25

Gravad Lax /English Cucumber

Spicy Radish/Raw Oysters

Wild Yellowtail/ Heirloom Salsa

Pacific White Sea Bass /Curried Melon

Sweets

August 1,8,15,22,29

August 22 special guest John Kinder, will be providing guests with cocktails designed around the menu.