Oak Park Menu

Confit duck, ricotta, and Truffle Tremor cheese filled raviolo with chanterelles and lemon duck jus

Potato gnocchi served with crispy kale, truffle beurre monté, potato lace tuile, and fresh herbs

Pork belly glazed with Oak Park bourbon, served with parsnip, radish, celery, pickled mustard seed, and fresh apple

Half-dozen East Coast oysters lightly poached in garlic butter and served with lemon and fresh herbs

Josper-roasted octopus with crispy potatoes, Kalamata olive aioli, and tomato onion sofrito

Beef tenderloin with pickled ramps, tonnato sauce, potato chips, and grilled sesame bread

Brioche roll served with vindaloo curry butter and black lava salt

Royal Ossetra with smoked lemon, crème fraîche, almonds, and cauliflower puree

1/2 oz of Royal Ossetra served on potato blini waffles with classic caviar accoutrements

Royal Ossetra with housemade potato chips and smoked onion crème fraîche

1/2 oz of Royal Ossetra served with beef tartare, crème fraîche, and toasted brioche

1 oz of Royal Ossetra served with classic caviar accoutrements and toasted brioche

Poached Caledonian prawns, Yukon potatoes, crème fraîche, bacon, potato chips, and sweet corn and leek velouté

Roasted beets with farro, apple, goat cheese, radish, earth-tone crumble, and lemon sherry vinaigrette

Boston lettuce served with a classic Caesar dressing, Parmesan, brioche croutons, and grilled lemon

Pan-seared sea bass with fennel, potatoes, leeks, king trumpet mushrooms, celery, kohlrabi, and lemon fumet

Radiatori with confit duck, kale, butternut squash, pickled figs, Parmesan, duck jus, and mocha crumble

Pappardelle with braised pork, mushrooms, green tomatoes, apples, bacon crumble, goat cheese, and pickled jalapeño

Slow-roasted duck breast with carrots, rosemary butter, squash, kohlrabi, apricot chutney, and morel demi-glace

Slow-roasted carrots and goat cheese in puff pastry with shaved carrots and mushroom demi-glace

Beef tenderloin with king trumpet mushrooms, potato puree with bone marrow butter, and bordelaise

Jóia lamb loin and belly with roasted carrots, toasted pistachios, celery root puree, and rosemary lamb jus

Iowa Berkshire pork rack with cherry bacon glaze, parsnip puree, and cabbage

21-day dry aged ribeye with bone marrow butter and bordelaise, served with triple-cooked potatoes

Dry-aged ribeye inspired by chef José Andrés with poached oysters, romesco, bordelaise, and triple-cooked potatoes

Sturgeon filet with cauliflower, shallots, potato puree, truffle crema, smoked trout roe, and lemon thyme beurre monté

with Earl Grey ice cream, granola, honeycomb, and bee pollen

with peppermint ice cream, chocolate crumble, and chocolate sauce

with apple jam and chai ice cream

with almond crumble

with almond crust and coffee cream

with eggnog custard filling

with salted caramel, popcorn, and Prairie Breeze cheddar ice creams, candied popcorn, and caramel sauce

with poached pear and cinnamon sorbets, almond crumble, poached pears, and red wine reduction

with cookies and cream ice cream, cookie sandwich, milk chips, and whipped cream

Pistachio, banana saffron, and foie gras ice creams served with champagne mousse, gold leaf, various accoutrements and finished off with armagnac caviar, shaved chocolate truffle, and a special Oak Park spoon to take with you!