(Photo: Mado)
We've got Mado's menu for those unsure of where to go these last days of Chicago Chef Week:
Fried Farm Egg Bruschetta with Truffle Butter
Chicken Liver Paté
Green Lentils with Pickled Red Onion and Parsley
Rainbow Trout stuffed with Braised Swiss Chard and Confit Pork Belly
Hanger Steak with Gorgonzola Polenta
Oh, there's much more to the three-course, $32 per person menu, but these are some of my favorite things!
This looks like The Bristol's charcuterie plate!!
ReplyDeleteIt's definitely Mado's; they sent me the photo, but how different can charcuterie plates really get?
ReplyDelete