Tuesday, January 25, 2011

Epic's New Chef Unveils Fresh New Menu

Michael Shrader during his N9NE days. (Photo: Myspace)

Now that he's settled into his new digs at Epic, Executive Chef Michael Shrader has had time to work his own signature styles into the lunch and dinner menus.

We just got a copy of it and it's chockful of American-centric dishes certain to keep the River North resto on the hot list.

Business lunchers have a number of delicious seafood and meat options, but standouts to us include the oysters on the half shell with Champagne mignonette; a prosciutto sandwich with buffalo mozzarella and basil; and jumbo sea scallops with lobster risotto, lobster butter and white truffle.

Those coming for dinner should be equally impressed, as the menu takes it up a few notches in high-flying flavors.

We've definitely got our eyes on the roast king crab legs with herb chili butter. The parmesan gnocchi with red chard, lamb sausage and fennel butter is one of those items that should never be taken off the menu. And if the Maine lobster mashed potatoes paired with a 16-ounce, bone-in filet mignon is half as good as it sounds, count.us.in.

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