Tuesday, March 3, 2009

Mmmm, Mado's Chicago Chef Week menu

(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!


Walk to the Mailbox said...

This looks like The Bristol's charcuterie plate!!

312 Dining Diva said...

It's definitely Mado's; they sent me the photo, but how different can charcuterie plates really get?