Boarding House Summer Menu Debuts
I'm catching up on e-mails after the extended holiday weekend and am finding some great information to pass on. Sharing this press release with a list of lovely summer selections at the Boarding House.
SUMMER SUPPER AT THE BOARDING HOUSE
A new menu in celebration of summer
Chicago's favorite wine-driven destination, The Boarding House, is pleased to debut seasonally infused menus just in time for guests to enjoy in the dining room, or on the restaurant's new stretch of lovely patio space along Superior St.
Proprietor and Master Sommelier Alpana Singh collaborated with Chef de Cuisine Bjorn Rasmussen to completely update the menu, now featuring light, Mediterranean-inspired fare perfect for pairing with her global selection of wines. While dishes will continue to evolve to mirror each season's bounty, current highlights include:
  |
APPETIZERS
Octopus Panzanella "Bread Salad," $11
fennel, house made bread, artichokes, citrus vinaigrette
Burrata, $14
vermont burrata, tomato basil jam, grilled bread
Grilled Prawns, $15
pine nut & raisin relish, merguez sausage
ENTREES
Beluga Lentils, $20
roasted cauliflower, harissa, ricotta, dried apricots
Crispy Chicken Thighs, $24
fingerling potatoes, green garlic pistou, garlic confit
Alaskan Halibut, $31
little neck clams, braised fennel, cipollini onions, ramp oil, white wine broth
Scallops, $29
pancetta, peas, hen of the woods mushrooms, lemon zest
DESSERTS
Brownies & Cherries, $9
merlot & chocolate chip ice cream, sour cherry gelee
Seasonal Fruit Sorbet, $6
honey cookie
|
New provisions for the Wine Bar and Cellar - along with Cheese & Charcuterie Boards and Chilled Seafood options - include:
WARM
Eggplant Sandwich, $10
fontina cheese, tomato basil jam
Skirt Steak Sandwich, $13
parmesan & black pepper aioli, sweet pickled onions
PIZZA
Chicken & Pesto Pizza, $12
grilled chicken breast, pine nut pesto, arugula
Shrimp Pizza, $12
lemon & garlic shrimp, white sauce
Mushroom Pizza, $12
oyster & roasted Portobello mushrooms
SALADS, SIDES & SUCH
Mediterranean Olives, $4
orange, rosemary
Bibb Salad, $10
asparagus, goat cheese, orange segments, almonds
Jaffa Hummus, $6
shallots, cumin, lemon juice, house made crackers
The complete Bar and Cellar menu can be viewed here. Cellar reservations are available by calling (312) 280-0720 or visiting OpenTable. Bar seating is available on a walk-in basis.
In addition to an updated dinner menu and al fresco seating, warm weather permits the front doors of the first floor Wine Bar to open up to the outdoors, providing an airy and illuminating atmosphere ideal for beginning or ending the evening. On especially sweltering summer days, the restaurant's cool Cellar offers refuge from the heat and underground late night revelry. With three distinct spaces for dining and wining, Singh's behemoth beauty of a space is the ultimate destination to sip, savor and be seen this summer.
About The Boarding House
Opened in December 2012 by Proprietor and Master Sommelier Alpana Singh, The Boarding House is located in the heart of Chicago's River North neighborhood in a historic, multi-level building dating back to 1872. The restaurant includes an intimate, subterranean cellar lounge, a bustling first floor bar, and a dining room showcasing Alpana's carefully curated, 450-bottle wine list compliments The Boarding House's Mediterranean-inspired cuisine. Private events are available for groups of all sizes.
The Dining Room is open Sunday and Monday: 5 p.m. to 10 p.m. and Tuesday through Saturday: 5 p.m. to 11 p.m. The Bar is open Sunday through Friday: 4:30 p.m. to close and Saturday: 4:30 p.m. to 3 a.m. The Cellar is open Thursday through Saturday: 7 p.m. to close.
Dining room and Cellar reservations are available by calling (312) 280-0720 or visitingOpenTable. Bar seating is available on a walk-in basis.
Valet parking is available during all hours of operation. For more information, please visitwww.boardinghousechicago.com and follow the latest updates on Facebook and Twitter.
Comments
Post a Comment