Happy Easter! While things are not yet perfect, we are getting there, and
for that, we are so grateful. I would like to make your holiday celebration easier with the following menu. This year I added a Vegetarian/Vegan Entree for you to select. The whole menu is not 100% Vegetarian/Vegan, so let me know if I need to change /add something to accommodate anyone's diet! Please visit me at Marchesa, 535 North Wells, and enjoy a 3-course menu, with choices, for $39 as we celebrate Chicago Restaurant Week Tuesday to Saturday, until April 3rd! Yummy!!
Jamie and I wish you all a Happy Easter! If you have any questions, please email firstname.lastname@example.org or call me with
any questions at 773-620-3986.
ORDER BY Wednesday, March 31st at 10 AM
(The order form below can be emailed or called into me)
EASTER CELEBRATION, CHEZ VOUS!
2021 EASTER Menu Kit 100% Success
Reheating Instructions included
Saturday, April 3rd ( Pick up at 61st Street Farmer’s Market 10 am to 12 Noon )
Sunday, April 4th ( Pick up at the Logan Square Farmer’s Market 9 am to 11 am)
Course 1: A salad
Mixed Olives, Red Beets, Grilled Red Onions, Dijon Vinaigrette
Course 2: The Appetizer (select one )
Matzah Ball & Vegetables Soup OR Spring Lamb Rillette, Garlic, Thyme
OR 7 Escargots in the Shell, Parsley-Garlic Butter
Course 3: ( Please select 1 entree, price is per person & for the Whole 5-course menu )
EVERY ENTREE GETS THE SAME 3 VEGETABLE SIDES: Potato & Mushrooms Au Gratin (No cream for vegan), Confit of Savoy Cabbage, Braised French Flajolet Beans, plus a different Sauce.
-Braised Beef Shank, Osso Bucco Style, Red Wine Sauce ( $62 )
OR -Sautéed Rouen Duck Breast, A L’Orange Sauce. ( $65 )
OR -Grilled Large Rack of Lamb, Au Jus ( $75 )
OR -Lentils Cake, Golden, Brown, Green & The Lovely Beluga Caviar Lentils, Tomato Coulis, 100% Vegan ( $55 )
Or -Roasted Leg of Lamb, Lamb Jus ($70 )
Course 4: A Plate of Fromages
An assortment of 3 Cheeses made with 3 Milks: Goat, Cow and Sheep, Apricot Star Anise Marmalade, Nut-Free Dried Fruit Baguette
Course 5: Chef’s Favorite Dessert! (Please select one )
Bittersweet Dark Chocolate Mousse, Caramelized Nuts, Seasonal Berries
OR -Crème Brulee French Toast Medallions,
Fig Vodka Butter Syrup, powder sugar
Bon Appetit by Chef Didier