Cher Amis,

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 chefdidierdurand@yahoo.com 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

MUST ORDER By Wednesday March 31st at 10AM
 
EASTER Dinner Pick up!!!
 
ORDER SHEET
Please fill in & send or send an email to: chefdidierdurand@yahoo.com
All Dinners are 5-courses & priced per person
 
Last Name:                                                 Date of Order:
First Name:                                                 Date of Pick up:
Phone/Cell:                                                

Location of Pick up: 
61st Street farmer’s Market, Saturday the 13th ( from 10 am to 12 noon ):
Logan Square Farmer’s Market, Sunday the 14th ( From 9 am to 11 noon ):
           
Entrée Selection
 Price/Person
Quantity
$ Total
Beef Osso Bucco
$62.00
 
 
Duck Breast
$65.00
 
 
Rack of Lamb
$75.00
 
 
Lentil Cake
$55.00
 
 
Leg of Lamb
$70.00
 
 
                                                                          TOTAL AMOUNT
 

 
 
Last 4 # of Credit Card: ____________________
Expiration Date: ____________________ 
3 or 4 digits on back of card : __________________
Zip code associated with statement: ____________________
100% Fun!  Thanks cd