ChicaGourmets!
and
Chef/Owner Dave Samber
of
Polo Cafe
3322 S. Morgan Street, Chicago
www.polocafe.com
invite you to the
Second Annual
"Something different...
something wonderful!"
Monday, September 27, 2004
6 PM
Just Southwest of the Loop in the Historic Bridgeport neighborhood,
one mile west of Sox Park at 35th & the Dan Ryan Expressway (I-90/94).
ChicaGourmets! hosts:
Don Monte (630-222-2200) & Maureen O'Brien
Dinner will be served in Polo Café's handsomely renovated Old Eagle Private Room, built in 1914 as The Eagle Theatre, which often hosts special events. A copper top bar, handcrafted chandelier, spectacular Zhou Brothers' oil painting, dramatic white décor and classy mahogany floor enhance the Old Eagle's simple elegance.
"This is one of the City's hidden treasures" — Rick Kogan, Chicago Tribune Magazine/WGN-Radio AM 720
Price is $72.00 per person for ChicaGourmets! members, or $82.00 for non-members, inclusive of tax and gratuity.
Please make checks payable to ChicaGourmets!
Your check is your reservation and must be received by September 20th, 2004. No refunds after September 20th, 2004.
We urge you to reserve today. Most ChicaGourmets! events sell out before the deadline.
Reserve your place now. Contact ChicaGourmets! at
reservations@chicagourmets.com,
or by mail at
ChicaGourmets!, Mail Boxes Etc. PMB 347, 47 W. Division St, Chicago, IL
MENU
Wines Paired with Dinner
Pommery "POP" Champagne
The Crossing Sauvignon Blanc, New Zealand
Schmitt-Sohne Piesporter-Goldtropfchen Riesling-Spatlese, 2002
Graham Beck Railroad Red Cabernet Sauvignon, South Africa
Barwang 10 year old Australian Tawny Port
First Course
Shrimp Trio: Coconut, Cajun & Teriyaki
Grilled Portobello Mushroom-Goat Cheese Confit in Pastry Shell
Warm Brie en croute with Apricot & Bacon & Homemade Crostini
Butternut Squash Soup with Homemade Croutons on-the-side
Guacamole with Assorted Tortilla Chips
Second Course
Carved Certified Angus Beef™ Boneless Rib-eye au jus
with Whipped Cream Horseradish Sauce on-the-side
Baked Salmon Filet stuffed with Asparagus & Mozzarella Cheese
with Creamy Dill Sauce on-the-side
Fresh Green Beans with Bacon & Onions
Grilled Chef's Autumn Vegetable Medley
Potatoes Anna
Custard-filled Cornbread & Sliced Cinnamon Apples in a Bourbon Cream Sauce
Warm Dinner Rolls & Breads with Butter
Third Course
Mini Crème Brulee, Tres Leches Cake
Mini White Chocolate-Macadamia Nut & Chunky Chocolate Cookies
Gourmet Coffee (regular & decaffeinated)