ChicaGourmets!
and
Chef/Owner Dave Samber
of
3322 South Morgan St., Chicago
(complimentary lighted parking at 3330 South Morgan St.)
(773) 927-P-O-L-O
www.polocafe.com
invite you to
"Something different . . . something wonderful!"
Monday, December 1, 2003
6 PM
ChicaGourmets! hosts for this event:
Don Monte 630-222-2200
and
Jackie Egger 773-292-9161
Dinner will be served in Polo Café’s handsomely renovated Old Eagle Private Room, built in 1914 as The Eagle Theatre, and often hosts special events. A copper top bar, hand-crafted chandelier, spectacular Zhou Brothers’ oil painting, dramatic white decor and classy mahogany floor enhance the Old Eagle’s simple elegance.
As a special treat, Chicago’s renown organist, Stanley Zimmerman will play the magnificent three-manual Rodgers 360 Theatre Organ on Old Eagle’s mezzanine.
"This is one of the City’s hidden treasures," says Rick Kogan of Chicago Tribune Magazine/WGN-Radio AM 720.
Price is $59.00 per person, for members, or $69.00 for non-members.This price includes tax and gratuity.
Please make checks payable to ChicaGourmets!
Your check is your reservation and MUST be RECEIVED by November 24, 2003. No refunds after November 24, 2003.
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
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Wines Paired with Dinner:
Pierre Sparr Marquis de Perlade, Alsace, France Brut Sparkler
Kendall-Jackson Great Estates Pinot Noir, Monterey, California 1999
Yellowtail The Reserve Chardonnay, South Eastern Australia 2002
Lindemans Framboise Lambic, Belgium (fermented in the Champagne ethode)
Osborne Porto (matured in wood), Portugal, 20 years old Tawny
First Course:
Oven-baked Crab Cake Nuggets with Louisiana Hot Sauce on-the-side
Grilled Portobello Mushroom-Goat Cheese Confit in Pastry Shell
Warm Apricot Brie en croute w/Homemade Crostini
Grilled Pineapple-Cream Cheese-Tomato Tortilla Pinwheels
Second Course:
Carved Certified Angus BeefTM Boneless Rib-eye au jus with Whipped Cream Horseradish Sauce on-the-side
Pan-seared Salmon Filet with Creamy Dill Sauce on-the-side
Fresh Green Beans with Bacon & Onions
Grilled Chef’s Vegetable Medley
Homemade Mashed Potatoes
Custard-filled Cornbread
Sliced Scalloped Apples in a Bourbon Cream Sauce
Third Course:
Mini Crème Brulee
Tres Leches Cake
Chocolate Strawberry
Old Eagle Private Room