Past Events

The Park Hyatt Chicago — Event Menu

Hors d’Oeuvres
Laurent Perrier Brut N.V.

Sturgeon Carpaccio
Fennel & Maple Syrup, Exotic Gruit & Herb Vinaigrette
Château Brondelle 1998

Seared Turbot
Orange & Grapefruit Jame with Citrus Butter
& Tomato Confit
Domaine Leflaive Puliigny Montrachet
“Les Folatières” 1991

Black Truffle Pasta
Penne Pasta with Truffled Bechamel
Huia Pinot Noir 2000

Roasted Loin of Antelope
Braised Red Cabbage, Chestnut Gnocchi,
Braeburn Apple Compote
Château Pichon-Lalande 1985

Tomme de Savoie
Dried Berry and Walnut Conserve
Warrabilla Victoria Shiraz 1997

Roasted Pineapple with Bourbon Vanilla & Ceylon Cinnamon
Château Coutet 1988

Café et Thé – Degustations of Chocolates,
Mignardises, Cigars and Digestifs