MAIN MENU: DECEMBER, 2024

Celebrating the flavors and spirit of the season. An ever-changing menu created by Chef Carrie Nahabedian.

WINE BY THE GLASS, BEER & COCKTAILS

WINE & SPARKLING BY THE BOTTLE

Our classic cocktails frequently feature small-batch distillers and classic service with modern twists. The beverage and wine program is carefully created and curated by Michael Nahabedian.

DESSERT, ABSINTHE & AFTER DINNER SPIRITS

Heavenly creations from pastry chef Craig Harzewski.

CHEESE SELECTION

"It is estimated that a quarter of life’s pleasurable moments involve cheese."

TEA LIST

Brindille tea selections from Rare Tea Cellars of Chicago

CHICAGO RESTAURANT WEEK: 2025

Treat yourself to Chef Carrie's award-winning 3-course prix-fixe menu for just $60! This much-anticipated culinary event is the talk of the town and runs from Tuesday, Jan 21st through Sunday, February 9 at Brindille.

FIRST
*Iced Bras d’Or Oysters from Nova Scotia
Sorbet of Brittany Coast Seaweed Cider Sorbet, Red Grapefruit, Pink Peppercorns and Smoked Trout Roe
Or
Roasted frost kissed Brussels Sprouts and Caramelized Onions, Cellared Apples, Pumpkin Seeds and Apple Cider Scented Yogurt
Or
Acorn Squash Soup, Spiced Quince, Apples and Chestnut Honey Compote, Spaghetti Squash and Chives
Or
A Winter Salad of Greens, Triple Crème Pave’ D'affinois Cheese, Vibrant Beets, Pomegranate and Fig Vinaigrette

*ADD ON
Hot and Cold Service of Foie Gras
Duck Liver Royale with Cider Noir Gelee’
Salad of Petite Greens and Radish
And…
Seared Hudson Valley Foie Gras, Friponnes of Berries and Sauternes, Toasted Pain d’Epices Fruitcake and Mache—$50
Service of Pain Au Lait Rolls or Duck Fat Country Bread—$8

NEXT
Grilled Berkshire Pork Chop, Truffled Joel Robuchon Potatoes, Golden Sultanas and Thyme
Or
Eggplant Babaganoush, Riviera Ratatouille, Slow Roasted Tomato, Roquette and Cardamom Saffron Tuile
Or
Glazed Young Carrots scented with Vanilla Bean, Citrus and Rooibos with Goat Cheese, Oyster Mushrooms, Date Syrup and Watercress
Or
Prime Entrecôte Sirloin Steak Classique Au Poivre, Garlic Roasted Marble Potatoes, Crisp Kale and Green Peppercorns
Or
Escalope of Salmon, Caramelized Belgian Endive and Fennel, Beluga Lentils, Brioche and Candied Lemon

*ADD ON
Whole European Dover Sole Meunière
Toasted Hazelnuts, Lemon and Parsley—$85
Add Foie Gras or Winter Truffles on anything—$35
Brindille Winter Farm Plate of Moulard Duck Breast, Roast Quail, Pork Belly, Venison and Foie Gras, Hedgehog Mushrooms, Parsnips and Thyme—$68

DESSERTS
Pave’ of Cheesecake, Golden Pineapple, Toasted Coconut and Lime
Or
Chocolate Parisian Flan, Navel Oranges, Caramel and Coffee Sherbet
Or
French Donuts “Bugnes Moelleuses”

*ADD ON
Warm Baked Cherry and Almond Clafoutis, Crème Chantilly—$20
Warm Baked Lemon Madeleines—$18
Marble of French Artisan Cheese—$35

Full Menu $60pp not including taxes, service and restaurant fees
DinnernNightly except Sundays starting Tuesday January 21 through Saturday February 8th