Before settling in Chicago, I spent nearly two decades working in some of the best restaurants in Britain and France, honing my craft up to a 2 Michelin star level.
The menu I'm proposing is mainly French with some Asian influence.
(For those who don't like seafood, the Shrimp and Scallop dishes could be made with Chicken or Short Rib.)
I hope you like the look of it, but please message me if you have any questions or ideas, I'm flexible and open to changes.
