** Please let us know of any food allergies or other dietary restrictions so we can arrange for accommodations. **

ENTREES

-- Herb carved roasted chicken with toasted rice cake, garlic-scented spinach, roasted baby carrots, micro greens, and chicken jus. Gluten-free, dairy-free

-- Chimichurri rubbed flank steak with smoked potato hash, blanched arugula, stewed fennel, diced roasted poblanos, micro greens, and a red wine demi-glace. Gluten-free, dairy-free

-- Hand rolled pumpkin gnocchi with fire roasted mushrooms, braised leeks, Brussels sprouts leaves, Parmesan cream, and pumpkin seed pesto. Vegetarian

Vegan entree available upon request. Appetizers, salads, and desserts will also be served.

Custom catering provided by Food for Thought Chicago.

Registry