One Sixtyblue’s Revamped Restaurant Week Menu

Commenter Michael noted on our roundup of Fave Restaurant Week Picks that since we ran our post a few weeks ago, one sixtyblue has changed their restaurant week menu.

Where once we were psyched about pheasant confit and sticky toffee pudding, we will now have to instead be psyched about the following menu. We realize it is very difficult to get psyched about it, being as it is laden with black périgord truffle, chicken and biscuits with foie gras sauce, and — oh hey! — sticky toffee pudding. But yeah, sorry Michael, the pheasant does appear to be gone.

If you’re interested in checking out One Sixtyblue or any of the other dozens upon dozens of Chicago restaurants participating in restaurant week, be sure to make your reservations soon — tables are going fast for these eminently affordable prix fixe dinners.

Full menu after the jump.

One Sixtyblue Restaurant Week Menu

Dinner — $32.00

LEEK GNOCCHI baby leek, leek emulsion, black périgord truffle
BIBB LETTUCE SALAD roast beet, great hill blue cheese
CHICKEN CHORIZO GUMBO okra, molasses, smoked rock shrimp

Main Plate
CHICKEN AND BISCUITS roast amish chicken, braised kale, foie gras sauce
HANGER STEAK fingerling potato, wild mushroom, smoke italian sausage
SEARED FILET OF SALMON purple potato, kohlrabi, extra virgin olive oil

Dessert Plate
CHOCOLATE PANNA COTTA cocoa nib streusel, spanish peanut crisp, coffee cocoa nib ice cream
STICKY TOFFEE DATE CAKE seckel pear, clementines, mascarpone cream
ONE SIXTYBLUE DAILY SORBETS vanilla bean shortbread

one sixtyblue [MenuPages]
one sixtyblue [Official Site]

One Sixtyblue’s Revamped Restaurant Week Menu