Time to think dining beyond Valentine’s Day, and opening just in time to avoid having to serve that meal is Allium, Chef Kevin Hickey’s new casual spot in the Four Seasons Hotel, replacing his Michelin-starred Seasons. Besides getting a first look at the restaurant and bar’s new, more funkified look, you’ll be able to try Allium Roses, the beer we saw Hickey make with Jared Rouben at Goose Island, but most excitingly, you’ll finally get to eat the menu we previewed a couple of weeks ago, consisting of Hickey’s four star-meets-South Side Chicago take on farm to table cuisine, heavily reliant on meats cured in house and things pickled in house and good things grown locally all around. Here’s the menu they’ll be serving starting tomorrow.
Snacks & Breads
Bacon & Onion Buns
Cheese Lavosh
Nunes Farm Almonds
Maple Flakes, Sea Salt
Marinated California Olives
Feta, EVOO
Chorizo Cheese Chips
Smaller
Celeriac & Apple Soup
Crispy Roots, Apple Slaw
Bison Tartare
Waffle Chips, Beer Mustard, 62˚ Egg
Kale & Warm Sweet Potato Salad
Fregola, Toasted Hickory Nuts
Lamb Neck Agnolotti
Braising Jus, Green Olives
Oysters
Giardiniera Relish
Clams & Pork Cheeks
Potato Gnocchi, Black Garlic, Butter
Duck Liver
Pineapple Upside Down Cake, Papaya, Almond, Spiced Jus
Crab Fritters
Lobster Caviar “Dip”
Hamachi Crudo
Pickled Cardoons, Satsuma Vinaigrette, Chicory Salad, Prawn Crunchies
Bigger
Game Bird Sausage
Stone-Ground Grits, Foraged Berry Jus
Suckling Pig Flat Bread
Old Kentucky Tomme, Cracklings
Wagyu Shortrib Sliders
White Cheddar, Horseradish Aioli
Lion’s Paw Scallop
Watercress Risotto, Preserved Lemon
Chicken Thighs & Pappardelle
Greens, House Pancetta, Mushrooms
Charcuterie
La Quercia Prosciutto, Salumi, Handmade Headcheese & Pate, Mustards & Pickles
Mine
Chicago Style Hot Dog
Homemade Everything
Wisconsin Walleye
Sunchoke Mashed Potatoes, Grapefruit Vinaigrette
Crispy “Brick” Chicken
Polenta, Rich Chicken Jus
Duck Breast
Confit Dumpling, Dried Cherry & Caraway Braised Cabbage
Wagyu Skirt Steak
Cheese & Herb Fries
Wild Striped Bass
Hominy & Lobster “Stew”
All Natural Beef Burger
Dunbarton Blue Cheddar, Sunny Egg, Bacon Fat Onions, Secret Sauce
From the Meat Locker
14 oz. Beef Tenderloin “Chop”
Bourbon Peppercorn Sauce
Double Cut Lamb Chops
Mint Mustard
Corn Fed & Dry Aged 23 oz. Bone in Ribeye
Blue Cheese Fondue
