Art Institute of Chicago

Art Institute of Chicago

Art Institute of Chicago

111 S Michigan Ave- At E Monroe St
Chicago, IL 60603

312 443-3530


$2.50 Per Piece
Minimum Quantities 50 Pieces
caprese Crostini   Red and Yellow Cherry Tomatoes with Buffalo Mozzarella and Fresh Basil. Drizzled with Cold Pressed Extra Virgin Olive Oil
country Pork and Cognac Päté served On a Toast Point and Garnished   with Sliced Cornichon, Pommery Mustard and Sprouts
Pastry Cups filled   with Ricotta and Garnished with Sun-dried Tomatoes and Parmesan Cheese
roasted Baby Beet Tartar   Watercress and Sherry on a Graufrette Potato
savory Cups of Egg Plant Caviar   with Roasted Red Peppers
Wild Mushroom Tapenade On Herbed Crostini  
$3.25 Per Piece
Minimum Quantities 50 Pieces
Vegetarian Spring Rolls   with Asian Dipping Sauce
Goat Cheese On Toast Point   with Marmalade
Cucumber Cup   with Mediterranean Ceviche, with Red Peppers and Olive
Cucumber Disks   with Chili Shrimp, Drizzled with Sweet Chili Sauce and Garnished with Scallion Curls
Toasted Walnut Raisin Bread   with Fourme d'Ambert and Honey
Small Choux Puffs   with Red Pepper and Artichoke Mousse
Sashimi of Pacific Tuna   with a Yuzu Ponzu Sauce in a Spoon
California Vegetarian Maki Roll   with Wasabi, Ginger and Soy Dipping Sauce
$4.00 Per Piece
Minimum Quantities 50 Pieces
brie Cheese and Asparagus, Wrapped w/ Prosciutto, Tied   with a Leek Strand
Sliced Tenderloin of Beef On Crostini   with Horseradish Aioli
Chilled Gulf Shrimp, Fanned   with Dollop of Cocktail Sauce
Roasted Baby Red Peppers, Stuffed   with Crab and Zucchini
Seared Ahi Tuna Cubes   with Green Olive Salsa
Gravlox On Rye Bread   with Mustard Dill Sauce and Avocado
Scallop Ceviche   with Avocado Puree in a Toasted Corn Cup
Deviled Quail Egg Canapé   with Sturgeon Caviar
Lobster Pursed   with Lemon Cream
Roasted Sirloin Wrapped Asparagus, Roasted Garlic Aioli  
Maine Lobster Salad & Wasabi Cream On Toasted Brioche  
Onion and Chervil Scones   with Crème Fräiche and Smoked Salmon
$2.50 Per Piece
Minimum Quantities 50 Pieces
Wild Mushroom and Cheese Tartlet  
Jerk Chicken On a Plantain Chip with Mango Chutney  
Applewood Smoked Bacon and Gruyere Cheese Popovers  
Baked Mushrooms Rockefeller  
Stuffed New Potato   with Cheddar Cheese, Bacon & Chives
Classic Cheese Puff   with Mango Chutney
Cashew Chicken Tenders   with Asian Plum Sauce
$3.25 Per Piece
Minimum Quantities 50 Pieces
Oven-roasted Fingerling Potatoes   with Crème Fräiche and Caviar
Herb Polenta Baked In Prosciutto  
Cup   with Rosemary Grilled Beef , Garlic Aioli and Chives
Vermont Goat Cheese Tartlets, Olive Tapenade  
Baby Baked Portobello Mushroom Florentine  
‡ grissini Sticks Wrapped   with Apple Wood Bacon and Brown Sugar
$4.00 Per Piece
Minimum Quantities 50 Pieces
Miniature Crab Cake   with Cajun Aioli
Duck Roll - Peking Duck   with Hoisin Sauce and Green Onions
assorted Stuffed Mushroom Caps - Porcini   with Camembert - Leek, Fennel and Goat Cheese - Florentine - Roasted Sweet Red Peppers, Rapini, Pancetta
Crisp Risotto Cake   with Duck Confit and Scallion Relish
Texas Blue Crab Fritter, Dill Remoulade Sauce  
Crispy Lobster Beignet, Chinese Honey Mustard Sauce  
roasted New Zealand Lamb Chop, Sauce Piquant  
Grilled Shrimp Wrapped   with Prosciutto, Garlic Herb Butter
smoked Salmon and Gruyere On Warm Brioche Crisp  
Grilled Sea Scallop   with Avocado Corn Relish on Tortilla Chip
Soup - Warm Per Person
Served with Bread of Choice, Butter and Olive Oil
Carrot Andstilton Potage  
 6.00
Smoked Tomato and Crab Bisque  
 7.00
Wild Mushroom and Truffle Potage  
 8.00
Maine Lobster Bisque  
 10.00
Crab and Corn Chowder   with Diced Red Pepper
 7.00
Duck Consommé   Duck Consommé
 8.00
Spicy Thai Asparagus Soup   with Diced Lobster
 10.00
Purée of Butternut Squash  
 6.00
Purée of Pumpkin  
 6.00
Soup - Chilled:
Served with Bread of Choice, Butter and Olive Oil
Iced Melon Purée  
 6.00
Chef Crane's Gazpacho  
 7.00
Cucumber and Smoked Salmon  
 8.00
Vichyssoise  
 7.00
Appetizers - Warm: Per Person
The First Course of a Multi Course Meal or As An Alternative to The Salad Course.
Caramelized Onion Tart  
 8.00
Sautéed Foie Gras   with Grapefruit and Port Reduction
 18.00
Appetizers - Ambient Temperature
The First Course of a Multi Course Meal or As An Alternative to The Salad Course.
Marinated Shrimp   with Champagne Beurre Blanc, garnished with Micro Greens
 12.00
Beet Carpaccio   with Goat Cheese and Mint Vinaigrette
 14.00
Heirloom Tomatoes   with Panko-Crusted Mozzarella, White Balsamic Vinaigrette, Micro Basil (May - September)
 9.00
Ahi Tuna Tartar, Escabèche Vegetables, Olive Vinaigrette  
 12.00
Assorted Sushi  
 14.00
Watermelon Cup   with Toast Points, Pommery Mustard and Cornichons
 14.00
Beef Carpaccio   with Shaved Parmesan and Watercress
 14.00
Salads
The Salad Course Is Often The First Course, or It Can Be The 2nd or 3rd Course of a Multi Course Meal
Bibb Lettuce   with Chèvre
 9.00
Arugula   with Gorgonzola and Candied Nuts, White Balsamic Vinaigrette
 10.00
Mixed Greens   with 'Sherry-Herbed Vinaigrette
 8.00
Spinach or Seasonal mixed Greens   with Orange-Tarragon Vinaigrette
 8.00
Arugula, Roasted Asparagus and Shallot Vinaigrette  
Assorted Greens   with Hearts of Palm and Sun-Dried Tomato Vinaigrette
 8.00
Spinach and Watercress Salad Baby   with Apple Wood Smoked Bacon and Candied Button Shiitakes
 10.00
Mesclum Greens   with Crisp Asian Pears and Goat Cheese, and Candied Walnuts, Dressed with Citrus Vinaigrette
 9.00
Grilled Shrimp, Cucumber and Scallion   with Seasonal Greens, Spicy Lime Dressing
 10.00
Hearts of Boston Lettuce   with Sliced Pear, Toasted Walnuts, Crumbled Stilton Cheese then drizzled with a Walnut and Poire William Vinaigrette
 9.00
Fish Selections
There Are Two Prices Quoted, One for Use In a Multi Course Meal As a Fish Course and One If Used As An Entrée.
Grilled Bass   with Tomatoes and Olives
 18.00  34.00
Miso-glazed Salmon   with Cucumber and Daikon Relish
 19.00  35.00
Dover Sole   with Lemon Beurre Blanc
 22.00  40.00
Lobster Tails In Nage  
 23.00  45.00
Halibut   with Carrots and Fennel, Lemon and Garlic
 18.00  34.00
Grilled Sea Scallops On a Bed of Roasted Corn   with Guacamole
 19.00  36.00
Pan-seared Cod   with Wilted Spinach and Bordelaise Sauce
 17.00  33.00
Soy-sake Shrimp   with Ginger Aioli
 19.00  30.00
Sautéed Halibut Wrapped In Pancetta   Served on a bed of seared Julienne of Zucchini, Yellow Squash and Salsify with Port Wine Reduction
 20.00  38.00
Pasta and Rice
There Are Two Prices Quoted, One for Use In a Multi Course Meal As a Farinaceous Course and One If Used As An Entrée
Pumpkin Ravioli  
 15.00  28.00
Mushroom Ravioli  
 15.00  28.00
Chicken and Wild Mushroom Ravioli with  
 16.00  30.00
Fava Beans and Assorted Mushrooms  
 15.00  28.00
Orzo   with Shrimp, Feta, and White Wine
 17.00  33.00
Beef Short Rib Ravioli   with Brown Butter Sauce
 17.00  33.00
Gnocchi In Tomato Cream Sauce  
 15.00  28.00
Wild Mushroom Risotto, White Truffle Oil  
 16.00  29.00
Garden Vegetables and Jumbo Lump Crab Risotto  
 16.00  29.00
Intermezzos/sorbets
These Are Some Examples of The Variety of Sorbets Which Can Be Served. all Are Offered At $4.50 Per Person As An Intermezzos Course
Melon  
Green Tea  
Basil and Lemon  
Tomato (may - September)  
Pear  
Granny Smith Apple  
Pomegranate  
Raspberry  
Meat & Poultry Entrées - Per person
The Selections Below Are a Sample of The Most Popular Entrée Items and Give a Guide to The Cost. The Price Includes a Starch and a Vegetable. Alternative Sauces and Garnishes Are Always Available, Based On Price and Availability.
Sliced Tenderloin of Beef   with Bordelaise Sauce and Micro Greens
 46.00
Grilled Tornado of Beef   on a Bed of Wild Mushroom Pate and Madeira Sauce
 48.00
Medallions of Pork Tenderloin   with Fanned Cornichon and Charcuterie Sauce
 38.00
Breast of Muscovy Duck   on a Wild Cherry Confit with Orange Sauce
 42.00
Grilled Double Lamb Chops   with Cumberland Sauce
 48.00
Beef Steak and Spinach En Roulade and Au Jus  
 38.00
Roasted Breast of Chicken   with Sautéed Artichokes and Gremolata Butter34
Chicken with Egg Plant   Tomato and Almonds
 34.00
Tagine of Moroccan   Five Pepper Sirloin Steak au Poivre
 44.00
Combination Plates - Designed to Order   Beef and Chicken
 46.00
    Chicken and Fish
 42.00
    Beef and Fish
 46.00
One of Each Included In The Entrée Price:
Starches
Roasted Red Potatoes  
Roasted Purple Potatoes  
Mashed Potatoes   with Candied Onions
Puree of Celeriac  
Risotto Cake  
Macaire Potatoes  
Potatoes Dauphineoise  
Caramelized Onion Tart  
Mushroom Risotto  
Sticky Ginger Rice   with Peas
Couscous  
Quinoa   with Finely Diced Vegetables
Polenta  
Macaroni and Cheese   with Bacon, Shiitake Mushrooms and Corn
Brandade Cake  
Wild Rice   with Seasonal Fruit
Spaghetti Squash   with Chopped Hazelnuts
Vegetables
Chef's Selection of Market Vegetables  
Grilled Asparagus  
A Fan of Grilled Plank Vegetables   with Warm Balsamic Vinaigrette
Baby Carrots   with Green Tops
Sautéed Baby Bok Choy  
Haricots Verts  
Sautéed Zucchini, Tomato, and Onions   with Parmesan Cheese and Oregano
Broccolini (seasonal) or Broccoli Crowns   with Olive Oil and Fresh Lemon Juice
-
Desserts - $9.00 Per Person
Poached Pear   with Mascarpone and Chocolate
Black Bottom Pecan Pie  
Raspberry Crème Brulée  
Double Chocolate Mousse Cake  
Lemon Meringue Tart  
Caramel Apple Crepe  
Orange Chocolate and Clementine Tart  
Pumpkin Cheesecake   with Shortbread Crust
Maple Crème Brulée  
Seven Layer Gateau  
Lemon Cheesecake French Plum Tart   with Almond Brittle
With Ginger Snap Crust  
Miniature Äclairs  
Coffee Service
Regular and Decaffeinated Coffee and Assorted Teas with Half-and-half, Lemon Wedges, Sugar, Equal and Sweet and Low Are Included with The Purchase of Dessert Service.
Upgraded Coffee Stations
With Receptions
Upgraded Coffee, Such As French Roast  
Whipped Cream  
Shaved Chocolate  
Orange Zest  
Cinnamon Sticks  
Chocolate-dipped Spoons  
Peppermint Sticks  
Cost: $3.50 per Guest
Espresso and Cappuccino Station
One Barista  
Service for Up to Four Hours  
One Ornate European Espresso Machine  
Variety of Regular and Decaffeinated Espresso-based Beverages Including Espresso, Americano, Cappuccino and Latte  
An Assortment of Condiments, Including Sweet-n-low and Equal  
Italian Flavored Syrups and Chocolate  
Cost: Delivery and Set Up: $100.00, Per Guest: $5.75 (minimum 100 Guests)
Cheese and Savories
Can Be a Substitute/alternative to a Dessert Course But Can Also Be Added As An Extra Course In a Multi Course Menu; Usually served After Dessert
A Selection of Fine Domestic and Imported Cheese served with Dolce De Tomate, Marcona Almonds, Dried Fruit, Raisin Nut Bread and Fig Loaf
Cheese and Savories - Goat's Milk:
Caprino Cremoso Tartufo   Creamy with Pungent Black Truffles - Piemonte, Italy
Cypress Grove Purple Haze   Lavender buds mixed with fennel pollen, sweet and flavorfulArcata, California
Garrotxa   Semi-Hard Goat Cheese wrapped in Black Ash - Catalonia Spain
Cheese and Savories - Sheep's Milk
Valdeon   Sheep's Milk Blue, Creamy Long Lasting Finish, Wrapped in Sycamore Leaves - Valdeon, Spain
Manchego   from Milk of Manchega Sheep, Aged 6-months, Tangy and full flavored - La Mancha, Spain
Cheese and Savories - Cow's Milk
Tete De Moines   Firm, Sharply Aromatic Walnut Flavor - Bellalay, Switzerland
Devon Oke, Curwothy   Slightly Sweet with a Buttery Flavor - Okehampton, England
Pont L'eveque   Resilient and complex, oozy with a Fruity Tang - Pont L'Eveque, France
Flight of Three  
 9.00
Flight of Five  
 14.00
A Wedge of Stilton Cheese   served with toasted Brioche and a Plum poached in Port.
 9.00
Croque Monsieur   served with Aged Gouda Sauce
 8.00
Petit Fours - $3.00 Piece
Petit Fours Are served At The Very End of The Meal, Usually One Piece Per Person. We Can Make An Assortment Per Table or Just One of a kind
Individual Lemon Meringue Tarts  
Fresh Fruit Tarts  
Chocolate Mousse Cake  
Miniature Pecan Pies  
Miniature Cheesecakes, Plain, Raspberry, Praline, Pumpkin  
Chocolate-mint Pot De Crème  
Passion Fruit Demi Crème Brulée  
Hand filled Truffles  
Assorted Miniature Cookies  
Cordials
Offered On Consumption with or without Coffee Station The Following Items Are Offered At $10.00 Per Drink
Amaretto Di Saronno  
Bailey's Irish Cream  
B & B  
Chambord  
Grand Marnier  
Frangelico  
Kahlua  
Tawny Port  
Vs Cognac  
Manhattan and Martini Bar
These are offered on consumption at $12.00 each, in addition to purchased bar packages. These bars are set up as separate stations in event spaces.
Upgraded Liquor
These Are Offered On Consumption At $12.00 Each, In Addition to Purchased Bar Packages
Vodka:   Gray Goose - Plain, Pepper, Orange, Vanilla, Lemon, Raspberry or Currant Belvedere.
Gin   Bombay Sapphire
Scotch:   Glenlivet
    Laphroaig 10 Year
Bourbon:   Maker's Mark
Canadian:   Crown Royal
    Crown Royal
Cross Streets:
At E Monroe St
Neighborhood:
Downtown
Phone:
312-443-3530

Location(s)

Art Institute of Chicago
111 S Michigan Ave
Chicago, IL, 60603
United States