Flavors of Fall Dinner
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Celebrate fall and Chicago Craft Spirit Week by enjoying a four-course dinner presented by Chef Gregory Ellis and General Manager Steven Fladung. Menu highlights include sweet potato pave with tobacco cream sauce; seared white fish with ratatouille, sweet corn puree and herb oil; house-made fettuccini with lamb ragout, Brussels sprouts and fresh herbs; and pumpkin creme caramel with pumpkin seed brittle. North Shore Distillery provides the cocktail pairings.