Dinner and Dancing
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The delectable three-course menu from Executive Chef Pat Sheerin includes veggie, fish and game options to suit any palate. Highlight items include: Raw Scallops with almond milk, tarragon and yuzu; Roasted NY Strip Loin with celery root black truffle race, prune and Armagnac; and Mexican Chocolate Roulade with mint. Guests can take in the sounds of the New Orleans-style Four Star Brass Band while enjoying a special menu before dancing begins at 10 p.m.