Chef Ryan McCaskey and teammate in the Beard House kitchen.
Cucumber Soda with Kabosu, Thyme, and Lemongrass
Duck Ham with Pumpernickel and Pickled Onions
Popcorn Shrimp with Elote-Style Corn
Heirloom Tomatoes with Smoked Marshmallows and Chartreuse
Peekytoe Crab with Egg and Garnishes
Maine Lobster with Summer Corn and Truffles
Pheasant Inspired by the Flavors of Maine
Maine Blueberries with Graham Crackers, Meyer Lemon, and Chocolate
Dinner

Modern Twist on Maine Flavors

Ryan McCaskey

Acadia, Chicago

General Manager/Sommelier Jason Prah
Acadia, Chicago

With a name inspired by the Greek word for "idyllic place," Acadia is indeed a welcome respite for sophisticated diner. The high-end restaurant's stunning menu is overseen by chef Ryan McCaskey, an alum of esteemed kitchens like Courtright's and Rushmore. "At Acadia, however," writes Chicago Tribune critic Phil Vettel, "McCaskey is doing the best work of his career."

 

Event photos taken by Krishna Dayanidhi.

Related Info:

MENU

  • Hors d’Oeuvre

    • Cucumber Soda with Kabosu, Thyme, and Lemongrass
    • Duck Ham with Pumpernickel and Pickled Onions
    • Popcorn Shrimp with Elote-Style Corn
    • Salt-and-Vinegar Chips
    • Champagne Duval-Leroy Brut NV
  • Dinner

    • Heirloom Tomatoes with Smoked Marshmallows and Chartreuse
    • Isabel Sauvignon Blanc 2011
    • Peekytoe Crab with Egg and Garnishes
    • Palmina Honea Vineyard Arneis 2010
    • Maine Lobster with Summer Corn and Truffles
    • Jean-Philippe Fichet Meursault Blanc 2008
    • Pheasant Inspired by the Flavors of Maine
    • Emilio Bulfon Forgiarìn 2009
    • Maine Blueberries with Graham Crackers, Meyer Lemon, and Chocolate
    • Weingut Blees Ferber Riesling Auslese 2007
    • Mignardises

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 08.22.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2013

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