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On the Menu: A Prime Beef Tour from Gibsons

Maggie Borden

October 27, 2016

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Recipes

Here’s a taste of what’s on tap today at the Beard House.


From Tartare to Tenderloin, 7:00 P.M.
John Coletta, Gibsons Restaurant Group, Chicago; ChiSox Bar & Grill, Chicago; Gibsons Bar & Steakhouse, Chicago; Hugo's Frog Bar & Fish House, Chicago and Philadelphia; LUXBAR, Chicago; Quartino Ristorante, Chicago / Daniel Huebschmann, Gibsons Restaurant Group, Chicago / Russell Kook, Hugo’s Frog Bar & Fish House, Chicago / Mitsu Nozaki, Gibsons Restaurant Group, Chicago

As the only restaurant in the country with its own USDA-certified beef, the iconic Gibsons Bar & Steakhouse is a beloved Chicago dining destination. This special Beard House dinner will go beyond standard chophouse fare for a carnivorous tour de force featuring the signature USDA Gibsons Prime Angus Beef in myriad mouthwatering preparations, such as USDA Gibsons Prime New York Strip Steak with Tri-Color Cauliflower and Banyuls Demi-Glace; USDA Gibsons Prime Beef Carpaccio with Pickled Bok Choy, Sea Urchin Vinaigrette, and Tahoon Cress; and USDA Gibsons Prime Beef Tenderloin and Maine Lobster with Truffled Wild Mushrooms, Bone Marrow, and Lobster Hollandaise.

See the full menu below: 

Hors d’Oeuvre

Kumamoto Oysters with Honeydew Tapioca, Cucumber Essence, Radishes, and Shiso

Cherrywood-Smoked Scallops with Yuzu, Pickled Beech Mushrooms, and Wasabi Cress

Van Well Farms Lamb Tartare with Dijon Ice Cream, Grilled Country Bread, and Chervil

Gibsons Wild-Caught Shrimp Cocktail with Bombay Cocktail Sauce

Hugo’s Frog Bar Crabcakes with Spicy Pink Mayonnaise

Gibsons Prime Burger Sliders

Grey Goose Dirty Martinis with Blue Cheese Olives

Gérard Bertrand Cremant de Limoux Brut Rosé NV

Dinner

Gibsons Garbage Salad > Crispy Parmesan with Pulled Chicken, Shrimp Cocktail, Smoked Mozzarella, Peppered Salami, and House Vinaigrette

Gérard Bertrand Cremant de Limoux Brut Rosé NV

USDA Gibsons Prime Beef Carpaccio with Pickled Bok Choy, Sea Urchin Vinaigrette, and Tahoon Cress

Château d’Esclans Whispering Angel Rosé 2015

USDA Gibsons Prime New York Strip Steak with Tri-Color Cauliflower and Banyuls Demi-Glace

Château Le Crock Château La Croix Saint-Estephe 2010

Braised USDA Gibsons Prime Short Rib with Oxtail Jus and Heirloom Beets

Produttori del Barbaresco Langhe Nebbiolo 2014

Gibsons Surf and Turf > USDA Gibsons Prime Beef Tenderloin and Maine Lobster with Truffled Wild Mushrooms, Bone Marrow, and Lobster Hollandaise

Twomey by Silver Oak Russian River Valley Pinot Noir 2014

Garrett’s Chicago Mix Reinvented 

Far Niente Dolce NV

 

Check out the event listing for more information.

For all upcoming Beard House dinners, check out our events calendar.