Gene & Georgetti Joins the Chicago Dining Community in Celebrating
Chicago Restaurant Week 2018
With Three-Course Prix Fixe Lunch and Dinner Menus
CHICAGO (January 2018) — Gene & Georgetti (500 N. Franklin), Chicago’s original and finest steakhouse, is participating in Choose Chicago’s Chicago Restaurant Week, with two prix fixe menus created by Executive Chef Luis Quiroz, available for lunch and dinner January 26 through February 10 in both Downtown (500 N. Franklin) and Rosemont (9421 W. Higgins Rd.) locations.
The prix fixe lunch menu, $22, features a first course choice of Roasted Apple Salad, Organic Bibb and Belgian Endive with Roasted Apples, Pecans, and Crumbled Blue Cheese; Mustard-Cider Vinaigrette Beet & Orange Salad, Roasted Beets Tossed with Oranges, Radishes, Red Onion, and Goat Cheese on a bed of Romaine Leaves; Orange Vinaigrette; or the Soup of the Day.
Second course options include Steak Sirloin Sandwich, with Caramelized Onions and Melted Provolone Served on a Rustic Italian Bread with Caramelized Shallot Mayo; Pistachio-Crusted Great Lakes Whitefish, Served with Green Beans Topped with Basil-Beurre Blanc; Cajun Chicken, Sautéed Breast with Cajun Spices and Mushrooms Finished in a Cream Sauce and Served Over Linguine.
The final course features a choice of Gene & Georgetti’s delicious desserts: Chocolate Chip Bread Pudding, Flan or Tuxedo Mousse Cheesecake.
The prix fixe dinner menu, $44, features a first course choice of Trio of Eggplant Involtino, Sun Dried Tomato, Spinach-Prosciutto, and Roasted Garlic, Baked in a Tomato Sauce and Parmesan Cheese, Charred Octopus, with Heirloom Cherry Tomatoes; Olives, Capers, and Fingerling Potatoes, Dressed with a Parsley Vinaigrette; Orange & Strawberry Salad, Tossed with Cabbage, Cherry Tomatoes, and Almonds; Strawberry Dressing.
Second course options are 10 oz. Prime New York Strip Steak, Accompanied with Steamed Asparagus and Black Truffle Maitre D’Butter; Tuscan Salmon, Broiled Atlantic Salmon Finished with Olives, Roasted Peppers, and Artichoke Hearts; Cajun Chicken Sautéed Breast with Cajun Spices and Mushrooms finished in a Cream Sauce and served over Linguine; or Rigatoni, with Crumbled, Mild Italian Sausage and Peas in a Light Tomato Cream Sauce.
The final course features a choice of Gene & Georgetti’s delicious desserts: Chocolate Chip Bread Pudding, Flan or Tiramisu.
The Chicago Restaurant Week menu is designed for each guest to enjoy individually. There are no substitutions to the prix fixe menus. Regular restaurant menu items will be available as well. Beverages, tax and gratuity are not included. For more information or to make a reservation visit www.GeneandGeorgetti.com.