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MargeauxB R A S S E R I E
C O N TA C T
(312) 625-1324
Waldorf Astoria Chicago
11 East Walton Street, 3rd Floor
Chicago, IL
L E A D S TA F F
M A N A G I N G C H E F
Michael Mina
E X E C U T I V E C H E F
Brent Balika
P A S T R Y C H E F
Ashley Torto
L E A D S O M M E L I E R
Ryan Baldwin
G E N E R A L M A N A G E R
Jose Gonzalez
L O G I S T I C S
C A P A C I T Y
Total - 150
Dining Room - 114
Bar - 18
Lounge - 24
Street parking and valet available
Wheelchair Accessible
Attire: Upscale, Business Casual
H O U R S O F O P E R AT I O N
B R E A K F A S T
Served daily 7:00 a.m. - 11:00 a.m.
D I N N E R
Sunday – Thursday 5:30 p.m. - 10:00 p.m.
Friday and Saturday 5:30 p.m. - 10:30 p.m.
B R U N C H
Saturday – Sunday 10:00 a.m. - 2:00 p.m.
B A R A N D L O U N G E
Sunday – Thursday 4:00 p.m. - 12:00 a.m.
Friday – Saturday 4:00 p.m. - 1:00 a.m.
@MargeauxChicago
P R I V A T E E V E N T S C O N T A C T
Lynda Simonetti, Restaurant Event Manager
[email protected] 312-646-1315
Inspired by Parisian culture, Margeaux Brasserie is
a celebration of french cuisine featuring regional,
Midwestern ingredients. Margeaux Brasserie offers
guests the ambiance of an established brasserie in Paris,
encouraging them to celebrate at the distinguished bar
with glasses of f ine wine, relax in the lounge while
savoring cocktails and hors d’œuvres or enjoy a Gold
Coast destination brunch in the dining room with
fr iends.
Adjacent from Margeaux Brasserie on the third f loor
is the 40-seat private dining room, which is used to
host both daytime and evening functions. Perfect for
business lunches and executive dinners, the space
overlooks the Petit Margeaux court yard and Walton
Street. Margeaux-themed menus created by Balika
are offered for breakfast, lunch and dinner. Capacit y
for a seated meal is 40 guests and 60 for a standing
reception. Full restaurant buyouts are available.
MargeauxP E T I T
C O N TA C T
(312) 625-1324
Waldorf Astoria Chicago
11 East Walton Street, 3rd Floor
Chicago, IL
L E A D S TA F F
M A N A G I N G C H E F
Michael Mina
E X E C U T I V E C H E F
Brent Balika
P A S T R Y C H E F
Ashley Torto
L E A D S O M M E L I E R
Ryan Baldwin
G E N E R A L M A N A G E R
Jose Gonzalez
L O G I S T I C S
C A P A C I T Y
Total - 60
Interior - 34
Patio - 26
Street parking and valet available
Wheelchair AccessibleH O U R S O F O P E R AT I O N
Daily: 6:00 a.m. - 9:00 p.m.
@PetitMargeaux
P R I V A T E E V E N T S C O N T A C T
Lynda Simonetti, Restaurant Event Manager
[email protected] 312-646-1315
A Parisian inspired sidewalk cafe located in Gold
Coast, Petit Margeaux is a classic patisserie where
the surrounding neighborhood and hotel guests can
connect, refuel and meet fr iends, or stop in for a quick
espresso and treat af ter a day of shopping.
The patisserie patio is open seasonally and can be
reserved for private receptions of up to 40 guests. The
interior café space is open year round and can host
events up to 50 guests.
BalikaB R E N T O N
Brenton Balika serves as the Executive Chef of Margeaux Brasserie
& Petit Margeaux, the two French restaurants from the Michelin
Star and James Beard award-winning Chef Michael Mina at the
Waldorf Astoria Chicago. There Balika’s classically trained culinary
education combined with a love for locally sourced products and
a professional background in a variety of hospital i t y operations
provides guests with a unique dining experience.
Balika’s culinary ski l ls were nurtured at an early age growing up
in the farm-to-table Midwest environment among a family who
cooked and dined together seven nights a week. As a young boy,
Balika recalls running home from school to watch cooking shows
on television and helping his grandmother with her garden in the
summer. After working in restaurants from the age of 15, Balika
transformed his passion into his studies and graduated from The
Culinary Institute of America New York in 2004.
With a degree in hand, Balika focused on working in various
culinary capacit ies at notable hospital i t y and restaurant groups
around the world, commencing with Chicago’s Charl ie Trotter’s,
where his fascination for wine and artisanal cheese making f irst
began. Balika moved to Las Vegas where he worked under
the direction of Charl ie Trotter vet Chef Bradley Odgen at his
eponymous Caesars Palace restaurant. Balika’s contributions were
realized when the restaurant received a James Beard Award for Best
New Restaurant.
E X E C U T I V E C H E F M A R G E A U X B R A S S E R I E & P E T I T M A R G E A U X
W A L D O R F A S T O R I A C H I C A G O
Prior to joining Mina Group, Balika spent t ime at highly
regarded restaurants across the countr y, including The
Dawson, Chicago; Proof, Washington D.C.; Bourbon Steak,
Washington D.C.; and RM Seafood, Las Vegas.
TortoA S H L E Y
Ashley Torto serves as the Pastr y Chef of the Waldorf Astoria
Chicago, where she is responsible for all pastr y operations
throughout the 215-room luxury hotel, which includes the two
French-inf luenced restaurants—Margeaux Brasserie and Petit
Margeaux from James Beard award-winning and Michelin Star Chef
Michael Mina—in-room dining and banquets. By incorporating
classic French f lavors and dishes with new techniques and modern
plating, Torto creates beautiful, perfectly balanced desserts that
provide an extraordinary experience for hotel guests and visitors
al ike.
Prior to joining the Waldorf Astoria Chicago, Torto served as the
Assistant Pastr y Chef at the neighboring Sofitel Water Tower Place
hotel, an experience that gave her a well - rounded perspective
on the tastes of the local cl ientele as well as the global travelers
that frequent both properties. Most recently, she served as the
Pastr y Chef at The Dawson in West Town Chicago alongside then
Chef de Cuisine Brent Balika. There she created lighthearted and
playful desserts based on American classics that paired well with
the restaurant’s unique cocktail program. At the Waldorf Astoria
Chicago, Balika and Torto have the opportunit y to collaborate once
again on their respective menus, which creates a seamless f low
from the savory dishes to the sweet. Torto also creates pastr ies,
confectionaries and baked goods for banquets and in-room dining.
P A S T R Y C H E F W A L D O R F A S T O R I A C H I C A G O
After graduating from The French Pastr y School Chicago in
2011, Torto worked at renowned Chicago restaurants such
as The Boarding House, The Bristol, MK Restaurant and the
Universit y Club of Chicago. “Being a pastr y chef gives me
the opportunit y to make people feel special,” says Torto, who
graduated with a Bachelor of Science Degree in Sociology in
2006 but decided a desk job wasn’t for her. “There’s nothing
l ike seeing someone’s eye l ight up when they are peeking in
the pastr y case at Petit Margeaux or being presented a plated
dessert in Margeaux’s dining room.”
MinaM I C H A E L
Michelin-Starred Chef Michael Mina first appeared on the culinary
map as executive chef at Aqua Restaurant in San Francisco. Shortly
af ter, Mina’s culinary and business vision led to the founding of his
company Mina Group, with partner Andre Agassi in 2002.
Under the auspices of Mina Group, he has opened 30+
restaurants. His accolades include James Beard Foundation “Who’s
Who of Food & Beverage” inductee in 2013 Wine Enthusiast
Magazine Restaurateur of the Year 2012, Gayot Restaurateur of the
Year 2011, Food Arts Silver Spoon Award winner May 2011, Bon
Appétit Chef of the Year 2005,
San Francisco Magazine Chef of the Year 2005, as well as the
International Food and Beverage Forum’s Restaurateur of the Year
2005.
M A N A G I N G C H E F M I N A G R O U P
Bordeaux$ 9 0 P E R P E R S O N
D I N N E R
F I R S T C O U R S E
choice of
S O U P E À L’ O I G N O N
baguette crostini, cave-aged gruyère, chive
B U T T E R L E T T U C E S A L A D
f ines herbes, shaved radishes, crème fraîche dressing
M A I N C O U R S E
choice of (pre-select two)
A R C T I C C H A R A U X L E N T I L L E S
sunchoke chips, beluga lenti ls
R O A S T E D G R E E N C I R C L E C H I C K E N
celery root pavé, black truff le, sherr y jus
O A K - G R I L L E D S I R L O I N S T E A K
pommes purée, charred broccolini, red wine jus
D E S S E R T
(pre-select one)
C H O C O L A T E M A C A R O N
valrhona chocolate mousse
C R È M E B R Û L É E
vanil la bean custard, seasonal berries
Dietary restr ictions can be accommodated • Menus are subject to change based on seasonal availabil i t y *Consuming raw or undercooked meats, poultr y, seafood, shellf ish, or eggs may increase your risk of foodborne il lness.
$ 1 0 5 P E R P E R S O N
BurgundyD I N N E R
F I R S T C O U R S E
choice of
S O U P E À L’ O I G N O N
baguette crostini, cave-aged gruyère, chive
B U T T E R L E T T U C E S A L A D
f ines herbes, shaved radishes, crème fraîche dressing
M A I N C O U R S E
choice of (pre-select two)
A R C T I C C H A R A U X L E N T I L L E S
sunchoke chips, beluga lenti ls
R O A S T E D G R E E N C I R C L E C H I C K E N
celery root pavé, black truff le, sherr y jus
O A K - G R I L L E D S I R L O I N S T E A K
pommes purée, charred broccolini, red wine jus
Dietary restr ictions can be accommodated • Menus are subject to change based on seasonal availabil i t y *Consuming raw or undercooked meats, poultr y, seafood, shellf ish, or eggs may increase your risk of foodborne il lness.
S I D E S
served family st yle
M U S H R O O M & F E N N E L F R I C A S S É E
M A C A R O N I G R A T I N É E
D E S S E R T
choice of
C H O C O L A T E M A C A R O N
valrhona chocolate mousse
C R È M E B R Û L É E
vanil la bean custard, seasonal berries
$ 1 2 5 P E R P E R S O N
HemingwayD I N N E R
F I R S T C O U R S E
choice of (pre-select two)
S T E A K T A R T A R E
hand-ground, potato gaufret tes, spicy cornichon
S O U P E À L’ O I G N O N
baguette crostini, cave-aged gruyère, chive
B U T T E R L E T T U C E S A L A D
laclare farms chèvre, shaved radish, crème fraîche dressing
E S C A R G O T S À L A B O R D E L A I S E
parsley, garl ic, porcini mushroom, puff pastr y f leuron
M A I N C O U R S E
choice of
A R C T I C C H A R A U X L E N T I L L E S
sunchoke chips, beluga lenti ls
R O A S T E D G R E E N C I R C L E C H I C K E N
celery root pavé, black truff le, sherr y jus
O A K - G R I L L E D S I R L O I N S T E A K
pommes purée, charred broccolini, red wine jus
Dietary restr ictions can be accommodated • Menus are subject to change based on seasonal availabil i t y *Consuming raw or undercooked meats, poultr y, seafood, shellf ish, or eggs may increase your risk of foodborne il lness.
S I D E S
served family st yle
W I N T E R V E G E T A B L E B A R I G O U L E
M U S H R O O M & F E N N E L F R I C A S S É E
M A C A R O N I G R A T I N É E
D E S S E R T
choice of (pre-select two)
C H O C O L A T E M A C A R O N
valrhona chocolate mousse
C R È M E B R Û L É E
vanil la bean custard, seasonal berries
W A R M F R E N C H C R U L L E R S
orange cardamom, meyer lemon curd
$ 3 6 P E R P E R S O N
Passed CanapesR E C E P T I O N
STEAK TARTARE ON POTATO GAUFRETTE
SMOKED ORA KING SALMON, BRIOCHE LEMON-LAVENDER EMULSION, CUCUMBER
SMOKED MUSHROOM TART FLAMBÉE
CARAMELIZED ONION AND GOAT CHEESE TARTLETS
ESCARGOT CROISSANTS
“CROQUE MONSIEUR” GOUGÈRE
BEET AND ENDIVE
TUNA CONFIT, BLACK OLIVE, POTATO CRISP
DUCK CONFIT CROUSTILLANT
Dietary restr ictions can be accommodated • Menus are subject to change based on seasonal availabil i t y *Consuming raw or undercooked meats, poultr y, seafood, shellf ish, or eggs may increase your risk of foodborne il lness.
Star t your dinner or reception with a selection of Chef 's craf t canapes.
Select Three:
PremiumFOIE GRAS TOAST, PORT-QUINCE BUTTER
LOBSTER ÉCLAIR
SHRIMP COCKTAIL
+$4 PER PERSON
$ 4 8 P E R P E R S O N
BreakfastF I R S T C O U R S E
served family st yle
F R U I T D E S A I S O N
sl iced fruit and fresh berries
L A V I E N N O I S E R I E
chef 's bakery basket
M A I N C O U R S E
choice of
G R A N O L A M A I S O N P A R F A I T
orange blossom yogurt, local fruit
A M E R I C A N I N P A R I S
scrambled eggs, nueske’s bacon, pommes rösti, tomato provençal
B A V E T T E S T E A K A N D E G G S
scrambled eggs, piperade, pommes rösti
B E V E R A G E
choice of
O R A N G E O R G R A P E F R U I T J U I C E
D R I P C O F F E E
Dietary restr ictions can be accommodated • Menus are subject to change based on seasonal availabil i t y *Consuming raw or undercooked meats, poultr y, seafood, shellf ish, or eggs may increase your risk of foodborne il lness.
$ 7 0 P E R P E R S O N
BrunchF I R S T C O U R S E
choice of (pre-select two)
F R U I T D E S A I S O N
sl iced fruit and fresh berries
D U C K W I N G S À L’ O R A N G E
grand marnier gastr ique, orange zest
B U T T E R L E T T U C E
laclare farms chèvre, shaved radish, crème fraîche dressing
S O U P E À L’ O I G N O N G R A T I N É E (+$4)
baguette crostini, cave-aged gruyère, chive
M A I N C O U R S E
choice of (pre-select two, or select three for +$10 per person)
M A R G E A U X F R E N C H T O A S T
tahit ian vanil la, blueberry, meyer lemon curd
C R O Q U E M A D A M E
scrambled eggs, nueske’s bacon, pommes rösti, tomato provençal
A U P O I V R E B U R G E R
caramelized onion, comté, herb fr ies
B A V E T T E S T E A K A N D E G G S
scrambled eggs, piperade, pommes rösti
Dietar y restr ictions can be accommodated • Menus are subject to change based on seasonal availabil i t y *Consuming raw or undercooked meats, poultr y, seafood, shellf ish, or eggs may increase your risk of foodborne il lness.
D E S S E R T
served family st yle (pre-select one)
W A R M F R E N C H C R U L L E R S
orange cardamom, meyer lemon curd
N U T E L L A S T I C K Y B U N
tahit ian vanil la brioche, toasted hazelnut
B E V E R A G E
choice of
O R A N G E O R G R A P E F R U I T J U I C E
D R I P C O F F E E
E V E R L A S T I N G R O S É &
B O T T O M L E S S M I M O S A S
$ 2 5 P E R P E R S O N (all guests must participate)
S AT U R D AY S & S U N D AY S 1 0 A M - 2 P M