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The Bellevue has added Executive Chef Russell Kook, who joined the team this summer and revamped the menu. Beginning in October, the 100-seat patio will be partially enclosed on Bellevue Place, turning it into a year-round option for lunch, brunch, and dinner.

Chef Kook brings his experience to The Bellevue and under his leadership, guests can expect a menu featuring American classics to seasonal specialties.

New Menu Options

  • Filet Sliders - Bellevue Butter, Brioche Bun

  • Meatball - San Marzano, Cheesy Polenta

  • Grilled Peach Caprese - Balsamico, Arugula, Basil

  • Bucatini Carbonara - Pancetta, Pecorino

  • Prime Tomahawk (32 oz) - Peppercorn Sauce, Bearnaise Sauce, Chimichurri

  • Kung Pao Cauliflower

  • Iberico Pork Secreto (12oz)  - Soy Marinated, Grilled Cabbage

  • Gingerbread Espresso Martini - Ketel One, Espresso, Gingerbread

The Bellevue is also now offering a Friday Brunch from 11am-2:30pm.

Brunch Menu Options: 

  • Gravlax Platter - Cured Salmon, Cream Cheese, Red Onion Cucumber, Capers, Dill, Plain Bagel

  • Breakfast Pizza - Scrambled Eggs, Mozzarella Cheese, Asiago, Parmesan, Pork Sausage Gluten Free Crust

  • Challah French Toast - Strawberries, Coconut, Chantilly Cream

  • 2 Eggs Any Style - Hash Browns, Toast Choice of Bacon,Pork Sausage, Turkey Sausage Patty

  • Avocado Toast  - 2 Eggs, Avocado, Frisee, Breakfast Radish, Bellevue Boule Toast

  • Filet Mignon (4oz) & Eggs - Hash Browns & Toast

  • Bloody Mary - Tito's Vodka, Bloody Mary Mix

  • Bellini - Prosecco, Peach Purée

  • Carajillo - Licor 43, Espresso

Chef Russell Kook, a Midwest native, began his culinary journey after transitioning from a finance career to enroll at Le Cordon Bleu. His early career included an externship at the Ritz-Carlton (FL), and a partnership with chef Todd Stein, collaborating at restaurants like The Roof at the Wit Hotel, The Florentine at JW Marriott, Remington’s, and Two Urban Licks, to name a few. Kook's television appearances include Iron Chef America and Hell’s Kitchen. Kook returned to the Midwest with leadership roles at Chicago Cut, Gibsons Steakhouse, and Hugo’s Frog and Fish House. 

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