The Ritz-Carlton, Chicago has launched a new menu at Torali, the Italian steakhouse in the hotel’s lobby. Executive Chef Guenther Moreno has crafted a selection of dishes that celebrate the flavors and seasonal ingredients of the colder months.
“We’re thrilled to introduce the new menu at Torali,” said Guenther Moreno, executive chef at The Ritz-Carlton, Chicago. “Drawing from the comforting flavors of home-cooked meals, each dish has been carefully crafted to evoke the feeling of gathering with loved ones around the table.”
Torali’s new menu features a lineup of dishes emphasizing seasonal ingredients, flavors and techniques. The Grilled Octopus ($22) is served with fingerling potatoes, preserved lemon, Marcona almonds, greens and romesco. For the main course, the Short Rib Osso Bucco ($65) is served with turnips, heirloom baby carrots, herb polenta and jus. Premium cuts include the Lamb Rack ($60) served with rosemary jus.
Executive Pastry Chef Toni Roberts has created an array of desserts to end the meal on a sweet note. The Lemon Meringue Millefoglie ($15) includes limoncello curd, lemon gelato, toasted meringue and basil. The Sambuca Vanilla Bean Panna Cotta ($15) is served with white peach thyme granité, macerated raspberries and brown sugar cinnamon tuiles. The Affogato & Biscotti ($14) pairs vanilla bean gelato with an espresso shot and golden cocoa & date biscotti. The Milk Chocolate Baked Ricotta Cheesecake ($15) is with pistachio dacquoise, blood orange jam, pistachio foam and smoked sea salt chocolate crisp.
“Every dessert on our new menu is designed to be a celebration of flavor and texture that delight guests with each bite,” said Toni Roberts, pastry chef at The Ritz-Carlton, Chicago. “Our goal is to provide a memorable conclusion to the meal for a range of tastes such as dark and rich chocolate, light creamy berries, or bright citrus.”
Hotel guests and locals alike can sip on signature cocktails at Torali Bar. Highlights include the Orchard Spritz ($20), made with Campari, Bärenjäger, apple cider, sparkling wine and brûléed apple; Mint Fairy ($20), a blend of Bombay and absinthe with Luxardo maraschino liqueur, fresh lemon, mint, basil, star anise and lemon; Velvet Temptation ($22), combines Malibu rum with Skyy vanilla, passion fruit, apple and sparkling wine; and Sfumato ($24), a blend of 400 Conejos Tobala, Amaro Montenegro, pineapple gum syrup, fresh lime, date nectar and rosemary.
Offering the flavor of crafted cocktails, without the alcohol, the menu at Torali Bar includes spirit-free creations designed to elevate the non-alcoholic experience. Sip on mocktails like the Bitter Bubbles ($17), with Ritual Aperitif, Lyre’s Sparkling and Fever-Tree Club Soda; or The Bee’s Peas ($17), a sweet blend of Seedlip Garden 108, Verjus, unfiltered apple juice and honey. Other creations include Damascus ($17), made with Seedlip Spice 94, cold brew and cherry cordial; and Placebo ($17), which combines Lyre's American Malt, Mad Tasty Mango Ginger CBD, fresh lemon juice, and China Keemun.
The Ritz-Carlton, Chicago has launched a new menu at Torali, the Italian steakhouse in the hotel’s lobby. Executive Chef Guenther Moreno has crafted a selection of dishes that celebrate the flavors and seasonal ingredients of the colder months.
“We’re thrilled to introduce the new menu at Torali,” said Guenther Moreno, executive chef at The Ritz-Carlton, Chicago. “Drawing from the comforting flavors of home-cooked meals, each dish has been carefully crafted to evoke the feeling of gathering with loved ones around the table.”
Torali’s new menu features a lineup of dishes emphasizing seasonal ingredients, flavors and techniques. The Grilled Octopus ($22) is served with fingerling potatoes, preserved lemon, Marcona almonds, greens and romesco. For the main course, the Short Rib Osso Bucco ($65) is served with turnips, heirloom baby carrots, herb polenta and jus. Premium cuts include the Lamb Rack ($60) served with rosemary jus.
Executive Pastry Chef Toni Roberts has created an array of desserts to end the meal on a sweet note. The Lemon Meringue Millefoglie ($15) includes limoncello curd, lemon gelato, toasted meringue and basil. The Sambuca Vanilla Bean Panna Cotta ($15) is served with white peach thyme granité, macerated raspberries and brown sugar cinnamon tuiles. The Affogato & Biscotti ($14) pairs vanilla bean gelato with an espresso shot and golden cocoa & date biscotti. The Milk Chocolate Baked Ricotta Cheesecake ($15) is with pistachio dacquoise, blood orange jam, pistachio foam and smoked sea salt chocolate crisp.
“Every dessert on our new menu is designed to be a celebration of flavor and texture that delight guests with each bite,” said Toni Roberts, pastry chef at The Ritz-Carlton, Chicago. “Our goal is to provide a memorable conclusion to the meal for a range of tastes such as dark and rich chocolate, light creamy berries, or bright citrus.”
Hotel guests and locals alike can sip on signature cocktails at Torali Bar. Highlights include the Orchard Spritz ($20), made with Campari, Bärenjäger, apple cider, sparkling wine and brûléed apple; Mint Fairy ($20), a blend of Bombay and absinthe with Luxardo maraschino liqueur, fresh lemon, mint, basil, star anise and lemon; Velvet Temptation ($22), combines Malibu rum with Skyy vanilla, passion fruit, apple and sparkling wine; and Sfumato ($24), a blend of 400 Conejos Tobala, Amaro Montenegro, pineapple gum syrup, fresh lime, date nectar and rosemary.
Offering the flavor of crafted cocktails, without the alcohol, the menu at Torali Bar includes spirit-free creations designed to elevate the non-alcoholic experience. Sip on mocktails like the Bitter Bubbles ($17), with Ritual Aperitif, Lyre’s Sparkling and Fever-Tree Club Soda; or The Bee’s Peas ($17), a sweet blend of Seedlip Garden 108, Verjus, unfiltered apple juice and honey. Other creations include Damascus ($17), made with Seedlip Spice 94, cold brew and cherry cordial; and Placebo ($17), which combines Lyre's American Malt, Mad Tasty Mango Ginger CBD, fresh lemon juice, and China Keemun.
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