The Ritz-Carlton, Chicago has launched new breakfast, brunch, lunch and dinner menus at Torali, its Italian-inspired steakhouse offering steak, handmade pasta and desserts. Curated by Executive Chef Guenther Moreno, the menus feature Midwest flavors, with the seasonal ingredients of summer.
The dinner menu features Nonna’s Meatballs made with a special blend of beef & veal, served with housemade Pomodoro and Pecorino Romano and Lobster Tomato Bruschetta with whipped goat cheese on focaccia. Guests can select cuts of meat, including the New York Strip, a 12oz steak served with peppercorn jus; or Herb-Crusted Lamb Chops presented with a parmesan tuille.
Torali also features a selection of desserts created by Executive Pastry Chef Toni Roberts, including the Hazelnut Banana Tiramisu, with banana mascarpone mousse, hazelnut praline crunch and espresso caramel. Other confections include Lemon Meringue Millefoglie, with limoncello curd, lemon gelato, toasted meringue & basil; and Dark Chocolate Bonet Alla Piemontese, with caramelized chocolate custard, olive oil cake, sour cherry crunch & pistachio foam.
Guests can choose cocktails such as the Chiaramente Perfetto, made with Yobu Soju, Fords Gin, Yellow Chartreuse, St. Germain & Absinthe Rinse; or the Falo Dolci, which features the flavors of a classic s’more with Old Forrester, walnut liqueur, chocolate bitters, vanilla chai syrup & graham cracker, topped with a torched marshmallow.
Saturday and Sunday brunch, guests can choose from the Vegetable Quiche and Egg White Vegetable Frittata, both served with a petite salad. The lunch menu highlights antipasti, soups, salads, handhelds and more. Guests can also choose from entrées like the Gnocchi Alle Vongole, with Manila clams & white wine vongole sauce, and the traditional Amatriciana with tagliatelle pasta & guanciale.
The Ritz-Carlton, Chicago has launched new breakfast, brunch, lunch and dinner menus at Torali, its Italian-inspired steakhouse offering steak, handmade pasta and desserts. Curated by Executive Chef Guenther Moreno, the menus feature Midwest flavors, with the seasonal ingredients of summer.
The dinner menu features Nonna’s Meatballs made with a special blend of beef & veal, served with housemade Pomodoro and Pecorino Romano and Lobster Tomato Bruschetta with whipped goat cheese on focaccia. Guests can select cuts of meat, including the New York Strip, a 12oz steak served with peppercorn jus; or Herb-Crusted Lamb Chops presented with a parmesan tuille.
Torali also features a selection of desserts created by Executive Pastry Chef Toni Roberts, including the Hazelnut Banana Tiramisu, with banana mascarpone mousse, hazelnut praline crunch and espresso caramel. Other confections include Lemon Meringue Millefoglie, with limoncello curd, lemon gelato, toasted meringue & basil; and Dark Chocolate Bonet Alla Piemontese, with caramelized chocolate custard, olive oil cake, sour cherry crunch & pistachio foam.
Guests can choose cocktails such as the Chiaramente Perfetto, made with Yobu Soju, Fords Gin, Yellow Chartreuse, St. Germain & Absinthe Rinse; or the Falo Dolci, which features the flavors of a classic s’more with Old Forrester, walnut liqueur, chocolate bitters, vanilla chai syrup & graham cracker, topped with a torched marshmallow.
Saturday and Sunday brunch, guests can choose from the Vegetable Quiche and Egg White Vegetable Frittata, both served with a petite salad. The lunch menu highlights antipasti, soups, salads, handhelds and more. Guests can also choose from entrées like the Gnocchi Alle Vongole, with Manila clams & white wine vongole sauce, and the traditional Amatriciana with tagliatelle pasta & guanciale.
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