Travelle at The Langham announced the return of dinner operations resuming Wednesday, July 28, which is now available alongside breakfast, weekend brunch, and lunch. Travelle reveals a seasonal new menu, showcasing many dishes utilizing ingredients in partnership with local farms including Nichols, Mick Klug, Severson, Werp Farm, and Anson Mills.
Dinner offerings include Diver Scallop Ceviche featuring scallops, beets, hazelnut, lemon, and masago; Burrata & Tomato with tomato jam, lemon thyme, garlic focaccia, and baby arugula; Strawberry Gazpacho showcasing heirloom tomatoes, delice Bavarian, balsamic, basil, and olive oil; Ramp Pasta with asparagus, poached egg, ramps, arugula, and parmesan; Calamari a la Plancha including harissa, zhoug, apricots, radish, and coriander; Smoked Eggplant with broad beans, sambal, basil, and peanuts; and Grand ‘Maine Lobster Roll’ featuring milk bread, brown butter hollandaise, celery, and pickled peppers. Additional items include Australian Wagyu NY Strip with roasted potato skins, charred romaine, French onion, and bagna caud, a dish inspired by Chef Qi’s French culinary training, where she aims to bring the aroma and taste of Parisian steak sauces to those in Chicago using a specific French vegetable mix, mirepoix, and Heritage Pork Belly with carrot puree, cucumber, pickled carrots & radish, and hoisin glaze, a modern, French-inspired spin on Chef Qi’s adored childhood dish growing up in Beijing – and the one dish she still asks her mom to make when she goes home to visit.
Pastry Chef Nitin Bali’s, The Langham, Chicago, brand-new dessert menu showcases seasonally inspired offerings such as Cocoanut with coconut mousse, pineapple sorbet, tropical fruit, and fresh mint, a dish inspired by his experiences growing up with his grandfather. While Chicago does not grow coconuts, he hopes that guests will want to travel to Travelle to experience this dessert. Chef Nitin’s Break the Pod with carmelia cremeux, Rice Krispy crunch, fresh strawberries, and chocolate breton is a dessert that resembles the shape of a cacao fruit.
Travelle at The Langham announced the return of dinner operations resuming Wednesday, July 28, which is now available alongside breakfast, weekend brunch, and lunch. Travelle reveals a seasonal new menu, showcasing many dishes utilizing ingredients in partnership with local farms including Nichols, Mick Klug, Severson, Werp Farm, and Anson Mills.
Dinner offerings include Diver Scallop Ceviche featuring scallops, beets, hazelnut, lemon, and masago; Burrata & Tomato with tomato jam, lemon thyme, garlic focaccia, and baby arugula; Strawberry Gazpacho showcasing heirloom tomatoes, delice Bavarian, balsamic, basil, and olive oil; Ramp Pasta with asparagus, poached egg, ramps, arugula, and parmesan; Calamari a la Plancha including harissa, zhoug, apricots, radish, and coriander; Smoked Eggplant with broad beans, sambal, basil, and peanuts; and Grand ‘Maine Lobster Roll’ featuring milk bread, brown butter hollandaise, celery, and pickled peppers. Additional items include Australian Wagyu NY Strip with roasted potato skins, charred romaine, French onion, and bagna caud, a dish inspired by Chef Qi’s French culinary training, where she aims to bring the aroma and taste of Parisian steak sauces to those in Chicago using a specific French vegetable mix, mirepoix, and Heritage Pork Belly with carrot puree, cucumber, pickled carrots & radish, and hoisin glaze, a modern, French-inspired spin on Chef Qi’s adored childhood dish growing up in Beijing – and the one dish she still asks her mom to make when she goes home to visit.
Pastry Chef Nitin Bali’s, The Langham, Chicago, brand-new dessert menu showcases seasonally inspired offerings such as Cocoanut with coconut mousse, pineapple sorbet, tropical fruit, and fresh mint, a dish inspired by his experiences growing up with his grandfather. While Chicago does not grow coconuts, he hopes that guests will want to travel to Travelle to experience this dessert. Chef Nitin’s Break the Pod with carmelia cremeux, Rice Krispy crunch, fresh strawberries, and chocolate breton is a dessert that resembles the shape of a cacao fruit.
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