Viceroy Chicago announces a new menu for the property’s signature culinary concept, Somerset. The move, which features a top-to-bottom new menu by Executive Chef Verlord Laguatan, aligns the restaurant both with the Viceroy brand’s recent rebranding and current hotel diner trends and needs.
The new menu is sectioned into Small Plates featuring Salted Cod Croquettes, Sausage Stuffed Dates, Fire Grilled Octopus, and Lamb Kibbeh. Guests can choose between seasoned Flatbreads available in different styles: Black Truffle, Coppa, Calabrese, and Mezze; or Housemade Breads to compliment one of the menu’s Spreads: Roasted Eggplant, Labneh, or Roasted Garlic Hummus. Pastas like Pasta a la Chitarra with saffron lobster and yuzu or Ricotta Cavatelli with duck sugo, parmigiano, and crispy chive crumb; or Meat dishes like Chicken Kebabs and Crispy Pork Milanese are also part of the new Somerset dining experience. For dessert, Chef Verlord gives a tour of the sweet side of the Mediterranean with Kataifi Baklava, Basque Cheesecake, Affodato featuring La Colombe espresso, and many other authentic creations.
The beverage list curated by newly-appointed Beverage Director and certified sommelier Sayo “Chi” Anise reflects Chef Verlord’s menu, featuring Mediterranean riffs on traditional cocktails that include homemade syrups, ingredients, premium spirits, herbs and spices. Signature drinks include unconventional approach to a Negroni with the Red Silk Cocktail with Labneh Washed Don Julio Tequila, Pomegranate Liqueur, Campari, and blanc vermouth; Olive Branch Martini with olive oil washed Ketel One, Dry Vermouth, Feta stuffed Olive; Oracles Cure with Monkey Shoulder Scotch, Dos hombres mezcal, Apricot, Honey, and Lemon.
Reservations for Somerset can be made on OpenTable. Monday-Fridays, the restaurant is open for breakfast 7-11 a.m.; lunch 11 a.m.-3 p.m.; bar 3-5 p.m.; and dinner 5-10 p.m. During the weekends, Somerset is open for brunch 7 a.m.-3 p.m.; bar 3-5 p.m.; and dinner 5-10 p.m.
Viceroy Chicago announces a new menu for the property’s signature culinary concept, Somerset. The move, which features a top-to-bottom new menu by Executive Chef Verlord Laguatan, aligns the restaurant both with the Viceroy brand’s recent rebranding and current hotel diner trends and needs.
The new menu is sectioned into Small Plates featuring Salted Cod Croquettes, Sausage Stuffed Dates, Fire Grilled Octopus, and Lamb Kibbeh. Guests can choose between seasoned Flatbreads available in different styles: Black Truffle, Coppa, Calabrese, and Mezze; or Housemade Breads to compliment one of the menu’s Spreads: Roasted Eggplant, Labneh, or Roasted Garlic Hummus. Pastas like Pasta a la Chitarra with saffron lobster and yuzu or Ricotta Cavatelli with duck sugo, parmigiano, and crispy chive crumb; or Meat dishes like Chicken Kebabs and Crispy Pork Milanese are also part of the new Somerset dining experience. For dessert, Chef Verlord gives a tour of the sweet side of the Mediterranean with Kataifi Baklava, Basque Cheesecake, Affodato featuring La Colombe espresso, and many other authentic creations.
The beverage list curated by newly-appointed Beverage Director and certified sommelier Sayo “Chi” Anise reflects Chef Verlord’s menu, featuring Mediterranean riffs on traditional cocktails that include homemade syrups, ingredients, premium spirits, herbs and spices. Signature drinks include unconventional approach to a Negroni with the Red Silk Cocktail with Labneh Washed Don Julio Tequila, Pomegranate Liqueur, Campari, and blanc vermouth; Olive Branch Martini with olive oil washed Ketel One, Dry Vermouth, Feta stuffed Olive; Oracles Cure with Monkey Shoulder Scotch, Dos hombres mezcal, Apricot, Honey, and Lemon.
Reservations for Somerset can be made on OpenTable. Monday-Fridays, the restaurant is open for breakfast 7-11 a.m.; lunch 11 a.m.-3 p.m.; bar 3-5 p.m.; and dinner 5-10 p.m. During the weekends, Somerset is open for brunch 7 a.m.-3 p.m.; bar 3-5 p.m.; and dinner 5-10 p.m.
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