Bistronomic's French-Inspired Easter Brunch Menu

When: Sunday, April 5th

Where: Bistronomic (840 N Wabash Ave)

Bistronomic, the chic modern French bistro in the famed Gold Coast neighborhood helmed by acclaimed Executive Chef Martial Noguier, will offer a seasonally focused three-course Easter Brunch Menu on Sunday, April 5th, 2015 from 10 a.m. to 4 p.m. The price is $39 for adults and $19 for children 12 years and under. Children may select two courses. Bottomless mimosas are available to adults for $15 per person. The à la carte Brunch Menu will not be available during Easter Brunch.

High points of the spring-focused menu include the Bistronomic Deviled Eggs, Baby Kale & Romaine Caesar Salad, Housemade Salmon Gravlax Eggs Benedict, Brioche French Toast, Hanger Steak & Two Eggs, and the Cherry Brioche Bread Pudding. As many ingredients as possible are sourced locally from Midwestern farms and include an array of seasonal selections. Reservations may be made by calling (312) 944-8400 or by visiting OpenTable.com.

Guests are invited to make one selection from each course.

FIRST COURSE

Soup of Spring

Chef's daily preparation

Homemade Short Stack Pancakes

strawberries / buttermilk / rhubarb marmalade

Caramelized Spring Onion & Pea Quiche

green pea salad / Pleasant Ridge / hazelnut vinaigrette

Martial's Mother's Country Pâté

spring salad / cornichons / roasted hazelnuts

Asparagus Salad

grapefruit segments / Capriole Farm goat cheese / lemon honey vinaigrette

Bistronomic Deviled Eggs

smoked salmon / fennel shavings salad / housemade mayonnaise

Baby Kale & Romaine Caesar Salad

roasted garlic / Pleasant Ridge shavings / anchovies

SECOND COURSE

Eggs Benedict

housemade salmon gravlax / poached eggs / lemon hollandaise

Savory Crepes

confit of chicken / truffle oil / spring mushroom ragout

Asparagus Omelette

farm eggs / Capriole Farm goat cheese / basil pistou

Croque Mademoiselle

Nueske's Ham / Pleasant Ridge cheese / Mornay sauce

Scottish Salmon Salad

arugula salad / French beans / avocado / poached eggs

Belgian Waffle

crispy Nueske's bacon / 100% pure maple syrup / farm eggs

Hanger Steak & Two Eggs

duck fat new potatoes / roasted garlic purée / red wine reduction

Brioche French Toast

crème brûlée batter / lemon curd / Grand Marnier syrup

THIRD COURSE

Bistronomic Cherry Brioche Bread Pudding

pistachio / butterscotch / crème anglaise

Black and White Crème Brûlée

vanilla beans / Turbinado sugar / bittersweet chocolate mousse

Chocolate Hazelnut Bars

crispy praline / chocolate mousse / Grand Marnier sauce

Bottomless Mimosas are an additional $15 per person.