Located in downtown Libertyville, The Board Room is a new restaurant located 45 minutes north of Chicago. Offering a shared plate experience with a selection of artisanal charcuterie, small plates, full entrees, flatbreads, and desserts, plus a bar.
“I’ve spent years building national brands marketed to top entertainment and hospitality venues and capitalized on this experience to grow what started as a fun hobby creating beautiful and creative charcuterie boards into My CharCUTErie giftables, catering and event company,” says The Board Room proprietor, Liz Turnbaugh. “The success of that business gave me the ‘entrepreneurial bug’ and inspired me to deliver the concept through a full-service upscale dining experience. Libertyville is my hometown, so I’m thrilled to share my vision with friends, neighbors and fellow small business owners.”
The culinary operation is led by Executive Chef Luis Hernandez who draws upon his experiences and favorite recipes to create seasonally inspired menus with French and Italian influences. Chef Hernandez has served in culinary leadership roles in a variety of suburban country clubs and restaurants, including Deer Path Inn and Market House, both located in Lake Forest. For The Board Room, Hernandez has created a menu which offers a variety of appetizers – including charcuterie boards, shareable plates and entrees. Gluten-free, dairy-free and vegan dishes are available.
Options on the seasonally updated menu include starters, such as the Cutie Charcuterie featuring a display of meats, cheeses, dips, spreads, fruit, vegetables, nuts, chocolate, crackers, and baguettes. Shareables include the Korean Beef Crispy Tacos with a crispy wonton shell, marinated beef, avocado and pico de gallo; Lollipop Amish Chicken Wings with a spicy garlic sauce, celery and smoked blue cheese dip; and U10 Pan Seared Scallops with toasted coconut-lime couscous, tropical fruit salsa, crispy shallots, thyme beurre blanc, and a petite salad.
Other options include Florentine Gnocchi with spinach, roasted red pepper and crispy prosciutto; Baked “Stuffed” Mushrooms with pesto breadcrumbs, tomato-basil cream and microgreens; Firecracker Shrimp featuring tempura shrimp, sriracha aioli, sliced jalapenos and sliced radish; Braised Beef Short Rib with celery root-pomme puree, caramelized root vegetables, red wine demiglace, watercress, and horseradish cream; and flatbreads, including a Wild Mushroom and Black Truffle Flatbread with caramelized fennel, goat cheese and black truffle.
Cold entrees include the Dry Aged Angus Beef Carpaccio with celeriac remoulade, mild giardiniera, and black truffle; Smoked Salmon Tartare with chopped Faroe Island smoked salmon, parsley, capers, lemon, olive oil and vinegar; Moroccan Roasted Heirloom Carrot Salad with hummus, tzatziki, zaatar, dried fruit, whipped goat cheese, arugula, citrus and cilantro dressing; and a Brussels Sprouts Caesar Salad with crispy Brussels sprouts, parmesan garlic croutons, poached egg, homemade Caesar dressing and Parmigiano Reggiano.
Handmade desserts, which include the Butter Torte with bananas foster, sea salt caramel pistachios and vanilla gelato; a Strawberry Shortcake with griddled poundcake, lemon and mascarpone cream, berry coulis, Tahitian vanilla gelato and strawberry dust; Affogado prepared tableside; homemade Crème Brûlée; and other hand-crafted treats.
The Board Room’s beverage program is led by Ruben Estrada, a sommelier and the restaurant’s general manager. Guests may select from a globally inspired collection of wines by the glass or bottle, plus craft spirits and brews. Specialty cocktails range from the Butterfly Lemonade (Effen Yuzu Citrus, Saint-Germaine Elderflower Liqueur, lavender lemon syrup, lemon juice, a float of Butterfly pea flower tea and a fresh mint garnish) to The Smoked Old Fashioned (Old Forester Rye, demerara, Amara d’aranci, Carpano Antica, orange bitters and an orange swatch garnish).
The Board Room by My CharCUTErie is located at 137 Lake Street in Libertyville. Open daily at 4 p.m.