From the team behind Roka Akor, fine-dining concept The M Room (450 North Clark Street) is evolving its menu, while continuing to feature a large list of whisky ranging from The Macallan Estate, Hibiki, Yamazaki, Pappy Van Winkle, Willett and Weller, and wines from around the globe.
The new a la carte menu includes a selection of hot and cold starters, large plates, and sweets. Options include Spanish Chorizo with smoked apricot puree, rosemary nuts, Manchego, and pita toast; Seared Scallop with brown butter zabaglione and sun-dried tomato sofrito; Roasted Sea Bass with cherry miso, celery root, pickled cherries, and charred ginger cask oil; and Australian Wagyu Short Rib with summer vegetables, black garlic celeriac puree, and barley risotto.
In addition to the a la carte menu, The M Room will continue to serve its tasting menu, inspired by Macallan whisky. Created by Roka Akor Executive Chef Ce Bian, the tasting menus highlight the flavors and ingredients used in the Scotch whisky making process, including barley, yeast, oak, sherry and, whisky. Dishes include Toro Sashimi with baked Macallan yeast seasoning, wasabi zuki, and pickled radish; Wagyu Filet Tartar with almond aioli, dried berries, and rice tuile; and American Wagyu Filet Wellington with mushroom duxelles, prosciutto and a Macallan demi-glace.
The tasting menu beverage pairing includes a greeting cocktail, handcrafted cocktails featuring The Macallan Whisky, sommelier selected wine, and a neat pour featuring The Macallan Harmony Collection.
The M Room's bar program incorporates spirits across various categories. The spirit selection has an array of options, including American bourbons, Japanese Whisky from Suntory, and Scotch. The cocktail menu offers a selection of drinks featuring gin, rum, tequila, vodka, and, whisky.
From the team behind Roka Akor, fine-dining concept The M Room (450 North Clark Street) is evolving its menu, while continuing to feature a large list of whisky ranging from The Macallan Estate, Hibiki, Yamazaki, Pappy Van Winkle, Willett and Weller, and wines from around the globe.
The new a la carte menu includes a selection of hot and cold starters, large plates, and sweets. Options include Spanish Chorizo with smoked apricot puree, rosemary nuts, Manchego, and pita toast; Seared Scallop with brown butter zabaglione and sun-dried tomato sofrito; Roasted Sea Bass with cherry miso, celery root, pickled cherries, and charred ginger cask oil; and Australian Wagyu Short Rib with summer vegetables, black garlic celeriac puree, and barley risotto.
In addition to the a la carte menu, The M Room will continue to serve its tasting menu, inspired by Macallan whisky. Created by Roka Akor Executive Chef Ce Bian, the tasting menus highlight the flavors and ingredients used in the Scotch whisky making process, including barley, yeast, oak, sherry and, whisky. Dishes include Toro Sashimi with baked Macallan yeast seasoning, wasabi zuki, and pickled radish; Wagyu Filet Tartar with almond aioli, dried berries, and rice tuile; and American Wagyu Filet Wellington with mushroom duxelles, prosciutto and a Macallan demi-glace.
The tasting menu beverage pairing includes a greeting cocktail, handcrafted cocktails featuring The Macallan Whisky, sommelier selected wine, and a neat pour featuring The Macallan Harmony Collection.
The M Room's bar program incorporates spirits across various categories. The spirit selection has an array of options, including American bourbons, Japanese Whisky from Suntory, and Scotch. The cocktail menu offers a selection of drinks featuring gin, rum, tequila, vodka, and, whisky.
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