Chef Greg Biggers Presents
Farmer's Market Menu
45.95

First Course

King Salmon Tartar
Smoked mushroom puree, Asian pear

Second Course

Parsnip and Apple Bisque
Crispy pork belly, basil

Entree

Braised Short Rib
Fresh huckleberries, corn bisque

Dessert

Nutella Crème Brulee
Seedling Orchard seasonal preserves

Common Threads World Cookout

Thursday, September 23rd 6:30p.m. to 9:30 p.m.
Located at Fulton's on the River Veranda and Riverfront Room

The Common Threads World Cookout will support the low-income children who attend Common Threads after school cooking programs by bringing together some of Chicago's top chefs, wineries and breweries for an evening that is sure to please the palate. General Admission tickets are 75 dollars per guest. A limited number of VIP Package tickets, which include a special VIP reception at 5:30 p.m. and an after party beginning at 9:30 pm at Sable(ending at midnight) are also available for 150 dollars per guest.

For more information or to purchase tickets, visit www.commonthreads.org or call/email Eleanor Leichenko 312-329-2501 ext 209

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Chateau St. Michelle Winery Dinner

WHEN
Friday September 24th. 6:30pm reception 7:00pm dinner

WHERE
Fulton’s on the River

WHAT
5 course wine dinner developed by Charles Przybylinski and Chef John Sarich (chef for CSM). each course will be paired with wines from CSM winery.

HOW MUCH
$85 all inclusive (tax and gratuity included)

HOW TO MAKE A RESERVATION
Call 312-822-0100 or through our website. Reservations will require a credit card number to reserve seating. Cancellation fee of $20 will be applied without a 48 hour notice.

Passed Apps During Reception –
Chateau Ste. Michelle Horse Heaven Hills Sauvignon Blanc
Tempura Kusshi Oysters “Rockefeller”
Proscuitto Wrapped Stuffed Dates

1st Course – Chateau Ste. Michelle Eroica Riesling
Butter Poached Lobster Carpaccio, sun chokes, local pear, watercress

2nd course –
Chateau Ste. Michelle Single Vineyard Cold Creek Cabernet Sauvignon
Maple Leaf Farms Duck, Asian plum chutney, celery root puree

3rd Course – ColSolare
Marinated Lamb Loin, sweet cherry sauce, braised baby fennel

4th Course/Chateau Ste. Michelle Late Harvest Chenin Blanc
Apple tart tatin calvados syrup, candied pear

Chicago Gourmet

September 25th and 26th
Fulton's Chef Greg Bigger's and Chateau St. Michelle Winery will have a booth at the event in Millennium Park. Come and taste the amazing menu selections they will prepare:

King Salmon and Pacific Bass Tartar
Smoked mushroom puree, candied bacon

Maple Braised Beef Shortrib
Corn puree, fresh huckleberries

Dollar oyster promotion

Mondays Through Fridays Between 5-9pm
Do You Remember the First Time?
…You Tried Oyster??

Come Join Us for Dollar Oysters in the Bar!