About Event

Transport yourself to open pastures in a dinner prepared with hormone and antibiotics-free Brandt Beef. Brandt Beef’s true “farm-to-fork” operation inspired Executive Chef Ben Goodnick and his Summer House team to create a four-course menu, starting with Marinated Ceviche Style Tenderloin and ending with a Duo of Seared Ribeye with Peppercorn Crust and Braised Beef Cheeks. Guests will learn about Brandt Beef’s humane practices, plus the cooking techniques used to serve up each eye-opening plate.

Tickets are priced at $75 per guest (plus tax, gratuity not included) and includes dessert and a drink pairing for each course. Advanced reservations required; click here to book online or call us at 773-634-4100 for more information.

 

Brandt Beef Dinner Menu

Course 1
Marinated Ceviche Style Tenderloin ‘Carne Apache’
lime, jalapeño, avocado, crispy tostada
3 Floyds Gumball Head

Course 2
Skirt Steak and Chinese Broccoli
New York Noodle Town sauce, housemade noodles, crispy garlic
Gini Soave, 2017

Course 3
Duo of Seared Ribeye with Peppercorn Crust and Braised Beef Cheeks
Point Reyes Blue Cheese and Roast Garlic Jus, Onion Strings
SIDES: Creamed Spinach and Mushroom Gratin, Crispy Twin Falls Russet Potatoes, Summer Tomato Conserva
Mount Veeder, Napa Cabernet Sauvignon 2016

Course 4
Pineapple Sundae
Oahu Gold Pineapple marinated with vanilla and nutmeg, house vanilla ice cream
Rhum JM Agricole ‘aged Martinique rum’


Also at Summer House Santa Monica® Chicago – Lincoln Park

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