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
Marinated Ceviche Style Tenderloin ‘Carne Apache’
lime, jalapeño, avocado, crispy tostada
3 Floyds Gumball Head
Skirt Steak and Chinese Broccoli
New York Noodle Town sauce, housemade noodles, crispy garlic
Gini Soave, 2017
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
Oahu Gold Pineapple marinated with vanilla and nutmeg, house vanilla ice cream
Rhum JM Agricole ‘aged Martinique rum’