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- Pancetta Wrapped Jumbo Prawns with
saffron and fennel bouillabaisse and
preserved oranges
- House Smoked Salmon with
warmed corn blinis and dill crème fraiche (caviar may be added)
- Crispy Duck Leg Confit with currant jam, roasted fingerling potatoes and mache salad
- Pan Seared Sea Scallops with baby mahogany clams, grilled merguez sausage romesco sauce
- Seared Rare Yellow Fin Tuna with salad of baby watercress, confit tomatoes and black olive tapenade
- Butter Poached Maine Lobster with
chilled baby beets, slow roasted garlic and warm verjus vinaigrette
- Chilled East Coast Oysters with A light ponzu sauce and shaved ginger ice
- “White Foot Farms” Wood Grilled Boneless Quail with
caramelized spring onions, fresh thyme gremolata and “coca-cola” drizzle
- Roasted Georgia Vidalia Onion Soup with crispy andouille and roasted garlic crackers
- Not So Creamy Maine Lobster Bisque with sweet corn and lobster tortellini and fresh tarragon
- “Sashimi Style” Tuna Nicoise Salad with yellow tail tuna, marinated French green beans and nicoise olive vinaigrette
- Warm Jumbo Asparagus Salad with parmesan tuiles, young mizuna greens and black truffle vinaigrette
- Jackson Park Caesar Salad…..Our Version of the American Classic
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(available in half and full portions)
- Farfalle (bowtie) Pasta with
sweet peas, prosciutto di Parma and shaved parmesan
- Hand Rolled Gnocchi with
braised rabbit, natural reduction sauce and fresh sage
- Braised Baby Artichoke Ravioli with
tomato confit, sweet basil and ricotta salata
- Mushroom Risotto with
roasted morel mushrooms, asparagus and chervil pesto
- Saffron Risotto with poached P.E.I. mussels, roasted red peppers and wilted baby spinach
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- Sautéed Atlantic Halibut with
roasted baby fennel, braised assorted greens, toasted fennel seed vinaigrette
- Pan Roasted and Smoked Salmons with
crispy “hash brown” potatoes, wild baby leeks and mushroom broth
- Crispy Skin Florida Red Snapper with
chick pea and roasted garlic puree, lemon herb gremolata
- Jackson Park Cioppino
- San Francisco style bouillabaisse with red pepper aioli and grilled ciabatta
- Rotisserie Style Free Range Organic Chicken with
lemony potatoes, fresh oregano and sea salt
- Cast Iron Roasted Long Island Duck Breast with
Israeli couscous, caramelized shallots, and black cherry chutney
- Pan Roasted Veal Porterhouse Chops with
braised baby artichokes and sweet basil butter
- Grilled Snake River Farms Kurobuta Pork Chop with
sautéed savoy cabbage, smoked bacon and apricot ginger reduction
- Roasted Colorado Lamb Rack with
fava bean puree, rosemary scented potato “chips” and black olive sauce
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We offer only the finest available cuts of U.S.D.A. prime aged beef.
- 16 oz. New York Strip
- 10 oz. Filet of Beef
- 22 oz. Bone in Rib Eye
- 22 oz Porterhouse
All steaks served with crispy “hash brown” potatoes and bordelaise sauce
- Chef’s Seasonal Prix Fixe Tasting Menu
- Chef’s Seasonal Vegetarian Prix Fixe Tasting Menu
Guests may order any dish from the Prix Fixe Tasting Menu a la carte
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Drawing upon nearly ten years of cooking in some of Chicago’s finest kitchens in addition to his
former namesake restaurant, JP Chicago, Jason Paskewitz can’t think of a more exciting food city to
make his ‘big’ mark. A Queens, New York native, Jason might as well be a born-and-bred Chicagoan
because he is clearly passionate about his adopted hometown and its cuisine. Personally coining the
term, ‘Contemporary Chicago Cuisine’ Jason feels his food melds the best of Chicago’s past and
present. A self-described ‘throw back’, Chef Paskewitz takes cues from traditional dining while
tapping into nearly a decade of experience in Chicago. He’s crafted a menu that is inspired by French,
Italian and classic American preparations and has created delicious modern-day Chicago dishes that
locals and visitors can appreciate for both taste and originality. To know Jason is to know that he’s
anything but an ordinary chef, he’s full of character and life and that’s what you can expect from his
‘Contemporary Chicago Cuisine’.
| Appetizers: $8 to $14 |
| Soup & Salads: $6 to $14 |
Pasta & Risotto: $8 to $14
(available in half and whole portions) |
| Entrees: $16 to $34 |
Daily 4-Course Seasonal Prix Fixe Tasting Menu:
$75 excluding wine pairings |
Daily 4-Course Seasonal Vegetarian Prix Fixe Menu:
$75 excluding wine pairings
*both tasting menus can be ordered in their entirety or a la carte |
Bar & Lounge Menu:
Full restaurant menu will be offered in the Bar & Lounge |
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