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Located on the fourth floor of the Omni Chicago Hotel, 676 offers gorgeous views of Michigan Avenue through the dining room’s expansive windows.

This hip, nightlife-centered Chicago lounge features 24 bowling lanes and an extensive martini list. Edible fare here is served from a small plates menu, perfect for sharing.

Contemporary American fare is served in a very refined environment; enjoy dinner or after-dinner or -work drinks.

Selecting only the best aquatic cuisine, Devon Seafood Grill features creative dishes from Chef Scott Barrow.

The Berghoff, a traditional 19th-century German beer hall located in Chicago's downtown, has been re-born under the direction of the founder's great-grandduaghter Carlyn Berghoff.

A Floral Gallery is a local St. Louis florist that specializes in every flower-needing occasion, with local, national and international services.

The menu is printed twice at this Oak Brook location, menu highlights include poultry, pasta, and beef dishes.

A Lettuce Entertain You addition to Northbrook Court with this Italian seafood eatery.

Nestled inside the St. James Hotel on the corner of Rush and Ontario streets, this contemporary Chicago steakhouse not only serves mouth-watering steaks, but offers patrons tastey appetizers and unique seafood creations as well.

Located in a sea of prestigious restaurants, this new tapas restaurant is giving the more expensive eateries a run for their money. Authentic hot and cold Spanish dishes are perfect to share with a date in the cozy setting of this four-level Victorian house.

McCormick & Schmick's Rosemont is a casual-upscale restaurant is located just a few blocks from O'Hare International Airport.

This Chicago outpost of this Oregon-based chain features an ever-changing menu of about 30 varieties of fresh seafood, with multiple presentations.

In honor of Powerhouse's first anniversary, the restaurant will be offering complimentary champagne and signature dessert to all dining guests with the purchase of an entree.

A N T I P A S T I

Antipasti Freddo Chefs selection of assorted cured meats, pates and  cheese, walnut and raisin toast 12.
 
Ripieno di Funghi Jumbo mushroom caps stuffed with baby spinach and lump crabmeat, garlic and herb breading 10.
 
Cozze rosso con Salsiccia Steamed mussels, spicy Italian sausage and escarole with tomato white wine broth  10.

Calamari Sicialiano Sautéed calamari, baby arugula, red onion, capers and fresh tomato sauce  10.

Baked Crespele  Crepes filled with baby spinach, goat cheese and mushrooms, shaved radicchio salad   9.

Zuppa di Giorno Chef's seasonal soup of the day  7.

I N S A L A T E

Carpaccio di Barbaietole Thinly sliced roasted beets with arugula, mushrooms, goat cheese and truffle oil  10.
 
Insalata del Bosco
Mixed baby greens with pear, walnuts and gorgonzola cheese  9.
 
Caprese Autunno Roasted roma tomatoes with imported buffalo mozzarella and basil pesto  11.
 
Caesare Traditional caesar salad with hearts of romaine and shaved parmesan  9.    with chicken.  12.

P A S T A

Pasta Pomodoro Choice of pasta with fresh imported tomato basil sauce  12.   with sausage  15.
 
Ravioli di Zuca agli Amaretti Homemade pumpkin ravioli with sage brown butter and grated amaretti cookies 15.
 
Lasagna di Verdura Roasted tomato, mushrooms, squash and spinach layered between sheets of pasta  15.
 
Gnocchi al Tartufo Nero Black truffle gnocchi, mushrooms, leeks and shrimp tossed in a parmesan cream  16.
 
Risotto del Giorno Risotto of the day  18.
 
Fusilli con Pollo Roasted chicken and spinach in spicy vodka tomato cream sauce  15.
 
Garganelli con Piselli & Pancetta Hand rolled penne, crispy pancetta, peas and parmesan cream sauce  17.
 
Rigatoni Bolognese Tomato cream sauce with braised pork and veal  16.

Cavatelli alla Filippo Hand rolled ricotta dumplings, spicy Italian sausage, oven dried tomatoes, rapini, parmesan broth 17.
 
Linguini Mare Scallops, mussels, calamari and shrimp with spicy marinara sauce  20.
 
S E C O N D I

Pollo Angelina Roasted Amish chicken with Italian sausage, sweet peppers, onion and fresh herbs  18.

Baked Salsiccia Etnica Spicy Italian sausage with pine nuts, golden raisins, balsamic reduction with creamy polenta  17.

Parmigiana di Melanzane Sautéed eggplant, mozzarella, provolone, parmesan with fresh pomodoro sauce  16.
Baked White Fish Roasted Lake Superior white fish, crispy potatoes and leeks, anchovy and herb butter   18.

Zuppa Di Pesce Assorted seasonal seafood, garlic croutons, saffron tomato broth  21.

Veal Parmesan Breaded scaloppine of veal sautéed with fresh mozzarella and provolone cheese, angel hair pasta  21.

Pork Saltimboca Boneless center cut pork chop stuffed with prosciutto, fontina cheese & sage over garlic mashed potatoes 20.

Brasati di Carne Boneless beef short rib over creamy white polenta, cippolini onions and mushroom marsala sauce   23.

C O N T O R N I  5.

Roasted brussel sprouts

Creamy polenta

Sautéed spinach

Roasted garlic whipped potatoes

D E S S E R T
 
TIRAMISU
Lady fingers soaked in espresso with
mascapone and chocolate  8.
 
CRESPELLE DI NUTELLA
Chocolate hazelnut crepes with vanilla gelato  8.
 
PANNA DI VANIGLIA
Vanilla creme brulee with fresh berries  8.
 
BUDINO DI PANE CIOCCOLATO
Chocolate bread pudding served hot   8.
 
SORBETTO DI LIMONE
Lemon sorbet  5.
 
SORBETTO DI LAMPONE
black raspberry sorbet  5.

WINE LIST

VINO BLANCO

PACIFIC RIM CHENIN BLANC 7, 28

POMELO SAUVIGNON BLANC 8, 30

SIMI SAUVIGNON BLANC 34

SOAVE LA CAPPUCCINA 7, 28

J. LOHR RIESLING 8, 30

VOUVRAY SAUVION 8, 32

RUFFINO LUMINA PINOT GRIGIO 8, 32

ORGANICA CHARDONNAY 7, 28

VINO ROSSO

RUFFINO CHIANTI 8, 30

ZUCCARDI MALBEC 7, 28

MOON MOUNTAIN CABERNET 9, 40

SIMI CABERNET SAUVIGNON 46

SANTA RITA RESERVA MERLOT 7, 28

DUE TORRI PINOT NOIR 8, 30

COPPOLA SHIRAZ 9, 36

THE WOLFTRAP SYRAH 8, 32

SASYR SANGIOVESE AND SYRAH 8, 38

MONTEPULCIANO D'ABRUZZO 8, 34

MONTEVINA BARBERA 43

SPARKLING

SANTA MARGHERITA PROSECCO 10, 45

J. ROGET BRUT 7, 25

Zest offers a Thanksgiving dining experience that satisfies a range of guests — from locals looking for a no-cook option, to hotel guests seeking a memorable holiday meal with a view of the Magnificent Mile.

Thanksgiving Hours:

Brunch Buffet: 12 noon to 3 p.m.
Dinner: 5 to 10 p.m.

Cost: Brunch $55 for adults; $22 for children 12 and younger (excludes tax, beverage and gratuity); Dinner $65 for adults, $90 with wine pairings; $23 for children 12 and younger (excludes tax, beverage and gratuity)

Thanksgiving Brunch Buffet (selected items):

Appetizers: Poached Shrimp with Cocktail Sauce, Oysters on the Half Shell, Assorted Smoked Fish, Assorted Wisconsin Cheeses, Gourmet Salads, Fresh Grilled Vegetable Platter

Carving Station: Honey Glazed Ham, Slow Roasted Prime Rib with Au Jus, Mashed Potato Bar with Sweet, Russet and Purple Potatoes and condiments, Giblet Gravy

Thanksgiving Day Favorites: Butter Basted Tom Turkey, Assorted Stuffings, Green Bean Casserole, Toasted Marshmallow Yams, Cauliflower Au Gratin

Ocean’s Harvest: Grilled Mahi with Spiced Sun-dried Tomato and Horseradish Butter, Crab Meat Crusted Pacific Salmon with Dill Caper Sauce

Down Home Favorites: Char-Grilled BBQ Chicken, Grilled Sirloin Steaks and Mushrooms, Three-Cheese Pierogies with Sautéed Vegetables

Breakfast Items: Omelet Station, Scrambled Eggs, Poached Eggs Benedict, Assorted Pastries, Breakfast Sausage, Crispy Bacon

Desserts: Assorted Fresh Pies, Bread Pudding, Rice Pudding, Natural Sugar Desserts (No Sugar Added), Ice Cream Sundae Station, Assorted Cakes and Pastries

Special Thanksgiving Dinner Menu:

Amuse Bouche: Wild Boar Parfait with ginger Cumberland sauce           
First Course Options:
Cajun Spiced Scallops with lentil and coriander
Paired with Erdener Treppchen Riesling
Pumpkin and Goat Cheese Salad with caramelized pecans Paired with Erdener Treppchen Riesling

Second Course:
Clam Chowder with crabmeat profiteroles

Third Course Options:
Roasted Organic Wisconsin Butterball Turkey with succotash stuffing, sweet potato mash and parsnips
Paired with Brooks Amycas Alsatian Blend
Aged Angus Tenderloin with Horseradish Crust, celeriac potato gratin and creamed spinach casserole
Paired with Eno Sinskey Merlot
Cannelloni of Roasted Butternut Squash with glazed chestnuts and mushrooms
Paired with Talbott Diamond Estate Chardonnay

Dessert: Orange Marmalade Pumpkin Tart with star anise ice cream

Paired with Bruno Verdi Moscato d’Oriveto