III Forks Easter Celebration 4.8


When:
Sunday, April 8
Restaurant 11 a.m. to 9 p.m.
Rooftop 4 p.m. to 12 a.m.

On Sunday, April 8, III Forks Prime Steakhouse will offer dining guests the choice of a three course menu ($44.95 excludes tax and gratuity) or an a la carte menu (prices vary) from 11 a.m. to 9 p.m. Executive Chef Clark Grant has created the celebratory prix fixe, which includes choice of salad, entree and dessert. Children, ages 12 and under, may enjoy three courses for $15.95 (soup/salad, entree, dessert). Grant’s a la carte menu has appetizers, salads, steaks, lamb, fish and side dishes. The menus are outlined below.

The luxurious rooftop lounge with city and park views will be open from 4 p.m. to 12 a.m. on Easter Sunday.

For reservations, please call the restaurant at 312.938.4303 or visit OpenTable.

Where: III Forks Prime Steakhouse
333 East Benton Place
Chicago, Illinois 60601
312.938.4303

www.3Forks.com


III Forks Easter Menus

Prix Fixe
$44.95 includes tea and coffee

First Course

III Forks Salad
our award-winning, signature salad prepared with crispy green apple slices, Wisconsin blue cheese, toasted pecans and field greens laced with our housemade vinaigrette

Steakhouse Wedge Salad
baby iceberg lettuce, ripe tomatoes, pecan smoked bacon and Wisconsin blue cheese

Asparagus Soup
fresh tender stalks simmered with thyme in rich chicken broth and pureed

Entree

Chateaubriand
roast shallot thyme veal glace with Duchess potatoes, off-the-cob creamed corn and sauteed snap peas

Pan-Seared East Coast Flounder
orange saffron beurre blanc with shaved fennel

Braised Colorado Lamb Shanks
spring vegetable gratin, pesto and citrus gremolata

Chicken Tchoupitoulas
tender paneed chicken breast with tasso ham, gulf shrimp and mushrooms in a Creole mustard sauce

Dessert

Texas Pecan Cake
crushed pecans & shredded coconut in a moist white cake, layered with a whipped cream frosting studded with candied pecans

Mandarin Orange Cake
satsuma mandarin orange segments & crushed pineapples, folded into moist vanilla cake, layered with a vanilla whipped cream frosting

Chocolate Lovers Dessert
the chef’s choice of his favorite chocolate desserts, house-made and sure to delight the most demanding chocolate lover

Easter Menu, a la carte

Beginnings

Seafood Medley 16.95
Ahi Tuna 14.95
III Forks Salad 9.95
Wedge Salad 8.95
Lobster Bisque 11.95

Beef Market

Filet Mignon 34.95 eight ounce
Filet Mignon 42.95 twelve ounce
USDA Prime New York Strip 44.95 sixteen ounce
USDA Prime Bone In Ribeye 42.95 eighteen ounce
Prime Rib 27.95 ten ounce
Prime Rib 34.95 sixteen ounce
Rack of Lamb 42.95

Fish Market

Chilean Seabass 35.95
Australian Lobster Tail MARKET

Sides

Sauteed Spinach 9.50
Sauteed Mushrooms 9.50
Off-the-Cob Cream Corn 8.50
Mashed Potatoes 6.95
Baked Potato 8.50
Six Cheese Potatoes 9.50

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