FISH ENTRÉES Oven Roasted Chilean Sea Bass-Marinated in shallots, ginger, and lime, garlic broccolini, black rice pilaf Pumpkin Seed Encrusted Sea Bass-Glazed butternut squash, haricot verts, cumin beurre blanc Garlic Herbed Tuna Steak-Marinated pan-seared sushi grade yellowfin tuna, blanched asparagus, tempura cauliflower Crispy Skin Branzino-Lemon herb marinated filet, fennel verde, roasted beets, basil oil
Cedar Plank Salmon-BBQ glazed salmon fillet, grilled to perfection on a cedar plank, with scallion pommes puree and grilled vegetables
Tuna Nicoise-Pan seared sushi-grade, yellowfin tuna, capers, black olives, eggs, boiled potatoes, haricot verts, greens with Dijon vinaigrette Citrus Dover Sole-Pan-seared filet, lemon almond caper sauce, scalloped potatoes, grilled baby carrots
CLASSIC ENTRÉES Chicken Balsamico-Grilled chicken breast, balsamic herb tomato relish, rice pilaf, haricot verts Cranberry Coq au Vin-Pan-seared dark meat chicken, cranberry wine reduction, new potatoes, carrots & pearl onions Grilled Crown Rack of Lamb-Brown sugar glazed Back Ribs-Beer honey cider sauce, pommes frites, onion rings
Braised BBQ Short Ribs-Chef Carlos’ finger licking barbecue rib sauce, pommes frites and crispy onion rings Pan Roasted Duck-Pickled golden raisin agrodolce with new potatoes, carrots & pearl onions Pasta Pomodorini-Rigatoni, sweet cherry tomatoes, red pepper flakes, fresh basil, garlic, olive oi Delicate Squash Ravioli -Sautéed swiss chard, sage rosemary apple cider glaze Shallots Burger-House blend premium ground beef, shaved prime rib, onion ring, horseradish sauce Pommes frites
STEAK ENTRÉES Sesame Miso Steak-Miso marinated prime rib eye steak, toasted sesame seeds Ranchero Steak-Sizzling prime steak, ranchero sauce, fried eggrings, finished with Shallots’ bordelaise sauce Chef’s Special-Eye of the rib filet, served with Lyonnaise potatoes, asparagus and crispy onion rings, topped with a mushroom wine reduction (chef recommends serving medium rare or rare) Hand Cut Veal Chop-Pan-seared, au natural with new potatoes, carrots & pearl onions
information about Shallots Bistro
Chicago Rabbinical Council / Glatt Kosher
Hours Mon-Thurs: 11:30am-9pm
Saturday: Opens one hour after Shabbos
As the shallot has many layers and dimensions of flavors, so does Shallots Bistro. For over ten years the restaurant has been on the forefront of reinventing the kosher culinary movement. The restaurant, which moved locations in 2010, is remarkably different. This newly renovated space is the perfect mix of sparkle and comfort. Linen topped tables with flickering votives create an intimate environment.
Their menu changes seasonally and their specials are inspired by what is organic & seasonally available. Small glass bowls of olive oil and herbs are brought along with steaming house made bread. All soups and salads are house made and as Bistro menus go, this menu is complete with veal chops, duck, chicken as well as their own Bistro burger. The Shallots Bistro’s succulent steaks are a prime example of classic Bistro fare, as they are served with pommes frites and a red wine reduction. One luscious main course boasts eye of the rib filet with roasted shallots and red wine sauce. Fluffy roasted shallot mashed potatoes drizzled with saffron oil and parsley jus complete a perfect entree. And even with all that, they also offer world-class sushi. Lunch is a full compliment of overstuffed sandwiches, salads, soups and signature desserts. Every dining experience ends on a warm note; the signature ‘Black Hat’, a molten chocolate cake baked just for you.
Shallots Bistro is rated as an "Excellent, Upscale, Creative, Gourmet, Well-done, and Luscious Restaurant" by America's Most Prestigious Restaurant Guide and the Zagat survey raves about Shallots with this recent comment: “Anointed the best kosher restaurant in Chicago by fans, this superb North Suburban French-Med bistro caters to diners who observe the Jewish dietary laws yet still crave great desserts and specialty martinis in an upscale setting.”
The restaurant is ideal for catering, as their dining rooms hold up to 250 guests for a seated occasion and up to 350 guests for a cocktail/ hors d'oeuvre party. They also have a dairy kitchen for in-house, offsite parties & venues from 20 to 5000.
Check out reviews from our Great Kosher Restaurant Foodies Facebook Group: