Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
C O C K TA I L S
12.
SOPHIE'S SONNET
crme de pote, imbue petal & thorn, lemon juice, rhubarb bitters
FRENCH 76
le reviseur cognac, b.g. reynolds falernum, lemon juice
INVERNO
novo fogo cachaa, b.g. reynolds ginger syrup, fee brothers old fashioned bitters, orange juice
WINE
SPARKLING
GL / BTL
RED
GL / BTL
AVISSI, PROSECCO
Veneto, Italy 9 / 39
SAVIAH CELLARS, THE JACK RED WINE, MERLOT/CABERNET FRANC/ CABERNET SAUVIGNON
Columbia Valley, Washington 2010 11 / 48
ROS
WHITE
NORA, ALBARIO
Rias Baixas, Spain 2012 11 / 48
DIAMANDES, VIOGNIER
Valle de Uco, Argentina 2010 11 / 48
S TA R T E R S
WARM SALAD OF MIXED WINTER VEGETABLES
garden greens, balsamic-chia vinaigrette 10.
DESIGNER CLUB
roasted turkey, bacon, butterhead lettuce, tomato, aioli, wholegrain bread, root vegetable chips 16.
CRAB CAKE
brioche, house tartar, root vegetable chips 18.
GRILLED CHEESE
carr valley cheese, brioche, san marzano tomato bisque 15.
WAGYU HAMBURGER
butterhead lettuce, tomato, brioche, house pickles, pommes frites, house sriracha ketchup 17.
SIDES
POMMES FRITES CUMIN-SCENTED HEIRLOOM CARROTS FOREST MUSHROOMS MLANGE CHARRED BROCCOLI RABE
7.
ENTRES
PACIFIC SALMON
cumin-scented heirloom carrots, cress, carrot-mascarpone sauce 25.
BUCKWHEAT RISOTTO
black trumpet mushrooms, poached egg, buttermilk, parmigiano-reggiano 19.
COMPOSED SALADS
BUTTERHEAD LETTUCE COBB
roasted turkey, tomato, bacon, egg, croutons, spanish blue cheese, honey mustard 19.
BUSINESS LUNCH
a three course prix fixe meal 29.
S TA R T E R
CAPPUCCINO OF CURRIED KABOSHA SQUASH SOUP
-
ENTRE
TRUFFLE BUCKWHEAT RISOTTO
-
DESSERT
MINI ICE CREAM SANDWICH
DESSERT
ICE CREAM SANDWICHES
petite brioche, pistachio, dark chocolate, strawberry 8.
DESSERT BEVERAGES
WINE ROYAL TOKAJI, MD CUVE Hungary, 2010 gl (3 oz.) 14. / btl 49. COGNAC LE REVISEUR France 9. GERMAIN ROBIN CRAFT METHOD BRANDY California 11. ARMAGNAC CASTARDE BLANACHE France 10. LIMONCELLO LUXARDO Italy 7. G R A P PA MOLETTO BARBERA Italy 9.
COFFEES & TEAS BY JULIUS MEINL COFFEE 5. LOOSE LEAF TEA 5. gunpowder assam gentlemans tea peppermint chamomile english breakfast milky oolong ESPRESSO 5. CAF LATTE 6. CAPPUCCINO 6.
WHY SOPHIES?
Long before the advent of so many wonderful American fashion designers, there was a young woman with a sharp eye, profound creativity and a punchy wit. For more than 40 years Sophie Gimbel presided over couture at Saks. The first American designer, male or female, to grace the cover of TIME magazine, she scoured the globe for inspiration and fabric. But, at a time when the fashion world embraced Paris and Milan, and dismissed the U.S., Sophie always returned to New York to design with American style. She was a savvy businesswoman and an avid gardener, who even canned her own fruits and vegetables, and loved entertaining, embracing a simple style in all she did. We are inspired by her story and her spirit.
Committed to the region's finest ingredients, guided by the seasons and inspired by global flavors, we appreciate our guests' trust in us, and seek to understand and fulfill their needs, including their approach to health and well-being. Using wonderful grains to substitute for many starches, yogurts to reduce butter and oils, and natural agave sweeteners to avoid artificial products, we are always nutritionally thoughtful.
Executive Chef Ron Aleman | General Manager Michel Gabbud Sophies Executive Chef Alex Reyes For private events, please call 312-525-3400. Stay in touch with Sophiess Chicago | @SophiesChicago #Sophiesatsaks Please inform your server of any allergy or dietary restrictions as menu items may include ingredients not listed.