- MONDAY: Fried Chicken Thighs, buttermilk biscuits
- TUESDAY: Duck à l'Orange
- WEDNESDAY: Lamb T-Bones, ratatouille
- THURSDAY: Porchetta, fingerling potatoes
- FRIDAY: Dover Sole Meunière
- SATURDAY: Grilled Bison Ribeye
- SUNDAY: Beef Wellington
- DESSERT: Chèvre Cheesecake, toasted walnut crust
- Raspberry & Shortbread Galette, vanilla ice cream
Executive Chef Josh MarrelliBorn and raised by the California coast in San Diego, Chef Joshua Marrelli began his cooking career working in a sushi bar. As a fan of Asian flavors and ingredients, Marrelli enjoyed that Asian cooking focuses on mastering the technique rather than learning to follow specific recipes. He finds joy and success in French cooking by applying the same philosophy, allowing him to excel in the kitchen at Mon Ami Gabi where he took the lead as Executive Chef in 2015.
Marrelli’s passion for cooking is rooted in admiration for his mother, an avid home cook. He began culinary school in 2007 at Le Cordon Bleu here in Chicago, during which time he worked at Sunda in River North. Upon graduation, he accepted a job at Epic where he worked as the Executive Sous Chef. From there he took over as the Chef de Cuisine at Urban Union before moving on to be the Executive Chef at Chop Shop and 1st Ward, where he led the opening team at the popular Wicker Park restaurant/venue. In 2014, he became the Executive Sous Chef at Lux Bar before joining the Lettuce Entertain You family at Mon Ami Gabi in November of 2015.
When not working at Mon Ami Gabi, Marrelli enjoys spending time in his kitchen at home with his wife Mitsu–a pastry chef–and newborn daughter Akiko. Although he admits to not being able to choose a favorite food, he narrows it down to his mother’s bolognese and mother-in-law’s SomTam, Thai papaya salad.