Oyster Du Jour - Ask Your Server
Shellfish Cassoulet with scallops, shrimp, mussels
slow-braised white beans, garlic sausage
Pumpkin Pot de Crème
- MONDAY: Fried Chicken Coq Au Vin, pommes purée
- TUESDAY: Half Duck à l’Orange, potato gratin
- WEDNESDAY: Braised Lamb Shank, cassoulet beans
- THURSDAY: Rotating Série de Plats
- FRIDAY: Dover Sole Meunière
- SATURDAY: Tournedos of Beef, confit potatoes & truffle sauce
- SUNDAY: Beef Wellington
- DESSERT: Gala Apple Tarte Tatin, vanilla ice cream
Banana-Brioche Bread Pudding, foster sauce
Warm Flourless Chocolate Cake, vanilla chantilly
Exec. Chef Michael BattoclettiAfter a year of working in International Business, Michael Battocletti knew that working at a desk was not for him. He decided to switch gears to pursue his passion for cooking and enrolled in culinary school and joined an American Culinary Federation student culinary team in his hometown, St. Louis. Upon graduation, he accepted a job at the Old Warson Country Club where he trained in classical French techniques under Certified Master Chef Aidan Murphy and Executive Chef Dan Holtgrave. After over three years there, he made the move to Chicago to grow as a chef and manager. Chef Battocletti worked as the Chef de Partie at Chicago’s famed Next Restaurant and was later promoted to Sous Chef. After spending over three years there, he joined the Lettuce Entertain You family in 2016 as the Executive Chef at Mon Ami Gabi in Lincoln Park.
Having worked with nine different types of cuisine while at Next, Chef Battocletti developed a broad cooking style to add to his classic French training. He is heavily influenced by his grandmother, not only by her cooking but also the importance of connecting with the individual diner by providing a home-cooked meal. He constantly challenges himself to stay creative while also putting forth a product that guests will be relate to.
On his days off, you can find Chef Battocletti cheering on the St. Louis Blues and Cardinals, exploring Chicago’s great restaurants with friends and foraging in the local woods of surrounding counties.