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Please note, no reservations are made for patio seating. This is on a first come, first serve basis. All reservations are for the indoor main dining room.
exterior oakbrook

Oak Brook

260 Oakbrook Center

630.472.1900
Oak Brook
260 Oakbrook Center
630.472.1900

Menu

Soup:

Parmentier - Leek and Potato Soup

Oyster Du Jour - Ask Your Server

Salad or Sandwich:

Spicy Lamb on Naan, Goat Cheese & Tzatziki Sauce

Fish:

Pan Roasted Flounder, Cauliflower Puree, Brussel Sprout Stir Fry & Preserved Truffle Vinaigrette

Dessert:

Butterscotch Custard topped with Caramel Sauce
Ask your server about our sorbet selection!

text: Plats de Jour
  • MONDAY: Fried Chicken Coq Au Vin, pommes purée
  • TUESDAY: Half Duck à l’Orange, potato gratin
  • WEDNESDAY: Braised Lamb Shank, cassoulet beans
  • THURSDAY: Pork Shank Blanquette En Croûte
  • 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
Executive Chef Bruce Williams

Executive Chef Bruce Williams

Williams, born and raised in Chicago, knew at an early age that his heart belonged in the kitchen. He began as a part-time dishwasher at local restaurant Sherman House, during his senior year of high school, and quickly worked his way to food runner during his two years there. He continued his fast-paced career at Little Corporal restaurant, elevating from an apprentice role to a full-time position on the line in the kitchen. Williams spent the next four years at fine dining restaurant Club on 39, and soon after, was hired as sauté chef at restaurants Zorine’s and Arnie’s, spending four years at each. It was then that owner Arnie Morton sent Williams to the Culinary Institute in New York to further his career. After, he worked under Chef Michel Saragueta and joined the team at Ciel Bleu at the Mayfair Regent Hotel in Chicago for the next four years, and then went to work at Yvette’s in Gold Coast and Toulouse in Lincoln Park, where he met restaurateur Bob Djahanguiri and teamed up to open Turbot restaurant. After two years, Williams took the position as sous chef at French restaurant Jackie’s for the next 13 years. Williams then took a part-time position at Bistrot Zinc on State Street, splitting his time between there and Escada restaurant on Michigan Avenue. Later, Chef Claude Gaty offered Williams a sous chef position at the new Mon Ami Gabi Lincoln Park restaurant in 1998. He was later promoted to executive chef when Chef Gaty departed to open a Las Vegas location, and has successfully served as executive chef at Mon Ami Gabi in Oak Brook, Ill., for the last decade.
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