- MONDAY: Grilled Pork Porterhouse, truffle-leek sauce
- TUESDAY: Half Duck à l’Orange, potato gratin
- WEDNESDAY: Seafood Bouillabaisse
- THURSDAY: Lamb T-Bones, artichoke & leek gratin
- FRIDAY: Dover Sole Meunière
- SATURDAY: Tournedos of Beef, confit potatoes & truffle sauce
- SUNDAY: Beef Wellington
Executive Chef Phil FrederickWith over a decade in Lettuce Entertain You kitchens under his belt, Chef Phil Frederick boasts a wealth of experience and enthusiasm as he takes the lead as Executive Chef at Mon Ami Gabi and Community Canteen in Reston.
Growing up with restaurant jobs since the age of 15, Frederick attended culinary school at Kendall College in Chicago. Upon graduation, he accepted a job as the Chef de Cuisine at Prairie Moon before joining the Lettuce Entertain You family at Mon Ami Gabi Chicago in 2005. Since then he has described himself as the “utility man” for the Mon Ami Gabi division of LEYE, working as a sous chef in various locations from coast to coast. Between 2005 and 2014, Frederick spent time at Mon Ami Gabi in Lincoln Park, Oak Brook and Las Vegas, as well as Cafe Ba-Ba-Reeba! in Chicago, before settling in Reston in as Executive Sous Chef at Mon Ami Gabi and Community Canteen.
During his time as Executive Sous, Chef Frederick spearheaded numerous menu additions including nearly all of the daily specials at Community Canteen. He thrives as a leader in the kitchen, enjoying that on any given day, he can serve as a businessman, cook, nutrition adviser, human resources manager, mechanic and counselor – there is never a dull moment! On his days off, you may find him practicing Shaolin Kung Fu, seeking out Chicago-style pizza or catching a Cubs game.