VALENTINE’S DAY at L&E

We are pleased to note that executive chef Jared Wentworth will be offering a special tasting menu in celebration (or not) of Valentine’s Day, on Tuesday February 14th, at Longman & Eagle.

There are two seatings available, one each at six-thirty and nine, and reservations can be made be made by calling the restaurant, 773-276-7110, between ten am and five pm Monday through Friday.  The cost is $85.00 per person, and a special pairing menu of fine wines is available for an additional $35.00 dollars.

Valentine’s Day Menu:

Oyster Potage, Illinois Sturgeon Caviar, Confit Leek, Micro Celery

Carpaccio of Squab, Toasted Pinenut, Candied Olive, Piquillo, Pickled Shallot, Manchego, Smoked Olive Oil

Maine Lobster, Sea Urchin, Cavatelli Nero, Candied Fennel, Aerated Lobster Broth

Roasted Striped Bass, Black Truffle Porridge, Tempura Preserved Lemon Rings, Salsa Verde

Roast Rack of Slagel Family Farm Lamb, Shoulder Cannelloni, Fig Jam, Fennel-Arugula Salad, Natural Jus

Assiette of Madagascan Chocolate Soufflé with Satsuma and Chestnut Financiér, Coffee Cubes, with Currants

Elijah Craig 12yr x L&E

more info coming soon…..

PLOUGHMAN’S LUNCH THIS WEEK

Ploughman’s Lunch This Week:

Speck, Mobay Cheese, Smoked Sturgeon Rillettes, Boiled Egg, Boquerones, Cherry Compote, Grain Mustard, Mixed Greens, Crusty Bread.

Maker’s Mark likes Derek’s Yuzu Toddy

more info HERE.

NYE at L&E 10pm TASTING MENU

We are excited to announce the menu for our New years eve 8 course tasting at 10:00pm.  The menu cost is $115.00 and includes a champagne toast at midnight, with an additional $30.00 for beer pairing or $45.00 for wine pairing.

Amuse: Smoked steelhead caviar, roasted bone marrow, potato bilini, red onion marmalade, grated duck egg

Wine: Duval Leroy Brut
Beer: Woodchuck Cider

Amuse: Oyster Bisque with Crab and Truffle

Wine: Duval Leroy Brut / Beer: Woodchuck (carry over)

Seared scallop and foie gras, baby turnips, leek, pancetta, thyme, Sauternes – black pepper syrup

Wine: Stadt Krems Gruner Veltliner
Beer: Affligem Blonde

Parfait of Maine lobster, honey parsnip purée, bacon, crispy parsley, red wine glacé

Wine: Healdsburg Ranch Chardonnay
Beer: Matilda

Wild Mushroom Agnolotti, Veal Heart, Huckleberry, Black Truffle

Wine: Saint Gregory Pinot Noir
Beer: Maudite

Roasted Berkshire pork belly, butternut squash risotto, heirloom apple, soy chestnut broth

Wine: G.D. Vajra Barbera d’Alba
Beer: Triple Karmeliet

Seared venison loin, Lingonberry vinegar, fennel quince purée, candied yam, black trumpet mushroom.

Wine: Three Saints Cabernet Sauvignon
Beer: Petrus Trappist Brown

Intermezzo, cava granita cinnamon caviar

Wine: (Sherry carryover)
Beer: (St Ambrose carryover)

Gianduja marquis with orange butters coffee cream

Wine: EL Maestro Sherry
Beer: St Ambrose

For reservations, call Elana Green at 773-276-7110 (Mon – Thurs from 10 am to 5 pm) or email elana@longmanandeagle.com

NYE at L&E 5:00 & 7:30 TASTINGS

we are excited to announce the menu for our New years eve 5 course tasting at 5:00 and 7:30pm.  The menu cost is $85.00, with an additional $25.00 for beer pairing or $30.00 for wine pairing..

Amuse: Smoked steelhead caviar, roasted bone marrow, potato bilini, red onion marmalade, grated duck egg

Wine: Duval Leroy Brut
Beer: Woodchuck Cider

Seared scallop and foie gras, baby turnips, leek, pancetta, thyme, Sauternes – black pepper syrup

Wine: Stadt Krems Gruner Veltliner
Beer: Affligem Blonde

Parfait of Maine lobster, honey parsnip purée, bacon, crispy parsley, red wine glacé

Wine: Healdsburg Ranch Chardonnay
Beer: Matilda

Roasted Berkshire pork belly, butternut squash risotto, heirloom apple, soy chestnut broth

Wine: G.D. Vajra Barbera d’Alba
Beer: Triple Karmeliet

Seared venison loin, Lingonberry vinegar, fennel quince purée, candied yam, black trumpet mushroom.

Wine: Three Saints Cabernet Sauvignon
Beer: Petrus Trappist Brown

Gianduja marquis with orange butters coffee cream

Wine: EL Maestro Sherry
Beer: St Ambrose

For reservations, call Elana Green at 773-276-7110 (Mon – Thurs from 10 am to 5 pm) or email elana@longmanandeagle.com

WHISTLER RECORDS at L&E

We’re partnering again with our friends and neighbors at The Whistler! From December 12th through the 18th, overnight guests will receive a complimentary copy of the new Whistler Records release Year One: The Festival. An offering that includes a booklet, three LPs and MP3 downloads, featuring music from BIRD NAMES, BLUE RIBBON GLEE CLUB, GOLDEN RANCH SQUARE DANCE BAND, MASS SHIVERS, WHITE MYSTERY and more!

 

More info on Whistler Records HERE.

and more about the release HERE.

9pm THANKSGIVING SEATING ADDED!

don’t feel like cooking all day? but don’t feel like eating at 3pm? chef JARED WENTWORTH just added a 9pm late night thanksgiving meal for you.

The menu will include…
Roasted Heritage Turkey
“Green Bean Casserole”
Piggy Brussel Sprouts
Bourbon and Orange Cranberry Sauce
Roasted Spaghetti Squash, Chanterelle Mushrooms, and Tarragon
Chestnut Foie Gras Stuffing
Pommes Roebochun
Sweet Potato Pie

seatings now at 3pm, 6pm & 9pm.

Tickets for adults are $65, Kids three and under are free, kids nine and under are $20, and you can purchase these tickets by using the code ‘SWEETPOTATO’ when purchasing. We are offering a vegetarian option as well, so please contact to let us know once you’ve completed your purchase.
(Please note that beverages and gratuity are NOT included in the ticket’s purchase price.)

more info and tickets HERE.

BAXTER of CALIFORNIA

We are excited to now be carrying Baxter of California products at the inn. Items that are for sale in all rooms include the hand crafted Swiss made tortoise comb, hydro salve lip balm, the great smelling “flammable” soy wax cassis noir candle (with packaging designed by L&E fave Marc Atlan) and my favorite – the clay pomade. Spend the night with us and bring a little something home for yourself.

Check back in at our webstore in the future as we will also be selling the products online soon and you can find more info on Baxter of California HERE.

photo: Clayton Hauck

IT’S OFFICIAL.

 

 

 

 

 

 

 

 

A big thanks and congrats goes out to Chef Jared Wentworth and the whole crew and staff for all the hard work keeping us alive for another year.