Let’s create an unforgettable dining experience!
Mason started his career by working in restaurants in all areas from hosting to server and bartender then fell in love with cooking in the back of the house. The first cooking job he had was at a well known steakhouse and then a restaurant in Denver in a James Beard award winning restaurant called Rioja where he gained an expansive amount of cooking knowledge. He worked at all areas of the restaurant from the line cook and onward. Later in Denver he worked at hand made pasta focused establishments. He strived to work at the most fine dining restaurants that he could. Later he relocated to the Illinois Valley area and continued to work in different restaurants. Being close to Chicago Mason has been able to branch out and pursue private dining for clients in the city of Chicago, the suburbs and on Lake Michigan for yacht parties.
Menus:
Winter Menu:
Course 1.
red pepper, lemon, mint
Course 2.
Pan seared scallop, risotto, butternut squash,
brown butter, chive
Course 3.
Pasta carbonara, black pepper, parmesan, egg, pancetta
Course 4.
Braised short rib, garlic mashed potatoes,
Brussel sprouts, red wine reduction
Course 5.
Carrot cake, cream cheese, bourbon brown butter
Tour of Elegance:
Course 1.
Seared scallop-potato latke, champagne, caviar, crème fraiche
Course 2.
Winter citrus salad- arugula, blood orange, grapefruit, toasted pistachio, goat cheese, mint, pine nut vinaigrette
Course 3.
Artichoke tortelloni- artichoke mousse, white truffle brodo, crispy garlic, chive, white alba truffle
Course 4.
Pan seared halibut- capers, lemon, brown butter, crispy artichoke
Course 5.
Lobster spaghetti- handmade pasta, Maine lobster, mascarpone, preserved Meyer lemon, black truffle, tarragon oil
Course 6.
Dry aged duck- cherry preserves, broccolini, parmesan
Course 7.
Beef tenderloin- garlic mashed potatoes,
asparagus, red wine reduction
Course 8.
Carrot cake- brown butter bourbon sauce, cream cheese