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Travelle at The Langham COVID-19 Guidelines >
In response to Governor Pritzker’s announcement, Travelle Restaurant and Bar will temporarily be suspending indoor dining operations until further notice.

New Fall Menu

Autumn has arrived at Travelle at the Langham with food from Chef Jeff Vucko, desserts from Pastry Chef Danielle Marelli, and seasonal cocktails from mixologist Slava Borisov.

Inspired by the changing seasons, Travelle at The Langham, recently named restaurant with the Best Breakfast/Brunch in Chicago by Better, launches a new menu of seasonal offerings, perfect for anytime of the day, whether at the restaurant or at home. Travelle’s own Chef Jeff Vucko and Pastry Chef Danielle Marelli give the restaurant’s farm fresh fare a seasonal update with new menu items for brunch, lunch, dinner, and to-go offerings, while Travelle’s award-winning mixologist, Slava Borisov, introduces a stunning fall cocktail menu.

Now available for pick-up seven days a week from 12-8 p.m., Travelle To-Go guests can enjoy new menu items such as hearty French Onion Soup with gruyere cheese and milk bread croutons ($12), Burrata and Truffle with melted leeks, cippolini onion, fennel, apple oat bread, and seasonal truffle ($19), and Beet Carpaccio with blackberry, quinoa, and ras el hanout vinaigrette ($18), in addition to beloved menu items such as the Grand Maine Lobster Roll and Prime Smash Burger.

Diners can also now find dishes like the French Onion Soup, Burrata and Truffle, and Beet Carpaccio on the in-house dining menu during brunch, lunch and dinner, along with other new autumn menu highlights such as the Charred Broccoli with butternut squash puree and calabrese vinaigrette ($16), Shrimp & Cheesy Grits with prawn piperade, tomato, and fresno chili ($32), Reginette Alla Ragu made with heritage pulled pork ragu, winter kale, and Castelvetrano olives ($28), Kampachi Crudo with cranberry agua chili, sweet potato, avocado, and cilantro ($18). For dessert, Pastry Chef Danielle Marelli shows love for the fall season with a Spiced Spumoni made with chocolate cake, whipped pistachio ganache, and spiced cherries ($12), Dirty Horchata made with white chocolate cheesecake, coffee dulce de leche, and horchata sorbet ($12), and Caramel Apple Tatin with caramel crémeux, spice apple tatin, and rosemary buttermilk ice cream ($12).

 Those looking for a warming seasonal beverage have an array of dazzling hand-crafted cocktails to choose from with mixologist Slava Borisov’s new fall cocktail collection. The perfect fall-winter treat, Crystal Milk Punch ($17) is a silky, clarified milk punch abundant with aromas of orchard fruit, forest, and winter spice. This rich cocktail is made with steeped apple pie blend, masala chai, pear tree, and lapsang souchong tea, and combined with sugar, Rum Zacapa, Cruzan Blackstrap Rum, Atlantico Rum, Port Graham’s 10, and lemon juice. The drink is then garnished with a remarkable skeleton magnolia leaf and an anise star. The Pickled Smith ($18) is a lovely fall cocktail showcasing the richer notes of both Old Tom Gin and Genever with the backbone flavor of Travelle’s fall syrup, which is made with bergamot orange peel, freeze dried fuji apple, pink peppercorns, and star anise. Old Tom Gin, a sweeter, less botanical gin, is combined with Bols Genever, the fall syrup, verjus, and three dashes of pine bitter, to create a seasonal beverage for the gin martini drinker. The cocktail is garnished with a pickled apple and micro sorrel leaf. Additionally, Borisov’s new fall cocktail collection features the elegant and refreshing Northern Pearl ($17), an ode to the first snowflakes of the season, that is made with Grey Goose, Mead wine, fall syrup, lemon juice, grapefruit bitters and egg white; the Ainorra ($19), the perfect alternative for the Manhattan lover, made with Aronia Rye Whiskey, Pimento Dram, Cherry Herring, and verjus, garnished with lemon swatch and fortified Aronia berries; as well as the complex Winter Highball ($15), made with Toki, Merlot Juice, fig vinegar, Oloroso Sherry, and soda water, and garnished with a Shiso leaf and frozen grape

With the new fall collection, Travelle also announces its extended hours for the new season. Travelle is now open for All-Day Dining Monday-Thursday at the Travelle Bar beginning at 11 a.m. until 5 p.m. The Travelle Bar is now open at 2 pm from Friday-Sunday to accommodate guests who would like to be wined and dined throughout their weekend. Travelle To-Go is offering extended hours as well, now open from 12-8 p.m., seven days a week. Travelle Treats To-Go are available every Saturday between 8 a.m.-12 p.m.