Indulge in Chicago’s food-centric event of the year with Travelle To-Go. Chef de Cuisine Jeff Vucko has created a menu designed to delight the palate. Select from a choice of appetizers, entrees and conclude with Pastry Chef Danielle Marelli’s delectable dessert. The Restaurant Week To-Go menu is available from March 18th through April 3rd, 2021, for $55 per person.
Appetizer
Choose one
Roasted Broccolini
Carr Valley cheddar mornay, frikkah,
spiced honey
Peas & Carrots
fennel veloute, almond pistou
Mains
Choose one
Diver Scallop
cauliflower, shiitake, allium
Spring Chicken
za’atar, fregola, cherry
Dessert
Lemon Yogurt Bar
almond shortbread, yogurt mousse,
white chocolate lemon curd