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Langham Hotel Lobby Chicago. The curtain is made up of individual strands of gold beads.
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Cauliflower panna cotta with white sturgeon caviar
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Ahi tuna tartare push pop with avocado cream
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Chaine des Rotisseurs Holiday Gala Dinner menu
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Chaine des Rotisseurs Holiday Gala Dinner menu
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Foie gras torchon, cassis pate de fruits, pistachio, cubeb peppercorn by Chef Jason Hedin. 1994 Balthazae Ress Hochheimer Domechaney Reisling Spatlese, Rheingau
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Tuna nicoise crudo, quail egg, haricot vert, olive vinaigrette by Chef Tim Graham.2004 Pieere moncuit Champagne Brut Millesime Grand Cru Blanc de Blancs
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2004 Pierre Moncuit Champagne Brut Millesime Grand Cru Blanc de Blancs
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Photos in the ladies room
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Photos in the ladies room
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Photos in the ladies room
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Duck confit, butternut squash, smoked maple gastrique by Chef Anthony Zamora.1996 Domaine des Perdrix Nuits St Georges 1er Cru "Aux Perdrix" Cote de Nuits
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1996 Domaine des Perdrix Nuits St Georges 1er Cru "Aux Perdrix" Cote de Nuits
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Roasted venison loin, winter chard, chestnut puree, medjool date jus. Chef Damon Henry.1989 Chateau Durcru-Beaucaillou St Julien, Medoc
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1989 Chateau Durcru-Beaucaillou St Julien, Medoc
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Comte St. Antoine, Hazelnut Honey, Cocoa Nib, Mizunaby Chef Agustin Oliva2011 M Chapoutier Hermitage Blanc "Chante-Alouette," Northern Rhone
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Yogurt Panna Cotta, Grape Carpaccicio, Almond Brittle, "Honeycomb" by Chef Scott Green
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Marshmallow knots, candied almonds, cake bites
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Langham Hotel Lobby
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Langham Hotel Lobby