Mado
1647 N Milwaukee Ave
Chicago, IL 60647
773-342-2340
www.madorestaurantchicago.com
Rob and Allison Levitt

12.09.08 w/Erik M

Rob, chef/owner Danielle

 (Clockwise from top left) Lardo, Smoked Ham, Goose Liver Pate, Venison Pate w/pistachios, Pancetta, Ciccioli. (Center) Goose Rillette. Grilled bread, grain mustard, pickled vegetables

Roasted Beets with hazelnuts - Roasted carrots, parsnips w/Agro-dolce shallots and gorgonzola - Sunchokes w/lemon and parsley - Apple, fennel and chestnut salad - Brussels Sprouts w/pecorino

(top) Chestnut Polenta w/venison ragu (bottom) Mixed grill of lamb: loin, liver, leg w/lentils

Wood Grilled Rainbow Trout w/braised cabbage, bacon and cider brown butter

Truffled Goose Sausage w/roasted root vegetables

Shortbread

  Apple Cider Baba w/molasses creme franche and candied ginger

Chocolate-Polenta Tart w/Clementines and mint

Rice pudding w/raison-verjus sauce and candied almonds

2.22.09 Brunch with Ellen

  Ellen Cava

Blueberry Jam Country Pate (pork), Testa, Chicken liver pate, Ciccioli.. Not shown, Rolled Pigs Head

Arugula and shaved fennel with citrus, pistachios and espplette

Spit roasted chicken and potato hash with fried eggs 

Eggs in Purgatory, baked in a spicy tomato sauce with olives and fennel

Marinated Bullet Pepper Chocolate cream pie with almond cornmeal crust.

JR Manufacturing, Mesquite TX

9.3.10 w/Ellen, Jan, John

roasted beets with ricotta, spiced almonds and beet pickles

wood-roasted eggplant with almonds and charmoula

Crispy pig brains w/posole  spaghetti with spring onion, chilies and bread crumbs

Braised pork shoulder with green chilies wood-roasted onions and potatoes, crisp as hell skin, delicious. 

wood-grilled rainbow trout with roasted corn, summer squash and smoked paprika

spicy greens with roasted pig head, peaches and sherry vinaigrette 

citrus cured lake perch with preserved lemon and parsley

bostock: almond-cornmeal financier baked with almond cream with crème fraiche and strawberry-rhubarb jam

Vanilla bean rice pudding with blueberries and almonds

10.22.10

3/lb dry-age Dietzler bone-in  rib-eye

citrus cured lake perch with preserved lemon and parsley, Brussels sprouts salad

Pork rillettes  

  Grilled house made bread, butter, grey salt

Pear Tart chocolate marquise with raspberries (top)