Introducing Elevated Picnic Baskets Curated by Chef Charles Haracz

Elevated Picnic Baskets Curated by Chef Charles Haracz for 2023 Le Retour

Blue Plate Chicago Executive Chef, Charles Haracz, has curated a selection of elevated picnic basket options, serving two, for the return of Dîner en Blanc-Chicago. Prior to his position at Blue Plate, Haracz spent 10 years at the Art Institute of Chicago, including as Chef De Partie to Chef Tony Mantuano for the acclaimed Terzo Piano Restaurant at the Art Institute of Chicago.

2023 Picnic Basket Menu
All picnic baskets are served at room temperature and are meant to serve two.

Le Pique-Nique Nosh

A supplement for your self-made entrée. All items served at room temperature.

Demi Baguette, Rosemary Flatbread, Whipped Salted European Butter

First Course

Red Rock Cheese Mild Blue Vein Cheddar, Locally Sourced from WI (VG, GF)

Carr Valley Boozin Ewe’ Sweet Sheep Milk Cheese, Locally Sourced from WI (VG, GF)

Maytag Creamy Blue Cheese with a Lemony Finish, Locally Sourcedfrom IA (VG, GF)

Prosciutto di Parma, 100% Natural Cured Ham (GF,DF)

Nostrano Local Salami with Coarse Pink Peppercorn (GF,DF)

Smoked White Fish Spread Smoked with Local Hickory, Celery, Mustard (GF, DF)

Assorted House Pickled Vegetables, Country Olives, Preserved Fig Jam (V, VG, GF, DF, CN)

Second Course

Toasted Farro, Sauteed Snap Peas with Pickled Cherries, Shaved Parmesan (VG)

Third Course

Fruit de la Passion Fruit BonBon with Panna Cotta Filling, Dark Chocolate Shell (VG, GF)

Caramel Sel BonBon with Dark Caramel Filling, Dark Chocolate Shell, Sea Salt (VG, GF)

Pot de Crème au Citron, Fresh Lemon Infused Crème, Opalys White Chocolate Crunchy Pearls (VG, GF)

---
 

Poulet à L’Orange

Three course meal for two. All items served at room temperature.

First Course

Demi Baguette, Whipped Salted European Butter

Red Rock Cheese Mild Blue Vein Cheddar, Locally Sourced from WI (VG, GF)

Carr Valley Boozin Ewe’ Sweet Sheep Milk Cheese, Locally Sourced from WI (VG, GF)

Assorted House Pickled Vegetables, Country Olives, Preserved Fig Jam (V, VG, GF, DF, CN)

Mixed Farm Greens Salad with Shaved Fennel, Charred Roasted Carrots, Fennel Pollen Citrus Vinaigrette (VG,GF)

Second Course

Chicken à L’Orange with Pickled Chili Peppers, Orange Segments, Smoked Cippolini Conserva, Chicken Chicharron (GF, DF)

Toasted Farro, Sauteed Snap Peas with Pickled Cherries, Shaved Parmesan (VG)

Third Course

Chocolat Noir Pot De Crème, Tahitian Vanilla Infused Dark Chocolate Crème, Valrhona Caramelia Crunchy Pearls, Fresh Raspberries (VG, GF)

Framboise Macaron with Pink Shell, Raspberry Jam Filling (VG, GF,CN)

Le Café Macaron with Coffee Infused Shell, Coffee Ganache Filling (VG, GF,CN)

---
 

La Végétarienne

Three course meal for two. All items served at room temperature.

First Course

Demi Baguette, Whipped Salted European Butter

Red Rock Cheese Mild Blue Vein Cheddar, Locally Sourced from WI (VG, GF)

Carr Valley Boozin Ewe’ Sweet Sheep Milk Cheese, Locally Sourced from WI (VG, GF)

Assorted House Pickled Vegetables, Country Olives, Preserved Fig Jam (V, VG, GF, DF, CN)

Mixed Farm Greens Salad with Shaved Fennel, Charred Roasted Carrots, Fennel Pollen Citrus Vinaigrette (VG,GF)

Second Course

Koji Smoked and Roasted Four Star Lion’s Mane Mushroom Carpaccio with Truffle Aioli, Pea Tendrils, Pickled Shallots, Toasted Pistachio, House Made Focaccia (V, VG, GF, DF, CN)

Toasted Farro, Sauteed Snap Peas with Pickled Cherries, Shaved Parmesan (VG)

Sweet Corn “Elote” with Cotija, Lime Crema, Cilantro, Togarashi (VG, GF)

Third Course

Chocolat Noir Pot De Crème, Tahitian Vanilla Infused Dark Chocolate Crème, Valrhona Caramelia Crunchy Pearls, Fresh Raspberries (VG, GF)

Framboise Macaron with Pink Shell, Raspberry Jam Filling (VG, GF,CN)

Le Café Macaron with Coffee Infused Shell, Coffee Ganache Filling (VG, GF,CN)

---
 

Le Pique-Nique BBQ

Three course meal for two. All items served at room temperature.

First Course

Demi Baguette, Whipped Salted European Butter

Red Rock Cheese Mild Blue Vein Cheddar, Locally Sourced from WI (VG, GF)

Carr Valley Boozin Ewe’ Sweet Sheep Milk Cheese, Locally Sourced from WI (VG, GF)

Assorted House Pickled Vegetables, Country Olives, Preserved Fig Jam (V, VG, GF, DF, CN)

Whipped Stracciatella Salad with Heirloom Tomatoes, Shaved Onion, Red Wine Vinaigrette, Fine Herbs (VG, GF)

Second Course

Chicago-Style Brisket with a Rich Smoky Bark (GF, DF) with Alabama White BBQ Sauce (GF), Classic Chicago Style BBQ Sauce (GF)

Sweet Corn “Elote” with Cotija, Lime Crema, Cilantro, Togarashi (VG, GF)

Toasted Caraway Coleslaw (VG, GF, DF)

Stone Ground Mustard Red Potato Salad with Tarragon (VG, GF, DF)

Third Course

Fruit de la Passion Fruit BonBon with Panna Cotta Filling, Dark Chocolate Shell (VG, GF)

Caramel Sel BonBon with Dark Caramel Filling, Dark Chocolate Shell, Sea Salt (VG, GF)

Pot de Crème au Citron, Fresh Lemon Infused Crème, Opalys White Chocolate Crunchy Pearls (VG, GF)

---
 

Charcuterie pour Le Dîner

Three course meal for two. All items served at room temperature.

Demi Baguette, Rosemary Flatbread, Whipped Salted European Butter

First Course

Red Rock Cheese Mild Blue Vein Cheddar, Locally Sourced from WI (VG, GF)

Carr Valley Boozin Ewe’ Sweet Sheep Milk Cheese, Locally Sourced from WI (VG, GF)

Maytag Creamy Blue Cheese with a Lemony Finish, Locally Sourcedfrom IA (VG, GF)

House Pig and Fig Terrine Country Style Pork Pate with Fig, Cinnamon, Ginger, Clove (GF, DF)

Prosciutto di Parma, 100% Natural Cured Ham (GF,DF)

Nostrano Local Salami with Coarse Pink Peppercorn (GF,DF)

Smoked White Fish Spread Smoked with Local Hickory, Celery, Mustard (GF, DF)

Assorted House Pickled Vegetables, Country Olives, Preserved Fig Jam (V, VG, GF, DF, CN)

Mixed Farm Greens Salad with Shaved Fennel, Charred Roasted Carrots, Fennel Pollen Citrus Vinaigrette (VG,GF)

Second Course

Merguez Sausage with Black Truffle Aioli, Lemon and Herb Couscous, Candied Cashew

Toasted Farro, Sauteed Snap Peas with Pickled Cherries, Shaved Parmesan (VG)

Third Course

Chocolat Noir Pot De Crème, Tahitian Vanilla Infused Dark Chocolate Crème, Valrhona Caramelia Crunchy Pearls, Fresh Raspberries (VG, GF)

Framboise Macaron with Pink Shell, Raspberry Jam Filling (VG, GF,CN)

Le Café Macaron with Coffee Infused Shell, Coffee Ganache Filling (VG, GF,CN)

---
 

Terre et Mer

Three course meal for two. All items served at room temperature.

First Course

Demi Baguette, Whipped Salted European Butter

Red Rock Cheese Mild Blue Vein Cheddar, Locally Sourced from WI (VG, GF)

Carr Valley Boozin Ewe’ Sweet Sheep Milk Cheese, Locally Sourced from WI (VG, GF)

Assorted House Pickled Vegetables, Country Olives, Preserved Fig Jam (V, VG, GF, DF, CN)

Whipped Stracciatella Salad with Heirloom Tomatoes, Shaved Onion, Red Wine Vinaigrette, Fine Herbs (VG, GF)

Second Course

Grilled Petite Tender with Herb Chimichurri (GF, DF)

Ouzo Shrimp with Potato, Lemon, Parsley, Aleppo Pepper, Garlic (GF)

Sweet Corn “Elote” with Cotija, Lime Crema, Cilantro, Togarashi (VG, GF)

Third Course

Chocolat Noir Pot De Crème, Tahitian Vanilla Infused Dark Chocolate Crème, Valrhona Caramelia Crunchy Pearls, Fresh Raspberries (VG, GF)

Framboise Macaron with Pink Shell, Raspberry Jam Filling (VG, GF,CN)

Le Café Macaron with Coffee Infused Shell, Coffee Ganache Filling (VG, GF,CN)