Kevin

Name: Kevin
Address: 9 W. Hubbard St., 60610, IL, 60610
Telephone: 312-595-0055

9 W. Hubbard St., Chicago, IL 60610, US

• Monday: 5:30PM-10:00PM •Tuesday: 5:30PM-10:00PM •Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 5:30PM-10:30PM •Saturday: 5:30PM-10:30PM •

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Details

Cuisine: Asian, French (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Place an Order

Lunch

Appetizers

Tartare of Tuna

with Soy, Wasabi and Pickled Vegetables

Sauteed Shrimp

in Lobster Broth with Garlic, Tomato, Mango, Ginger, Scallion, Nappa, Chili and Herbs

Seared Ostrich

with Toasted Hazelnuts, Mixed Greens, Nancy's Camembert Sheep's Milk Cheese, Aged Balsamic Vinegar and Strawberry Coulis

Potstickers with Mushrooms, Goat Cheese, Pine Nuts and Arugula

in Angel Balsamic and White Truffle Oil

Sauteed Soft Shell Crab

on Salad of Grilled Sea Scallop on Papaya, Ginger and Tomato in Spicy Lobster Vinaigrette

Asparagus Soup

with Chives, Yogurt, Shiitake and Truffle Oil

Salads and Main Courses

Mixed Green Salad

in Sesame Vinaigrette with Grape Tomatoes, Pickled Cucumbers, Haricot Vert and Won Ton Crisps

Seared Tuna Salad

in Walnut Oil Vinaigrette with Beets, Walnuts, Mixed Greens, Goat Cheese and Tomato

Grilled Shrimp Salad

in Ginger Vinaigrette with Mango, Asparagus, Tomato, Red Onion and Mixed Greens

Sauteed Breast of Duck Salad

in Orange Vinaigrette with Walnuts, Arugula, Potato Crisps, Mushroom, Apple, Tart Cherries and Goat Cheese

Crisp Crab Cakes

on a Warm Potato Salad with Watercress, Papaya, Tomato, Basil and Ginger in a Citrus Dressing and Chili Mayonnaise

Roasted Alaskan Halibut

on Peeky Toe Crab Risotto with Baby Bok Choy, Ginger, Tomato and Corn in Orange-Carrot Broth

Sauteed Ivory King Salmon

with Mushrooms, Shallots, Pea Shoots and Herb Roasted Potatoes in Chive Broth

Roasted Breast of Organic Chicken

with Mushrooms, Smoked Fingerling Potatoes, Shallots, Arugula and Spiced Walnuts

Chinese Mustard Glazed Pork Loin and Braised Pork Shoulder

in Marsala-Hoisin Sauce with Smoked Red Bhutanese Red Rice, Carrots and Spinach

Buckwheat Soba Noodles

in Mushroom Dashi with Bok Choy, Wild Mushrooms, Gobo, Nappa, Snap Peas, Spinach, Sesame, Chili and Wild Miso

Sauteed Flat Iron Steak

in Red Wine Sauce with Mushrooms, Cipollini Onions, Arugula and Herb Potato Pancake

dinner

Appetizers

Tartare of Tuna

with Wasabi, Soy, Pickled Vegetables and Seaweed Salad

Seared Ostrich

on Polenta with Watercress, Toasted Hazelnuts, Strawberry Coulis, Potato Crisps, Arugula and Truffle Oil Yogurt

Sauteed Shrimp

on Coconut Jasmine Rice in Mango Broth with Bok Choy, Ginger, Scallion, Chili, Pea Shoots and Spicy Shrimp Springroll

Seared Blue Fin Toro

with Pickled Shiitake Mushrooms and Fresh Wasabi and Brown Rice Crusted Sea Scallop on Watermelon Rind and Shiso Salad in Sesame Yuzu Vinaigrette

Smoked Saddle of Rabbit Salad

with Apple, Fresh Goat Cheese and Watercress and Ragout of Confit Rabbit with Chestnuts in Lavender Sauce

Grilled Sea Scallop on Pineapple Coulis

Poached Lobster on Coconut Jasmine Rice and Potsticker of Crab and Leek in Mandarin Orange-Lobster Vinaigrette

Asparagus Soup

with Chives, Yogurt, Truffle Oil and Morel Mushrooms

Salads

Arugula Salad

in Olive Basil-Balsamic Vinaigrette with Tomato, Marinated Mushrooms, Pancetta and Sweet Onion-Fresh Sheep's Milk Cheese Springroll

Mixed Greens

in Walnut Oil Vinaigrette with Haricot Vert, Celery Root, Betts, Orange, Apple and Celery Root Puree

White and Green Asparagus Salad

in Orange Vinaigrette with Basil, Ginger, Mixed Greens, Grape Tomatoes, Fresh Goat Cheese and Crispy Carrots

Main Courses

Sauteed American Red Snapper and Steamed Crab Wontons

on Tomato, Mango and Ginger Coulis in Lemongrass Broth with Baby Bok Choy, Scallion, Sesame and Fresh Cumin Leaves

Pine Nut Crusted Wild Striped Bass

on Risotto of Wild Mushrooms, Pea Shoots, Chives, Corn and Tomato in Sweet Onion and Thyme Broth

Seared Blue Fin Tuna and Big Eye Tuna

in Sesame-Yuzu Dressing with Shiitake, Scallion, Nappa, Spinach, Ginger, Daikon Sprouts, Wasabi, Spicy Tuna Roll and Vegetable Maki

Chinese Mustard Glazed Organic Pork Loin

Roasted Pork Belly and Moo Shu Pancake of Braised Pork Shoulder in Hoisin Sauce with Smoked Red Bhutanese Rice, Scallion and Shiitake Mushroom

Roasted Beef Tenderloin

in Red Wine Sauce with Wild Mushrooms, Arugula, Cipollini Onions and Oxtail-Foie Gras Potstickers

Spicy Bean Glazed Rack of Lamb

with Tomato Coulis, Fresh Sheep's Milk Cheese, Wild Arugula and a Potato, Garlic, Rosemary and Vegetable Filled Samosa

Sauteed Breast of Duck, Duck Confit

and Risotto of Mushroom, Duck Prosciutto, Golden Beets, Tart Cherries, Spinach and Goat Cheese in Star Anise-Orange Sauce

Grilled Buffalo Ribeye

on Sweet Potato Terrine and Grass Fed Red Angus Ribeye on Smoked Fingerling Potatoes in Port Wine Reduction with Mushrooms, Caramelized Red Onion, Artichokes and Arugula