Menu

Salmon rosette, brioche, chives

Prosciutto spoons, roasted peppers, pomodorini

Potato blinis, gorgonzola mousse, smoked white fish

Classical tomato bruschetta

Mozzarella, marinated grape tomato, basil oil

Parmesan chunks, figs marmalade, micro cress

Polenta crostini, shredded short ribs

Pizza assortment (margherita, vegetables, sausage, sotto bosco)

Drinks (served at arrival)

B-Blue Martini

Vodka, Blu Curacao, Strawberry Schnapps garnished with orange & raspberry

Summertini

Blueberry vodka, peach schnapps, strawberry schnapps, lemonade, garnished with blueberry & raspberry

Tickets are nontransferable and nonrefundable. Menu is prix fixe and subject to change. Dietary restrictions cannot be accommodated.

Christian Fantoni, Executive Chef, Filini Bar and Restaurant, was raised in the northern part of Italy and attended culinary school in Italy. After graduating, he moved to Venice, then Luxembourg, then Belgium and finally crossed the Atlantic to live and work in Los Angeles. After working in LA for two years, he moved to New York to work at Le Bernardin, San Domenico and Le Cirque. He also worked at Fiamma, which was awarded a Michelin star during his time in the kitchen. With the diverse menus and style of these restaurants, he has been able to create his own signature dishes that have become a mainstay on his menus.

Jim Hamilton, Creative Director, Graven Images, is based in Glasgow, UK, and designed the lobby and other public spaces in the Radisson Blu Aqua Hotel.  States Hamilton about influences for the space: “Some of the things that influenced me were not the obvious moves, but little snippets and experiences like shadows of the bridges when viewed from underneath, castiron street furnishings that link back to Chicago’s amazing heritage with the steel foundries, and also the vistas from below the towering buildings. The space celebrates the engineering and craftsmanship that became an historic hallmark of great Chicago design.”