Christopher’s at Wrigley Mansion

ASC Certified Scottish Salmon, Field Greens, Lemon Vinaigrette, Creme Fraiche Christophers Classic since 1985.

Red Bell Peppers, Garlic, Mushroom Powder First appeared in Bon Appetit Magazine in 1982.

Black Brioche, Banyuls Vinaigrette, Pedro Ximenez Appeared in Micheal Ginor's book "Foie Gras a Passion" created by Gross with luminary Chef Jean-Louis Palladin and Alain Ducasse "to name a few."

Field Greens, Champagne Vinaigrette, Whole Grain Mustard, Grilled Country Bread

Parmesan Crusted Goat Cheese, Sherry Vinaigrette, Lardons Created at Christopher's Bistro 1995.

ASC Certified Scottish Salmon, Field Greens, Lemon Vinaigrette, Creme Fraiche Christophers Classic since 1985.

Traditional Accoutrements

Taleggio Butter, Parmesan

Veal Broth, Sherry, Aged Gruyère, Crouton

Lemon Tehina, Kosho Schug, Avocado Mousse, Za'atar Pita

Chorizo Spiced Octopus, Green Romesco, Crème Fraiche, Roasted Dragon Carrot

Oven Fired, Local Fare

Pomodoro Gustoso, Aged Parmesan, Basil

Baby Heirloom Tomatoes, Cucumber, Radish, Mint, Sumac, Yuzu

Roasted Fennel, Tomato, Toasted Baguette, Pistou Butter

Seasonal Offerings, Toasted Baguette

Asparagus, Sauce Meunière Influenced by l'Orangerie Beverly Hills 1980.

Freekeh, Carrots, Sauce Au Poivre First seen on "Julia's Kitchen with a MasterChef" PBS 1997.

Pan Seared Breast brushed with AZ Stronghold wine lees, Confit Leg, Roasted Turnip A favorite from Christopher's and Christopher's Bistro 1990.

Herb Roasted Potatoes, Chicken Jus

Leeks, Pancetta, Sauce Demoiselle A Favorite from Chez Albert, Paris.

Filet Freekeh, Carrots, Sauce Au Poivre First seen on "Julia's Kitchen with a Master Chef PBS 1997.

Half Chicken, Marble Mix Potatoes, Chicken Jus

Honey Champagne Sauce, Vanilla Ice Cream First created at Christopher's in 1993.

For those with a savory tooth over sweet.

Raspberry Sauce, Merigue

Chocolate or Grand Marnier A Classic French Traditional Favorite.

"Parnassienne" Chocolate Mousse, Espresso Appears in Chocolatier Magazine and James Beard magazine first in 1982.

Cognac Sauce, Feuille de Brick, Creme Fraiche, Confit Vanilla, Vanilla Ice Cream Made for Louis XIII de Remy Martin dinner in 2023.

Gem Lettuce, Caesar Dressing, Parmesan, Roasted Garlic Crumble

Arugula, Frisée, Spinach, Green Apple, Cucumber, Avocado, Shallot Vinaigrette

Mixed Greens, Shaved Radish, Citrus, Champagne Vinaigrette

Fried Marble Potatoes, Cucumber Raita, Aleppo Pepper

Feta Bouyiourdi, Confit Tomato, Caper, Red Onion

Fermented Red Pepper Aioli, Shiso Leaf, Lime

Yuzu Butter, Ssamjang, Sesame

Toasted Polenta, Pickled Fennel, Glace de Poulet, Red Miso

Gigante Masabacha, Chicory Salad, Black Garlic, Charred Lemon

Local Fare, Seasonally Inspired

Ricotta Gnocchi, Baby Heirloom Tomato, Saba, Sugar Snap Peas

Summer Pesto, Asparagus, Confit Tomato, Ricotta Salata, Black Garlic Crumble

Jus de Veau, Seasonal Vegetable

In-Mansion Dry Aged, Bitter Green Salad, 25 Year Balsamico

Fermented Red Pepper, Roasted Sweet Potatoes, Caramelized Cipollini, Ssamjang

Lebanese Spice, Chickpea Sofrito, Lamb Ragu, Pomegranate Glaze

GF Smoked Tomato, Fennel, Tarragon, Brix Verius

Guajillo Peach Spice, Noble Baguette, Jus, Sesarce, Lemon

or Dashi, Daikon, Negi, Sesame, Sak & Vinegar Chicharron

or Bone In, Apple Butter, Frisée, Fuji Apple

or Brandt Beef, Pommes Purée, Hypha Mushroom Conserva, Bordelaise

GF Bone-in Ribeye, Roasted Vegetables. Herbs, Bordelaise

Mixed Melody of Marinated Warm Olives

House Smoked Scottish Salmon, Bacon, Lettuce, Tomato, Brioche

Parsley - Garlic Butter, Bone Marrow Bread Crumbs

Seared Day Boat Scallop, Vanilla Powder

Westholme Wagyu, Roasted Fresno Crema, Radish

Hudson Valley Foie Gras Torchon, Brioche, Mixed Greens, Pedro Ximenez Reduction

Moroccan Lamb Sausage served with Roasted Red Pepper Couscous

Beef Sliders, Caramelized Onion, Melted Taleggio, Taleggio Bun (GF)

Bits of Prime Tenderloin, Sauce Au Poivre

Thyme, Chipotle, Sea Salt

Homemade Jam, Honeycomb, Crostini

or Yuzu Kosho Mignonette, Fresnos, Vinho

or Yellowtail, Yuzu Ponzu, Sumomomo, Chili Crisp

GF, v Arizona Cara Cara & Kumquat, Smoked Sea Salt, Casena

Sweet Gems Lettuce, Cantini, Croutons, Anchovies, Parmigiano Reggiano

La Belle Farms Duck Liver, Noble English Muffin, Blackberry Coolis, Frisée

v Isigny Sainte Mère Beurre, House Cultured Butter

or, v Carnaroli Rice, King Oyster Mushroom, Truffle, Asparagus

v Pomodoro di San Marzano, Basil, Parmigiano Reggiano

Calabrian Chile Butter, Noble Sourdough, Lemon, Fines Herbes

New Bedford Sea Scallops, Savoy Cabbage, Cauliflower Purée, Parsley Crumble

or Romesco, Wagyu, Feta, Corriander

GF, v Thai Chili, Garlic, Verjus

or Hollandaise, Pickled Shallots, Dill

or Bordelaise, Chive

GF. v Maitake. Jerusalem Artichoke, Miso Butter