margeaux - waldorfastoriachicagohotel.com · chicago, il lead staff managing chef michael mina...

MargeauxB R A S S E R I E

C O N TA C T

(312) 625-1324

Waldorf Astoria Chicago

11 East Walton Street, 3rd Floor

Chicago, IL

L E A D S TA F F

M A N A G I N G C H E F

Michael Mina

E X E C U T I V E C H E F

Brent Balika

P A S T R Y C H E F

Ashley Torto

L E A D S O M M E L I E R

Ryan Baldwin

G E N E R A L M A N A G E R

Jose Gonzalez

L O G I S T I C S

C A P A C I T Y

Total - 150

Dining Room - 114

Bar - 18

Lounge - 24

Street parking and valet available

Wheelchair Accessible

Attire: Upscale, Business Casual

H O U R S O F O P E R AT I O N

B R E A K F A S T

Served daily 7:00 a.m. - 11:00 a.m.

D I N N E R

Sunday – Thursday 5:30 p.m. - 10:00 p.m.

Friday and Saturday 5:30 p.m. - 10:30 p.m.

B R U N C H

Saturday – Sunday 10:00 a.m. - 2:00 p.m.

B A R A N D L O U N G E

Sunday – Thursday 4:00 p.m. - 12:00 a.m.

Friday – Saturday 4:00 p.m. - 1:00 a.m.

@MargeauxChicago

P R I V A T E E V E N T S C O N T A C T

Lynda Simonetti, Restaurant Event Manager

[email protected] 312-646-1315

Inspired by Parisian culture, Margeaux Brasserie is

a celebration of french cuisine featuring regional,

Midwestern ingredients. Margeaux Brasserie offers

guests the ambiance of an established brasserie in Paris,

encouraging them to celebrate at the distinguished bar

with glasses of f ine wine, relax in the lounge while

savoring cocktails and hors d’œuvres or enjoy a Gold

Coast destination brunch in the dining room with

fr iends.

Adjacent from Margeaux Brasserie on the third f loor

is the 40-seat private dining room, which is used to

host both daytime and evening functions. Perfect for

business lunches and executive dinners, the space

overlooks the Petit Margeaux court yard and Walton

Street. Margeaux-themed menus created by Balika

are offered for breakfast, lunch and dinner. Capacit y

for a seated meal is 40 guests and 60 for a standing

reception. Full restaurant buyouts are available.

MargeauxP E T I T

C O N TA C T

(312) 625-1324

Waldorf Astoria Chicago

11 East Walton Street, 3rd Floor

Chicago, IL

L E A D S TA F F

M A N A G I N G C H E F

Michael Mina

E X E C U T I V E C H E F

Brent Balika

P A S T R Y C H E F

Ashley Torto

L E A D S O M M E L I E R

Ryan Baldwin

G E N E R A L M A N A G E R

Jose Gonzalez

L O G I S T I C S

C A P A C I T Y

Total - 60

Interior - 34

Patio - 26

Street parking and valet available

Wheelchair AccessibleH O U R S O F O P E R AT I O N

Daily: 6:00 a.m. - 9:00 p.m.

@PetitMargeaux

P R I V A T E E V E N T S C O N T A C T

Lynda Simonetti, Restaurant Event Manager

[email protected] 312-646-1315

A Parisian inspired sidewalk cafe located in Gold

Coast, Petit Margeaux is a classic patisserie where

the surrounding neighborhood and hotel guests can

connect, refuel and meet fr iends, or stop in for a quick

espresso and treat af ter a day of shopping.

The patisserie patio is open seasonally and can be

reserved for private receptions of up to 40 guests. The

interior café space is open year round and can host

events up to 50 guests.

BalikaB R E N T O N

Brenton Balika serves as the Executive Chef of Margeaux Brasserie

& Petit Margeaux, the two French restaurants from the Michelin

Star and James Beard award-winning Chef Michael Mina at the

Waldorf Astoria Chicago. There Balika’s classically trained culinary

education combined with a love for locally sourced products and

a professional background in a variety of hospital i t y operations

provides guests with a unique dining experience.

Balika’s culinary ski l ls were nurtured at an early age growing up

in the farm-to-table Midwest environment among a family who

cooked and dined together seven nights a week. As a young boy,

Balika recalls running home from school to watch cooking shows

on television and helping his grandmother with her garden in the

summer. After working in restaurants from the age of 15, Balika

transformed his passion into his studies and graduated from The

Culinary Institute of America New York in 2004.

With a degree in hand, Balika focused on working in various

culinary capacit ies at notable hospital i t y and restaurant groups

around the world, commencing with Chicago’s Charl ie Trotter’s,

where his fascination for wine and artisanal cheese making f irst

began. Balika moved to Las Vegas where he worked under

the direction of Charl ie Trotter vet Chef Bradley Odgen at his

eponymous Caesars Palace restaurant. Balika’s contributions were

realized when the restaurant received a James Beard Award for Best

New Restaurant.

E X E C U T I V E C H E F M A R G E A U X B R A S S E R I E & P E T I T M A R G E A U X

W A L D O R F A S T O R I A C H I C A G O

Prior to joining Mina Group, Balika spent t ime at highly

regarded restaurants across the countr y, including The

Dawson, Chicago; Proof, Washington D.C.; Bourbon Steak,

Washington D.C.; and RM Seafood, Las Vegas.

TortoA S H L E Y

Ashley Torto serves as the Pastr y Chef of the Waldorf Astoria

Chicago, where she is responsible for all pastr y operations

throughout the 215-room luxury hotel, which includes the two

French-inf luenced restaurants—Margeaux Brasserie and Petit

Margeaux from James Beard award-winning and Michelin Star Chef

Michael Mina—in-room dining and banquets. By incorporating

classic French f lavors and dishes with new techniques and modern

plating, Torto creates beautiful, perfectly balanced desserts that

provide an extraordinary experience for hotel guests and visitors

al ike.

Prior to joining the Waldorf Astoria Chicago, Torto served as the

Assistant Pastr y Chef at the neighboring Sofitel Water Tower Place

hotel, an experience that gave her a well - rounded perspective

on the tastes of the local cl ientele as well as the global travelers

that frequent both properties. Most recently, she served as the

Pastr y Chef at The Dawson in West Town Chicago alongside then

Chef de Cuisine Brent Balika. There she created lighthearted and

playful desserts based on American classics that paired well with

the restaurant’s unique cocktail program. At the Waldorf Astoria

Chicago, Balika and Torto have the opportunit y to collaborate once

again on their respective menus, which creates a seamless f low

from the savory dishes to the sweet. Torto also creates pastr ies,

confectionaries and baked goods for banquets and in-room dining.

P A S T R Y C H E F W A L D O R F A S T O R I A C H I C A G O

After graduating from The French Pastr y School Chicago in

2011, Torto worked at renowned Chicago restaurants such

as The Boarding House, The Bristol, MK Restaurant and the

Universit y Club of Chicago. “Being a pastr y chef gives me

the opportunit y to make people feel special,” says Torto, who

graduated with a Bachelor of Science Degree in Sociology in

2006 but decided a desk job wasn’t for her. “There’s nothing

l ike seeing someone’s eye l ight up when they are peeking in

the pastr y case at Petit Margeaux or being presented a plated

dessert in Margeaux’s dining room.”

MinaM I C H A E L

Michelin-Starred Chef Michael Mina first appeared on the culinary

map as executive chef at Aqua Restaurant in San Francisco. Shortly

af ter, Mina’s culinary and business vision led to the founding of his

company Mina Group, with partner Andre Agassi in 2002.

Under the auspices of Mina Group, he has opened 30+

restaurants. His accolades include James Beard Foundation “Who’s

Who of Food & Beverage” inductee in 2013 Wine Enthusiast

Magazine Restaurateur of the Year 2012, Gayot Restaurateur of the

Year 2011, Food Arts Silver Spoon Award winner May 2011, Bon

Appétit Chef of the Year 2005,

San Francisco Magazine Chef of the Year 2005, as well as the

International Food and Beverage Forum’s Restaurateur of the Year

2005.

M A N A G I N G C H E F M I N A G R O U P

Bordeaux$ 9 0 P E R P E R S O N

D I N N E R

F I R S T C O U R S E

choice of

S O U P E À L’ O I G N O N

baguette crostini, cave-aged gruyère, chive

B U T T E R L E T T U C E S A L A D

f ines herbes, shaved radishes, crème fraîche dressing

M A I N C O U R S E

choice of (pre-select two)

A R C T I C C H A R A U X L E N T I L L E S

sunchoke chips, beluga lenti ls

R O A S T E D G R E E N C I R C L E C H I C K E N

celery root pavé, black truff le, sherr y jus

O A K - G R I L L E D S I R L O I N S T E A K

pommes purée, charred broccolini, red wine jus

D E S S E R T

(pre-select one)

C H O C O L A T E M A C A R O N

valrhona chocolate mousse

C R È M E B R Û L É E

vanil la bean custard, seasonal berries

Dietary restr ictions can be accommodated • Menus are subject to change based on seasonal availabil i t y *Consuming raw or undercooked meats, poultr y, seafood, shellf ish, or eggs may increase your risk of foodborne il lness.

$ 1 0 5 P E R P E R S O N

BurgundyD I N N E R


choice of




f ines herbes, shaved radishes, crème fraîche dressing

M A I N C O U R S E









S I D E S

served family st yle

M U S H R O O M & F E N N E L F R I C A S S É E

M A C A R O N I G R A T I N É E

D E S S E R T

choice of





$ 1 2 5 P E R P E R S O N

HemingwayD I N N E R



S T E A K T A R T A R E

hand-ground, potato gaufret tes, spicy cornichon




laclare farms chèvre, shaved radish, crème fraîche dressing

E S C A R G O T S À L A B O R D E L A I S E

parsley, garl ic, porcini mushroom, puff pastr y f leuron

M A I N C O U R S E

choice of








S I D E S


W I N T E R V E G E T A B L E B A R I G O U L E

M U S H R O O M & F E N N E L F R I C A S S É E

M A C A R O N I G R A T I N É E

D E S S E R T






W A R M F R E N C H C R U L L E R S

orange cardamom, meyer lemon curd

$ 3 6 P E R P E R S O N

Passed CanapesR E C E P T I O N

STEAK TARTARE ON POTATO GAUFRETTE

SMOKED ORA KING SALMON, BRIOCHE LEMON-LAVENDER EMULSION, CUCUMBER

SMOKED MUSHROOM TART FLAMBÉE

CARAMELIZED ONION AND GOAT CHEESE TARTLETS

ESCARGOT CROISSANTS

“CROQUE MONSIEUR” GOUGÈRE

BEET AND ENDIVE

TUNA CONFIT, BLACK OLIVE, POTATO CRISP

DUCK CONFIT CROUSTILLANT


Star t your dinner or reception with a selection of Chef 's craf t canapes.

Select Three:

PremiumFOIE GRAS TOAST, PORT-QUINCE BUTTER

LOBSTER ÉCLAIR

SHRIMP COCKTAIL

+$4 PER PERSON

$ 4 8 P E R P E R S O N

BreakfastF I R S T C O U R S E


F R U I T D E S A I S O N

sl iced fruit and fresh berries

L A V I E N N O I S E R I E

chef 's bakery basket

M A I N C O U R S E

choice of

G R A N O L A M A I S O N P A R F A I T

orange blossom yogurt, local fruit

A M E R I C A N I N P A R I S

scrambled eggs, nueske’s bacon, pommes rösti, tomato provençal

B A V E T T E S T E A K A N D E G G S

scrambled eggs, piperade, pommes rösti

B E V E R A G E

choice of

O R A N G E O R G R A P E F R U I T J U I C E

D R I P C O F F E E


$ 7 0 P E R P E R S O N

BrunchF I R S T C O U R S E


F R U I T D E S A I S O N

sl iced fruit and fresh berries

D U C K W I N G S À L’ O R A N G E

grand marnier gastr ique, orange zest

B U T T E R L E T T U C E

laclare farms chèvre, shaved radish, crème fraîche dressing

S O U P E À L’ O I G N O N G R A T I N É E (+$4)


M A I N C O U R S E

choice of (pre-select two, or select three for +$10 per person)

M A R G E A U X F R E N C H T O A S T

tahit ian vanil la, blueberry, meyer lemon curd

C R O Q U E M A D A M E

scrambled eggs, nueske’s bacon, pommes rösti, tomato provençal

A U P O I V R E B U R G E R

caramelized onion, comté, herb fr ies

B A V E T T E S T E A K A N D E G G S

scrambled eggs, piperade, pommes rösti

Dietar y restr ictions can be accommodated • Menus are subject to change based on seasonal availabil i t y *Consuming raw or undercooked meats, poultr y, seafood, shellf ish, or eggs may increase your risk of foodborne il lness.

D E S S E R T

served family st yle (pre-select one)

W A R M F R E N C H C R U L L E R S

orange cardamom, meyer lemon curd

N U T E L L A S T I C K Y B U N

tahit ian vanil la brioche, toasted hazelnut

B E V E R A G E

choice of

O R A N G E O R G R A P E F R U I T J U I C E

D R I P C O F F E E

E V E R L A S T I N G R O S É &

B O T T O M L E S S M I M O S A S

$ 2 5 P E R P E R S O N (all guests must participate)

S AT U R D AY S & S U N D AY S 1 0 A M - 2 P M

margeaux - waldorfastoriachicagohotel.com · chicago, il lead staff managing chef michael mina...

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