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Chris Current

Fulton Market Kitchen

Antonio Flores

González Byass/Tío Pepe, Jerez, Spain

Combine a restaurant, cocktail bar, and art gallery, and you’ll get Fulton Kitchen Market, the Chicago hot spot that offers diners stimulation via both palettes and palates. Join us as chef Chris Curren showcases his signature hyper-seasonal fare, complemented by sherries hand-picked by master blender Antonio Flores for a evening guaranteed to be a feast for senses.Menu

Hors d ’Oeuvre

Oyster Shooters with Chowder Emulsion and Tabasco

Smoked Trout Brandade Cromesquis with Caper Aïoli

Lamb Tartare with Egg Yolk Jam on Grilled Sourdough

Foie Gras PB&J with Foie Gras Mousse and Strawberry–Rosemary Jam


Glazed Nichols Farm & Orchard Carrot with Honey-Whipped Goat Cheese and Smoked Pistachios

Squid Ink Corzetti Pasta with Baby Octopus, Pickled Pearl Onions, and Bone Marrow Emulsion

Sturgeon with Smoked Celeriac, Celeriac Purée, Dill, and Salmon Roe

Venison with Pickled Wild Mushrooms, Salt-Roasted Root Vegetables, Blackberries, and Juniper

Apple Cake with Salted Caramel, Pecans, and Pine Ice Cream

A selection of fine sherries will be served with this dinner

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