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DESCRIPTION:Welcome to Chicago Restaurant Week 2013 in Atwater's\n&nbsp\;
 An annual tradition here at Atwater's in The Herrington Inn &amp\; Spa.&
 nbsp\; Enjoy tasting menus for both lunch and dinner as part of Chicago 
 Restaurant Week!\n&nbsp\;\n2013 Chicago Restaurant Week Lunch Menu &ndas
 h\; $22(Select one item from each course)\n&nbsp\;\nFIRST COURSE&nbsp\;\
 nbutternut squash soupsweet potato hay &amp\; cinnamon cream\nbelgium en
 dive spinach saladwarm triple cr&egrave\;me brie with stewed roma tomato
 es\,caramelized almonds\, &amp\; aged sherry vinaigrette\nSECOND COURSE\
 niowa white marble farm&rsquo\;s pork bellybraised with roasted pepper c
 hutney and blackberry bourbon jus\natlantic salmon napoleon pan roasted 
 withspinach\, mushroom risotto &amp\; lobster cream sauce \nmaple leaf f
 arm&rsquo\;s duck confit withwhipped sweet potatoes\, michigan currant c
 ompote &amp\; port natural juices\nTHIRD COURSE\ndecadent chocolate mous
 sebitter sweet chocolate cup filled with callebaut milk chocolateespress
 o mousse\, topped with seasonal berries &amp\; vanilla cream\nvanilla cr
 &egrave\;me br&ucirc\;l&eacute\;ewith poached anjou pear and candied wal
 nuts\n \n&nbsp\;\n&nbsp\;\nAtwater&rsquo\;s 2013 Chicago Restaurant Week
  Dinner Menu &ndash\; $33(Select one item from each course)\n \n&nbsp\;\
 nFIRST COURSE\nbutternut squash soupsweet potato hay &amp\; cinnamon cre
 am\nbelgium endive spinach saladwarm triple cr&egrave\;me brie with stew
 ed roma tomatoes\, caramelized almonds\, &amp\; aged sherry vinaigrette\
 n&nbsp\;\nSECOND COURSE\nwaygu beef short ribburgundy braised rib with r
 osemary parsnip puree&amp\; cabernet sauce\njail island salmongrilled wi
 th italain apricot cous cous &amp\; ginger soy butter sauce\nwhite marbl
 e farm&rsquo\;s pork tenderloinoven roasted with guava sweet potato pure
 e\, &amp\; a jamaican mango reduction\n&nbsp\;\nTHIRD COURSE &nbsp\;\nde
 cadent chocolate moussebitter sweet chocolate cup filled with callebaut 
 milk chocolateespresso mousse\, topped with seasonal berries &amp\; vani
 lla cream\nvanilla cr&egrave\;me br&ucirc\;l&eacute\;ewith poached anjou
  pear and candied walnuts\n&nbsp\;\n&nbsp\;\nAtwater&rsquo\;s 2013 Chica
 go Restaurant Week Dinner Menu &ndash\; $44(Select one item from each co
 urse)\n \n&nbsp\;\nFIRST COURSE\neggplant mushroom duxelle &amp\; bone m
 arrowroasted with a bleu cheese mousseline\ncheese plate &ndash\;  with 
 accompanimentslatur\, cow\, sheep\, and goat milk\, piedmont\, Italypeco
 rino pepato fresco\, sheep milk\, sicily\, Italygorgonzola verde dolce\,
  cow milk\, lombardy northern italy\n&nbsp\;\nSECOND COURSE\nbutternut s
 quash soupsweet potato hay &amp\; cinnamon cream\nbelgium endive spinach
  saladwarm triple cr&egrave\;me brie with stewed roma tomatoes\,carameli
 zed almonds\, &amp\; aged sherry vinaigrette\n&nbsp\;\nTHIRD COURSE\n&nb
 sp\;waygu beef short ribburgundy braised rib with rosemary parsnip puree
  &amp\; cabernet sauce\nlongboat key grouper pan seared and served withw
 ild mushroom risotto\, vanilla tomato &amp\; saffron broth\nmaple leaf f
 arm&rsquo\;s duck confit withwhipped sweet potatoes\, michigan currant c
 ompote &amp\; port natural juices\nwild mushroom risottowith white truff
 le essence &amp\; parmesan crisp\n&nbsp\;\nFOURTH COURSE\ndecadent choco
 late moussebitter sweet chocolate cup filled with callebaut milk chocola
 teespresso mousse\, topped with seasonal berries &amp\; vanilla cream\nv
 anilla cr&egrave\;me br&ucirc\;l&eacute\;ewith poached anjou pear and ca
 ndied walnuts
URL:http://geneva.patch.com/events/chicago-restaurant-week-in-atwaters
SUMMARY:Chicago Restaurant Week in Atwater's
LOCATION:Atwater's Restaurant: 15 S River Ln\, Geneva\, IL
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