Monday, April 22 | 7pm | $45*

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poached egg
with burrata, peas, tendrils,
herbs and lemon on sourdough

rabbit
red wine with mushrooms,
prunes and tomatoes over spaetzle

tahitian vanilla bean creme brûlée

Please notify us of any dietary restrictions at the time of your reservation.

*price per person is $45 + tax. In order to confirm your reservation we require a nonrefundable deposit of $10 + tax. Price includes meal. Drinks, including beer & wine, available for purchase during dinner.  

Chocolate & Vanilla Inspired Dinner

Monday, February 25 | 7pm | $35*

vanilla roasted grapefruit
chickpeas, bitter greens,
brown butter vinaigrette

fish stew
butcher & larder sausage, clams,
rouille, fresh grated chocolate

bourbon milkshake
caramelized bananas,
chocolate cashew brittle

Please notify us of any dietary restrictions at the time of your reservation.

*price per person is $35 + tax. In order to confirm your reservation we require a nonrefundable deposit of $10 + tax. Price includes meal. Drinks, including beer & wine, available for purchase during dinner.

Spend your Valentine's Day dinner with us at Floriole. We'll provide a romantic, multi-course meal featuring seasonal specialties, and Floriole signatures. Each course will feature a wine pairing, included with the ticket price.

Thursday, February 14 | Valentine's Day
7:30pm | $100* per person

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cured salmon
crème fraîche,
american caviar crostini

celery root soup
crab, apples, pickled beets

braised q7 beef short ribs
mole, polenta, kale

gruyère fondue
floriole sourdough croutons,
marble potatoes, pickles

fruit dessert
sparkling rosé sorbet,
raspberry-forbidden rose meringue
made with illinois sparkling co. dollface
& rare tea cellar forbidden rose

chocolate dessert
sesame crunch, chococlate mousse,
warm salted caramel, satsuma

Please notify us of any dietary restrictions at the time of your reservation.

*price per person is $100 + tax. In order to confirm your reservation we require a nonrefundable deposit of $20 + tax. Price includes dinner & wine pairings. Additional wine available the night of. 

choucroute garnie dinner
with butcher & larder

january 28th, 2013
7pm | $45*

tarte flambée
alsatian style flatbread
with lardons, creme fraiche,
brunkow little darling cheese

choucroute garnie
sausages, ham, braised sauerkraut
with a winter salad of apples,
radishes, kale & greens

toasted pain d’epice
apple confit & honey hazelnut semifreddo

all meats & house fermented sauerkraut
provided by butcher & larder

Unfortunately we are unable to provide a vegetarian alternative to this dinner.

*Price does not include gratuity or tax. A nonrefundable deposit is required at the time of reservation. The remaining balance will be billed to your table the night of the dinner.
 

Curious about the alchemy of bread baking? Floriole's Bread Class is aimed at the novice chef, who'd like to learn more about the process of making bread at home, start to finish. We'll take one sourdough recipe and show you 3 different ways to make it, all the while dining in our beautiful kitchen on a Sunday afternoon. Guests will take away a newfound knowledge of sourdough bread, as well as a loaf. Dinner included, drinks extra. 

Sunday, January 13 | 3pm | $50 + tax due at time of reservation

Our Holiday menu is now available online! This year's menu features breakfast treats, breads, sides, appetizers, and an all-new selection of bûches de noël. We've got you covered for everything but the Roast Beast. Orders to be picked up before Christmas are due Wednesday, December 19 by 5pm.

You can also order for New Year's Eve. Any orders to be picked up the 31st need to be in by Thursday, December 27 at 5pm. 

http://goo.gl/siVdx

As the leaves drop from the trees and we start gearing up for the hussle and bustle of the holidays, join us for a dinner celebrating our favorite meal of late fall-- Cassoulet.

Cassoulet is the famous French, peasant dish of goose confit, pork sausage, dried beans and crunchy goose fat breadcrumbs, that warms the soul as much as the belly.

This dish is the definition of food that is more than the sum of its parts. Beyond that fulfilling casserole, we are bringing in other late fall flavors for a fun, fall dinner.

Come celebrate brussels sprouts, smoked trout, cranberries and pears before the snow falls!


Tuesday, November 13 | 7pm | $35*

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butternut squash gougeres
filled with nutmeg whipped cream

smoked trout
shaved apples, radishes,
brussels sprouts, hazelnuts

goose cassoulet
heirloom beans, pork, goose fat breadcrumbs,
cranberry mostarda, green salad

honey pears en lattice
pears poached in honey & baked in puff pastry lattice


Dietary Restrictions will be accommodated, happily. Please notify us of any restrictions when you make your reservations.
*Please note that in order to reserve your seats at this event, we require a deposit of $15. The remaining balance will be billed to your table the night of the dinner.  

Tim Mazurek of Lottie + Doof
 & 
Sandra Holl of Floriole present
Baked Elements: Our 10 Favorite Ingredients
the latest book from Matt Lewis and Renato Poliafito of Baked NYC

Thursday, Novermber 15 | 6pm | $40 | includes signed book

When Matt & Renato opened their Brooklyn bakery in 2005, they just wanted to create "a great American bakery that is not a cupcake shop." What they've created, is nothing short of an empire. These days, the pair still owns and operates the bakery while simultaneously turning out gorgeous cookbooks and distributing a line of Baked products through Williams Sonoma.

On Thursday, November 15, you'll find them here, at Floriole, promoting their newest book, Baked Elements. We'll have coffee and small bites to nibble on, and the authors will be speaking and signing copies of the book.

from the Baked website
"Baked Elements… is arranged by our favorite ingredients, ten distinct flavor elements from which to build a range of recipes. These are the ingredients that we would take to a desert island or rescue from a burning house. They are the basis of our bakery, our books, and to some degree, our lives… While we can’t expect everyone’s top ten ingredients to match ours, we do hope the recipes turn into new favorites."
 

The ticket price includes:
coffee & small bites prepared by Sandra Holl & Floriole using recipes from the book
an introduction by Tim Mazurek of Lottie + Doof
a talk with Matt Lewis & Renato Poliafito
a signed copy of Baked Elements: Our 10 Favorite Ingredients.

monday september 17
$75 | 7pm

Biting into a ripe, local tomato at the peak of the season with its sweet and tangy juices dripping down one's face is one of the absolute joys of late summer.

This September we are hosting a 5-course dinner to celebrate the tomato. We invite you to join us as we feast upon tomatoes of all flavors, shapes and colors. As in the café, many of these tomatoes are grown by Sherwood Farm, which is lovingly owned and tended by Sandra's mom. Please join us as we dig into the late summer sun and the sweetness that comes of it.

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spring cheddar gougeres
tomato jam

roasted cherry tomato clafoutis
spanish tomato toasts

cool brandy wine gazpacho
braised octopus, fennel,
sungold tomatoes

braised pork shoulder
amish paste tomato,
mascarpone, corn, kale

tomato plate
mint, lemon granita,
apple saba

inspired tomato dessert

Dietary restrictions will be accommodated, happily.
Please notify us of such restrictions at the time of reservation. 

Family Pizza Night at Floriole
It's been a long hot summer and we don't blame you if you don't feel like cooking. Why don't you let us take care of dinner? We'll make a kid-friendly pie for the little ones, and something more daring for the grownups. And everyone who eats their vegetables gets an ice cream sandwich after dinner (Okay, you know what? Everyone gets an ice cream sandwich.)

Dinner is served Monday, August 27. Make your reservation today!

Tickets are $30 for adults, $15 for children under 13. Everyone will be served salad, pizza, and dessert, with there being several pizzas to choose from.

MENU

salad
sherwood farms tomatoes, cucumbers, sweet corn

white pizza
fennel, caramelized onions, italian sausage, creamy ricotta, tarragon

shaved prosciutto, arugula, egg yolk, creamy ricotta, basil

red pizza
ratatouille: shaved zucchini, squash, eggplant, roasted peppers, fresh mozzarella, tomatoes

for the kids
tomato sauce, mozzarella

dessert
honey-lime ice cream sandwich, house graham cracker