Chef Colby Garrelts, who was nominated in 2008 & 2007 for “Best Chef Midwest” by the James Beard Foundation and was named by Food & Wine Magazine as one of the Top 10 Best New Chefs in 2005, obtained his culinary education in kitchens across the country. A native of Kansas City, Garrelts cooked at two prestigious private clubs, the famed American Restaurant, and the legendary Stollen Grill while attending culinary school. Garrelts developed a taste for big city cuisine, small business acumen and the aspiration to see what culinary experiences he could acquire in larger cities. With all of this on his mind, Garrelts moved to Chicago in 1999, where he became the senior sous chef at the five-star, five-diamond restaurant TRU, under nationally acclaimed chefs Rick Tramanto and Gale Gand. At TRU, Garrelts honed his technical skills, developed his culinary style and met his future wife/partner Megan Schultz.

After graduating from the CIA in 2000, Megan Schultz moved back home where she worked with Pastry Chef Gale Gand, another recipient of the James Beard Foundation's Outstanding Pastry Chef Award at TRU in Chicago. TRU raised Megan's level of professional standards and helped formulate her personal vision of fine pastries. Chef Gand gave her pastry staff the freedom to develop menu items and this let Schultz create pastries in her own style. While working at TRU, she met her future husband, Colby Garrelts.

Amuse Bouche of Salted Watermelon

Crispy Sweetbread Fritters
Thanes's potato's, frisée, dijon, speck, hot béarnaise

Wagyu Tartare
Giardiniera, black olive caramel, potato crisps

Fall Missouri Beets
Whipped maytag, arugula, walnuts, champagne vinaigrette

Torchon de Foie Gras
Apple butter, amarena cherries, peanut, brioche bread pudding

Pumpkin Gnocchi
Brown butter, summer squash, sage

Crab, garlic, chili, prosciutto

Diver Scallops
Summer corn, calamari, rapini, fava beans, soy jus

Roasted Halibut
Saffron braised cabbage, orzo, brussels sprouts, almond fennel milk

Seared Striploin
Warm tomato & asparagus, potato espuma, burgundy jus

Wild Coho Salmon
Braised bacon, warm fingerlings, green beans, mustard

Campo Lindo Hen
Swiss chard, la quericia prosciutto, hominy cake, succotash thyme jus

Roast Porkloin
Braised puy lentils, spiced plums, golden raisins, almonds

Pumpkin Custard
Warm ginger madeleines, bourbon gelee, mascarpone ice cream

Chocolate Praline Mousse
Toffee crusted feuille de brick, mini popcorn balls, cinnamon bubbles

Fried Vanilla Cheese Cake
Milk chocolate poached pears, lemon cream, bittersweet chocolate sauce

Assortment of Caramel and Gelée