Chef Eley’s New Menu Blossoms with Savory Warm Weather Dishes

May 4, 2006 – CHICAGO – Chef Chris Eley of Viand Bar & Kitchen has unveiled a new menu taking advantage of fresh spring ingredients and thinking ahead by incorporating a bit of summer spice. Launched April 20, 2006 an enticing selection of starters, soups, salads, sandwiches, entrees and VBK signature items are available daily from 11 a.m. to 10 p.m.

The perfect start to any meal at Viand Bar & Kitchen is the Tequila Brushed Shrimp Skewers with roasted tomatillo sauce ($9). Diners craving a delicious sandwich can opt for the aquatic inspired Crabby Melt with lump crab, grilled onion, tomato and provolone piled high on pumpernickel ($12). Also tasty are the Calypso BBQ Turkey Wrap with fried onions, bacon, lettuce and fresh mozzarella ($10) and the French Dip, a combination of thinly sliced prime rib, horseradish sauce and au jus ($14).

Carnivores won’t be disappointed when they sample the Herb Crusted Prime Rib (available daily after 5 p.m.) served with horseradish cream and au jus ($23-12 oz. petite cut; $26-16 oz. large cut; $29-20 oz. Chicago cut).

Rounding out the list of fresh new offerings is a Viand Signature Item, the Sweet Pea Ravioli with lemongrass butter sauce, oyster mushrooms and manchego cheese ($9/17).

Viand’s new array of warm weather cocktails are also an ideal addition to any meal. Refreshing libations include the Viand Cocktail, a summery concoction of pomegranate liqueur, Bacardi O, melon juice, simple syrup, topped with Champagne and garnished with an orange twist and star fruit ($11).

For something a bit juicier, guests can opt for the Melon Blossom, a combination of Grey Goose Orange, Midori, fresh sour, Strawberry Passion Pucker and strawberry garnish ($11). For a bit of Latin spirit, the Nuevo Espanola, a combination of Tezon Tequila, pomegranate liqueur, mango nectar, basil essence, basil leaf and a sugar dusted rim ($11). Lastly, a refreshing Lavender Limeade which is a blend of Absolut Peach Vodka, lime juice, ruby red grapefruit juice, lavender essence and a lemon spiral garnish ($11).

Furthermore, as the weather heats up, Viand patrons can enjoy all the offerings from chef Eley’s new menu on the outdoor patio which will open May 8, 2006. Al fresco dining is available pending weather conditions from 8 a.m. to 11 p.m. Monday through Saturday and 8 a.m. to 10 p.m. on Sunday. Seating outdoors is on a first come, first serve basis.

Viand Bar & Kitchen is located at 155 East Ontario Street, adjacent to the Courtyard by Marriott Magnificent Mile. Opened in 2003, the restaurant is a welcome retreat featuring American fare with a sophisticated twist and culinary cocktails. An imaginative menu inspired by our country’s multicultural influences and varied tastes is further enhanced using simple yet wholesome ingredients. A chic main dining room and posh private dining space accommodate every guest’s needs, from intimate business dinners to larger gatherings executed with tastefulness and style. For more information or reservations, please call 312.255.8505 or visit them online at www.viandchicago.com