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With new flavors for winter, Shiraz on the Water, the contemporary American restaurant and lounge at Bloomingdale’s Hilton Chicago/Indian Lakes Resort, presents a new weekly dinner special, dessert menu and seasonal cocktail list. All three offerings are available nightly during dinner service and in the lounge.
Executive Chef Carol Buckantz now offers seasonal specials Tuesday through Saturday evenings. While the entree will change each week, her most recent dinner specials have been seared duck breast with port cherry balsamic reduction and a wild rice blend with cranberries; macadamia nut-crusted mahi-mahi with tropical relish over sweet potato mashed; and stuffed prawns with crab.
Pastry Chef Simonette Gallardo’s new dessert dishes include Bananas Foster Cheesecake, Caramel Apple Bread Pudding and Shiraz Poached Pear, among other sweet treats.
Cocktail crafters will tend to three new libations: the Black Forest Martini, Northern Lights and the Vixen.
New Winter Cocktails
$7.25
Black Forest Martini
Chambord, crème de cocoa white, vodka
Northern Lights
Crown Royal Whiskey, peach schnapps, orange juice and cranberry juice, served over ice
Vixen
vanilla vodka, orange vodka, Midori and lime juice served over ice
New Dessert Menu
Passion Fruit Crème Brulee $6
The house specialty
Bananas Foster Cheesecake $7
A creamy banana cheesecake swirled with ribbons of caramel on a crunchy cookie crust, topped with white chocolate mousse and swirled with caramel
Caramel Apple Bread Pudding $6
Sweet and tart apples are combined with rich caramel to make this decadent bread pudding, topped with a Haagen-Dazs vanilla ice cream
Tiramisu $7
The pastry chef’s specialty: layers of Kahlua -soaked lady fingers, whipped marscapone cheese, and cocoa
Shiraz Poached Pear $6
Shiraz wine is combined with fresh ginger, orange and cinnamon as the poaching liquid for the sweet pears served in a pool of vanilla bean cream Anglaise
Death by Chocolate $7
Rich, smooth chocolate cake served with raspberry sauce
Gelato $6
White Chocolate Raspberry
Peppermint stick
Sorbet $6
Mango, raspberry
Ice Cream $6
Vanilla, praline, chocolate
Hours
Monday - Thursday 3 to 10 p.m.
Friday - Saturday 5 to 10 p.m.
Sunday 5 to 10 p.m.
Reservations (not required) may be made by calling Shiraz at (630) 671-5013. The resort is at 250 W. Schick Road, Bloomingdale. Visit shirazonthewater. com.
With new flavors for winter, Shiraz on the Water, the contemporary American restaurant and lounge at Bloomingdale’s Hilton Chicago/Indian Lakes Resort, presents a new weekly dinner special, dessert menu and seasonal cocktail list. All three offerings are available nightly during dinner service and in the lounge.
Executive Chef Carol Buckantz now offers seasonal specials Tuesday through Saturday evenings. While the entree will change each week, her most recent dinner specials have been seared duck breast with port cherry balsamic reduction and a wild rice blend with cranberries; macadamia nut-crusted mahi-mahi with tropical relish over sweet potato mashed; and stuffed prawns with crab.
Pastry Chef Simonette Gallardo’s new dessert dishes include Bananas Foster Cheesecake, Caramel Apple Bread Pudding and Shiraz Poached Pear, among other sweet treats.
Cocktail crafters will tend to three new libations: the Black Forest Martini, Northern Lights and the Vixen.
New Winter Cocktails
$7.25
Black Forest Martini
Chambord, crème de cocoa white, vodka
Northern Lights
Crown Royal Whiskey, peach schnapps, orange juice and cranberry juice, served over ice
Vixen
vanilla vodka, orange vodka, Midori and lime juice served over ice
New Dessert Menu
Passion Fruit Crème Brulee $6
The house specialty
Bananas Foster Cheesecake $7
A creamy banana cheesecake swirled with ribbons of caramel on a crunchy cookie crust, topped with white chocolate mousse and swirled with caramel
Caramel Apple Bread Pudding $6
Sweet and tart apples are combined with rich caramel to make this decadent bread pudding, topped with a Haagen-Dazs vanilla ice cream
Tiramisu $7
The pastry chef’s specialty: layers of Kahlua -soaked lady fingers, whipped marscapone cheese, and cocoa
Shiraz Poached Pear $6
Shiraz wine is combined with fresh ginger, orange and cinnamon as the poaching liquid for the sweet pears served in a pool of vanilla bean cream Anglaise
Death by Chocolate $7
Rich, smooth chocolate cake served with raspberry sauce
Gelato $6
White Chocolate Raspberry
Peppermint stick
Sorbet $6
Mango, raspberry
Ice Cream $6
Vanilla, praline, chocolate
Hours
Monday - Thursday 3 to 10 p.m.
Friday - Saturday 5 to 10 p.m.
Sunday 5 to 10 p.m.
Reservations (not required) may be made by calling Shiraz at (630) 671-5013. The resort is at 250 W. Schick Road, Bloomingdale. Visit shirazonthewater. com.
