WCL: SIGNATURE ROOM

The iconic restaurant celebrates its 20th Anniversary!!

The Signature Room at the 95th and The Signature Lounge at the 96th celebrate their 20th anniversary this July (July 3 to be exact). The Signature Room is a local family-owned restaurant run by local people and they believe strongly in supporting other local organizations. The restaurant is owned by Chicagoans, Rick Roman and Nick Pkynis. Both men worked for the restaurant group that owned this property prior to taking over in 1993. They revamped the entire dining destination, creating a sophisticated yet approachable fine dining restaurant and lounge, and named The Signature Room at the 95th. The menu is a direct reflection of this philosophy. In addition to purchasing over 100,000 pounds of meat, dairy and produce from local vendors for our core menu, we also create a monthly dinner menu using all of these items.

Service Hours:
Sunday - Hybrid Brunch 10 am - 2:30pm; Dinner 5pm - 10pm
Monday through Thursday:
Lunch 11am - 2:30pm; Dinner 5pm - 10pm
Friday and Saturday:
Lunch 11am - 2:30pm; Dinner 5pm - 11pm

Pan Seared Halibut
Serves 4

Pan Seared Halibut
4 Halibut Filet (7 ounces) Olive Oil to taste Salt and Pepper to taste

Directions: 1. Season the Halibut with salt and pepper. 2. Heat the olive oil in a pan at medium heat. 3. Add the halibut and cook for 2 minutes on each side, until it is golden.

Grilled Artichokes
4 Large Artichokes
2 Lemon, halved
4 Thyme Springs
1 ounce Garlic
1 Bay Leaf
4 ounces White Wine
Whole Black Peppercorn to taste
Olive Oil to taste
Salt and Pepper to taste

Directions:
1. Remove the outer green leaves from the artichokes.
2. In a large pot, heat 4 quarts of water over high heat.
3. Add lemon halves, thyme, garlic, peppercorn, and bay leaf to water.
4. Bring the water to a simmer and add the artichoke. Cover with a plate to keep the artichoke fully submerged.
5. Simmer for 10 to 15 minutes until tender, but still firm.
6. Cut the artichoke in half lengthwise.
7. Use a tablespoon to scoop out the inedible, fuzzy center.
8. Drizzle with olive oil and season with salt and pepper to taste.
9. Place the artichoke on the grill for 1-2 minutes.

Anchovy Aioli
4 Egg Whites
6 Oil Packed Anchovies
2 ounces Dijon Mustard
1 ounces Roasted Garlic
3 ounces Lemon Juice
6 ounces Grape Seed Oil
Salt and Pepper to taste

Directions:
1. In a blender combine the egg whites, anchovies, mustard, garlic and lemon juice. Blend until smooth.
2. With the blender running, add oil in a slow steady stream.
3. Add salt and pepper to taste.
4. Keep refrigerated.

Ingredients for Cucumber-Lemon Salsa
4 Lemons
3 English Cucumbers
2 Thai Bird Chiles (or red jalapenos)
1 Red Onion
1 Red Bell Pepper
2 Ounces Olive Oil
½ Bunch Italian Parsley, leaves only
Salt to taste

Directions:
1. Juice 3 lemons.
2. Peel cucumbers.
3. Peel and deseed Thai Chilies. Dice into Small pieces.
4. Dice cucumbers, red onion and red bell pepper into medium pieces.
5. Chop the parsley.
6. In a mixing bowl, combine all ingredients. Top with the zest of 1 lemon.
7. Mix well. Season with salt to taste.