Chestnut Street Inn

Fritter with cream sauce on top on a white plate.

Dinner Menus

Food takes center stage at Chestnut Street Inn, our award-winning, culinary-focused bed and breakfast in Sheffield, Illinois. Dinner menus change nightly based upon the freshest locally available seasonal ingredients. Chef Monika has a background in cultural anthropology and specializes in cuisines surrounding the Mediterranean.

Dinners are $32.95 plus tax ($2 surcharge for beef and seafood entrees) unless otherwise noted. Gratuity not included. Reservations Required. Subject to Availability. Beer and wine are available for sale. A $7 corkage fee will be applied to all wine that is not purchased on premises. All beverages with the exception of pop are included with the price of the meal. Menus include fresh-baked bread or rolls. Payment methods accepted include Cash, Visa, Mastercard, Discover and AMEX. Dinner begins at 6:30pm unless otherwise noted.

For reservations, call 815-454-2419 or email us at monikaandjeff@chestnut-inn.com.

**Please Note: We will gladly accommodate any dietary restriction on any menu as long as we have advance notice.

1/24/20

Roasted Butternut Squash Soup with Creme Fraiche and Herbs; Mixed Greens with Soft Boiled Egg, Roasted Asparagus, Bacon and Goat Cheese; Scallops with Saffron Beurre Blanc Sauce and Creamy Cauliflower; Chocolate Peanut Butter Creme Brulee

1/25/20

Crab Stuffed Mushrooms; Potato Leek Soup with Creme Fraiche and Herbs; Filet Mignon with Hollandaise Sauce and Roasted Potatoes; Chocolate Souffles with Creme Anglaise

1/31/20

Spanikopita; Mushroom Bisque; Pork Tenderloin with Pepper Sauce and Herb Roasted Potatoes; Poached Pears with Red Wine Reduction and Mascarpone Cream

2/1/20

Sausage Stuffed Mushrooms; Mixed Greens with Candied Pecans, Roasted Pear, Cranberries and Gorzonzola; Prime Rib with Horseradish Sauce and Chive Mashed Potatoes; Flourless Chocolate Cake with Macerated Berries

2/7/20

Scallops with Mango Chutney and Avocado; Tomato Bisque; Filet Mignon with Pesto and Whipped Sweet Potatoes; Panna Cotta with Macerated Berries

2/8/20

Crab Cakes with Preserved Lemon Remoulade Sauce; Mixed Greens with Pistachios, Pomegranate Seeds, Avocado and Goat Cheese; Halibut Wellington with Roasted Vegetables; Strawberry Daquiri Creme Brulee

2/29/20

Roasted Butternut Squash Soup with Creme Fraiche and Herbs; Mixed Greens with Soft Boiled Egg, Roasted Asparagus, Bacon and Goat Cheese; Scallops with Saffron Beurre Blanc Sauce and Creamy Cauliflower; Chocolate Peanut Butter Creme Brulee

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