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.

3/6/20

Tomato Bisque; Mixed Greens with Macerated Cranberries, Goat Cheese, Candied Pecans and Roasted Pear; Filets with Pepper Sauce and Chive Mashed Potatoes; Strawberry Daquiri Creme Brulee

3/7/20

SOLD OUT

3/13/20

Sausage Stuffed Mushrooms; Mixed Greens with Candied Pecans, Cranberries and Goat Cheese; Prime Rib with Horseradish Sauce and Roasted Potatoes; Flourless Chocolate Cake with Macerated Berries

3/14/20

Crab Cakes with Remoulade Sauce; Mushroom Bisque; Roasted Pork Tenderloin with Roasted Pepper Sauce and Whipped Sweet Potatoes; Chocolate Souffles with Creme Anglaise

3/20/20

Greek

Spanakopita; Geek Salad; Moussaka; Bakhlava

3/21/20

Brie en Croute Stuffed with Caramelized Mushrooms; Mixed Greens with Cranberries, Pistachios, Clementines and Gorgonzola; Filets with Hollandaise Sauce and Garlic Mashed Potatoes; Panna Cotta with Macerated Berries

3/27/20

Moroccan

Carrot Salad; Orange and Olive Salad; Eggplant and Tomato Salad; Cabbage Salad; Chicken Tagine with Preserved Lemon and Olives; Cinnamon and Orange Blossom Creme Brulee

3/28/20

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

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