Semi Private Dining

Please follow these recommendations when planning your evening.
   I) Select your seating time
   II) Select your desired price range
   III) Select your food menu
   IV) Select your wine or champagne pairing

Sixteen is located on the sixteenth floor of the Trump International Hotel & Tower® Chicago. As the hotel's premier fine dining restaurant, the focus is on modern American cuisine prepared by Australian Executive Chef Frank Brunacci. Sixteen boasts breathtaking views of the Wrigley Clock-Tower, the Tribune Building and truly incredible vistas of the open waters of Lake Michigan.

Sixteen's luxurious atmosphere comes courtesy of Ivanka Trump and architect Joe valerio of Valerio Dewalt Train. They collaborated to create a space that defines luxury. Featuring the majestic, four-tiered Swarovski crystal chandelier and a curvaceous, multi-roomed space with a Saint Croix limestone floor from France. A hand molded bronze bar with plenty of stylish seats and West African Kevazinga wood walls with customzied music reflect the mood of true elegance. The menu is crafted daily and complemented by 500 labels of old and new world wines.

Our Executive Chef

Executive Chef Frank Brunacci joined the Trump Interational Hotel & Tower® Chicago after cooking in some of the world's most distinguished kitchens. With a modern American approach at the heart of his cooking philosophy–which unifies traditional European and Asian classic cooking techniques, Chef Brunacci oversees all areas of the property's culinary programs: its fine dining restaurant, Sixteen; its chic lounge, Rebar; room service and banquets.

The Australian native has lived, traveled and worked all over the world. The learning curve was steep as a young chef in a parade of world-class environs, but Brunacci was a natural; following an apprenticeship in Australia at age 21, he moved to London to work at Les Saveurs Restaurant.

Working 15 hours a day at Les Saveurs, Brunacci credits that time as "the best learning experience of my life." After leaving Les Saveurs, he returned to Australia and cooked for two years before moving to the United States for the first time in 1997 after receiving an invitation to open the Ritz Carlton, Buckhead. "Cooking there afforded me the opportunity to cook with foie gras, truffles and many other rare ingredients we didn't necessarily see in Australia at that time," he says.

He spent three years in Buckhead before opening Victor's, which was awarded five diamonds after only 13 months in operation at The Ritz Carlton, New Orleans. Three years later, Brunacci moved to L'Auberge de Sedona, and ultra-luxuious spa in Arizona, and then, to The Club & Spa at Fiddler's Creek in Naples, Florida.

Of his new culinary adventure at the Trump International Hotel & Tower® Chicago, Brunacci says, "I hope to execute to perfection and present our cuisine very cleanly. With each dish, I want our guests to experience color, acidity, spice, sweetness, and an element of suprise–whether that's a brunch, an oil or something that bridges the gap between the ingredients. One component should naturally introduce the next to create a seamless flavor profile."

I) Seating Times

For your convenience, we suggest a seating time within the windows listed below in order to create a seamless experience for you and your guests, as well as maintaining the general dining room ambience.

[5:30PM - 7PM] or [8PM - 9:30PM]

II )Price Range

3 Courses
appetizer, entrée, dessert
not including tax & gratuity - $88

3 Course Deluxe Menu
appetizer, choice of 2 entrées, dessert
not including tax & gratuity - $93

4 Courses
starter, appetizer, antrée, dessert
not including tax & gratuity - $108

5 Courses
starter, appetizer, fish course, meat course, dessert
not including tax & gratuity - $125

Blind Tasting
not including tax & gratuity - $145

III )Entrée Options

Beef
Selections of locally sourced, grain fed beef are available in various cuts and grades. Dine on imported beef from Japan, Australia and many other far away places!

Fish
Both saltwater and freshwater fish are available. Our fish selection is harvested from the waters of the world and changes daily.

Poultry
Enjoy free range, locally farmed poultry delivered to our doorstep.

Crustacean
Indulge in freshly shucked or deep sea diver crustaceans from all parts of the globe.
available at market price

Exotic
Choose from game meat or genuine Australian kangaroo to impress even the most experienced palettes.
available at market price

Enhancements

Hors D'Oeuvres
Choose from a selection of hot or cold bite size hors d'oeuvres to be served prior to your meal. We suggest you pair them with Sixteen's signature cocktails.

2 hot & 2 cold - 4 pieces per person - $36
3 hot & 3 cold - 6 pieces per person - $48
4 hot & 4 cold - 8 pieces per person - $56

Extras per person
truffles seasonal truffles to include summer truffles, alba truffles & burgundy truffles - MP
cheese course - $12
pre dessert a small playful bite prior to dessert - $6
intermezzo sorbet to cleanse the pallete in between courses - $6
petit fours chef's selection of bite size chocolates, jellies & cakes - $4
additional appetizer - $20
surf & turf upgrade - $30
cake cutting fee - $5

IV) Wine Selection

Wine pairings

Three Wines - regular $35, deluxe $50
Four Wines - regular $45, deluxe $65
Six Wines - regular $60, deluxe $80
All wines tasting piaring are 3 oz.
Any additional pours will be based on consumption.

Our Sommelier

Steven Lee joined Trump International Hotel & Tower® Chicago in September 2008 with experience from some of the country's most distinguished hotels and restaurants.

In his role at Trump International Hotel & Tower® Chicago, Steven - who is currently pursuing his Advanced Sommelier certification - oversees the expansive wine offerings at the award-winning Sixteen, as well as the beverage program at Rebar, the property's chic cocktail and sushi lounge. He is reponsible for sourcing interesting varietals from around the world and works hand-in-hand with Executive Chef Frank Brunacci to discover new wines that will pair with the bold flavor profiles of his modern American cuisine.

Steven's wine philosophy is rooted in the belief that wine should be an exciting, fun component to the guest dining experience. From special winemaker dinners to unique pairing events, "flight nights", sommelier selections by the glass and more, he has no shortage of exciting plans for the property's ever-growing beverage program. His friendly approach earned him the honor of being named one of the country's "Sommeliers to Know" by StarChefs.com.

He believes that an Alsatian white is always an excellent choice.

Sixteen Semi Private Dining Wine List

Champagne Sparkling
Gruet Brut, Albuquerque, NV - $65
Roederer Estate Brut, Anderson Valley, NV - $72
Philipponnat "Royale Réserve" Brut, Champagne, NV - $96
Laurent Perrior Brut, Champagne, NV - $115
Marguet et Fils Brut Rosé, Champagne, NV - $95

White Wine
Sauvignon Blanc, Cliff Lede, Napa Valley - $75
Sauvignon Blanc, Craggy Range "Te Muna Road Vineyard" New Zealand - $68
Sancerre, Domaine Vacheron, Loire Valley - $75
Chardonnay, Calera, Mt. Harlan - $85
Chardonnay, Cakebread Cellars, Napa Valley - $120
Chardonnay - Bourgogne Blanc, "Les Sétilles" Olivier Leflaive, Burgundy - $75
Chardonnay - Chassagne-Montrachet, "Les Perclos" Sylvain Langoureau, Burgundy - $125
Pinot Grigio, Jermann, Italy - $79
Pinot Gris, Dobbs Family Estate, Willamette Valley - $61
Riesling, Max Ferd Richter Estate, Germany - $70
Arneis, "Blangé" Ceretto, Italy - $65
Chimney Rock "Elevage Blanc", Napa Valley - $85
Condrieu, Domaine E. Guigal, France - $110

Red Wine
Cabernet Sauvignon, Keenan, Napa Valley - $85
Cabernet Sauvignon, Vineyard 29 "Cru" Napa Valley - $125
Cabernet Sauvignon, Luna Benegas "Finca Libertad Vineyard" Argentina - $65
Merlot, Paradigm, Napa Valley - $95
Merlot, Northsstar, Columbia Valley - $75
Malbec, Bodega Gouguenheim, Argentina - $62
Pinot Nior, Davis Family, Russian River Valley - $95
Pinot Noir, Kingston Vineyards "Alazan" Chile - $70
Pinot Noir - Marsannay, "Les Grasses Tétes" Bruno Clair, Burgindy - $110
Syrah, Cep, Sonoma Coast - $89
Rioja, Beronia Reserva, Spain - $62
Barbaresco, Marchesi di barolo, Piemonte - $105
Zinfandel, Nalle, Dry Creek Valley - $95

Dessert Wine
Muscat, Chambers "Rosewood Winery" Australia (375ml) - $30
Juraçon, Clos Uroulat, France (375ml) - $65
Riesling Vendange Tardive, "Clos Windsbuhl" Zind-Humbrecht, Alsace (375ml) - $120
Port, Taylor Fladgate 10 years, Portugal - $90
Port, Fonseca "Late Bottled Vintage" Portugal - $125
Sherry, Olorosa Dolce, Solera 1847, Spain - $80

Cordials
A full cordial menu is available. Please inquire about specific specialty sipping spirits.

Thank you for your interest in semi-private dining at Sixteen!
We look forward to welcoming you & your guests.