SAVOR EVERY MOMENT

Cabaret ZaZou and Blue Plate have curated delicious brunch and dinner menus
that are as diverse and delightful as our show.

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Dinner Menu

Dinner
Menu

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Brunch Menu

Brunch
Menu

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Wines & Sparkling

Wines &
Sparkling

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Cocktails & Beers

Cocktails &
Beers

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Kids' Menu

Kids'
Menu

Lemon & Olive Oil Marinated Chicken Breast

Pan Seared Salmon

Nduja Arancini

Seared Filet Mignon & Jumbo Shrimp

Maryland Crab Cakes

ZaZou Mac & Cheese

Artisanal Popcorn

Parker House Rolls

Mango Passion Fruit Panna Cotta

Steak Sandwich

Seared Filet Mignon

Shrimp Cocktail

Seared Filet Mignon and Jumbo Shrimp

PERFECT PAIRING:

Chicago’s award-winning caterer, Blue Plate, brings passion to every plate. Cabaret ZaZou is now a proud partner with this elite event catering company, and we want to tell you more. Click “Learn More” to get the inside scoop on Blue Plate.

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HOST A PARTY

Custom floorplans make it easy to arrange your next dinner, cocktail party or business meeting for up to 330 guests.

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EMAIL SIGN UP

Be sure to sign up to receive email updates about the show, ticket information and special offers.

THEATRE DISTRICT | SPIEGELTENT

Cambria Hotel • 32 W. Randolph

RESERVATIONS

T. 312.488.0900

Blue Plate has more than 39 years of experience in a wide range of hospitality services including Event Catering, Delivery, and Business Dining. The company has also owned and operated several acclaimed restaurants in iconic Chicago locations including Rhapsody/tesori in the Symphony Center and Park Grill at Millennium Park. Our chefs have also honed their skills at top restaurants, such as Terzo Piano at the Art Institute of Chicago. “We always strive to provide fresh, seasonal food paired with impeccable service to all of our clients, ’’ says Jim Horan, CEO and founder of Blue Plate. “The secret is to create a streamlined experience that exceeds all expectations, and this partnership with Cabaret Zazou is a perfect pairing.”

Charles Haracz, Executive Chef
Charles joined Blue Plate as Executive Chef in June 2021. He had previously spent 10 years with Bon Appétit at the Art Institute of Chicago where he oversaw all culinary operations for events, including private, internal events for the museum, and rental events for clients ranging from weddings to corporate events and galas. He also oversaw the three food retail outlets at the Art Institute. In addition, Chef Haracz served as chef de partie to Chef Tony Mantuano at the acclaimed Terzo Piano Restaurant at the Art Institute.