Feast of the Renaissance
Chef Petr Balcarovsky

Chef Petr Balcarovsky Chef The Royal Eagle


Feast of the Renaissance with The Royal Eagle's Chef Petr Balcarovsky Frame & FRAMEbar > , , , , , , > Feast of the Renaissance with The Royal Eagle’s Chef Petr Balcarovsky

Like a ray of light after a long darkness, Frame-fave Czech-born Chef Petr Balcarovsky is shining in the Frame kitchen once again, creating an elegant feast inspired by the arts and culture of The Renaissance era.

You may recognize Chef Petr’s culinary flair from The Royal Eagle, the hidden Harper Woods gem known for its formal Eastern European dinners and charming tea time in a peaceful monastery setting. This time, the culinary virtuoso is ready to transport you all the way back to the gilded banquet halls of the 15th and 16th centuries.

From Michelangelo’s Bacchus-inspired herbed and charred cornish hen to a crispy duck roast made for the spread of Leonardo da Vinci’s Last Supper, each course in Chef Petr’s menu pays homage to a different work of Renaissance art. Botticelli’s Birth of Venus becomes white gazpacho with cucumbers and sorrel oil in Chef’s interpretation, and Raphael’s Three Graces takes the shape of a gorgeous dessert trio: Champagne zabaglione, lemon frozen custard, and gooseberry ladyfinger.

A true historian in chef’s whites, Chef Petr breathes life into his dishes like a Renaissance artist filling a canvas with vibrant colors and dramatic themes. As well known for his story-telling as he is for his cooking, he serves each dish with a side of compelling narrative, making your dinner a journey through time, culture, and taste.

And just when you thought it couldn’t get more immersive, Frame’s all-star beverage duo of Diego Aliste and Adam Accivatti will be sure to have the perfect boozy liquids to fill up your goblet.

A toast to culinary enlightenment!


{ 1 }
Michelangelo’s Bacchus
Herbed & Charred Cornish Hen
Cured Celery Root, Savory Tart, Saffron Mascarpone Cream

{ 2 }
Botticelli’s Birth of Venus
White Gazpacho
Cucumbers, Yogurt, Almonds, Sorrel Oil

{ 3 }
Durer’s Adam and Eve
Arugula, Artichokes, Capers, Pomegranate Seeds, Nettle-Honey Mignonette

{ 4 }
Leonardo’s Last Supper
Crispy Duck Roast
Poivre Jaunet, Kohlrabi Ribbons, Caramelized Shallot Boulette

{ 5 }
Raphael’s Three Graces

Blanc de Blancs Zabaglione
Lemon Frozen Custard
Gooseberry Ladyfinger

++ Chef is kindly requesting no dietary changes to this dinner menu++