Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.




Pan Seared Halibu

Morton's the Steakhouse Restaurant Recipe

Mixed Wild Mushrooms:
2 ounces unsalted butter
garlic, sliced very thin
1 tablespoon sliced wild mushrooms
1/4 teaspoon salt
1/8 teaspoon white pepper
2 baguette slices, 1/4 inch thick by 5 inches long
1 tablespoon extra virgin olive oil
1 1/2 tablespoon fresh Parmesan cheese, finely grated
1/4 teaspoon fresh parsley, chopped
1 sprig watercress

Place butter in a saute pan over medium heat. (Medium heat is very important as these mushrooms are cut thick. High heat will burn them before they cook through.) When the butter starts to melt, add the slivered garlic to the pan. Saute the garlic until it softens, about 1 minute. Do not brown the garlic!

Add the mushrooms to the pan. Toss to coat the mushrooms with the butter. Continue to saute, tossing frequently, so the mushrooms and garlic do not burn. Saute until the mushrooms begin to release their moisture. Continue to saute until the mushrooms are soft.

Season the mushrooms with salt and pepper, toss and check the seasoning. Adjust if needed. Meanwhile, quickly dip the baguette slices in olive oil and quickly grill them. Place the baguette slices on the hot square plate. Place the mushrooms over the baguette slices. Grate the fresh Parmesan.

Pan Seared Halibut:
1 tablespoon clarified butter
1 (8 oz.) halibut fillet
1/8 teaspoon salt
1/16 teaspoon pure ground black pepper
1 tablespoon unsalted butter
1 tablespoon capers, drained
1 ounce white wine
salted water (1/4 cup table salt to 1 quart water)

Place the clarified butter in an 8 inch saute pan over medium high heat. Season the halibut on both sides with the salt and black pepper.

When the butter just begins to smoke, place the halibut, skin side removed up, into the pan. Cook for approx. 45 seconds, until golden brown, and flip it over to the other side. Place the pan in a 500 degree oven and bake for 4 to 5 minutes, depending on the thickness of the fillet.

Remove the pan from the oven. Set the cooked halibut to the side. Wipe out the saute pan and place it back on the burner over medium heat. Add the unsalted butter and the capers to the pan. Saute the capers in the butter until the butter starts to barely brown around the edges of the pan, about 45 seconds. Add the white wine to the butter and the capers. Swirl the pan to mix the wine and the butter. Reduce for about 20 seconds and remove from the flame.

Meanwhile, in a small sauce pan with a vegetable basket, place the spring vegetables into the hot salted water in the pan. Cook for 15 seconds until hot.

Remove the vegetables from the water, drain well and center the on the plate. Place the Halibut on top of the vegetables. Spoon the brown butter caper sauce over the Halibut. Arrange the micro greens over the halibut.

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