Tag Archives: New Menu

New Year, New Menu at Shiraz on the Water

Shiraz on the Water, the contemporary American restaurant located on the grounds of the Hilton Indian Lakes Resort, has recently launched a new menu. Executive Chef Carol Buckantz has created dinner selections comprised of seasonally-inspired fare (full menu outlined below). Buckantz offers such dishes as Winter Salad, Seafood Bisque, Tempura Shrimp Cocktail, Seared Scallops Over Butternut Squash Risotto, Wild Mushroom Braised Short Ribs, Seared Duck Breast, Steaks and Chicken Satimbocca. Pastry chef Simonette Gallardo has crafted new sweet offerings for dessert, such as Rustic Apple Gallete, Bananas Foster Cheesecake and Vanilla Salted Caramel Crunch Cake.  Shiraz on the Water features an extensive wine list with hundreds of labels from various regions around the world.

Dinner and lounge service is available Monday-Saturday, from 5-10 p.m. Reservations may be made by calling 630-671-5013 or by visiting shirazonthewater.com. Shiraz on the Water is located at 250 West Schick Road in Bloomingdale, Illinois.

Shiraz on the Water’s New Winter Menu

STARTERS

Tempura Shrimp Cocktail
Jumbo shrimp lightly coated with gluten free rice flour batter, avocado puree and chipotle tomato sauce 11.75

Short Rib Wonton
Tender short rib meat and smoke gouda cheese are filled into wontons, pan fried, served with a sweet chili mustard sauce 9.5

Jumbo Lump Crab Cakes
Stone ground mustard aioli 12

Spinach, Artichoke and Asiago Fondue
Wood grilled ciabatta and flatbread crackers 10.5

Calamari Roma
Fried calamari, tossed with bruschetta tomatoes and served with lemon basil aioli 10.5

Tuna Tatakki
Seared sesame crusted tuna, wasabi cream, sweet hoisen and wontons 11.5

Grilled Mediterranean Flatbread
Pesto sauce, feta cheese, artichoke hearts, tomatoes, roasted red peppers, spinach and sprinkled with oregano 11.5

Cheese Plate
An array of local cheese, fig jam, dried fruits and nuts, served with flatbread crackers and bread 12.5

SOUPS

Three Onion Soup Gratinee
Toasted garlic crouton, melted gruyere cheese 5.5

Gerry’s Seafood Bisque
Seafood folded into a rich stock and finished with cream Cup 4.5, Bowl 6

Soup of the Day 5

SALADS

Roasted Beet Salad
Duo of red and yellow beets, sliced thin with orange segments, crumbled goat cheese, over mixed greens, candied pistachio nuts, orange basil vinaigrette, balsamic syrup drizzle  7.5

Caesar Salad
Tender romaine hearts tossed in our creamy dressing, served with shaved parmesan and garlic croutons 6
add grilled chicken 12, grilled shrimp 16, grilled salmon 19

Wedge Salad
A wedge of crisp iceberg lettuce is topped with diced tomato, apple wood smoked bacon, scallions, diced cucumber and chunky bleu cheese dressing 7

Caprese Salad
Sliced beef steak tomatoes, fresh mozzarella, chiffonade of basil, balsamic reduction and olive oil 7.5

Winter Salad
Spinach salad tossed with bleu cheese, roasted butternut squash, granny smith apples, candied pecans, tossed in a warm cherry white balsamic vinaigrette 7.5

House Salad
Mixed greens, shaved carrot, tomato, cucumber, red julienne onion, with choice of dressing 5

STEAKS
all steaks are served with choice of sweet potatoes mashed, chive mashed, or multi-grain rice pilaf and Chef’s choice of seasonal vegetable
6oz Filet 34
8oz Filet 37
14 oz Rib Eye 38
12oz New York Strip Steak 35

Crusts & Sauces
Blackened, Horseradish, Bleu Cheese, Béarnaise or Cabernet Demi 2.5
Forestiere Style 4.5
Oscar Style 10
Shrimp Scampi side 8.5

ENTREES

Grilled Pork Tenderloin
Blackberry demi, fresh peach relish, sweet potato, bacon and corn bread pudding 26.5

Wild Mushroom Braised Short Ribs
Slow cooked and braised, served with natural jus and roasted mushrooms over Wisconsin sharp cheddar polenta 25 

Crab Stuffed Alaskan Salmon
Salmon filet, filled with our lump crabmeat stuffing, topped with mango-avocado relish 27.5

Chicken Saltimbocca
Semi-boneless breast of chicken stuffed with prosciutto, gruyere and sage served with marsala glaze and crispy polenta 24

Surf and Turf
Two three ounce Black Angus filets topped with two lump crab cakes, cabernet demi and beurre blanc 32 

Maine Lobster Ravioli
Tender pillows of pasta are filled with chunks of Maine lobster, cognac and brown butter, served with a sherry cream sauce and chunks of lobster meat 27.5 

Sesame Crusted Asian Ahi Tuna
Served rare, sweet hoisen sauce and wasabi cream with sushi rice 29

Seared Duck Breast
Dark cherry balsamic port, sweet potato, bacon and corn bread pudding 28

Shrimp and Scallop Scampi
Seared jumbo scallops and shrimp over angel hair pasta, blistered tomatoes, capers, asparagus tips, baby spinach and shallots, tossed in a creamy lemon-chardonnay beurre blanc 24.5

Roasted Artichoke Ravioli
Tossed in a pistachio pesto, sundried tomatoes, artichoke hearts, asparagus tips, shallots and a touch of cream 19.5

Seared Scallops Over Butternut Squash Risotto
Creamed corn and bacon emulsion 28.5

DESSERT

Passionfruit Crème Brulee
Our house specialty 6.50

Death By chocolate
Chocolate lover’s delight! Rich, smooth flourless cake is served with raspberry sauce 8 

Tiramisu
Layers of kahlua soaked lady fingers, whipped mascarpone cheese and cocoa 8 

Bananas foster cheesecake
A creamy banana cheesecake swirled with ribbons of caramel on a crunchy cookie crust, topped with white chocolate mousse and swirled with caramel 7.50

Vanilla Salted Caramel Crunch Cake
Light buttery vanilla flecked cake holds waves of rich caramel cake, and an additional layer of salted caramel cake with creamy custard, topped with caramel 8

Rustic Apple Gallette
Layers of buttery, flaky French puff pastry layered with fresh ripe apples, baked to a golden brown, topped with a vanilla bean gelato 8

Gelato 6
Cappuccino Hazelnut
White Chocolate Raspberry
Pistachio

Sorbet 6
Mango
Black Raspberry Pomegranate

Ice Cream 6
Vanilla Bean
Chocolate

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New Bar Bite Menu at III Forks

Smaller Plates and Sandwiches in the Lounge Area

III Forks Prime Steakhouse unveils a new “bar bite” menu today in the lounge area. Chef Tommy Nevill has taken some of the most popular dishes from the rooftop and dinner menus to create smaller plate and sandwich selections for guests in III Forks lavish, lounge area. Nevill has included sharable dishes, such as blue cheese taro chips, artisanal cheese plates and Kobe sliders, as well as wedge salad wraps, ahi tuna, prime burger and steak tartar. All of the bar bites may be paired with one of the many hand-selected wines offered at III Forks, or the list of creative, seasonal cocktails.

III Forks is open Sunday through Thursday from 5 p.m. to 11 p.m. and Friday-Saturday from 5 p.m. to Midnight.

Bar Bite Selections

Blue Cheese Taro Chips 6.95
thin sliced taro root, gold and red beet chips with creamy Point Reyes blue cheese sauce and blue cheese crumbles

Wedge Salad Wraps 7.95
traditional wedge salads done not so traditionally

Artisanal Cheese Plate 12.95 / 17.95
a selection of locally produced cheeses available in flights of three and five cheeses

Kobe Sliders 8.95
on a fresh-baked roll with a sweet horseradish pickle

Ahi Tuna 14.95
blackened ahi over Asian slaw with lemon wasabi cream and black pepper rum hoisin

Duck & Waffles 12.95
duck tucked in waffle cones with port wine cherries, creme fraiche and pistachios

Prime Burger 14.95
USDA Prime Beef on fresh-baked roll, with fries

French Dip Sandwich 14.95
shaved prime rib with balsamic glazed caramelized onions, roasted red peppers and creamy horseradish sauce, with fries

Steak Tartar 19.95
chopped USDA Prime Tenderloin tossed in a mustard aioli and served in a Himalayan pink salt bowl

III Forks Prime Steakhouse
333 East Benton Place
Chicago, Illinois 60601

312.938.4303
www.3Forks.com

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New Winter Menu at The Red Canary

Creative and Classic Comfort Food Fit for the Season

New Winter Menu Now Available
Dinner Service Offered Monday-Saturday at 5 p.m.

The Red Canary has recently launched a new menu for the Winter season. Chef Daniel Tolentino has incorporated creative and classic American comfort food, fit for the chilly season. New to the menu are chicken and dumpling soup, a flight of sliders, braised short ribs with parmesan scalloped potatoes, apple cider-poached salmon, Cajun chicken pasta, mushroom ravioli and buttermilk fried chicken with house cheddar biscuits, brown gravy and warm amber honey.  The new dinner menu is outlined below.

Table reservations are available and walk-in diners are more than welcome. Dinner is offered Monday through Saturday at 5 p.m. (until 10 p.m. Monday-Thursday and until 11 p.m. Friday and Saturday).
The Red Canary
695 North Milwaukee Avenue
Chicago, Illinois 60642
312.846.1475
TheRedCanaryChicago.com

Winter Menu, The Red Canary
Chef Daniel Tolentino

Bites

The Wedge Salad – house ranch 5

Deviled Eggs – candied bacon 4

PB&J – caramel sauce 5

Chi-Talian Bruschetta – delizioso 5

Veggie Skewer – Cajun pesto 6

Corn Bread – jalapeno corn sauce 3

Onion Rings – beer battered 5

House-Cut Fries – truffle oil 6

Oysters

Oysters of the Day, served three different ways:

Raw – on ice – mignonette sauce 9

BBQ – flash grilled – habanero & lemon sriracha 9

Shooter – milagro silver tequila – lime juice – cilantro habanero salsa 7

Intros

Soup of the Day – ask your server for details 6

Chicken & Dumpling Soup – buttermilk chive dumplings-creamy chicken broth 6

Beet & Goat Cheese Salad – frisee – roasted beets – fried goat cheese – pinenuts 9

BLT Skewers – fresh mozzarella & tomato wrapped in bacon – lettuce fennel salad 8

Artisan Cheese Flight – 3 cheese & spreads – bread chips & crackers – grapes 14

Mac & Cheese – cheddar Chihuahua cheese sauce – bacon bits – bread crumbs 8

Shrimp & Capers – cherry tomatoes – caper butter sauce 12

Seared Dayboat Scallops – Cajun pesto – crispy potato ribbons – rosemary 13

Salmon Cakes – fresh salmon – chipotle mayo – frisee salad 11

Slider Flight – canary burger – bacon cheeseburger – black & bleu burger 10

Spicy Honey & Chili Glazed Chicken Wings – celery – carrots – housemade ranch 8

Flatbreads

Pork Tenderloin – apple chutney – mozzarella – chive sticks 12

Butternut Squash – arugula – mozzarella – shaved asiago 11

Steak – roasted peppers – grilled onion – mozzarella – garlic chips 13

Main

The Vegetarian – grilled portobello – asparagus – veggie cous cous – dried chili sauce 12

Mushroom Ravioli – mushrooms – goat cheese – leaks – tomatoes – asparagus – mushroom sauce 13

Fish Tacos – seared ahi tuna – cucumbers – red onion – cilantro – queso fresco 15

Apple Cider Poached Salmon – celery root puree – caramelized apple – fennel salad 16

Cajun Chicken Pasta – peas – bell peppers – mushrooms – white wine garlic sauce 13

Buttermilk Fried Chicken – house cheddar biscuits – brown gravy – warm amber honey 15

Pulled Pork Sandwich – bbq – apple coleslaw – cinnamon apple chips 12

BBQ Baby Back Ribs – brined – spice-rubbed – smoked – grilled – housemade corn bread 17

Braised Short Ribs – red wine demi glace – parmesan scallop potatoes 22

Canary Burger on Brioche & Fries – half pound ground sirloin – horseradish cream – watercress – roma tomatoes

Bacon Cheeseburger on Pretzel Bun & Onion Rings – half pound ground sirloin – applewood smoked bacon – cheddar – Chihuahua 12

Black & Bleu Burger on Brioche & Fries – half pound ground sirloin – blackened – bleu cheese – sautéed mushrooms 13

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New Dinner Menu at Nacional 27

Menu Now Available

Monday through Thursday 5:30 p.m. – 9:30 p.m.
Friday and Saturday 5:30 p.m. – 10:30 p.m.

Nacional 27 and Chef Chico Vilchez have unveiled a sizzling new menu for dinner service. The modern Latin restaurant and lounge begins with soups (chicken tortilla; gazpacho) and salads (ensalada verde; Costa Rican heart of palm), then leads into Latin favorites (pumpkin and goat cheese croqueta; shrimp adobado skewers; chorizo empanada; BBQ’d lamb tiny tacos; and a selection of ceviche). The dinner menu continues with entrees, such as Latin comfort foods (farm raised, chicken mole verde; suckling pig Cubano; short rib enchiladas), gaucho skewers, paella, seafood (Pacific Blue Nose Grouper Huachinago; center cut Ahi tuna) and steak (grilled, marinated skirt steak; chimichurri-crusted filet).

Group dining at Nacional 27 is easily achieved with a variety of menu choices. Along with the weekly entertainment and night-on-the-town atmosphere, Chef Vilchez’s large-party platters include the “Latin Dinner Party” for four or more (36.95 per guest includes tapas, three entrees and side dishes), “For The Table” appetizers, “Gaucho Skewers” (skewers of selected meats and seafood with rice and beans for two or more), ceviche and paella (plus pitchers of creative, house-made cocktails).

Dinner will end on a sweet note, as the Postres (desserts) section of the menu offers Pastel de Tres Leches, Cinnamon Churros, Grand Marnier Chocolate Cake, Pineapple Shortcake and Chico’s Flan.

Nacional 27’s new menu is outlined below. Images are available. Reservations may be made by calling the restaurant or visiting the website, N27Chicago.com.

The current, lively line-up has live bands performing on Tuesdays; free salsa lessons on Thursdays; Miami Nights with DJ Koncept on Fridays and Vida27! dance night on Saturdays. The tapas and ceviche menu is half-price Monday-Friday from 5-7 p.m.; select wine pours are $5 per glass on Wednesdays.

Dinner Menu, Nacional 27
Chef Chico Vilchez

For the Table

Guacamole – tortilla & taro chips – 8.95

Shrimp & Guacamole – lime marinated Mexican gulf shrimp – 10.95

Fundido – roasted corn, queso, lime & cilantro – 6.95

Ceviche Sampling Platter – per person – 10.95

N27 Combination Platter – smoked chicken, empanada, boniato & plantain croqueta, bbq’d lamb taco, shrimp skewer – 9.95

Tapas

Soups & Salads

Chicken Tortilla Soup – shredded chicken, broth, jalapeno – 4.95

Gazpacho – chilled tomato, carrots, celery, jicama, cucumber & roasted corn – 5.95

Ensalada Verde – romaine, pickled onions, cilantro, pepitas & chipotle-papaya vinaigrette – 6.95

Costa Rican Hearts of Palm – avocado, olives, papaya – 8.95

Latin Favorites

Papas Bravas – paprika, garlic & Tabasco – 4.95

Boniato & Sweet Plantain Croqueta – roasted garlic aioli – 4.95

Pumpkin & Goat Cheese Croqueta – pepitas, orange aioli – 5.95

Steak Arepa Quesadilla – cremini mushrooms – 7.95

Crispy Steak Nacho – spicy jack, salsa, grilled jalapeños – 7.95

Skewers

Marinated Chicken – cilantro sofrito – 4.95

Grilled Beef Tenderloin – adobo three-chile salsa – 5.95

Shrimp Adobado – pineapple-vanilla salsa – 5.95

Empanada

Choose three – 9.95

Queso – pepper jack, cream cheese, roasted peppers & tomatillo salsa – 5.95

Smoked Chicken – roasted corn salsa, ancho crema – 6.95

Chorizo – queso fresco, pickled jalapeno crema – 6.95

Grilled Vegetable – squash, chayote, chili crema – 5.95

Beef – caramelized onions, black bean salsa, garlic aioli & tomatillo salsa – 7.95

Carnitas – shredded suckling pig, tomatillo, black beans, jalapeno-chipotle cream – 6.95

Tiny Tacos

Choose three – 9.95

Shrimp & Scallops – avocado, lime, romaine lettuce – 4.95

BBQ’d Lamb – guava, organic agave, avocado salsa – 4.95

Grilled Beef Tenderloin – spicy tomatillo salsa – 4.95

Black Bean – pepper jack, jalapeno, tomatillo, adobado salsa – 4.95

Ceviches

All Four – 10.95 per person

Shrimp & Scallops – citrus, sweet peppers, avocado – 9.95

Smoked Salmon – pequillo pepper, jicama, roasted corn – 9.95

Rainbow Coctel – salmon, shrimp, tuna, avocado, tomato – 9.95

Ahi Tuna & Watermelon – spicy rice wine vinaigrette – 9.95

N27 Oyster Shooters – spicy bloody maria – each 2.95; spike with vodka for 1.00

Latin Comfort Foods

Vegetables & Rice – grilled latin vegetables, spicy green rice -14.95

Farm Raised Chicken Mole Verde – squash, cilantro, caramelized onions – 15.95

Shredded Chicken Enchiladas – mole negro, pepper jack, rice & beans – 16.95

Short Rib Enchiladas – shredded chipotle-beef short ribs, roasted corn, pepper jack, mole verde, cabbage slaw – 17.95

Smoked Pork Tenderloin Adobado – caramelized onions, mashed Cuban sweet potatoes – 19.95

N27 Roast Suckling Pig “Cubano” – caramelized onion mashed Cuban sweet potatoes, eggplant, spicy tomatoes, coconut rice, black beans, chicharrónes, ancho pork jus – 21.95

Gaucho Skewers
With coco rice, black beans, trio of salsa
Priced per person; minimum two guests

Marinated Barbecue Skirt Steak – 16.95

Shrimp & Scallop – 17.95

Beef Tenderloin – 19.95

Paella
Priced per person; minimum two guests

Seafood Paella – shrimp, scallops, mussels, calamari, piquillo peppers – 17.95

Pork Paella – pulled pork, roast chicken, Spanish chorizo, tomato-cilantro-jicama – 16.95

Seafood & Steak

Grilled Salmon – coconut rice, orange mojo, cilantro – 18.95

Pacific Blue Nose Grouper “Huachinago” – tomatillo salsa, spicy green rice – 22.95

Center Cut Ahi Tuna – fire roasted corn, avocado, cilantro salsa – 24.95

Grilled Marinated Skirt Steak – crispy costa rican potatoes, salsa criolla – 17.95

Chimichurri Crusted Filet – three potato-chorizo hash, malbec reduction – 25.95

Beef Tenderloin “Medallions” – Spanish cheese-potato gratin, red wine just – 26.95; add chimichurri, blue cheese and truffle crust 3.00

Latin Dinner Party
A sharing menu available for tables of four or more guests
36.95 per person

For the Table – tortilla, taro chips & guacamole

Tapas – shrimp adobado, boniato & plantain croquetas, smoked chicken empanadas

Platters – choose three – seafood paella, grilled salmon, chicken mole verde, pacific blue nose grouper huachinago, grilled marinated skirt steak

Add $5 per person – guaco shrimp and scallop bbq, suckling pig cubano, chimichurri crusted beef tenderloin medallions

Sides – mashed boniato & grilled latin vegetables

Sides 4.95

Mashed Boniato

Roasted Plantains

Coconut Rice & Beans

Spinach & Chayote

Spicy Green Rice

Grilled Latin Vegetables

Postres – 5.95 

Cinnamon Churros – dulce de leche ice cream, house candied brazil nuts

Chico’s Flan – vanilla bean custard, caramel, fresh berries

Grand Marnier Chocolate Cake – callebaut south American chocolate, burnt caramel crema

Pineapple Shortcake – vanilla marinated pineapples, shortcake, banana ice cream

Pastel de Tres Leches – vanilla whipped cream, mango caramel

Ice Cream & Sorbet – chocolate, banana, coconut and raspberry

Nacional27
325 W. Huron
Chicago, IL 60654
(312) 664-2727
n27Chicago.com

 

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New Fall-Winter Menu at Due Lire Vino & Cucina

New Dinner Menu Now Offered

Tuesday-Thursday 5-10pm
Friday-Saturday 5-11pm
Sunday 5-10pm

Due Lire, located in Chicago’s vibrant Lincoln Square neighborhood, has unveiled a new dinner menu for the fall-winter season. Chef Kevin Abshire incorporates authentic and creative Italian cuisine into each of his antipasti, crostinis, homemade pastas and desserts. His new seasonally-inspired dishes include Chickpea Polenta with wild mushroom and pomegranate; Pera Salad with pears, fennel, endive, walnuts, Blis sherry; Zucca Crostini with butternut squash, chestnut, ricotta salata;  Tartufato Crostini with wild mushroom, corn, Canaria cheese, truffle oil; Lasagna with butternut squash, root vegetable and bechamel;  Merluzzo roasted cod, lentils, cauliflower; cotechino; Spada swordfish, brussels sprouts, potatoes, grapefruit and Galletto cornish hen, peppers, potatoes, onions. Due Lire’s new dessert offerings include Torta Mele apple tart, vanilla gelato, pecan crumble and Panna Cotta pomegranate custard, saba, black sea salt. The new menu is outlined below.

Due Lire Vino & Cucina

4520 North Lincoln Avenue

Chicago, Illinois 60625

(773) 275-7878

http://www.Due-Lire.com

Due Lire, Dinner Menu

Antipasti

Fritelle Crecenza Cheese Fritters / Duck Ragu / Amarena 10
Polenta 
Chickpea Polenta / Wild Mushroom / Pomegranate 9
Arancino 
Saffron Rice / Asparagus / Fontina Fondue 7
Involtini 
Eggplant / Zucchini / Smoked Mozzarella / Tomatoes 8
Calamari 
Fried Calamari / Caper Berries / Sage / Chili Aioli 9
Cozze 
Mussels / Ale Beer / Leeks / Pretzel Rolls ­10
Pane 
Grilled Italian Bread / Homemade Daily Spreads 4
Olive 
House Marinated Italian Olives 5

Insalate

Rucola   Rucola / Grape Tomatoes / Parmigiano / Lemon 7
Pera   
Pears / Fennel / Endive / Walnuts / Blis Sherry 8
Barba   
Beets / Watercress / Pistachios / Goat Cheese / Balsamic 8

Crostini

Rustico   Mozzarella / Cherry Tomatoes / Basil Pesto 7
Zucca   
Butternut Squash / Chestnut / Ricotta Salata 9
Tartufato   
Wild Mushroom / Corn / Canaria Cheese / Truffle Oil 9

Pasta

Gnocchi   Homemade Potato Dumplings / Bolognese / Grana 13
Tortelloni   
Carrots / Dunbarton Blue Cheese / Marcona Almonds 15
Lasagna   
Butternut Squash / Root Vegetable / Béchamel 14
Risotto   
Rice / Mussel / Clams / Calamari / Saffron 17
Ravioli   
Short Rib Ravioli / Porcini / Parmigiano 15

Secondi

Merluzzo   Roasted Cod / Lentils / Cauliflower / Cotechino 18
Spada   
Swordfish / Brussels Sprouts / Potatoes / Grapefruit 19
Galletto   
Cornish Hen / Peppers / Potatoes / Onions 18
Tagliata   
Flat Iron Steak / Polenta / Swiss Chard / Mustard Seed 19

Contorni

Patate   Roasted Potatoes / Fresh Herbs / Olive Oil 4
Fritte   
French Fries / Parmigiano / Rosemary 4
Rapini   
Sautéed Broccoli Rabe / Garlic / Olive Oil / Chili 5
Cavoletti   
Sautéed Brussels Sprouts / Pecorino / Mint 6
Cavolo   
Cauliflower / Sherry Mustard Seed/ Parsley 6

Dolci

Tiramisu   Ladyfingers / Espresso / Baileys / Mascarpone 6
Cioccolatissimo   
Warm Chocolate Soufflé / Amarena / Cream 6
Torta Mele   
Apple Tart, Vanilla Gelato, Pecan Crumble 6
Panna Cotta   
Pomegranate Custard, Saba, Black Sea Salt 6
Gelati Sorbetti   
Seasonal Gelato and Sorbets 6

Caffe & Affini

French Press 4 / 8
Cappuccino 4
Hot Tea 3
Espresso 3

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Benjamin Opens for Lunch

Midday Dining in Downtown Highland Park

Lunch starts Tuesday, November 8
Lunch served Tuesday through Friday, 11:30 a.m. to 2:30 p.m.

Benjamin, a notable and new North Shore eatery, will now offer locally-sourced, seasonal American cuisine for lunch. Starting Tuesday, November 8, Benjamin will continue their “farm to fork” philosophy with seasonally-inspired lunch offerings that range from salads, soups and small plates, to flatbreads, sandwiches and sweets.

Fall favorites are certainly found in Executive Chef Benjamin Brittsan’s midday menu: Chicken and Three Bean Chili; Roasted Pumpkin, Blood Orange and Frisee Salad; Wild Mushroom, Arugula and Goat Cheese Flatbread; House-roasted Herb Turkey Breast Sandwich; “BYOB” Build-Your-Own Burger on Brioche Bun; and Brownie ALa Mode with House-made Caramel. The lunch menu is outlined below.

Lunch at Benjamin will be available Tuesday through Friday from 11:30 a.m. to 2:30 p.m.
*Beginning November 13, Benjamin will start dinner service on Sundays from 5 p.m. to 8 p.m. (this is in addition to Tuesday-Saturday dinner service)

Fall Winter Lunch

Salads
Dressings include chipotle honey lime vinaigrette, herb Caesar, citrus vinaigrette, blood orange balsamic vinaigrette, blue cheese, ranch and French

Southwestern Chopped iceberg / romaine / corn / beans / scallions / tortilla / queso fresco / cucumber tomato / warm tortilla bowl / chipotle honey lime vinaigrette 9

Local Beet, Arugula & Goat Cheese preserved lemon / blood orange balsamic vinaigrette 7

Benjamin Signature cucumber / greenhouse tomato / local goat cheese / arugula / dried Michigan cherries / hazelnut / radish / citrus vinaigrette 8

Grilled Caesar brioche croutons / white anchovies / housemade herb Caesar dressing / black truffle essence 9

Roasted Pumpkin, Blood Orange & Frisee pumpkin seeds / curry / chervil / housemade ricotta toasts / blood orange balsamic vinaigrette 9

Ahi Tuna Crudo winter sprout salad / housemade yuzu / crispy garlic, ginger & shallot / EVOO 15

Add chicken / salmon / seared ahi tuna / steak / shrimp 5

Soups

Soup of the Day seasonal ingredients sm 4 lg 6

Chicken & Three Bean Chili sm 4 lg 6

French Onion toasted ciabatta croutons 6

Add Sourdough Bread Bowl 2

Plates
Served with mixed greens, cucumbers, cherry tomatoes & cottage cheese

Tuna Salad 8

Chicken Salad 8

Three Bean Salad 7

Flatbreads

Flatbread of the Day seasonal ingredients 9

Wild Mushroom, Arugula & Goat Cheese 9

Sandwiches
All sandwiches served with choice of housemade chips, fries, side salad, or fruit
White or Multigrain Ciabatta Bollo Roll
Lettuce, Tomato, Mayonnaise, Mustard & Pickle

House Corned Beef 8

House Roasted Herb Turkey Breast 8

House Roasted Beef 8

Tuna Salad 7

Chicken Salad 7

BYOB (Build You Own Burger) 8
Served with house baked brioche bun / third lb black angus beef / spring greens / red onions / tomato / pickle / housemade ketchup / whole grain mustard

Each additional topping $1
red onion marmalade, roasted wild mushroom, jones farm bacon, merkts cheddar, smoked gouda, American, fontina, swiss, pepper jack, cheddar, goat, smoked blue, boursin, avocado, sautéed peppers, jalapenos, horseradish mayo, chipotle mayo, pesto mayo

Desserts

Chocolate Chip Cookies 4

Brownie A La Mode with Housemade Caramel 5

Housemade Ice Cream Trio 4

Benjamin Restaurant
1849 Second Street
Highland Park, IL 60035
847.748.8737
BenjaminRestaurant.com

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“Rocky Horror Picture Show Brunch”

Campy Cult Classic at Kit Kat Lounge and Supper Club

Sunday, October 30
11:00am-3:00pm

“Let’s do the time warp again” this Halloween season, as Kit Kat Lounge and Supper Club holds their annual Rocky Horror Picture Show Brunch from 11:00 a.m. to 3 p.m. on Sunday, October 30. Diva Madame X will perform songs from the cult classic film, while it is shown on seven large screens. Come dressed as the best Dr. Frank-N-Furter, Magenta, Riff Raff or other campy costumed character for the chance to win a $100 cash prize.

Chef Mark Kasper has created a special “Meatloaf” entree, which will be available in addition to the full brunch menu, listed below. Enjoy bottomless mimosas or bloody martinis for $10 with the purchase of any brunch entree. A special half-priced martini list ($5 each) will be available during the Rocky Horror Picture Show Brunch.

Reservations are recommended, not required.

Martini Menu $5

ROCKY MARTINI Effen vodka, splash of pineapple juice, envelope of pop rocks poured in table-side

SWEET TRANSEXUAL Effen vodka, strawberry-kiwi juice, topped with champagne

RIFF-RAFF Hpnotiq liqueur, Effen vodka, splash of pineapple juice, garnished with glow stick and rock candy

Brunch Special

MEATLOAF
Hoisen ketchup glazed meatloaf – ground Berkshire pork and ground Korean short rib with roasted maitake mushrooms, baby heirloom carrots, white truffle potato puree, $14

Sunday Brunch Menu
$10 free-flowing mimosas and bloody martinis with the purchase of any brunch entree

BIG LOVE
Trio of Pancakes: Oatmeal, farmer’s market blueberry and buttermilk served with berry compote, $10

BIG FAT GREEK WEDDING
Kit Kat Omelet with crumbled feta cheese, sauteed spinach and grilled chicken, $12

BIG DADDY
Eggs Florentine Poached eggs, smoked ham and sauteed spinach with spicy Bearnaise sauce over whole wheat toast, $12

BIG BAD TURKEY
Turkey Burger with sriracha mayo, baby mescaline greens and soy marinated tomato with cajun fries, $14

BIG FRENCH
French Toast dusted with Chinese 5 spice and served with whipped cinnamon butter and warm maple syrup, $11

MACHO MAN
Two eggs, two slices of bacon, two grilled sausages, two pancakes, two biscuits and gravy and roasted potatoes, $14

BIG BLUE
Waffles with trio of syrups: Nutella cream, blueberry and cayenne maple, $10

BIG FAT LIAR
Cheddar Biscuits and Gravy House made cheddar buttermilk biscuits served with sage-sausage gravy, $10

BIG
Steak and Eggs Grilled 8-ounce skirt steak with salsa verde served with eggs any style, Mexican chorizo and purple potato hash, $17

BIG MOMMA’S HOUSE
Chicken and Waffles Fried chicken breast with house made waffle served with cayenne maple syrup and purple potato hash, $16

SIDES ($4 each)
Stone-Ground Grits; Bacon; Toast; Cajun Fries; Purple Potato Hash; Farmer’s Market Fruit

Kit Kat Lounge & Supper Club
3700 N. Halsted
Chicago, IL 60613
773-525-1111
kitkatchicago.com

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The Cave Bar Announces New Weekly Specials

Sip, Nosh and Nibble in a Cave-Like, Cozy Setting

New dining and drink deals: available Monday-Thursday, 5-11 p.m.
The Cave Bar is open Monday-Sunday, 5-11 p.m.

Calling all cave dwellers! The Cave Bar at Hilton Chicago/Indian Lakes Resort in Bloomingdale is now featuring weekly food and drink specials in their rock cave bar, which is a truly unique place to enjoy cocktails. This must-see, sunken spot is surrounded by streaming waterfalls in Hilton’s lush and tropical, six-story atrium.

The Cave Bar’s new dining and drink deals, listed below, are available Monday through Thursday.

Mondays: 50-cent wings (available in quantities of six); $4 Miller Lites
Tuesdays: $5 You-Call-It house cocktails and $5 Jameson Shots
Wednesdays: $6 Martinis
Thursdays: $6 You-Call-It Bacardi cocktails
Mondays-Thursdays:
Large pizza (with up to three toppings) and two sodas for $15.99

The Cave Bar menu, features a range of dishes, from appetizers (sliders, crab cakes, hummus) and salads (caesar, cobb), to sandwiches (grilled chicken caprese, turkey club, veggie wrap) and Chicago’s own Connie’s pizza (8-inch or 15-inch with plenty of toppings). The complete Cave Bar menu is below.

THE CAVE BAR MENU

Starters

Sliders Three Minis 6 / Six Minis 11
Mini grilled Angus burgers topped with American cheese, lettuce and special sauce

Buffalo Hot Wings Six 7 / Twelve 11
Our signature hot wings are served with chunky Bleu cheese or ranch dressing

Maryland Lump Crab Cakes 12
Succulent lump crab, stone ground mustard aioli, blood orange oil and micro greens

Hummus Dip & Pita Half 6 / Full 9
Sundried tomato & roasted garlic hummus served with assorted crudités and pita triangles

Bruschetta 9
Sea salt ciabatta bread, plum tomatoes, basil, red onion, pesto oil and balsamic glaze

Grilled Flatbread 9
Pesto Sauce, fresh buffalo mozzarella, artichoke hearts, tomatoes, spinach and caramelized onion

Salads

Caesar Salad 6
Tender romaine hearts tossed in creamy Caesar dressing, served with parmesan curls and garlic croutons
with grilled chicken 9
with grilled shrimp 11

Cobb Salad 11
Grilled chicken, avocado, tomato, bleu cheese, egg, bacon, served on romaine with buttermilk ranch dressing

Sandwiches & More
All sandwiches are served with choice of french fries, fruit or coleslaw

Classic Burger 10
Signature 10oz. Angus Burger grilled to order and served with lettuce, tomato, red onion and your choice of cheese
add grilled onions, mushrooms or bacon 2.00 each

Smoked Turkey Club 9
Classic club triple-decker sandwich with smoked turkey, bacon, lettuce, tomato and mayonnaise on multi-grain wheat bread

Grilled Chicken Caprese Sandwich 10
Grilled marinated chicken breast topped with fresh basil, Buffalo mozzarella, sliced roma tomatoes, romaine lettuce and balsamic vinaigrette served on tomato focaccia bread

Grilled Vegetable and Sundried Tomato Wrap 9
Zucchini, yellow squash, mushrooms, tomatoes, spinach onions, served with sundried tomato hummus spread, spinach tortilla

Pizza

Toppings: Pepperoni, Sausage, Ham, Bacon, Spinach, Extra Cheese, Roasted Peppers, Olives, Artichoke Hearts, Fresh Garlic, Tomato, Fresh Basil, Mushroom

8-inch Personal Pan Pizza 9
Chicago’s own Connie’s Pizza personalized just for you, up to three toppings for no extra charge. Additional toppings 1.25/ea

15-inch Pizza 16
Chicago’s own Connie’s Pizza personalized just for you, up to three toppings for no extra charge. Additional toppings 1.50/ea

The Cave Bar
Hilton Chicago/Indian Lakes Resort
250 W. Schick Road
Bloomingdale, IL 60108
630-529-0200
IndianLakesResort.com

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New Fall Dinner Menu at The Chicago Firehouse

Chef Kendal Duque’s New Seasonal Specialties

Dinner Menu, served nightly

The Chicago Firehouse is now serving their new Fall dinner menu, created by Chef Kendal Duque. The new seasonal specialties include Ale-Braised Pork Cheeks (mascarpone polenta, black kale braised with bacon); White Shrimp Risotto (mushroom and truffle cream); Pot Roast (horseradish mashed potatoes, green beans and carrots, red wine sauce); Roasted Whole Rainbow Trout (salsify, porcini mushrooms, artichokes, potatoes, cashew vinaigrette); Pan Roasted Cod (saffron tagliatelle, mussels, spicy wild boar sausage, tomato-cream sauce); Sauteed Cobia (sweet and sour eggplant, bok choy, lime-basil sauce); side dishes of roasted acorn squash and brussels sprouts served with dates and bacon.

Dinner service is available in the bar area, main dining room and seasonally on the large and lush backyard patio. A lunch menu is offered Monday through Friday, and Brunch is available on Saturdays and Sundays.

Dinner Hours: Monday through Thursday 4:00-10:00pm, Friday 4:00-10:30pm, Saturday 5:00-10:30pm and Sunday 3:00-9:00pm.

The Chicago Firehouse, Fall Dinner Menu

— STARTERS —

CFH OYSTERS ROCKEFELLER
spinach purée, applewood smoked bacon, pernod 15

STEAK TARTARE
pickled caper berries, raw egg yolk, basil croutons 14

JUMBO LUMP CRAB CAKE
vegetable salad, mustard sauce 14

CRISPY CALAMARI
cherry peppers, cocktail sauce 10

CHARRED BABY OCTOPUS
bell peppers, olives, tomato sauce, grilled baguette 14

ALE-BRAISED PORK CHEEKS
mascarpone polenta, black kale braised with bacon 15

WHITE SHRIMP RISOTTO
mushroom and truffle cream 16

SEAFOOD PLATTER
jumbo shrimp and cocktail sauce, caviar oysters, king crab legs, lobster, shellfish salad

Small 55 (serves 2–3)
Large 110 (serves 4–5)

— SALADS & SOUPS —

ARTICHOKE SALAD
carrots, pea tendrils, parmigiano-reggiano, ham and dijon vinaigrette 13

BABY BEETS AND GREEN BEANS
sweet onions, boursin cheese, arugula, walnut vinaigrette 12

BABY ICEBERG “WEDGE”
tomatoes, applewood smoked bacon, red onions, blue cheese dressing and crumbles 9

CAESAR
white anchovy, parmigiano-reggiano, croutons 9

HOUSE
baby greens, green apple, spiced pecans, blue cheese, sherry vinaigrette 9

FRENCH ONION SOUP
caramelized onion, gratinée cheese crouton 7

CFH LOBSTER BISQUE
puff pastry 9

— CHICAGO FIREHOUSE SPECIALTIES —

DOUBLE-CUT ROASTED PORK CHOP
barbecue rub, braised napa cabbage, sweet potato purée, dried cherry pan sauce 25

GRILLED AMISH CHICKEN
fingerling potatoes, rapini, lemon-truffle sauce 21

SEAFOOD PASTA
shrimp, calamari, crab, lemon pepper linguine, spicy tomato broth 23

CRISPY CAULIFLOWER
couscous, dried fruits, hazelnut vinaigrette 19

POT ROAST
horseradish mashed potatoes, green beans and carrots, red wine sauce 26

BISON BURGER
port braised onions, blue cheese 16

— SURF —

ROASTED WHOLE RAINBOW TROUT
salsify, porcini mushrooms, artichokes, potatoes, cashew vinaigrette 25

PAN ROASTED COD
saffron tagliatelle, mussels, spicy wild boar sausage, tomato-cream sauce 26

SAUTÉED COBIA
sweet and sour eggplant, bok choy, lime-basil sauce 27

PAN ROASTED SEA SCALLOPS
roasted squash, brussels sprouts, cavatelli pasta, goat cheese sauce 29

GRILLED SALMON
baby spinach, wild mushrooms, garlic gnocchi, red wine sauce 26

ALASKAN KING CRAB LEGS
lemon, drawn butter MARKET

8-OUNCE LOBSTER TAIL
lemon, drawn butter MARKET

— TURF —

Served à la carte (unless noted) with bordelaise sauce
All turf can surf: 8-ounce lobster tail; 8-ounce alaskan crab legs; four shrimp MARKET

FILET MIGNON
8-ounce 34
12-ounce, bone-in 45

CFH FILET FLIGHT
three, 3-ounce filet medallions with blue cheese, black pepper-parmesan and horseradish crusts 35

FILET OSCAR
8-ounce filet, crab meat crust, asparagus, hollandaise 46

CHÂTEAUBRIAND FOR TWO
black truffle sauce and béarnaise sauce 78

18-OUNCE USDA PRIME DRY AGED BONE-IN RIB-EYE 47

16-OUNCE USDA PRIME NEW YORK STRIP 43

CFH 16 OUNCE USDA PRIME BONELESS RIB-EYE
blue cheese crusted 38

18 OUNCE USDA PRIME DRY AGED KANSAS CITY
black truffle crusted 54

22-OUNCE PORTERHOUSE 49

DOUBLE-CUT RACK OF LAMB 41

VEAL CHOP
porcini mushroom and cipollini onion ragout 38

— COMPLEMENTS —

Large 8 (serves 2)

roasted acorn squash
brussels sprouts, dates and bacon
grilled asparagus
au gratin potatoes
sautéed button mushrooms
garlic whipped potatoes
creamed spinach
loaded twice-baked potato
market vegetables
three cheese mac & cheese

The Chicago Firehouse
1401 South Michigan Ave.
Chicago, IL 60605
312.786.1401
ChicagoFirehouse.com

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III Forks Prime Steakhouse Opens October 5

Contemporary Restaurant Set in Millennium Park North

III Forks, one of the nation’s only 100-percent, exclusively USDA prime steakhouses, will open in Chicago on Wednesday, October 5. III Forks is located just north of Millennium Park at the Village Market in Lakeshore East,the new, 28-acre shopping and dining destination set among residential buildings, parks and hotels.

III Forks is a contemporary evolution of the classic steakhouse. The menu features USDA Prime beef, ocean-fresh seafood and locally sourced fare from Midwest farmers. This modern restaurant is simply sizzling with style and provides the perfect setting for upscale dining, rooftop lounging, private parties and special events.

Specializing in USDA grade, prime cuts of meat, much of III Forks’ national success has been centered on its specifications for beef. Less than ten beef producers in the United States meet the standards for “prime” ranking by the USDA, which translates to less than half of one percent of all U.S. beef making the III Forks quality grade. These great steaks offer abundant marbling, juiciness, tenderness and superior flavor. All steaks are cut-to-order by III Forks Chicago’s in-house butcher.

The Executive Chef of III Forks in Chicago is Tommy Nevill. Nevill is a celebrated chef with over a decade of experience in the industry. A native Floridian, Nevill studied at the Disney Culinary Institute in Orlando and Florida State University’s Dedman School of Hospitality. Over the last four years, he has led the opening teams and served as Executive Chef of III Forks Steakhouses in Houston, Texas, Boca Raton and Jacksonville, Florida, as well as most recently serving as Proprietor of the Hallandale, Florida location. Nevill is a Level One Sommelier, and trained under Master Sommelier, Drew Hendricks.

Chef Tommy Nevill’s menu features a bevy of options to start the meal, including Appetizers (Ahi Tuna, Crabcake St. Francis, Beef Croustades, Shrimp Cocktail); Soups (French Onion, Lobster Bisque) and Salads (III Forks Salad, Wedge Salad, Tomato and Onion).

Nevill’s menu also incorporates a “Beef Market” portion of the menu (tender Filet Mignon, Bone-in-Ribeye, New York Strip, Prime Rib, Flat Iron); equally impressive “Fish Market” selections (Fish of the Day, Chilean Sea Bass, Atlantic Salmon, Shrimp Platter, Scallops and Cod Water Rock Lobster Tail); and familiar favorites (Prime double-cut Pork Chop, French Dip, Roasted Chicken, Rack of Lamb, Prime Burger, Salmon Caesar, Tenderloin Salad).

Desserts are made fresh daily, ranging from a warm bread pudding with a bourbon pecan caramel glaze, house-made cinnamon ice cream and fresh strawberries, to a Grand Marnier-infused creme brûlée with fresh berries. Chef Nevill’s favorite is the six layer, dark chocolate ganache cake with toasted coconut and fresh strawberries.

A small plates menu, exclusively available on the rooftop, consists of lighter menu items that are perfect for sharing, such as tobiko deviled eggs, blue cheese taro chips, flatbreads (lox or prime strip steak), kobe beef sliders, lamb meatballs, and a “duck and waffles” dish tucked inside in waffle cones.

This new Midwest location proudly sources locally grown ingredients, from Lake Superior Whitefish and poultry from Gunthrop Farms, to Wisconsin-crafted cheeses and vegetables from nearby farms. Beers from Chicago’s own Goose Island Brewery are available as draft pours.

-MENUS OUTLINED BELOW-

The extensive wine list offers over 300-400 global selections by the bottle, which are stored in a 58-degree, free standing glass wine cellar. Thirty varietals are offered by the glass. The signature cocktail menu includes Belvedere Apple Martini, Grey Goose Raspberry Cosmopolitan, Hendrick’s Gin Sunrise and Bacardi Blood Orange Berry Mojito. III Forks carries an impressive selection of single malt scotch, whiskey, vodka and other spirits.

The restaurant, designed by Kate Murphy Interiors, features such décor elements as expansive floor-to-ceiling windows that overlook the park, custom-designed Italian mosaic columns by noted artist Loran Thrasher, double-sided fireplace, and cozy banquettes. The impressive rooftop lounge offers private cabana-style seating complete with built-in heaters, large knotty pine and granite bar, stone fireplaces and serene, city views. Furnishings throughout the restaurant evoke iconic elements of 1950-60’s modern architectural design.

Events are simply exquisite at III Forks Chicago. Not only is the surrounding area well manicured and inviting, but the venue itself is stunning, and most impressive for private affairs. Four dining rooms are available for corporate meetings, seated social gatherings and cocktail receptions (the glass-enclosed, Wine Room seats 10, the Poker Room with communal table and stone fireplace seats 14, the classic Captain’s Room seats 36, and the wood-shuttered Legends Room seats 86 for semi-private affairs). The rooftop lounge is available for private parties of up to 100 guests. The direct phone line for private eventsis 312.938.4309.

III Forks is located at the aforementioned Village Market center, a three-story, 105,000 square foot complex bordering the Lakeshore East neighborhood on theNew Eastside. III Forks Steakhouse occupies 13,000 square feet of dining and entertaining space (main dining room capacity 200, first level bar areas have 89 seats, second floor dining room 76 seats, second story bar, 36 seats).The neighboring, co-principal tenant is Mariano’s Fresh Market.

Hours: Sunday through Thursday from 5 p.m. to 11 p.m. and Friday-Saturday from 5 p.m.to Midnight.

Valet parking will be offered for $12. Metered street parking and garage parking is available.

The Chicago restaurant is the seventh III Forks steakhouse in the United States and is operated by Consolidated Restaurant Operations Inc. (CRO, Inc.) out of Dallas, Texas. Other locations include Austin, Houston and Dallas, Texas; and Hallandale, Jacksonville and Palm Beach Gardens, Florida.

III Forks Prime Steakhouse
333 EastBenton Place
Chicago, Illinois 60601
312.938.4303
http://www.3Forks.com
Facebook / III Forks Chicago
Twitter @IIIForksChicago

DINNER MENU

Appetizers
Onion Rings 9.95
Ahi Tuna 14.95
Beef Croustades 10.95
Shrimp Cocktail 15.95
Bacon Wrapped Scallops 14.95
Crabcake St. Francis 15.95
Seafood Medley 16.95
Shrimp Cocktail, Crab cake St. Francis & Bacon Wrapped Scallop

Starters
III Forks Salad 9.95
Wedge Salad 8.95
Caesar Salad 8.95
Tomato and Onion Salad 8.95
French Onion Soup 9.95
Lobster Bisque 11.95

Beef Market
USDA Prime Filet Mignon 8oz 34.95
USDA Prime Filet Mignon 12oz 42.95
USDA Prime Bone In Ribeye 18oz 42.95
Prime Rib 10oz 27.95
Prime Rib 16oz 34.95
Prime NY Strip Pepper Steak 12oz 36.95
USDA Prime New York Strip 16oz 44.95
USDA Prime Flat Iron 10oz 21.95
Tenderloin Tips with mashed potatoes 23.95

Fish Market
Atlantic Salmon 29.95
Chilean Seabass 35.95
Fish of the Day MARKET
Lake Superior White Fish 23.95
Shrimp Platter 24.95
Scallops 29.95
Cold Water Rock Lobster Tail MARKET

Local Favorites
Prime Double-Cut Pork Chop 23.95
Rack of Lamb 42.95
French Dip Sandwich with fries 14.95
Chicken-Fried Prime Rib 26.95
Prime Burger with fries 14.95
Roasted Chicken with red pepper sauce 21.95
Tenderloin Salad with blue cheese dressing 18.95
Salmon Caesar Salad 17.95

Sides
Off-the-Cob Cream Corn 8.50
Fresh Asparagus 9.95
Sautéed Spinach 9.50
Sautéed Mushrooms 9.50
Mashed Potatoes 6.95
Baked Potato 8.50
Six Cheese Potatoes 9.50
Sweet Potato Hash 8.50

LOUNGE MENU

Tobiko Deviled Eggs 5.95
topped with red pepper, dill and Tobiko caviar

Blue Cheese Taro Chips 6.95
thin sliced taro root, gold andred beet chips with creamy Point Reyes blue cheese sauce and blue cheese crumbles

WedgeSalad Wraps 7.95
traditional wedge salads done not so traditionally

ArtisanalCheese Plate 13.95
a selection of locally produced cheeses available in flights of three 17.95
and five cheeses

Kobe Sliders 8.95
on roll or as a lettuce wrap

Lamb Meatballs 8.95
housemade lamb meatballs with caramelized fennel demi

Duck & Waffles 9.95
duck tucked in waffle cones with port wine cherries, créme fraiche and pistachios

Lox Flatbread 16.95
smoked salmon with cream cheese, eggs, onions and capers

Beef Flatbread 19.95
thin sliced USDA Prime Strip Steak with caramelized onions, port wine cherries and toasted walnuts

Sliced Steak 17.95
USDA Prime Strip Steak slices with chimichurri sauce and cucumber beet ribbons

Steak Tartar 19.95
chopped USDA Prime steak tossed in a mustard aioli and served in a Himalayan pink salt bowl

Cocktail, Wine and Spirits Menus Available Upon Request

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