Tag Archives: winter menu

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

Advertisements

Leave a comment

Filed under Bar, Restaurant

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

Leave a comment

Filed under Restaurant

New Fall-Winter Menus at Park Grill

Seasonal American Cuisine Under “The Bean”

New Lunch and Dinner Menus Now Available

Park Grill, the welcoming and warm restaurant located in the heart of Chicago’s beautiful Millennium Park, has released two new seasonal American menus for the Fall-Winter season, created by Chef Alex Shalev.

The Lunch menu, offered at 11 a.m. daily, includes starters (crisp calamari, lump crab cake, beef carpaccio, cheese curds), soups (French onion, chicken, spiced pumpkin), salads (roasted beet, Caesar, pear, market), sandwiches (pulled pork grilled cheese, tuna melt, black bean farro burger, Kobe burger) and grill specialties (sweet potato risotto, gnocchi, scallops, salmon, Amish chicken).

Dinner service, offered at 4:30 p.m. daily, also offers starters (salmon tartar, slow-roasted pork shoulder, beef carpaccio), soups and salads. The evening entrees lend themselves to more steak, seafood and specialty entrees (bone-in strip loin, Berkshire bone-in pork chop, braised lamb shank, center cut filet, sturgeon, Great Lakes white fish, fettuccine with charred octopus and shrimp). Hearty side dishes range from vegetables (roasted squash and wild mushrooms, sautéed spinach, Brussels sprouts and bacon, green beans and shallots) to starches (baked mac and cheese with Tasso ham, hand-cut fries with garlic aioli, buttermilk mashed potatoes).

Park Grill cares about the health of our oceans and the Great Lakes. The restaurant proudly partners with Shedd Aquarium to promote sustainable seafood.

Complete menus (lunch and dinner) outlined below.

Hours:
Monday-Thursday, 11:00 a.m. to 9:30 p.m.
Friday, 11:00 a.m. to 10:30 p.m.
Saturday, 11:00 a.m. to 10:30 p.m.
Sunday, 11:00 a.m. to 9:30 p.m.

L U N C H M E N U

STARTERS

CRISP EAST COAST CALAMARI spicy bloody mary sauce, lemon, pickled peppers 10
JUMBO LUMP CRABCAKE pear slaw, cilantro puree 13
BEEF CARPACCIO parmesan, baby arugula, mushrooms, capers, tomatoes, olive oil 11
CRISP CHEESE CURDS fig jam, cayenne 9

SOUP & SALAD

FRENCH ONION crouton, gruyere 8
CHICKEN SOUP queso fresco, cilantro, tortilla crisps 5/7
SPICED PUMPKIN SOUP brown sugar apples, pumpkin seed oil 5/7
add to your salad: grilled chicken 4, grilled salmon 6, chilled shrimp 5
ROASTED BEET goat cheese, pistachio, mache 9
PARK GRILL CAESAR focaccia croutons, tomatoes, coddled egg dressing 10
PEAR SALAD blue cheese, chestnuts, spicy greens, pecan vinaigrette 10
MARKET HOUSE greens, balsamic onions, cucumbers, cherry tomatoes, radishes, tomato vinaigrette 8
THE PARK GRILL CHOP french beans, radish, artichoke, cucumber, bacon, roasted pepper, red onion, hearts of palm, egg, amish bleu cheese, thousand island dressing, garlic crouton 11
GRILLED SKIRT STEAK romaine, mushrooms, celery, red wine onions, arugula, amish bleu cheese17

PARK GRILL SPECIALTIES

SWEET POTATO RISOTTO pumpkin, sage, pine nuts, leeks, manchego cheese 16
POTATO GNOCCHI sunchokes, wild mushrooms, swiss chard, truffle 17
FETTUCCINE charred octopus, shrimp, blistered tomatoes, potatoes, green beans, basil pesto 19
SEA SCALLOPS cauliflower, green beans, mushrooms 26
GRILLED SALMON butternut squash, maetake mushrooms, pumpkin seed pesto 23
GRILLED HALF AMISH CHICKEN buttermilk mashed potatoes, roasted garlic jus 21

SANDWICHES
served with our hand cut fries unless otherwise noted

PULLED PORK GRILLED CHEESE cheddar, swiss and butterkase on pumpernickel, mixed green-apple salad with mustard vinaigrette (no fries) 13
OLD SCHOOL TUNA MELT bread and butter pickles, gruyere cheese, pumpernickel, bibb salad with honey-lime vinaigrette (no fries) 12
PARK GRILL BURGER lettuce, tomato, onion on a seeded bun 11 (herkimer cheddar, swiss, amish bleu, butterkase cheese, cured bacon, balsamic onions, mushrooms – each item 2)
BLACK BEAN FARROBURGER horseradish cheddar, smoked pepper aioli, onion crisp, potato bun 13
CAJUN SPICED CHICKEN herkimer cheddar, balsamic onions, honey mustard, lettuce, tomato, brioche bun 13
HOUSE SMOKED AMISH TURKEY avocado, cured bacon, alfalfa, tomatoes, honey mustard, cracked wheat 13
GRILLED WHITE FISH SANDWICH spicy remoulade, romaine, tomato, seeded bun 12
AMERICAN KOBE BURGER balsamic onions, grain mustard, pretzel bun 17 (gorgonzola cheese, cured bacon – each item 2)

D I N N E R M E N U

STARTERS

CRISP EAST COAST CALAMARI spicy bloody mary sauce, lemon, pickled peppers 10
JUMBO LUMP CRABCAKE pear slaw, cilantro puree 13
BEEF CARPACCIO parmesan, baby arugula, mushrooms, capers, tomatoes, olive oil 11
SALMON TARTAR seaweed, avocado, crackers 9
SLOW ROASTED PORK SHOULDER bread pudding, crispy shallots, sorrel 11
POTATO GNOCCHI sunchokes, wild mushrooms, swiss chard, truffle 11

SOUP & SALAD

FRENCH ONION crouton, gruyere 8
CHICKEN SOUP queso fresco, cilantro, tortilla crisps 5/7
SPICED PUMPKIN SOUP brown sugar apples, pumpkin seed oil, chives 5/7
ROASTED BEET goat cheese, pistachio, mache 9
PARK GRILL CAESAR focaccia croutons, tomatoes, coddled egg dressing 10
PEAR SALAD blue cheese, chestnuts, spicy greens, pecan vinaigrette 10
MARKET HOUSE greens, balsamic onions, cucumbers, cherry tomatoes, radishes, tomato vinaigrette 8

PARK GRILL SPECIALTIES

GRILLED HALF AMISH CHICKEN buttermilk mashed potatoes, roasted garlic jus 21
GRILLED BERKSHIRE BONE IN PORK CHOP sweet potato, brussel sprouts, bacon, apple compote 27
BRAISED LAMB SHANK zinfandel bbq sauce, buttermilk mashed potatoes, baby carrots, mint gremolata 24
SWEET POTATO RISOTTO pumpkin, sage, pine nuts, leeks, manchego cheese 16
AMERICAN KOBE BURGER balsamic onions, grain mustard, pretzel bun 17 (gorgonzola cheese, cured bacon – 2 each)

STEAK & SEAFOOD

GRILLED STEAK AND FRIES dijon mustard sauce 22
GRILLED BONE-IN STRIP LOIN 16oz, baby arugula, cipollini onions, aged balsamic 46
GRILLED CENTER CUT FILET red wine, roasted fingerling potatoes, spinach 6oz 27 / 10oz 34
GRILLED STURGEON oxtail, braised cabbage, caraway 24
GRILLED SALMON butternut squash, maetake mushrooms, pumpkin seed pesto 23
SAUTÉED GREAT LAKES WHITE FISH quinoa, parsnips, rock shrimp, roasted garlic 22
FETTUCCINE charred octopus, shrimp, blistered tomatoes, potatoes, green beans, basil pesto 19
SEA SCALLOPS cauliflower, green beans, mushrooms 26

SIDES

BUTTERMILK MASHED POTATOES 5
HAND CUT FRIES, GARLIC AIOLI 5
SAUTÉED SPINACH, GARLIC 6
ROASTED SQUASH, WILD MUSHROOMS
BRUSSELS SPROUTS AND BACON 7
BAKED MAC AND CHEESE, TASSO HAM 7
GRILLED ASPARAGUS, LEMON 7
GREENBEANS, SHALLOTS 6

Parking:
Grant Park North Garage
After 4:30 p.m., enjoy $16.00 parking for up to 3 hours.

Park Grill
11 North Michigan Avenue
Chicago, Illinois 60602
312.521.7275
http://www.parkgrillchicago.com

Leave a comment

Filed under Restaurant

Benjamin Restaurant: Now Open in Highland Park

New North Shore Eatery Offers Locally Sourced Fare Set in Stunning Atmosphere

Benjamin Restaurant recently opened in the heart of downtown Highland Park on Chicago’s North Shore. Owned by Executive Chef Benjamin Brittsan, along with his father and business partner Dave Brittsan, Benjamin offers locally-sourced, seasonal American cuisine during dinner service five nights a week (Tuesday-Saturday). A student of Kendall College and a graduate of the Cooking and Hospitality Institute of Chicago, Benjamin Brittsan further honed his skills in the kitchen through working with acclaimed chefs Rick Tramanto, Gale Gand and Art Smith as well as holding positions in high-end catering, at country clubs and as a private chef.

With a creative culinary team and adventurous kitchen, Benjamin’s “farm to fork” philosophy incorporates farm-fresh ingredients into small plates and starters, salads and soups, main courses and desserts. The newly released Fall/Winter menu offers small plate, starting selections that range from classic offerings (roasted marinated olives; local cheese fries; charcuterie and cheese plate; Prairie Fruits Farm goat cheese with local beets and wild mushrooms) to more unique options (beef bone marrow; ahi tuna crudo; bison brisket sloppy joe sliders and incredible Mishima Ranch wagyu beef presented on a Himalayan salt brick, heated to 600-degrees). Soups (French onion; selection of the evening) and salads (roasted pumpkin, blood orange and frisee; heirloom carrot) transition nicely to an array of main entrées (White Marble Farms pork shoulder; Midwestern Farms braised lamb shank; cedar planked Jail Island salmon, 20-ounce Kansas City black angus ribeye of beef, Miller Amish chicken pot pie, grouper en papilotte). The decadent desserts are crafted in-house daily (chocolate mousse and cherry trifle with Michigan cherry compote; banana caramelo served in a crepe cup with cake batter ice cream; pumpkin, maple and cranberry brioche bread pudding). The complete dinner menu is listed below.

Pairing libations with the menu is easily achieved through Benjamin’s palate-pleasing beverage program. The value-driven wine list features 94 bottles that are hand-selected by general manager and certified wine expert Michael Brockob. Over 30 glass pour selections are offered, and the menu includes a “Chef’s Selection” list that showcases the chef’s personal favorites. A selection of Midwestern beers are available by the bottle and draft, sourced from Two Brothers Brewery of Illinois, Founders Brewing Company of Michigan, New Holland Brewing Company of Michigan and Great Lakes Brewing Company of Ohio. Seasonal cocktails (Ginger Gimlet, The Snow Angel, Pumpkin Martini, Winter Mojito) also incorporate Midwest-made spirits, such as Koval’s Distillery of Illinois, 4 Rebels Premium Vodkas of Wisconsin and New Holland Artisan Spirits of Michigan. The after dinner drink menu features housemade limoncello along with a impressive selection of scotch, brandy and other digestifs.

In addition to Benjamin’s progressive menu, the décor of the new 75-seat restaurant is unique to the Highland Park area. The atmosphere is relaxed urban chic, more often found in SoHo or Paris. The design of the renovated space was a collaboration between Benjamin Brittsan and Chicago designer Tim Kitzrow (Rednofive nightclub and Blue 13 restaurant). The duo shared a combined vision that resulted in a sophisticated yet playful, elegant design with a touch of whimsy. The bi-level dining room is an eclectic blend of elements and eras, ranging from the stunning, Parisian black and white mosaic-tiled floor, to the hand-crafted bar made from an antique Asian sideboard. The plush, mezzanine seating area with baby grand piano (pianist performs Friday and Saturday evenings) overlooks the main dining room and boasts a private booth draped in black sheers and a side-by-side “loveseat” table for two (lofted area seats 20). Warm lighting, interesting textures, rich finishes and rare pieces featured throughout the venue make Benjamin one of the most engaging, seductive rooms to arrive on the North Shore scene.

Dinner is offered Tuesday and Wednesday 5 p.m. to 10:30 p.m.; Thursday and Friday 5 p.m. to midnight; Saturday 5 p.m. to 1 a.m. Benjamin is closed Sunday and Monday. Street parking is plentiful in the downtown district of Highland Park.

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

Fall/Winter Dinner Menu

Small Plates & Starters

Roasted Marinated Olives grilled citrus 6
Beef Bone Marrow bacon & onion jam/ petite parsley salad/ grilled baguette 10
Local Cheese Fries frites/ local white cheddar curd/ wagyu beef gravy/ bacon lardons 9
Pesto Gnocchi Gratin parmesan/ pecorino romano/ truffle/ pistachio pesto 10
Charcuterie & Cheese local artisan cheeses/ la quercia meats/ cremenelli salumi/ accoutrement 14
Prairie Fruits Farm Goat Cheese & Local Beets petite basil/ preserved lemon/ horseradish crème 10
Ahi Tuna Crudo winter sprout salad/ housemade yuzu/ crispy garlic, ginger & shallot/ EVOO 13
Mishima Ranch Wagyu Beef hot himalayan salt brick/ sauce trio 17
House Cured Gravlax capers/ pickled red onion/ roasted tomato jam/ boursin cheese/grilled ciabatta 12
Grilled Garlic Shrimp Scampi crispy parmesan polenta/ garlic garlic garlic/ parsley 11
Housemade Pork Cracklins hot sauce/ draft beer of choice 8
Bison Brisket Sloppy Joe Sliders goose island root beer glaze/ rustic winter slaw 12
Wild Mushrooms On Toast grilled ciabatta/ arugula/ parmesan/ smoked blue 9

Salads & Soups

Roasted Pumpkin, Blood Orange & Frisee pumpkin seeds/ curry/ chervil/ housemade ricotta toasts/ pomegranate balsamic vinaigrette 10
Benjamin Signature Salad cucumber/ greenhouse tomato/ local goat cheese/ arugula/ dried michigan cherries/ hazelnut/ radish/ citrus vinaigrette 10
Heirloom Carrot Salad avocado/ radish/ fennel/ butter lettuce/ pagne caldo dressing 10
French Onion Soup toasted ciabatta croutons 7
Soup Of The Evening seasonal garnish 6

Main Courses

Benjamin Midwestern Wagyu Beef Burger brioche/ red onion jam/ jones farm bacon/ merkts cheddar/smoked gouda/ greenhouse tomato/ greens/ frite 17
Cedar Planked Jail Island Salmon roasted cauliflower/ rapini/ housemade michigan cherry BBQ 24
20 oz Kansas City, MO Black Angus Ribeye Of Beef pepper & potato hash/ arugula/ parmesan 32
White Marble Farms Pork Shoulder corned beef hash cake/ potato gruyere fondue/ fried egg/
chipotle crema 23
Miller Amish Chicken Pot Pie seasonal root vegetables/ sweet potato mash/ puff pastry/ petite salad 19
Midwestern Farms Braised Lamb Shank lentils/ glazed root vegetables/ natural reduction 26
Pasta Of The Evening seasonal ingredients/ pastificio! inc. pasta 19
Grouper En Papilotte fennel/ wild mushrooms/celery/ herbs/ petite salad 25
Midwestern Farms Filet Mignon potato hash 35

Sides
$6

Roasted Brussels Sprouts bacon/ pomegranate
Roasted Cauliflower brown butter/ dill
Fingerling Potato Hash wild mushrooms/ herbs
Buttered Cabbage white wine/ parsley
Frites pecorino romano/ truffle essence/ truffle salt

Dessert Menu
$9

Chocolate Mousse & Cherry Trifle michigan cherry compote/ ganache cake/ sea salt
Banana Caramelo housemade crepe cup/ cake batter ice cream/ candied pistachios/ warm butterscotch
Apple Galette seasonal apples/ housemade sea salt caramel/ vanilla ice cream
Pumpkin, Maple & Cranberry Brioche Bread Pudding maple custard/ candied pecans/ caramel
Cheese Board seasonal cheeses/ quince paste/accoutrement

Signature and Seasonal Cocktails
$12

Benjamin Signature Martini
crystal head vodka/ pickled liqueur/ dry vermouth/ local blue cheese stuffed olives/ tabasco/ fresh ground pepper

Ginger Gimlet
koval rye vodka/ koval organic ginger liqueur/ fresh lime juice/ fresh ginger root/ candied ginger/ orange bitters

New “Old Fashioned”
benjamin prichard’s whiskey/ amaretto/ cherry/ orange bitters

The Snow Angel
peppermint essence/ local vodka/ cotton candy/ godiva white chocolate

Apple Jack Winter Mojito
apple jack brandy/ black seal rum/ local apple cider/ lime/ mint/ simple syrup spice

Pumpkin Martini
pumpkin liqueur/ 4 rebels vodka/ amaretto/ cinnamon sugar

The Huntress
acai liqueur/ prickly pear/ sour/ cream

Coffee & Chocolate
van gogh double espresso/ kahlua/ adult chocolate milk/ housemade chocolate liqueur

Leave a comment

Filed under Bar, Restaurant, Spirits

New Warm Winter Cocktails at LOKaL

Available now, served throughout the winter season
$7 each

Warm up this winter season in Wicker Park. LOKaL has released a new European-inspired cocktail menu that features heated libations made with wines, teas, spices, liqueurs and even beer. Each of the eight selections have a Polish flair, from the ingredients to the cocktail names themselves. The drinks are available each evening and are also offered during brunch service.

Warm Winter Cocktails
$7 each

Grzaniec
root spices, red wine

Malina
honey raspberry wine

Grzane Piwo
Zywiec beer, lemon, raspberry brandy

Goracy Tadeusz
earl grey tea, Slivovica plum brandy

Wisniowka
cherry wine, cinnamon

Miodzio
spiced honey wine

Rum Ta Ta
spiced red wine, rum, black cardamom

Krakowski
spiced red wine, orange, hazelnuts

LOKaL
1904 West North Avenue
Chicago, Illinois
(773) 904-8113
LokalChicago.com

Leave a comment

Filed under Uncategorized