Menu



Appetizers

Piquillo peppers, lump crabmeat, goat cheese, white truffle oil, saffron butter emulsion. 12.

Potato nest, smoked salmon, horseradish crème fraîche, onions, capers, black caviar. 10.

Portabella mushroom, walnut pesto, tomato, basil, fresh mozzarella, shaved parmesan. 9.

Prime beef tenderloin medallions, maytag bleu cheese, fresh ginger currant demi-glace. 16. / 22.

Soups

Chef's Creation of the Day. Market price.

Salads

Frisee greens, sugar sweetened almonds, black currants, manchego cheese, 12 year aged balsamic vinaigrette. 8.

Seasonal oven roast beets, goat cheese, roasted red peppers, baby arugula, mandarin oranges, toasted sesame vinaigrette. 10.

Baby arugula, goat cheese, toasted apple chips, pine nuts, mango vinaigrette. 8.

White asparagus, fresh tomato, onion, maytag bleu cheese, lemon vinaigrette. 10.



Entrees

Penne pasta, fresh rosemary, goat cheese, toasted almonds, white wine poached pear, light cream sauce. 18.

Chicken breast, cognac butter emulsion, horseradish beet mashed potato. 18.

Cavatappi pasta, lobster, shrimp, teardrop tomato, fresh tarragon, mint, basil, garlic, marscapone cheese, extra virgin olive oil. 24.

Pork tenderloin bacon wrapped, dates, mashed potato, port wine reduction. 22.

Pappardelle pasta, chicken breast, artichoke hearts, capers, spinach, white wine lemon broth. 18.

Duck breast, Freeze Lettuce Roast Red Peppers Lemon Chili Oil. 19.

Venison rack, sweet mashed potato, red wine fig reduction, seasonal vegetable. 32.

Prime buffalo filet pink and black peppercorn crusted, pisto manchego, red wine chocolate reduction. 34.

Rack of lamb, purple spinach garlic mashed potato, wilted arugula, caramelized orange peel mint beurre blanc. 28.

Fresh wild fish of the day. Market price.

All entrees served with seasonal steamed vegetables.

Desserts

Daily selection of desserts are made by Chef Omar. Some examples are below.

Chef's Signature: White chocolate mousse, dark chocolate mousse, enveloped in butter pound cake, fresh apricot puree.

Savory puff pastry, goat cheese caramel brittle gelato, semi-sweet chocolate, fresh pear William puree.

Semi-sweet chocolate chips, sweetened ricotta cheese, waffle style shell lined with dark Belgian chocolate, mixed fresh berries, semi dark chocolate.

 Home Made Gelato flight cinnamon cashew,Wild fresh dark chocolate mint chip and Goat cheese. 

Dark chocolate fudge cupcake brownie, white chocolate mousse, mint chip gelato, caramel and chocolate, served warm.

Artisanal four cheese plate, sage derby, mango ginger stilton, cramberrys derby, goat red wine, manchego and fresh fruits, fig paste.

Refreshments

Still bottled waters: Fiji, Acqua Panna. 6.

Sparkling bottled waters: Voss, Pellegrino.6.

Soft drinks / mixers. 3.


We use organic and free range ingredients whenever possible.

Please call (773) 772-7721 for reservations. Chef's table, seating up to 10 people, has limited availability.

20% gratuity will be added to parties of 5 or more.

Minimum per person. 10.




About Us / Menu / Directions / Policies / Press / Specials / Tweets / Home

2556 W. Fullerton Ave. Chicago, IL 60647
☎ (773) 772-7721