UPDATED

J ULY 7, 2014

Sous Chef OSCAR DUEAS
Sous Chef ROBERTO ARGUELLO
Execut i ve Chef J I MMY PAPADOPOULOS
The Illinois Department of Public Health advises that eating raw or undercooked meat, poultry, eggs or seafood poses a health risk to everyone, but especially to the elderly,
young children under age 4, pregnant women, and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal food reduces
the risk of illness. For future information, contact your physician or public health department.

SMALL PLATES
DEVILED EGGS
smoked whitefish, fried capers & crispy shallots. 6
SLOW ROASTED BEETS
apples, smoked walnuts, caraway vinaigrette & molasses. 9
CHICKEN LIVER PATE
strawberries, radish, mustard seeds & rye. 10
POTATO PANCAKES
cured salmon, apple preserves, kohlrabi & dill. 12
SALT & VINEGAR CHIPS
horseradish-onion dip. 6
BACON BUNS
bohemian sweet pickles & plum marmalade. 7
GRILLED ASPARAGUS
poached egg, smoked onion, radish, & crispy chicken skin. 9
KNACKWURST IN A BLANKET
sweet & sour cabbage, turnips & mustard. 12
BONE MARROW & STEAK TARTARE
watercress, horseradish & sourdough.

14
BEEF PEROGIES
roasted carrots, sour cream & pickled shallots.

14
LARGE PLATES
SPTZEL
chanterelles, fava beans, bacon, grey shallots, pickled snow peas & aged gouda. 16
BRAISED BARLEY
English peas, green garlic, asparagus & pea tendrils. 18
WISCONSIN TROUT
sauce gribiche & charred lemon. 24
ALASKAN HALIBUT
sun gold tomatoes, bacon-onion vinaigrette & fried shallots. 28
GRILLED HALF CHICKEN
pickled sweet peppers, braised kale & Czech potato dumplings. 23
PORK SCHNITZEL
German potato salad, dill sauce & charred lemon. 22
ROASTED DUCK
charred kohlrabi, plums & poppy seed vinaigrette. 24
NIMAN RANCH SKIRT STEAK
summer beans, pickled tomatoes & horseradish cream. 28
SWEET
COFFEE & DOUGHNUTS
espresso gelato, hazelnut brittle. 8
DARK CHOCOLATE CUSTARD
salt caramel ice cream, candied peanuts, butterscotch & cocoa tuile. 10