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Marisol Menus

Dinner Menu

Because we feature the freshest ingredients of the season, our menus are ever-changing. Here are samples of what you can expect.

with honey and black lime

in celery salsa verde

with grilled lemon mignonette

with saffron chips


with artichoke, oregano, and flax seed cracker

with beet, sage, buckwheat, and farm apple cider vinegar

with kohlrabi, marinated feta, and parsley vinaigrette

with butter lettuce, apple, dill, macadamia nut, pecorino, and “natural food salad dressing” from the MoMA Artists’ Cookbook (1977)

with smoked whitefish, poppy seeds, and orange

with coppa, persimmon, and French honeysuckle

with horseradish, lentils, mimolette, and gribiche


with cashew butter and smoked date honey

with walnuts, brown butter, marash chile, and gouda

with parsnip, chestnut, lobster, and roe butter


with duck, Swiss chard, prune, and Gran Mugello

with broccoli gremolata, pepitas, and pecorino


with celery root, fig conserva, and bone marrow béarnaise

with gigante beans, cabbage, golden raisin, and Taleggio

with sunchoke, white sweet potato, and buttermilk dashi

with romesco, mandarin, and orange cauliflower

Dessert Menu

with cranberry granita and pine nut crumble

with apple, saba caramel, pomegranate, and mascarpone ice cream

seasonal flavors


Tokaji,Cuvee Ilona2010
Tokaj-Hegyalja, Hungary

Passri Scrapona
Piedmont, Italy

ColheitaTawny Port2004
Douro, Portugal

5-Year Superiore,Oro Marsala
Sicily, Italy

Naturalmente Dulce Malvasia
Canary Islands, Spain

Milan, Italy

Milan, Italy

Viale, Italy

Torreglia, Italy


Metric Coffee Roasters, Chicago


Sunstone black, Kagoshima Sencha green, Silver Needles white, Earl Grey, Rosella herbal, Malabar herbal, Saigon herbal
Spirit Tea, Chicago,

Drinks Menu

Choya Plum Wine, Manzanilla Sherry, Sparkling Wine

Nocino, Cocchi Torino, Lemon (contains nut)

Smith & Cross Rum, Hibiscus, Basil

Suze, La Gritona Tequila, Dolin Dry Vermouth

Ransom Dry Vermouth, Buffalo Trace, Ransom Sweet Vermouth, Angostura


Buffalo Trace, Fernet Syrup, Angostura

Couvignac, Falernum, Lemon (contains nut)

St. George Spiced Pear Liqueur, Demerara, Lemon

Ransom Dry Gin, Cocchi Americano, Lemon Twist


Bright, zippy, quenching (4%)

Traditional unfiltered Belgian-style witbier brewed with coriander and orange peel (4.8%)

Rice lager with pilsner malt (6%)

Crisp, light, finishes dry
(6.8% ABV)

Blended barrel-aged wild saison, tart fruit and funky yeast notes (6.6% ABV)

Basque country, crisp and fresh (6% ABV)


Rich, smooth, caramel, brewed with sweet potato(7%)

Mild, bright, classic (5.2% ABV)


Sorelle Bronca Prosecco di Valdobbiane Brut NV
Veneto, Italy

Szigeti Sekt Brut NV
Burgenland, Austria

Can Sumoi, Ancestral Rosé 2017
Penedès, Spain

Domaine Sauvéte Oneiros 2017
Touraine, Loire Valley, France

Valle dell’Acate Zagra 2017
Sicily, Italy

Ellena Giuseppe 2017
Piedmont, Italy

Montenidoli Tradizionale 2017
Tuscany, Italy

Paul Blanck et Fils 2016
Alsace, France

PINOT NOIR
Cherrier, La Croix Poignant Sancerre 2018
Loire Valley, France

Elena Walch 2018
Alto Adige, Italy

Bodegas Olivares, Altos de la Hoya 2017
Jumillia, Spain

Varner Los Alamos Vineyard
2014 Santa Barbara, California

Domaine de Pallus, Les Pensées de Pallus 2014

Alfredo Maestro Tejero Vina
Almante 2016
Castila y Leon, Spain

Elio Grasso Gavarini 2016
Piedmont, Italy

La Massa Rosso 2016
Tuscany, Italy

Lunch Menu

Because we feature the freshest ingredients of the season, our menus are ever-changing. Here are samples of what you can expect.


in celery salsa verde

with beet, sage, buckwheat, and farm apple cider vinegar

with artichoke, oregano, and flax seed cracker

with grilled lemon mignonette

with sourdough toast


with butter lettuce, apple, dill, macadamia nut, pecorino,
and “natural food salad dressing” from the MoMA Artists’ Cookbook (1977)

with kohlrabi, marinated feta, and parsley vinaigrette

with smoked whitefish, poppy seeds, and orange

with sesame citronette, fines herbs, amaranth, and radishes

with pickled delicata, cranberry, and Asian pear
add chicken or tofu 5 add salmon 8


with walnut, celery, gouda, and apple

with avocado, bacon, roasted tomato, arugula, and green olive aioli

with cashews, melted onions, special sauce, and lettuce

with garlic aioli, date honey, and petite greens


with duck, Swiss chard, prunes, and Gran Mugello

with gigante beans, cabbage, golden raisin, and Taleggio

with sunchoke, white sweet potato, and buttermilk dashi


Brunch Menu

daily selection

with artichoke, oregano,and flax seed cracker

with grilled lemon mignonette

with sage, buckwheat, and farm apple cider vinegar

with sesame citronette, fines herbs, quinoa, and radishes

with Greek yogurt, mint, and market fruit


with apple, oat-pecan crumble, and crème fraîche

with butter lettuce, apple, dill, macadamia nut, pecorino, and “natural food salad dressing” from the MoMA Artists’ Cookbook (1977)

with six-minute egg, seasonal pickles, dill cream cheese, and house made bagel

with avocado, onion, green chile, tomato, potato, organic eggs, and cheddar


with pickled delicata, cranberry, and Asian pear

grain and cashew patty with melted onions, special sauce, and lettuce
add egg 1.50 / add bacon 2

with Phoenix Bean soft tofu, seasonal vegetables and
greens, crispy potatoes, and sourdough toast

with ham, Comte, rapini, and sunny side egg

with artichoke vinaigrette, hollandaise, and sunflower

with cashew, braised lamb, poached eggs, and focaccia

with tabil, mushroom, polenta, parmesan, and fried farm egg

with chimichurri, morita, radicchio, and sunny side eggs


with house-made jam and butter