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 Michigan peach, candied beet, fennel, and marigold butter
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 steelhead trout roe and nasturtium
with beet, walnut, aged gouda, and rye
with green strawberry, buttermilk, and basil
with cashew butter and smoked date honey
with summer squash, cherry tomato, squash blossom, and coriander
with walnuts, brown butter, marash chile, and gouda
with lobster mushroom, hazelnut, shishito, and corn
with duck, Swiss chard, prune, and Gran Mugello
with squid, fresh ceci, green olive, and chile
with bone marrow soubise, green garlic, and spring onion
with green garlic, new potato, chamomile, watercress,
and pâté toast
with snap peas, country ham, and pecan
with golden enoki, gai lan, stone fruit, and urfa
Dessert Menu
with limeshortbread, plum,and chervil
with corn sablé, compressed peaches, and sweet corn ice cream
with fresh blueberries, lemon verbena, and almond
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,
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 Michigan peach, candied beet, fennel, and marigold butter
with artichoke, oregano, and flax seed cracker
with grilled lemon mignonette
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 golden beets, orange, and turmeric yogurt dressing
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, nettle, prune, and Gran Mugello
with gigante beans, cabbage, golden raisin, and Taleggio
with snap peas, country ham, and pecan
Brunch Menu
daily selection
with artichoke, oregano,and flax seed cracker
with grilled lemon mignonette
with Michigan peach, candied beet, fennel, and marigold butter
with sesame citronette, fines herbs, quinoa, and radishes
with Greek yogurt, mint, and market fruit
with butter lettuce, apple, dill, macadamia nut, pecorino, and “natural food salad dressing” from the MoMA Artists’ Cookbook (1977)
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 carrots, mint, and smoked blue cheese
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, hollandaise, green garlic, and sunflower
with green harissa, asparagus, white sesame,
and poached egg
with house-made jam and butter