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,
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