Bin Wine Café
| bin 13 or 29
citrus aioli | bin 2 or 6
buttermilk blue, mustard vinaigrette | bin 12 or 14
caesar vinaigrette, parmesan crisp | bin 8
speck ham, roasted chicken, blue cheese - with fries
fresh ground daily - with fries and giardinera | bin 20 or 36
tomato and mozzarella | bin 26 or 29
wild mushrooms, garlic and pecorino cheese | bin 13 or 24
ask your server
6 cheeses you can't live without really!
Nancy Camembert, Persian Fetta, Brillat Savarin, Robiola
Mozzarella, Rabiola, Brigante, Vacche Rosse
Sao Jorge, Garroxta, Gouda Ewephoria, Roquefort
Hoja Santa, Mad River Roll, Marissa, Buttermilk Blue
- Wow! It tastes like soft serve ice cream with hints of hazelnut | bin 4/ 36
In Catalan this means "blondie," just so happens the cheese maker is blonde. Parmesan like texture and subtle, grana crunch. Sharp, nutty and slightly salty. | bin 8 or 13
With Crème Fraiche like tartness, Master cheese maker Sid Cook named this semi soft cheese after his daughter. She must be a great kid | bin 2
This rosemary coated cheese takes manchego to a whole new level with a real sweet finish. Oh my! | bin 24
A young semi-soft cheese studded with red peppers. It tastes of yeast, sweetness, acidity and a touch of heat. | bin 11/ 31
A medium-soft, slightly salty blue, balanced in flavor for those shy around blues. | bin 12 or 20
Oh My! A very distinct Gouda from Holland. Sweet, nutty flavor with a toasted orange tint. Like sipping a smooth glass of Sherry! | bin 6/ 21
This is unlike any feta you've tried before. It's marinated in olive oil and garlic and thyme and black pepper, and... yum | bin 2/ 6
Brie's not so famous cousin, 50% butter fat that melts in your mouth like chocolate. | bin 12 or 35
85% cow's milk with a bit of sheep and goat milk makes this a truly grand cheese. Rich, sweet, salty, lemony, mushroomy, yummy! | bin 12/ 16
This is the cheese that keeps on giving - a long, long finish - and, yes, it's nutty in a sort of gruyere kind of way. Can you tell we love it? | bin 21
A rich chewy, meaty blue. Made from raw morning milk and aged 4-6 months | bin 28
A robust balance of sweet-tart buttermilk, salty blue veins and a rich moistness make this one great blue. Try it! | bin 20
This classic Italian cheese made from the milk of "red cows" will make any Italian proud. You could shave it on pasta, but why? Aged over 2 years but still young at heart. | bin 35
Below ground aging gives a distinc earthy flavor to its "cheddariness." | bin 6 or 20
Quick's, Exeter, England - Buckle Up! This aggressive handmade number will take you on an intense ride...and you'll love it. | bin 6 or 24
Momma don't like tough mozzarella. This one is soft, supple and sweet. Travel to Italy without leaving Chicago. | bin 11
Infused with organic honey, rich & sweet- spread it on a bagel, have it for dessert | bin 2/ 12
Aromas of wild mushrooms with a dense and chewy paste. Hints of lemon and herbs to boot. | bin 6/ 17
The makers of Humboldt Fog have produced another winner. A ripened "roll" that gets creamier as you reach the center. Like a bag of salted peanuts, but not like you'd find at Wringley | bin 2/ 17
Wrapped in chestnut leaves, its beautiful and soft with hints of bourbon and lemon. You can taste the kentucky influence. | bin 2 or 20
Crusted in cocoa oil to keep it moist, it is packed with coffee, cream, mocha and maple flavors. Dessert anyone? | bin 34
Limited in production, made in high altitudes and humid conditions to help give this cheese a wonderful sweet-tart characteristic. The grey-blue exterior adds to the earthiness | bin 2/ 32
house made honey granola and yogurt
citrus curd
vanilla whipped cream
- 2 pancakes and 2 eggs any style
crispy onion "hash browns" & choice of toast
house made sage sausage, gruyere cheese, spring greens chef suggests scrambled or over medium
please ask your server, with toast and "hash browns"
two eggs and style, sausage gravy & choice of toast
wild mushrooms, spinach, garlic cream and gruyere cheese
two poached eggs, housemade chorizo, piperade
spinach, frisee salad, poached egg, applewood smoked bacon
buttermilk blue cheese, mustard vinaigrette
baguette crouton & gruyere cheese
shaved fennel, watercress & orange salad
speck ham, roasted chicken, blue cheese with fries
capra honey goat cheese, cherries & watercress - with fries
6 cheeses you can't live without really!
Nancy Camembert, Persian Fetta, Capra Honey, Coulommieres
Mozzarella, Rabiola, Brigante, Parmigiano Reggiano
Sao Jorge, Garroxta, Gouda Ewephoria, Bleu de Basques
Capra Honey, Charolais, Banon, Garrotxa
Wow! It tastes like soft serve ice cream with hints of hazelnut. | bin 4/ 36
In Catalan this means "blondie," just so happens the cheese maker is blonde. Permesan like texture and subtle, grana crunch. Sharp, nutty and slightly salty. | bin 8 or 13
With Crème Fraiche like tartness, Master cheese maker Sid Cook named this semi soft cheese after his daughter. She must be a great kid. | bin 2
This rosemary caoted cheese takes manchego to a whole new level with a real sweet finish. Oh my! | bin 24
A young semi-soft cheese studded with red peppers. It tastes of yeast, sweetness, acidity and a touch of heat. | bin 11/ 31
A medium-soft, slightly salty blue, balanced in flavor for those shy around the blues. | bin 12 or 20
Oh My! A very distinct Gouda from Holland Sweet, nutty flavor with a toast of orange tint. Like sipping a smooth glass of sherry. | bin 6 or 21
This is unlike any feta you've tried before. It's marinated in olive oil and garlic and thyme and black pepper, and...yum | bin 2/ 6
Brie's not so famous cousin. 50% butter fat that melts in your mouth like chocolate. | bin 12 or 35
85% cow's milk with a bit of sheep and goat milk makes this a truly grand cheese. Rich, sweet, salty, lemony, mushroomy, yummy! | bin 12/ 16
This is the cheese that keeps on giving - a long, long finish - and, yes, it's nutty in a sort of gruyere kind of way. Can you tell we love it ? | bin 21
A chewy, meaty blue. Made from raw morning milk and aged 4-6 months. | bin 28
A robust balance of sweet-tart buttermilk, salty blue veins and a rich moistness make this one great blue. Try it! | bin 20
This classic Italian cheese made from the milk of "red cows" will make any Italian proud. You could shave it on pasta, but why? Aged over 2 years but still young at heart. | bin 35
Below ground aging gives a dinstinct earthy flavor to tis "cheddariness." | bin 6 or 20
Momma don't like tough mozzarella. This one is soft, supple and sweet. Travel to Italy without leaving Chicago. | bin 11
Infused with organic honey, rich & sweet - spread it on a bagel, have it for dessert! | bin 2 or 12
Aromas of wild mushrooms with a dense and chewy paste. Hints of lemon and herbs to boot. | bin 6 or 17
The makers of Humboldt Fog have produced another winner. A ripened "roll" that gets creamier as you reach the center. Like a bag of salted peanuts, but not like you'd find at Wrigley. | bin 2/ 17
Wrapped in chestnut leaves, it's beautiful and soft with hints of bourbon and lemon. You can taste the Kentucky influence. | bin 34
Limited in production, made in high altitudes and humid conditions to help give this cheese a wonderful sweet-tart characteristic. The grey-exterior adds to the earthiness. | bin 2/ 32
baguette crouton, gruyere cheese | bin 8
buttermilk blue cheese, mustard vinaigrette | bin 12 or 14
caesar vinaigrette, parmesan crisp | bin 8
| bin 13 or bin 29
citrus aioli | bin 2 or 6
ask your server for the daily specials
puttanesca, sourdough crostini | bin 13 or 29
frisee & hazelnut salad | bin 12 or 15
garlic aioli | bin 4
winter vegetables, garlic jus
tomato and mozzarella | bin 26 or 29
wild mushrooms, garlic and pecorino cheese | bin 13 or 24
ask your server
roasted beets, organic greens, mandarin oranges | bin 2 or 15
roasted apples, candied walnuts, sage-brown butter | bin 4 or 16
creme fraiche & chive mashed potatoes, spinach and lemon aioli | bin 14 or 25
sweet potatoes, brussel sprouts, argrodoice sauce | bin 11 or 13
pappardelle, fried rosemary, zinfandel jus | bin 12 or 16
fresh ground daily - with fries and giardinera | bin 20 or 36
gorgonzola butter and crispy fries | bin 20 or 28
6 cheeses you can't live without really!
Nancy Camembert, Persian Fetta, Capra Honey, Coulommieres
Mozzarella, Robiola, Brigante, Parmigiano Reggion
Sao Jorge, Garroxta, Gouda Ewephoria, Bleu de Basques
Capra Honey, Charolais, Banon, Garrotxa
Wow! It tastes like soft serve ice cream with hints of hazelnut | bin 4/ 36
In Catalan this means "blondie," just so happens the cheese maker is blonde. Parmesan like texture and subtle, grana crunch. Sharp nutty and slightly salty. | bin 8/ 13
With Crème Fraiche like tartness, Master cheese maker Sid Cook named this semi soft cheese after his daughter. She must be a great kid | bin 2
This rosemary coated cheese takes manchego to a whole new level with a real sweet finish. Oh my! | bin 24
A young semi-soft cheese studded with red peppers. It tastes of yeast, sweetness, acidity and a touch of heat. | bin 11/ 31
A medium-soft, slightly salty blue, balanced in flavor for those shy around the blues | bin 12/ 20
Oh My! A very distinct Gouda from Holland. Sweet, nutty flavor with a toasted orange tint. Like sippling a smooth glass of Sherry! | bin 6/ 21
This is unlike any feta you've tried before. It's marinated in olive and garlic and thyme and black pepper, and...yum | bin 11
Brie's not so famous cousin, 50% butter fat melts in your mouth like chocolate. | bin 12/ 35
85% cow's milk with a bit of sheep and goat milk makes this a truly grand cheese. Rich, sweet, salty, lemony, mushroomy, yummy! | bin 12/ 16
This is the cheese that keeps on giving - a long, long finish - and, yes, it's nutty in a sort of gruyere kind of way. Can you tell we love it? | bin 21
A rich chewy, meaty blue. Made from raw morning milk and aged 4-6 months | bin 28
A robust balance of sweet-tart buttermilk, salty blue veins and a rich moistness make this one great blue. Try it! | bin 20
This classic Italian cheese made from the milk of "red cows" will make any Italian proud. You could shave it on pasta, but why? Aged over 2 years but still young at heart. | bin 35
Below ground aging gives a dinstinct earthy flavor to its "cheddariness." | bin 6/ 20
Buckle Up! This aggressive handmade number will tak you on an intense ride...and you'll love it. | bin 6/ 24
Momma don't like tough mozzarella. This one is soft, supple and sweet. Travel to Italy without leaving Chicago. | bin 11
Infused with organic honey, rich & sweet-spread it on a bagel. have it for dessert | bin 2/ 12
Aromas of wild mushrooms with a dense and chewy paste. Hints of lemon and herbs to boot. | bin 6/ 17
The makers of Humboldt Fog have produced another winner. A ripened "roll" that gets creamier as you reach the center. Like a bag of salted peanuts, but not like you'd find at Wrigley | bin 2/ 17
Wrapped in chestnut leaves, it's beautiful and soft with hints of bourbon and lemon. You can taste the Kentucky influence. | bin 2/ 20
Crusted in cocoa oil to keep it moist, it is packed with coffee, cream, mocha and maple flavors. Dessert anyone? | bin 34
Limited in production, made in high altitudes and humid conditions to help give this cheese a wonderful sweet-tart characteristic. The grey-blue exterior adds to the earthiness | bin 2/ 32
bittersweet chocolate, vanilla bean and spiced pumpkin | 2003 Pedro Jimenez, Alvear Pedro, "Anada"
huckleberry-pear compote, lemon creme anglaise | 2004 Kracher, Beerenauslese Cuvee, Weinlaubenhof, Burgenland, Austria
oatmeal streusel and vanilla ice cream | ask your server for a wine recommendation
oreo-mint ice cream, crispy chocolate pearls | 1971 Pedro Jimenez, DON PX, "Gran Reserva"
Capra Honey, Cocoa Cardona, Gouda, Ewephoria, Buttermilk Blue
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