Sixteen

Name: Sixteen
Address: 401 N. Wabash Ave., 60611, IL, 60611
Telephone: 312-588-8030

401 N. Wabash Ave., Chicago, IL 60611, US

• Monday: 6:30AM-10:00PM •Tuesday: 6:30AM-10:00PM •Wednesday: 6:30AM-10:00PM •Thursday: 6:30AM-10:30PM •Friday: 6:30AM-10:30PM •Saturday: 6:30AM-10:30PM •Sunday: 6:30AM-10:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

breakfast

hot beverages

from the juice bar

from the dairy

toasters

| all toast served with butter and preserves

from the bakery

side orders

charcuterie

griddle

cereal selection

morning specialties

two free range eggs any style

with home fries, choice of bacon, ham or sausage, tomato provencal and choice of breads

three egg omelet

with grilled mushrooms, brie and spinach (can be substituted for egg white)

breakfast quesadilla

with ham, peppers, onions and cheese with fried egg

eggs benedict

canadian bacon and sauce choron

scrambled eggs

smoked bacon and fresh mint with caviar, on brioche

huevos rancheros

black beans and jalapenos on flour tortilla

petit filet

with soft boiled egg and home fries

lobster tostada

with poached eggs and béarnaise

steel cut oatmeal

with bacon, maple syrup and fruit garnish (allow 25 mins)

croque madam

ham and cheese french version with fried egg

croissant sandwich

ham melted swiss cheese and fried egg

b.l.t.e

on sourdough

Lunch Time

soups

red lentil

smoked bacon broth, pop rock shrimp & cilantro

seafood soup

scallops, calamari & vegetable with egg white drop

cream of tomato & basil, garlic croutons

salads

frisée, poached egg, pickled bacon slab with croutons & paprika oil

bibb, gorgonzola, poached pears, spiced pecans & raspberry vinaigrette

crab salad on tomato rosace, basil & melted mozzarella

australian feta, seasonal vegetables with olives & fresh oregano

marinated tiger shrimp, hearts of palm & dried cherries

mixed greens, roasted red peppers & goats cheese

Sandwiches

maine lobster salad

on a grilled new England bun and sweet mustard mayo

open faced halibut

on brioche grilled cheese & dried tomatoes

grilled deli ciabatta serrano, soppresatta and garlic/basil oil

steak sandwich on olive loaf, seeded mustard, caramelized onion and home fr

garden burger, grilled portobello mushrooms, organic tomatoes

roasted merguez sausage, dijon mustard on toasted french baguette

entrées

slow roasted salmon

with miso mayo crust, cucumber/sesame and ginger salad

chicken breast

crisp fingerling, onion cream, arugula and truffle dressing

ny steak & frites

with green peppercorn sauce

walleye pike

roasted beet trilogy and horseradish cream

desserts

three flavor crème brulée

chocolate molten cake

strawberry shortcake

ice cream and sorbet selection

Dinner Menu

appetizers

asparagus salad, parmigiano - reggiano foam & béarnaise

four story hill farm quail breast, leg succotash, red beet puree, cilantro

kumamoto oysters, apple jelly, celery root slaw, iranian ossetra caviar

peeky toe crab dumplings, artichokes & perigord truffle mousse

thai soup, shiitake mushroom & toasted sesame oil

taylor bay scallops, potato espuma, wild mushroom fricassee & paprika oil

main dishes

wild tasmanian salmon, fideo & sweet red onion heat

red snapper

slow poached, yukon gold potato puree & bacon drizzle

niman ranch pork trio, calvados sabayon, chanterelle risotto crisps

halibut pil pil, lima bean & red pepper ragout, saffron broth

colorado lamb loin, “sous vide” with fresh harissa, salsify & trumpet m

beef tenderloin

braised cheeks, roasted sweet potatoes, piperade & salsa verde

cheese

artisan cheese

selections with emphasis on domestic cheeses & highlights from around the globe. accompaniments include raisin bread, chef’s compotes, relishes and chutneys

sweet temptations

study of strawberry

parfait, sorbet & tuile bound with vanilla oil

chocolate trilogy

molten, ice cream & foam hinted with cilantro

lemon verbena cake

lemon sabayon, lemon chip and curd brulée

pierce neige chestnut cream

port ice cream & port reduction

praline croustillant

caramelized banana, lime‐tequila ice cream

monnaie du pape

coffee cream, milk sorbet, drambuie gastrique

tasting menu

layered warm lobster gelée, potato dumpling

perrier-jouet "grand brut" nv

crab salad ensconced in pink peppercorn laced rock melon, pineapple dressin

elizabeth spencer sauvignon blanc (organic) napa 2006

hand harvested maine diver scallops, artichoke and pasta "pillow" red peppe

eyrie vineyards "reserve" pinot noir, willamette valley 2001

kalamata crusted jamison's farm lamb loin, australian feta & glazed swiss c

descendientes de palacios "corullon" bierzo, spain 2004

tuscan eggplant panzanella salad with petit basque

toasted hazelnut & caramelized granny smith apple cake, homemade glühwein

yalumba "museum muscat" australia, nv