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honshimeji mushrooms, bok choy and lemongrass
prepared classically
tomatoes, pecans and blue cheese “ranch”
coco bean puree, piquillo peppers and arugula
avocado, candied bacon, tomato and grapefruit vinaigrette
pickled beet salad
sea urchin risotto
chili oil, basil and lemon
daikon kimchi and cilantro oil
peppadew chutney and cumin citrus glaze
tomato, garlic and fisherman’s toast
(Bulots)
½ lobster, 1 stone crab, 2 shrimp, mussels
½ lobster, 1 stone crab, 2 shrimp, 2 oysters, 2 clams, mussels and bulots
1 lobster, 2 stone crabs, 4 shrimp, 4 oysters, 4 clams, mussels and bulots
chicken little vinaigrette, capers and picholine olives
sea urchin and shisito pepper
pickled honshimeji mushrooms, sour cherry and soy | (The Finest Japanese Blue Fin Tuna)
grapefruit, avocado and tomato-lime
sweet chili dipping sauce
old bay and cumin seed
with pineapple and macadamia nuts
with avocado and masago caviar
(2 lb or 3 lb)
roasted shallot polenta and sautéed foie gras
grilled calamari skewer
couscous pearls, chorizo, clams, mussels and shrimp
english peas, oven dried tomato, prosciutto and caviar
corn broth, butternut squash ravioli and brussles sprouts
basil, lemon and piquillo peppers
laughing bird shrimp hash and quail egg
candied grapefruit, cauliflower and brown butter vinaigrette
(Chicago Magazine; Chicago’s Best Steak ‘08)
white bean “cassoulet”
root vegetables
caramel and crème anglaise
milk chocolate mousse and caramel sauce
maple ice cream and peanut dust
chocolate and white cake, baked to order with all the fixins
lemon curd and berry coulis
sour apple sorbet
greek yogurt sorbet and blue ribbon honey
raspberries & bubblegum whipped cream
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