Entrees

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VEGGIE BURGER 14﹡pinto and black beans | red pepper | poblano peppers | soy protein | carrots | aioli | caramelized onion | melted aged white cheddar | simple greens salad with pear-mint vinaigrette -veg-

TURKEY SANDWICH 13.5﹡house bacon | pear & onion jam | aioli | over medium duck egg | blue cheese | toasted multigrain bread |aioli | herb fries

CHICKEN SANDWICH 14.5﹡ciabatta bun | Morel mushroom & leek cheese | cucumber & yogurt sauce | pickled carrots | spinach | herb fries

Range BURGER 17 ﹡ grass fed beef | caramelized onions | 6yr yellow cheddar | caramelized range bacon | burger sauce | range bacon | toasted bun | herb fries

GRILLED HALF CHICKEN (DINE IN ONLY) 28 ﹡ ramp & potato puree | kale & spinach | chili jus -gf-

WHITE FISH FILET (DINE IN ONLY) 24 ﹡ cucumber & mint salad | lemon-lime butter | roasted blue potato & apple puree | micro basil  -gf-

HANGER STEAK (DINE IN ONLY) 29 ﹡ potato & spinach purée | Parmesan shavings | herb butter | shiitake mushrooms  -gf-

GRILLED CARROT CAKE (DINE IN ONLY) 18 * ramp & split pea sauce | feta cheese | herb sour cream | pico de gallo -veg/gf-

NOT ALL INGREDIENTS ARE LISTED, PLEASE INFORM US OF ANY ALLERGIES

The Chicago Dept. of Public Health advises that consumption of raw or undercooked foods of animal origin, such as beef, eggs, fish, lamb, pork, poultry, or shellfish, may result in an increased risk of foodborne illness.