(773) 477-7144
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Winter Menu
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Organic Greens And Savory Ingredients
chalkboard salad current variation on the chalkboard
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Wild Caught Lump Crab Cake. Mustards, Organic Egg Yolk
theres still more crab than cake, and the eggs come from an organic food co-op weve recently partnered with. these are really good eggs
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Seared Dry Pack Scallops, Sugar Cured Kalamata Olives
vanilla bean mayo, pumpkin oil, sage and roasted walnuts really good scallops make a chef want to experiment
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Todays Soup On The Chalkboard
my wife is a big fan of soups, especially as the weather gets chilly
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Indiana Farm Raised Duck Cassoulet
with roasted breast, confit of thigh, spanish chorizo, white bean and forest mushrooms for the longest time we changed the duck preparation weekly. dish after dish, we came to the conclusion that this
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Braised Short Ribs With Celery Root Puree, Brussels Sprouts And Butterscotch
the smell of a good braised short rib makes me want to embrace the colder weather
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Vegetable Pie With Mushroom Tarragon Duxelle And Curried Peas
the latest incarnation of a dish i created a few restaurants ago.
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Cast Iron Skillet Pork Tenderloin
apple cider creamed corn & fingerling potato- celery salad whats better than a lovely piece of pork seared crispy in a well seasoned cast iron skillet
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Bouillabaisse Of Clam, Mussel, Oyster, Salmon, Crawfish, Squid, Local Fish
scallop, braised leek, tomato, and shallot, in a garlic parsley broth. (no saffron) with great pleasure i have brought the bouillabaisse back for the cooler months. my pleasure, and the staffs relief
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Side Of Smoked Macaroni And Cheese
dont forget about the mac-n-cheese.
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This Week On The Chalkboard
Chalkboard Selections Subject To Change Nightly. Keeps Things Interesting
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Salad Of Locally Grown Mizuna
watercress, asiago, roasted tomato, olive oil and lemon
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Roasted Tomato Bisque And Blue Cheese
brioche mini sandwich with shaved fennel
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Root Vegetable And Goat Cheese Salad
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Pheasant Ravioli
with brown butter, walnuts and fried sage
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Petit Kobe Beef Burger
with brie, nitrate-free bacon, micro greens, and black truffles
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Our Famous Fried Chicken-Airline Chicken Breast Seasoned
with chef gils secret recipe, with fresh collard greens, mashed potatoes and white sausage gravy
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Fish & Chips
whitefish, sunchoke chips, green beans, tartar sauce, and yuzu
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Line-Caught Hawaiian Tuna Niçoise
served warm with black lentils, olives, roasted tomatoes, poached egg
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Beef Osso Bucco
with fingerling potatoes, swiss chard, pearl onions, truffle mayonnaise
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Tea Menu | |
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Afternoon Tea Service $19
$14 For Children Under 12 (Add A Glass Of Champagne $15, Add A Glass Of Sparkling Wine $8)
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Pot Of Tea
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Finger Sandwiches
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Scones
with devonshire cream & lemon curd
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Pastries
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Loose Leaf Tea Selections
Provided By Rare Tea Cellar And Upton Tea Co
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Romai Estate Assam
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Organic Yunnan Dao Ming
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Makaibari Estate First Flush Darjeeling
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Rtc House Blend Oolong
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Earl Grey
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Decaffeinated Assam
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Midnight Jasmine Flower
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Temple Of Heaven Gunpowder
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Moroccan Mint Green
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Rtc House Blend White
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Fields Of France Rooibos
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Lemon Verbena
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Reserve Teas
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1999 Pu - Erh Wild Rose
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Emperors Elixir Oolong Private Reserve
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Emperors Himalayan Silver Tip
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A La Carte Menu
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Pot Of Tea
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Plate Of Sandwiches
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Plate Of Two Scones
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Plate Of Pastries
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