Chicago Restaurants » Naha Menu
Naha
Tel: (312) 321-6242
Address: 500 N Clark St, Chicago IL
Cuisine: American (New),Mediterranean
Average Price: $$ ($11 to $30)
Hours:
Mon-Thu 11:30am-2pm
5:30pm-9:30pm
Fri 11:30am-2pm
5:30pm-10pm
Sat 5:30pm-10pm
Features:
BYOB
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Appetizers
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A Simple Salad Of Beautiful Field Greensshaved spanish montelarreina cheese, red winter pears and pomegranates
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Coddled Organic Farm Egg Benedict, Wood-grilled Spanish Chorizo Sausage And Nueskes Baconwith a salad of italian frisee, french breakfast radishes, smoked red thumb potatoes, sweet garlic and herbs
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Early Spring Freshly Squeezed Carrot Juice, Local Hoop Housesweet pea vines, peeky toe crab salad and american sturgeon caviar
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Hearts Of Romaine And Treviso Radicchiowith spanish serrano ham, garrotxa cheese and white anchovies, fire-roasted peppers and crisp caper berries
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Kurobuta Fresh Bacon And Anson Mills Soft Corn Polentawith tongues of fire amish shell beans, wilted beet root greens and balsamic
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Mediterranean Greek Saladof mt. vikos feta, kalamata olives, plum tomatoes, cucumbers, torn mint and oregano, warm feta cheese turnover
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Organic Carnaroli Risotto And Confit Duck Legwith acorn squash, wood grilled tuscan kale, sweet garlic, parmesan reggiano and laudemio olive oil
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Pan Roasted Gulf Of Maine Scallops Scentedwith vanilla bean, citrus and spices, ruby red grapefruit, pata negra spanish iberico bellota ham and spearmint
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Rich Winter Cauliflower And Onion Soupwith butter poached maine lobster, caramelized cauliflower, caraway seeds and dill
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Salad Of Red And Young Golden Beets, Gala Apples, Great Hill Blue Cheese And Machewith cracked hazelnuts, watermelon radishes, kohlrabi and apple must syrup
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Tartare Of Yellowfin Tuna, Cured Tasmanian Ocean Trout And American Sturgeon Caviarwith a mosaic of vegetables, nicoise garnishes and aigrelette sauce
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Yukon Potato Gnocchi, Salchichon Sausage And Ruby Red Swiss Chardwith sweet peppers and red pearl onions, veal jus enriched with goats milk butter and parsley
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Entrees
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Blossom Honey Lacquered Aged Moulard Duck Breastwhite icicle radishes and spring rhubarb, broccoli rabe and rich port natural jus
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Braised Short Rib Of Beef And Roast Ribeye Of Natural Beef From Painted Hillsfarm with jerusalem artichoke puree, thumbelina carrots and winter root vegetables, confit garlic, herb salad and winter savory
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Great Lakes Whitefish, Jumbo Lump Crab And Hedgehog Mushroomswith a salad of young spinach, wood-grilled bermuda onions and celery root remoulade, lobster red wine sauce
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Medallions Of Ranch Venison, Italian Farro And Hen Of The Woodsmushrooms, glazed slab bacon, Brussels sprouts and huckleberries
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Roast Brace Of Quail And La Quercia Americano Prosciuttowith a fondue of rose finn potatoes, lacianto kale and boar bacon, brussels sprouts, cipollini onions and tarragon
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Whole Roasted Squab, Duck Liver And Crisp Potato Cakewith caramelized fennel, medjool dates, crimson raisins and candied winter citrus, pink peppercorns and licorice
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Wild Alaskan Halibut, Black Trumpet Mushrooms And Parsley Root Mousselinewith a fondant of butternut squash, spaghetti squash, rutabaga and chervil
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Wild Striped Bass Rivierawith rustic ratatouille, glazed fennel and eggplant puree, kalamata olive tapenade, basil and saffron sauce vierge
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Wood-grilled 18oz. Prime Ribeye Of Beef And Glazed Dutch Shallotwith a gratin of macaroni and goat cheese, oxtail red wine sauce and murray river apricot sea salt
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