Our menus are always evolving. Even the restaurant's recent relocation to 444 N. Michigan Ave. hasn't slowed down the creative work of Chef Jimmy Bannos and his team. Below is a sampling of what we offer.

SNACKS + CHEESE

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PORK LIVER + BACON PATE

Fried Sage + Red Pepper Jelly

 

CRISPY PIG'S EARS Kale, Pickled Banana Peppers + Fried Egg

WHIPPED FETA
Toast, Marinated Heirloom Tomatoes, Cucumber

VEGETABLES

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ROOT VEGETABLE SALAD Winter Lettuce, Beet Muhammara, Blood Orange + Creamy Italian Dressing

SALT-ROASTED BEETS Whipped Goat Cheese + Pistachio Butter

BUTTERNUT SQUASH Apple, Black Kale, Peanuts + Sasparilla Syrup

GRILLED BROCCOLI Anchovy Vinaigrette, Roasted Garlic + Toasted Breadcrumbs

BRUSSELS SPROUTS Pickled Cranberries, Mushrooms + Mustard Yogurt

PORK

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MILK-BRAISED PORK SHOULDER Mashed Potatoes + Crispy Lentils

PORK GYRO Tzatziki, Pickled Banana Peppers + Fried Smashed Potatoes

PORK BELLY + TENDERLOIN Ginger Glaze, Carrot + Espresso

PORK BLADE STEAK
'Nduja + Honey

RICOTTA GNOCCHI Pork Neckbone Gravy

SEAFOOD

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OCTOPUS A LA PLANCHA
Green Beans, Fingerling Potatoes
+ Salsa Verde 

STUFFED SQUID Black Fava Bean Puree, Prosciutto Breadcrumbs + Chermoula

WILD STRIPED BASS Pear, Sea Beans, House-Cured Olives + Fines Herbs Chutney

SCALLOPS
Manila Clams, Apple Cider Nage, Mushrooms + Sweet Potato

CALAMARI Fregola, Radishes, Cucumbers + Pistachio

MEAT + OFFAL

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HOUSEMADE HOT DOG Foie Gras Butter, Pear Mustard + Black Truffle

LAMB RIBS Harissa BBQ, Lime Yogurt + Fregola

KOJI-RUBBED PRIME NEW YORK STRIP Black Garlic A1 Sauce, Potato Foam + Escarole

SMOKED PORK TONGUE Tonnato Sauce + Salad Olivier

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