Chicago Menus – backup 2020

chargrilled chicken breast, roasted red beets, cheddar, bacon, egg, avocado

red onion, tomato, bacon, heavenly Roquefort dressing​

chopped cucumber, tomato, scallions, artichoke, egg, hearts of palm, bacon​

cucumber, tomato, red onion, Kalamata olives, creamy feta dressing​

chopped breast, cucumber, tomato, red onion, egg, bleu cheese, bacon​

Reggiano parmesan, croutons

Reggiano parmesan, croutons

chargrilled or blackened breast, Reggiano parmesan, croutons

red onion, Roquefort dressing

half slab​

one or two, bone-in, smoked medium

half, all natural, bone-in​

half slab and half chicken​

half slab and one pork chop​

half slab and 5oz filet mignon​

half slab, one pork chop, and quarter chicken​

16 oz.

16 oz.

12 oz.

slow roasted overnight, served until we run out

bone-in, smoked medium, our blend of oil, lemon, garlic, herbs, cracked pepper

6 oz. filet and jumbo lump crab cake

bone-in, chargrilled

half, all natural, oil, lemon, garlic, herbs, cracked pepper

BBQ, blackened, Mediterranean, soy-ginger glazed, or caramelized​

oil, lemon, garlic, herbs, cracked pepper, grilled vegetables​

garlic, whipped bread crumbs

brisket, smoked overnight​

BBQ, blackened, or charcrusted​

lettuce, tomato, sun-dried tomato mayo​

charcrust, sauteed mushrooms, caramelized onions​

BBQ or blackened

ground fresh daily

slow roasted overnight…served until we run out. French roll, au jus, horseradish sauce​

espresso, brandy, and anisette liquor – soaked lady fingers, whipped mascarpone, dark cocoa powder

classic graham cracker crust, coconut, rolled oats, tart key lime custard, fresh grated key lime, fresh whipped cream

vanilla ice cream coated in a chocolate pecan shell, fresh whipped cream, cherry​

vanilla ice cream, rich hot fudge, fresh whipped cream, cherry