Dinner menU
*Menu is subject to change.*
Amuse bouchE
‘CHEESE PUFFS’
Peppadew ranch, white cheddar powder 8
AHI TUNA TARTS
spicy tuna, phyllo tart, garlic aioli, sesame seeds 14
TRUFFLE PAVÉ
crispy truffle potato pavé, créme fraiche, fresh chives, Parmesan cheese 14
GRILLED SHRIMP COCKTAIL
Argentine shrimp, cocktail sauce, fresh dill 15
HOT LOBSTA’
buttered lobster, Old Bay aioli, fresh chives, petite New England rolls 9
Small plateS
WHIPPED EGGPLANT
creamy eggplant spread, EVOO, grilled herb focaccia 14
BURRATA FLATBREAD
grilled herb focaccia, burrata, peach chutney, hot honey, fresh basil, almonds, Maldon salt 15
CRISPY BABY BRIE
Danish brie cheese, candied walnuts,
apple fennel slaw, honey, sourdough 19
AL PASTOR CROQUETTE
pineapple salsa, Romesco sauce, cotija cheese, fresh cilantro 17
‘JOAN’S ROLLS’
chive butter, EVOO, parsley 8
a la carte Beef
Sourced from Allen Brothers, The Great Steakhouse Steaks, and the oldest butchery shop in Chicago, IL since 1893
+enhance your beef selection with blue cheese crust 4 | sautéed mushrooms 5
NEW YORK STRIP PRIME
10 OZ 42
FLAT-IRON WAGYU
6 OZ 39
COWBOY RIBEYE
16 OZ 48
FILET MIGNON ANGUS
8 OZ 43
LION'S MANE MUSHROOM STEAK
(vo) 29
‘1950s Prime rib dinneR’
** available Friday, Saturday and Sunday only **
16oz Prime rib of beef, asparagus, creamy potatoes, beef jus, garden salad, beef tallow candle 44.95
-STEAK SAUCES & BUTTER-
one complimentary choice of Chef-made butter to pair with your beef selection
WHIPPED CHIVE BUTTER
MOJO BUTTER
SALTED BUTTER
VEAL DEMI 5
HOLLANDAISE 5
SaladS
+ enhance with chicken 6 | shrimp 8 | beef filet 9| salmon 14
CHOPPED WEDGE SALAD
chopped Romaine lettuce, halloumi cheese, bacon, cherry tomatoes, fresh chives, GF sesame breadcrumbs, herb ranch dressing 17
BURRATA, BEET & WATERMELON SALAD
fresh arugula, burrata cheese, red beets, watermelon, fresh basil, sunflower seeds, yellow beet vinaigrette 19
HONEY APPLE & PEAR
mixed greens, honey crisp apple, Asian pear, pistachios, bleu cheese, blueberry vinaigrette 18
THE JAMES CAESAR SALAD
Romaine hearts, herb focaccia, pink peppercorn, Parmesan cheese, boiled egg, pickled sweet pepper, creamy honey lemon dressing 17
SoupS
LOBSTER BISQUE
grilled herb focaccia 12
FRENCH ONION SOUP
fontina cheese, crostini 9
SOUP DU JOUR
Chef's daily selection 8
SideS
BAKED POTATO
mojo butter, mornay, fresh chives 9
HEIRLOOM CARROTS
balsamic glaze, Parmesan cheese, sunflower seeds 9
ASPARAGUS
Romesco sauce, almonds, fresh parsley 8
BRUSSELS SPROUTS
creamy honey lemon dressing, focaccia crouton, pickled sweet peppers 9
BAKED GEMELLI PASTA
butter, mornay, breadcrumb, bacon 9
CREAMY POTATOES
salted butter, cracked pepper 8
Large plateS
SEARED CRAB CAKE
petite crab cakes, honey lemon aioli, fresh basil, cabbage slaw 29
-wine: Jacques Dumont Sauvignon Blanc
SALMON ALMONDINE
seared salmon, almondine sauce, citrus Brussels sprouts 32
-wine pairing: Treasury Estates Innocent Bystander Sauvignon Blanc
MOJO TUNA STEAK
Ahi tuna, sesame breadcrumbs, cilantro rice, pineapple salsa 32
-wine pairing: Barnard Griffin Rosé
CHICKEN VESUVIO
seared half chicken, pan sauce, green peas, crispy potato pavé 26
-wine: Zenato Pinot Grigio 'delle Venize'
LEMON PEPPER PORK SCHNITZEL
mornay, whipped potato 26
-wine: Josef Drathen ‘Blue Bottle’ Auslese Riesling
ROTOLO PRIMAVERA
spinach & tomato rolled lasagna, fontina cheese, Romesco sauce 25
-wine: Michele Chiarlo Barbera ‘Nizza Cipressi’ D.O.C.G.
