80 Grilled-then-Poached Prawns, West Coast Oysters, King Crab, Spanish Octopus, Uni Chawanmushi, Pickled Mackerel, Tobiko Caviar, Squid Crackers

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Cecilia Roberts
6 years ago
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2 FIRST A Journey of the Ocean 80 Grilled-then-Poached Prawns, West Coast Oysters, King Crab, Spanish Octopus, Uni Chawanmushi, Pickled Mackerel, Tobiko Caiar, Squid Crackers Capital Oysters, citrus mignonette 18/half dozen Pickled Mackerel, cauliflower, lemon, almond, brown butter 13 Bison Tartare, aerated egg, smoked tomato, toasted cassaa, brioche 14 Honeycrisp Apple & Red Beet Salad, walnut, red watercress, pecorino inaigrette Bouquet of Young Lettuces, goat cheese, cucumber, almond, 10 shattered raspberries Red Kuri Squash Soup, duck confit, pepita seeds, pumpkin seed oil SECOND Sweet Potato Baked in Ash, red currants, mustard meringue, brandy sabayon Ricotta Gnudi, braised cabbage, bacon broth, nasturtium Carrot Roasted Like Meat, almond, burnt honey, carrot bearnaise Heirloom Polenta, whey, black olie tapenade, shiitake mushroom powder Lamb Ribs, cultured barley, fennel crema, shishito pepper, cranberry Charred Spanish Octopus, aocado, piquillo pepper, pistachio, finger lime

3 THIRD Parisian Gnocchi, carrot purée, black trumpets, romanesco, goat s milk Butter Poached Flounder, apple & fennel salad, PEI mussels, chie oil Arctic Char, braised kale, bacon, pumpernickel crumbs, caper leaf custard Roasted Chicken, parsnip purée, leek, maitake mushrooms, marsala Aged Rohan Duck Breast, celery root, pickled butternut squash Whole Roasted Squab, hay-smoked lentils, kabocha & its seeds, pine & laender glaze Surf & Turf beef striploin & monkfish, salsify, beech mushroom, oyster jus A5 Wagyu Ribeye, grilled romaine, presered egg, fermented plum sauce g egan egetarian Executie chef Jacob Verstegen

4 BAR SNACKS Capital Oysters, citrus mignonette Fried Chickpea Cake, lemon chili aioli Root Vegetable Chips, sunchoke & honey dip Crispy Tater Tots, cheddar & serrano pepper dip LH Chicken Wings, black garlic scape BBQ Bison Tartare, aerated egg, smoked tomato, toasted cassaa, brioche Lamb Ribs, cultured barley, fennel crema, shishito pepper, cranberry half dozen/ Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you hae certain medical conditions. Before placing your order please inform your serer if anyone in your party has a food allergy. Gratuity of 20% is added to groups of six or more.

5 LH21 SIGNATURES A Journey of the Ocean Grilled-then-Poached Prawns, West Coast Oysters, King Crab, Spanish Octopus, Uni Chawanmushi, Pickled Mackerel, Tobiko Caiar, Squid Crackers 80 Tartine Flight: (pick 3) g Nduja Cheese Bread, goat cheese, herb sauce Ham & Swiss Hand Pie, absinthe mustard Burrata Cheese, roasted grape, shiso, sunflower seed Duck Lier Mousse, cherry, pistachio powder Breakfast Radish, goat butter, segmented grapefruit, black pepper Sesame Butter, young eggplant, ras el hanout 16 American Classic Cheeseburger, bacon, special sauce, pickles, grilled onion, sesame bun Fried Chicken Thigh Sandwich, shaed lettuce, sun-dried tomato aioli, tomato, croissant g egan egetarian Executie chef Jacob Verstegen

6 CLOSED LOOP FARMS Closed Loop Farms is an urban farm located at The Plant in the Back of the Yards neighborhood on the South side of Chicago. Adam Pollack, owner and operator, was a former cook for some of the city s top restaurants. Closed Loop Farms proides a wide range of microgreens, herbs and greens directly to restaurants and consumers throughout the city. By growing food so close to market, Adam is able to optimize the freshness and nutrition of the products, as well as connect consumers with the source of their food. The mission of Closed Loop Farms; build soil, community and resilient food systems. On our menu, you will see Adam s products on many dishes, especially the ricotta gnudi and the apple salad.

Seasonal Oysters, kaffir lime jus, caramelized coconut cream

SNACKS Seasonal Oysters, kaffir lime jus, caramelized coconut cream half dozen/18 Goat Milk Ricotta Tartine, english peas, ground cherries Truffle Fries, shaed foie gras, fresh truffle Burrata Cheese,