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35 W Wacker Dr Chicago, IL 60601
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served with classic cocktail sauce and mignonette sauce
origin mass - salinity medium
origin p e i salinty medium
origin mass, salinity medium
baked oysters with/ spinach, pancetta 11.95 and Asiago cheese
with/corn relish and remoulade sauce
with meuniere sauce or szechwithan glaze
with/celery cocktail sauce
with/grilled tofu satay
chicken satay, tofu satay, and shrimp satay
with szechwithan glaze
with garlic, fresh herbs and tomatoes
with lemongrass broth
with crumbled bleu cheese, pine nuts, red onion and raspberry dressing
with maytag bleu cheese, spiced with walnuts and tomato basil vinaigrette
With Thinly Sliced Crouton
with roasted portabella mushroom
with tomato basil vinaigrette
with opal basil vinaigrette
with ginger Sesame Sauce 25.95
with vegetable-sherry vinaigrette
with lemon-caper butter
with lemon dill sauce
with szechwithan glaze chive pot sticker and beer batter onion rings
with hawithaiian ginger scallion sauce
with switheet chili sauce and pepper relish
with creamy lemon sauce
with remoulade sauce
with crabmeat stuffing
8 oz filet of ribeye with bleu cheese
with mashed potato and creamed Spinach
with tomato fennel sauce and roasted mediterranean vegetables
with fried rice noodle
with asparagus, mushrooms and red bell peppers
With Alaskan king crabmeat, peapods, Chinese broccoli and bean sprout
with ginger garlic sauce
with onions, peppers and grilled pineapple
panama shrimp marinated in lemongrass on phad thai noodles
our steaks are served with veal demi glace, mashed potatoes and cream of fresh Spinach
The tenderest cut of corn-fed midwestern beef 31.95 Charcoal grilled to your desire
this usda certified angus cut combines the rich flavor of a strip with the tenderness of a filet
an outstanding u. s. d .a. prime beef rib chop well marbled for peak flavor
a full-bodied cut of boneless aged certified angus beef
with roasted red pepper- chipotle sauce
with andouille sausage etouffee sauce
withgarlic Scallion sauce
with drawn butter
withater twin lobster tails
with spinach, wild mushroom ravioli sweet peas and mushrooms in cream sauce
with black pepper corn crust and light cognac avocado salsa
with crabmeat, portabella mushrooms and meuniere sauce
with panang curry sauce and jasmine rice
with eggplant French beans, and butternut squash
with meuniere butter or szechwithan glaze (seasonal)
