Coobah
3423 N Southport Ave, Chicago, IL 60657 (773) 528-2220Main
Soups And Salads
silky bisque of roasted butternut squash with saffron-infused vegetable broth
tender baby lettuce and sherry-roasted apple vinaigrette
crisp romaine, creamy sugarcane dressing, manchego cheese, and garlic croutons
seared tofu
chicken breast
grilled shrimp
five oz. flank steak
cabrales blue cheese
thick and hearty with fresh cream and chile-dusted tortillas
Appetizers
fiery chicken layered between caramelized plantains with crisp radicchio and red onion-orange marmalade
filipino-style egg rolls stuffed with crab, coconut and longaniza sausage
bubbling queso chihuahua, homemade duck chorizo and warm flour tortillas
vegetarian fundido with a medley of roasted peppers, chihuahua cheese, and warm flour tortillas
black bean, chihuahua cheese and garlic, onion, and pepper sofrito spicy, spicy pork cinnamon beef adobo, cider-braised chicken with dried banana blossom each
wood-roasted spanish peppers filled with artichoke and drunken goat cheese with wilted spinach
plump west coast shellfish sauteed with coconut milk, sambal chili paste and san miguel beer
shrimp sauteed with honey-roasted garlic, red chiles and oloroso sherry
with sauteed greens, tarragon-cava cream sauce, and applewood smoked bacon
crisped squid tossed with lime zest and parsley, served with a sambal cocktail sauce
marinated and grilled with sweet-hot filipino glaze and served with jasmine rice
Entrees
many of our menu items can be prepared with extra vegetables instead of rice, beans or potatoes. please ask
roast pork con mojo, smoked ham, serrano ham and swiss cheese with mustard and sweet pickles pressed in a bocadillo roll, with side of your choice
huge 22oz portion braised in red wine, pears, tomatoes and aromatic vegetables with manchego cheese potato gratin and sauteed greens
mahi mahi fillet served on charred radicchio and coconut mashed potatoes with garlic chive oil and black vinegar reduction
filled with roasted mushrooms and ginger on a refreshing chilled quinoa vegetable salad with spicy garlic sauce
grilled all-natural south american beef with tarragon chimichurri, black beans, and caramelized plantains
succulent shrimp, scallops, and mussels in a savory broth of roasted tomatoes, saffron, honeyroasted garlic, red chiles and anise liquor
fresh fillet with baby potatoes, piquillo peppers, olives, lemon zest, sweet sherry, and fresh herbs wrapped and baked in a paper "tamale"
tortilla, smoked tomato, spinach and cheese if ilaquilesi opped with a dark beer-sweet mustard glazed roasted chicken breast
stuffed with shrimp, bacon, coconut and pineapple with jasmine rice and peppery adobo glaze
Sides
