3 house varieties - Hickory Smoked Back Bacon, Peppered Belly Bacon, Duck Breast Bacon - tomato and bacon jam, served with house pickles, pickled red onion, stone ground mustard and homemade flatbread

Housemade, garlicky spinachand artichoke dip, crusted with Parmesanand broiled. Served with griddled brioche.

5 wonton wrapped cut-from-the-block of mozzarella cheese sticks, lightly seasonedand fried, side of ranch.

Gnarly knots cheese pretzels (Winfield, IL), served with housemade pimento beer cheese spread.

Golden fried cap'n crunch and cornflake breaded chicken tenders, served with sweet mustard aioli.

Thin-sliced housemade pickles lightly breaded and fried, served with chipotle aioli.

Chopped cauliflower pancake browned on each side, served with warm bacon vinaigrette and pickled red onion.

Halved brussels sprouts, pickled with chipotleand spices, flash fried, served with coffee barbecue.

Buffalo sauce made the old-fashioned way with Gindo's hot sauce; Blue Cheese on the side. (Medium hot)

River Fire green habanero and ancho Chile with sweet hot - adobo sauce; Chipotle aioli on the side. (**Extra Spicy**)

Korean Barbeque; Honey sesame on the side. (Sweet and tangy)

Kindred Coffee (West Chicago) BBQ sauce; ancho ranch on the side. (Tangy hot, slow burn)

70oz salmon filet on a bed of spinach and arugula with goat cheese, red onion, pickled red pepper and radish with a mustard herb aioli

Stacked romaine, housemade back bacon, gorgonzola, tomato, blue cheese.

Fresh leaf spinach, romaine, berries, cucumber, goat cheese, fried wonton, with honey sesame dressing.

Spinach, romaine, housemade back bacon, pickled red onions, gorgonzola, tomatoes, crouton, tossed in warm bacon vinaigrette.

Cavatappi pasta with yellow squash, zucchini, red onions and red peppers in a sweet and tangy mustard sauce.

Romaine lettuce with tomato, onionand cucumber. Your Choice of dressing.

Lettuce, Tomato, Onion, PIckle, Mayo, Choice of Cheese

Hook's Triple Play, tomato + bacon jam, garlic aioli, arugula, pickled red onion, on Grnarly Knots pretzel bun.

Impossible patty with Wisconsin white cheddar, served with arugula, tomato, pickled red onion, garlic aioli and horseradish cream on a brioche bun.

Juniper and Brandy braised Sakura pork belly served open-face on brioche with romesco spread*, pickled apple and jalepeno (*contains nuts)

Boneless grilled chicken breast, romesco* spread, Hook's Triple Play cheese, pickled radish and arugula on a brioche bun. (*nut allergy)

Shaved Prime Rib with pickled onion, arugula, tomato, Hook's Triple Play cheese, garlic aioli and horseradish cream on Gnarly Knots Pretzel bun.

Hand pressed 1-2 lb. patty sourced from Burgin Farms in Maple Park. Choice of cheese, with grilled onions, garlic aioli and house pickles, on a brioche bun.

Hand pressed 1-2 lb. patty sourced from Burgin Farms in Maple Park, Wisconsin white cheddar, house-smoked hickory back bacon, coffee Barbeque sauce, on a Gnarly Knots pretzel bun.

Sauteed Portobello, pickled red pepper, Wisconsin cheddar, romaine, garlic or chipotle aioli, on a brioche bun.

Griddled sourdough, grilled chicken breast, housemade hickory back bacon, tomato, romaine, garlic aioli.

Back bacon with romaine, tomatoand garlic aioli, on griddles brioche

Grilled sourdough, jalapeno havarti, Wisconsin cheddar, duck breast bacon, griddled tomato.

Cauliflower fritter pancake, goat cheese, tomato, pickled red onion, garlic aioli, on brioche toast.

3 house varieties, tomato and bacon jam, served with house pickles, pickled red onion, stone ground mustard and homemade flatbread

8oz Filet with romesco* sauce, pickled red pepper and radish with sauteed mixed veggies.

14oz hand-cut ribeye over ancho + chili mashed potatoes with belly gravy, portobello mushrooms and pickled red onion

7oz salmon filet tossed in white wine, romesco* and dijon with tomatoes over Cavatappi pasta (*nut allergy)

Two chicken breasts with tart + sweet cherry sauce over ancho + garlic mashed potatoes topped with pickled slaw.

Burgin Farms chuck roast braised in stout and cabernet sauvignon with aromatic veggies. Served with ancho chili + garlic potatoes

Cavatappi pasta in gooey mild Wisconsin cheddar cheese sauce.

A thick slice of fresh cauliflower, marinatedand grilled, topped with sauteed Portobello mushrooms and caramelized onions with a vegan brown gravy. Served with Parmesan crusted truffle fries.