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(773) 477-7144(773) 477-7144
4343 N Lincoln Ave, Chicago, IL 60618
a fresh argula salad tossed in a lime vinaigrette then finished with asiago cheese, brioche toast and poached cherry tomatoes.
a mix of fresh wild mushrooms, served warm over a few mixed greens then finished with truffle oil, asiago cheese and lemon zest.
a house speciality three u-10 (the big ones) dry pack scallops pan seared then served over vanilla bean aioli with fried sage, candied kalamata olives and walnuts.
creamy tomato & dungeness crab bisque served with poached wild shrimp and frisee.
fresh prince edward island mussels steamed in a aji amarillo and shallot broth. non-traditional, but very delicious.
made in house with both chicken & duck liver. served with traditional accoutrement and brioche toast.
we offer rotating selection of delicious, domestic cheeses. come on in tonight to find out what we are offering.
fresh escargot served in a tom yum broth with leeks. not your traditional escargot, but thats what makes them so good!
our famous house speciality marinated in a secret recipe then fried to perfection. served over mashed potatoes, white sausage gravy and collard greens.
fresh vegetables sauteed then folded into puff pastry, baked until flaky & crispy then served over more fresh vegetables, finished with truffle oil. vegetarian's delight.
hanger steak cooked to order served over roasted fingerling potatoes, blue cheese creamed brussels sprouts and finished with demi-glace.
we do ours a little differently than a traditional cassoulet, but its still a popular favorite. a melange of beans with duck confit, duck breast and finished with spicy mexican chorizo.
fresh caught lake superior whitefish pan seared and served over fresh wax beans then finished with a citrus vinaigrette.
we start with slagel family farm's roasted pork folded in to pillowy gnocchi and slow cooked with a red wine and caramelized onion ragu.
braised for several hours in apple cider until its very tender, then served over celery root puree and finished with a house made bok choy slaw.
wild sturgeon from lake superior. we sautee it to perfection then serve it with pan seared bok choy and green beans then finish it with an orange miso sauce.
the best mac n cheese in the world made with smoked gouda.
our most famous dessert fried cookie dough egg roll served over caramel sauce and finished with chocolate ice cream.
our ever changing bread pudding has ranged from chocolate to coconut to butterscotch, molasses. come in to find out which one we are serving tonight.
our custard is also in a constant state of flux. it ranges from brie cheesecake custard to butterscotch to spiced dark chocolate & vanilla sesame. come in tonight to find out which one we are offering.
strawberry shortcake french toast with mint whipped cream.
2 eggs (your style), bacon, whole grain toast and a side of hash browns. a simple yet delicious classic.
a big, fluffy stack of homemade blueberry pancakes with toasted pecans and vanilla maple syrup.
our famous fried chicken and a toasty belgian waffle topped with white sausage gravy the best in chicago.
roasted potatoes, chorizo, chicken and white beans topped with two eggs and served in a large cast-iron pot.
duck confit, a fried egg and smoked gouda all served between two toasted english muffins. one of the greatest reasons to get out of bed.
a giant of a blt sandwich. served with arugula, sliced tomato, lots of bacon and finished with spicy tom yum aioli.
a melange of fresh berries served over a satisfying homemade concoction of oats, honey and yogurt.
bagel and cream cheese with fresh lox and house made egg salad.
scrambled eggs with mushrooms, asiago cheese, tomatoes and hash browns.
our signature white sausage gravy served over fresh biscuits. made to order.
Menu for Chalkboard provided by Allmenus.com
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