DINNER STARTERS “French Kiss” Oysters from New Brunswick, Chardonnay Vinegar Sorbet, Smoked Trout Roe and Tarragon 20 Barnegat Light Sea Scallops Dusted with Citrus, Vanilla Bean and Spices, Caramelized Belgian Endive, “Ruby” Red Grapefruit, Candied Citrus, Pea Shoots and Shaved Celery 21 “Truffled” Lobster Bisque, Cracked Blue Crab, Sweet Garlic Custard, Spring White Truffles, Toasted Brioche and Chervil 16 H udson Valley Foie Gras with a “Tarte Tatin” of Fennel, Pineapple and Mache, Mountain Huckleberries, Ararat Valley Black Walnuts, White Watermelon Mostarda and Minus 8 Ice Vinegar 27 Salad of greencitymarket Beets, Italian Caprino di Pura Capra Goat Cheese, Gala Apples, Black Quinoa and “Hoop House” Greens, Candied Pecans, Mulberries, Goat Cheese Beignet and Apple Cider Syrup 16 Hearts of Romaine Salad, Wood Grilled Spanish Octopus and Peppers, Crisp Capers and Basil 18 Mediterranean “Greek Salad” of Mt. Vikos Feta, Cucumbers, Roma Tomatoes, Chickpeas and Red Onions, Kalamata Olives, Santorini Caper Leaves and “Our Mom’s” Warm Feta Cheese “Boereg” 17 Organic Carnaroli Risotto, Braised Oxtail and French Horn Mushrooms, English Peas, Green Garlic and “Stinging” Nettles 19 Italian Burrata Cows’ Milk Mozzarella from Puglia, La Quercia Prosciutto, Arugula and Medjool Dates, “Spiced” Almonds, Preserved Gooseberries, Candied Black Olive and Pomegranate 21 Hawaiian Ahi Tuna Tartare, Smoked Yukon Potato Mousseline, Spinach and Manila Clam Vinaigrette, Hemp & Sesame Seed Fattoush, Pickled Meyer Lemon and Sturgeon Caviar 23 ENTREES Wild Columbia River King Salmon, Butter Poached Maine Lobster, Fava Beans and Leeks, Beluga Lentils, “Vibrant” “Purple Haze” and “Copper” Cauliflower, Red Wine Lobster Jus 46 Wild Sitka Bay Halibut, White Asparagus, Young Carrots, Turnips and Sugar Snap Peas, White Beech Mushrooms and Earthy Mushroom Consommé Infused with 1978 Vintage Pu-erh Tea 45 “Locally Raised” Roast Chicken and Confit Leg, Spring Morels and Fiddlehead Ferns, “Coddled” Duck Egg, Hand Rolled Tunisian Couscous, Charred Scallions and Château-Chalone Vin Jaune from Jura 40 Braised Short Ribs of Beef and Veal Sweetbreads, “Freshly Shucked” Garbanzo Beans and Grilled Ramps, Three Sisters White Corn Grits, Watercress, Coriander and Black Cardamom 37 Whole Roasted “Dressed” Squab and Kurobuta Pork Belly with Licorice Scented Purple Sweet Potato, Broccoli Rabe, Braised Shallot, Cranberries and Rose Petal Marmalade 44 Lacquered Aged Moulard Duck Breast, Foie Gras and Wheatberries, “Moro” Blood Oranges, Cipollini Onions and “Thumbelina” Carrots, Blood Orange Maltaise and Port 45 A “Brace” of Roast Quail with Brussels Sprouts, Slow Roasted Slab Bacon and Rutabaga, Marble Potatoes, Confit Cockscomb and Sauce Arabica 39 N ew Zealand Ranch Venison Glazed with Grain Mustard and Horseradish, “Hen of the Woods” Mushrooms, Wild Rice, Wheat Bulghur and Currants, Celery Root, Green Apple and Juniper 46 Wood Grilled 18oz. “Prime” Ribeye of Beef with a Fondant of “Rose Finn” Potatoes, Lacinato Kale and Big Woods Blue Cheese, Oxtail Red Wine Sauce and Murray River “Apricot” Salt 58 Thank you for your friendship and support as we celebrate 15 years! Please advise server of any food allergies, preferences or dietary restrictions. We will make every available effort to accommodate your request. A 20% Gratuity will be added to parties of six or more. Chef’s Eight Course Tasting Menu Available. We regret that Valet Parking cannot be added to your dining check, thank you. Carrie Nahabedian~Best Chef “Great Lakes”~James Beard Foundation N A H A is honored to have been awarded a in the Michelin Chicago Restaurant Guide 2015 for 5 consecutive years