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Lunch & Dinner


BANG BANG SHRIMP – fried shrimp, scallions, Sriracha, toasted sesame seeds, chili aioli  15

HUMMUS – roasted red pepper hummus, garlic, cucumber, celery, cauliflower, baby carrots, black and white sesame seeds, chives. 13  V

BUFFALO ROLLS – pulled chicken, gorgonzola, buffalo sauce, bleu cheese dressing, crispy wonton  13

*TUNA POKE NACHOS – ahi tuna, avocado, red onion, jalapeno, roma tomato, cilantro, toasted sesame, soy glaze, wasabi cream, crispy wonton chips  16

CHEESE CURDS – cornmeal beer battered Wisconsin curds, smoked tomato coulis  12  V

GUACAMOLE – avocado, pico de gallo, sour cream, radish, micro cilantro, lime wedge, tortilla chips  13  V

BRUSSELS SPROUTS - crispy brussels sprouts, bacon lardons, smokey honey aioli  11  GS  

IMPOSSIBLE QUESADILLA - impossible meat*, jalapeno salsa verde, mozzarella, queso fresco, avocado cream, elote and red cabbage, micro cilantro  14  V   *A DELICIOUS, JUICY MEAT FOR MEAT-LOVERS THAT'S MADE FROM PLANTS


Soups & Salads

SOUP OF THE DAY – ask about today’s selection  8/9

NEW ENGLAND CLAM CHOWDER – Ocean clams, Nueske's applewood-smoked bacon, oyster crackers  8/9

SOUTH BRANCH CHOPPED - grilled chicken, romaine, iceberg, tomato, cucumbers, applewood-smoked bacon, red onion, bleu cheese, avocado, sweet herb vinaigrette  15  GS

SOUTHWEST CHICKEN - adobo braised chicken, romaine, tomato, avocado, pepper jack, black bean corn relish, tortilla strips, chipotle dressing  16

COBB - grilled chicken, romaine, hard boiled egg, bleu cheese, applewood-smoked bacon, tomato, avocado, ranch dressing  15  GS

NOLA - blackened salmon, deviled eggs, artisan lettuce, caper, red onion, feta, cucumber, tomato, citrus vinaigrette  21  GS

*AHI TUNA - rare togarashi spiced seared tuna, napa cabbage, romaine, bok choy, bell pepper, black sesame seeds, daikon radish, green onion, mandarin oranges, almonds, cucumbers, crispy wonton strips, sesame ginger vinaigrette  21 

HARVEST - spicy chimichurri grilled steak or jumbo shrimp, kale, frisee, romaine lettuce, shaved red onion, candied pecans, bleu cheese, chipotle maple vinaigrette 21  GS



All wraps come with a choice of french fries, tater tots, or garlic mashed potatoes.

$1.50 to substitute: sweet potato fries, soup, side salad, or grilled asparagus.

SANTA FE CHICKEN– adobo grilled chicken, romaine, tomatoes, avocado, black bean corn relish, pepper jack, tortilla strips, chipotle dressing 14

NASHVILLE HOT CHICKEN – buttermilk breaded crispy chicken breast, hot cayenne pepper mop, romaine, cucumbers, tomatoes, red onion, ranch dressing, flour tortilla 14

*SKIRT STEAK – grilled skirt steak, applewood-smoked bacon, baby arugula, romaine, roma tomato, avocado, lemon garlic dressing 16



All handhelds come with a choice of french fries, tater tots, or garlic mashed potatoes.

$1.50 to substitute for sweet potato fries, soup, side salad, or grilled asparagus.

BAJA FISH TACOS – farm raised blackened tilapia, pepper jack, cabbage, chili aioli, flour tortillas, chips & salsa 15

HOT TURKEY PRESS– oven roasted turkey, avocado, pepper jack, applewood-smoked bacon, artisan lettuce, balsamic garlic aioli, sourdough bread 14

CHICKEN BURRATA SANDWICH - grilled chicken breast, burrata mozzarella, arugula, frisée, green apples, red onion, honey garlic gastrique, ciabatta roll  15

MAHI-MAHI TACOS - cornmeal beer battered mahi-mahi, chipotle coleslaw, pico de gallo, cilantro lime cream, micro cilantro, white corn tortillas, chips and salsa 16

CAROLINA FRIED CHICKEN - buttermilk breaded, housemade spicy bread and butter pickles, mustard BBQ sauce, iceberg, brioche bun 15

LOBSTER ROLL - maine lobster, shaved romaine, celery seeds, lemon aioli, micro celery, buttered toasted new england bun 25

PASTRAMI REUBEN - housemade pastrami, swiss cheese, russian dressing, bacon-braised sauerkraut, thick-cut marble rye 16

*AHI TUNA TACOS - poke style tuna, sesame ginger vinagirette, napa cabbage, bok choy, avocado, pickled fresno chiles, black sesame seeds, flour tortilla, chips and salsa 18


Gourmet Burgers

All burgers come with a choice of french fries, tater tots, or garlic mashed potatoes.
$1.50 to substitute for sweet potato fries, soup, side salad, or grilled asparagus.
$2.00 to substitute Impossible Burger for any burger 

SOUTH BRANCH – USDA prime beef patty, baby swiss, avocado, applewood-smoked bacon, red leaf, beefsteak tomato, red onion, brioche bun 15

BACON CHEDDAR – USDA prime beef patty, Tillamook aged cheddar, red leaf lettuce, beefsteak tomato, red onion, brioche bun 16

the Impossible Burger is a delicious, juicy burger for meat lovers that's made from plants. 

jalapeño pimento cheese, red leaf lettuce, crispy kohlrabi straws, cumin aioli, brioche bun  15 V



SHRIMP SCAMPI – pan seared jumbo shrimp, angel hair, grape tomatoes, basil, garlic white wine sauce  23

CASHEW CHICKEN - crispy chicken bites, bell peppers, onions, szechuan cashew sauce, jasmine rice, scallions  18

*SALMON - pan seared salmon, stir fry vegetables, white miso whip, thai chili sauce  26  GS

*SKIRT STEAK - marinated skirt steak, confit potatoes, vegetable succotash, warm tomato vinaigrette  27  GS

TEX MEX PROTEIN BOWL - impossible meat*, jalapeno salsa verde, kale, cilantro rice, black beans, charred corn, pepper jack cheese, red onion, cilantro, tortilla strips, spiced cirtrus vinaigrette  18  GS/V

KOREAN BBQ PROTEIN BOWL - korean bbq steak, spinach, carrots, beech mushrooms, spiced brown rice, cucumber, pickled red onion, sriracha glaze, sesame seeds  20  GS

*POKE PROTEIN BOWL - jalapeno soy-marinated poke-style ahi tuna, jasmine rice, sugar snap peas, beech mushrooms, carrots, sweet drop peppers, pickled red onion, avocado wasabi mousse, toasted sesame seeds, nori strips 22.50  GS

CATCH OF THE WEEK – ask your server about our current fish special



À la carte 5









PEANUT BUTTER SNICKERS PIE – Oreo cookie crust, chocolate and caramel sauce 9  V

BAKED COOKIE DOUGH – chocolate chip cookie dough, vanilla ice cream, chocolate sauce 9  V


V: vegetarian 
VG: vegan 
GS: gluten sensitive – There is no gluten in this recipe, however, items may be prepared with the same equipment as items containing gluten, so we cannot guarantee there is never slight cross-contamination. While we do have procedures in place to minimize cross-contact with other gluten-containing foods, these items may not be suitable for our guests who are highly sensitive to gluten.