Chicago Restaurant Week Menu
Available January 23 – February 8 | $60 Dinner
Appetizers
Tuna Ceviche
Winter Citrus, Pomegranate, Avocado, Honeydew, Aji Amarillo Aioli, Yuzu Kosho
Cachapa & Pork Belly
Venezuelan Corn Pancake, Tamarind Chutney, Roasted Pepper Salsa, Tomato Preserves
Kale & Pear Salad
Feta Cheese, Golden Raisins, Candied Almonds, Pickled Cabbage, Apple Cider Vinaigrette
Shrimp Chicharron
Crispy Shrimp, Napa Cabbage, Pickled Fresno Peppers, Carrots, Sweet Chili-Soy Glace
Entrees
Vaca Frita
Cuban-Style Flank Steak, Sweet Plantains, White Rice, Black Beans, Red Onion
Chuleta Asada
Berkshire Pork Chop, Cuban Sweet Potato, Collard Greens, Roasted Heirloom Carrots, Crispy Yuca
Japanese Cod
Miso-Aji panca Marinade Cod, Parsnip Puree, Coconut Rice, Pickled Snap Peas, Closed Loop Farms Greens
Brazilian Moqueca
Heart of Palm, Spinach, Butternut Squash, Haricot Verts, Coconut, Crispy Banana
Desserts
Chocolate Banana Cream Tart
Meringue, Rum Banana Caramel Sauce, Crispy Bananas
Old Fashion Coconut Cake
Cream Cheese Frosting, Mango-Ginger Sorbet, Kiwi Glaze
Apple-Cinnamon Cake
Candied Almonds, Vanilla Ice-Cream, Butternut Scotch, Cocada, Coconut Custard, Cocoa Nibs, Tropical Fruit Salad, Vanilla Whipped Cream
- Gluten Free
- Dairy Free
- Vegetarian
- Vegan
*These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Please notify your server of any allergies or aversions. 20% service charge is added to tables of 5 or more. One check per table.
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