amuse

choice of

white anchovy

bananas, celery, coriander

or

beer cheese soup

chimay, pretzel

cobia

galangal, lime, maple

or

pork

rhubarb, leeks, queso de valdeon

dessert

$55

Corkage fee- $2.50 per person

michael a carlson, chef
gaetano nardulli, sous chef
jonathan ory & mike noll

no cell phones

1466 n ashland avenue chicago , il 60622
(773) 252-1466