Legal Sea Foods - Chicago

Two pieces of delicate modern nigiri served over warm seasoned sushi rice and finished with a rich soy sake glaze.

Three slices of ultra-fresh raw sashimi expertly sliced and served chilled with pickled ginger and fresh wasabi.

Classic maki roll stuffed with sweet Jonah crab meat, creamy sliced avocado, and crisp cucumber.

Signature California roll topped with vibrant layers of raw tuna, fresh salmon, and ripe avocado slices.

Dynamic roll featuring spicy tuna, fresh salmon, crispy tempura shrimp, and creamy avocado slices.

Succulent tempura-battered lobster wrapped with avocado, tobiko caviar, drizzled with spicy mayo and sweet teriyaki glaze.

Fresh fish rolled with crisp cucumber strips and house-made signature spicy mayonnaise.

Signature rolled sushi filled with spicy ocean fish and topped with fan-sliced ripe avocado and savory unagi sauce.

Chef's hand-selected raw oysters of the day, freshly shucked and served on crushed ice with zesty cocktail sauce and lemon.

Fresh New England littleneck clams served raw on the half shell with spicy horseradish cocktail dip.

Jumbo wild-caught Baja Mexico shrimp served ice cold alongside house cocktail sauce and lemon slices.

Legal Sea Foods legendary award-winning rich cream soup loaded with tender clams and diced potatoes.

Silky smooth lobster bisque enriched with cream sherry and crowned with sweet lobster meat garnish.

Legal signature pan-seared lump crab cake served with tangy mustard sauce, fresh greens, sweet corn, and Dijon vinaigrette.

Crispy fried Gulf of Maine calamari rings cooked to golden crispness and served with dipping sauces.

Fresh diced ahi tuna and juicy watermelon cubes tossed in tomatillo salsa and served with crispy plantain tostones.

Fresh mussels steamed in a fiery spicy Calabrian chili tomato broth, accompanied by grilled sourdough focaccia.

Crispy fried jumbo chicken wings tossed in house seasonings and served hot with cooling dipping sauce.

Warm sizzling skillet dip filled with pulled chicken, roasted street corn, and melted cheese, paired with blue corn chips and plantain tostones.

North Atlantic wild whitefish fried crispy in warm tortillas with tangy pickled red cabbage, chipotle aioli, and pico de gallo.

Crispy tempura-battered cauliflower florets coated in sweet and spicy kung pao sauce with roasted peanuts.

Crisp romaine and mixed leaves tossed with ripe tomato, cucumber, feta cheese, chickpeas, Kalamata olives, and lemon-oregano vinaigrette.

Shredded napa and red cabbage, scallions, and red bell peppers tossed in creamy peanut dressing with crunchy rice noodles.

Crisp romaine hearts tossed with garlic herb croutons, aged shaved romano cheese, and classic creamy Caesar dressing.

Grilled petit sirloin steak sliced over bed of fresh spinach, sweet strawberries, blue cheese crumbles, pickled onions, and balsamic vinaigrette.

Spiced blackened chicken breast over romaine with roasted corn, black beans, cheddar, avocado, tortilla strips, and chipotle ranch.

Wild North Atlantic whitefish fried in signature gluten-free beer batter, served on a toasted bun with lettuce, tomato, pickles, and tartar sauce.

Juicy blackened chicken breast topped with avocado crema, chipotle aioli, pickled red onion, lettuce, and tomato on toasted bun.

Half-pound of sweet claw and tail lobster meat served warm butter-poached or chilled with lemon mayo in a toasted split-top brioche bun.

Quarter-pound of sweet lobster served warm with drawn butter or chilled with lemon mayonnaise on a toasted New England bun.

Seared double beef patty topped with melted American cheese, garlic aioli, and tangy sport pepper on a toasted potato bun.

Italian salami, prosciutto, melted provolone cheese, roasted peppers, and tomato pressed hot inside artisan focaccia bread.

Sweet Arctic Ocean sea scallops fried to light golden crispness, served with French fries, tartar sauce, and lemon wedge.

Crispy golden fried wild Baja Mexico shrimp served with seasoned fries and house-made tartar sauce.

Wild-caught North Atlantic fish fillet prepared traditional New England style or in signature gluten-free beer batter with crispy fries.

Ultimate seafood feast featuring fried shrimp, sea scallops, whitefish fillet, calamari rings, and crispy onion strings.

Wild Baja Mexico jumbo shrimp flame-grilled over open fire with olive oil, lemon, and fresh herbs.

Fresh salmon fillet sourced from Helgeland Coast, Norway, grilled to flaky perfection with herbs.

MSC Certified Sustainable Icelandic cod loin expertly grilled light and flaky with citrus butter.

Fresh Great Lakes whitefish fillet cooked over open flames until moist and tender.

BAP 4-Star Certified Sustainable rainbow trout grilled whole or filleted with light seasoning.

Double R Ranch Washington State 8oz tenderloin filet mignon grilled to desired temperature.

Prime 10oz sirloin steak from Double R Ranch Washington State, seasoned and grilled over open flame.

Pan-roasted juicy Statler chicken breast prepared with pan reduction gravy and fresh thyme.

Grilled petit sirloin steak addon option for any main entrée or salad.

Skewer of grilled or crispy fried wild jumbo shrimp to complement your dish.

Single pan-seared signature lump crab cake served with tangy mustard sauce.

Sweet Maine lobster tail grilled or steamed, available at daily market pricing.

Fresh tender broccolini florets steamed and finished with extra virgin olive oil and fresh lemon juice.

Sweet roasted corn served off the cob with cotija cheese, mild spices, and fresh herbs.

Crisp shredded cabbage and carrots tossed in house cream dressing.

Oven-roasted potatoes seasoned with Greek herbs, extra virgin olive oil, and fresh lemon.

Crispy sea-salted golden potato French fries.

Golden crispy fries tossed in aromatic truffle oil, herbs, and shaved parmesan cheese.

Fragrant long-grain basmati rice sautéed with roasted portobello mushrooms and garlic.

Icelandic cod cooked in a salt & vinegar crust, paired with potato wedges, bacon napa cabbage slaw, and remoulade.

Wild-caught North Atlantic haddock baked with buttered crumbs, roasted tomato, jasmine rice, and steamed broccoli.

Rainbow trout stuffed with fresh spinach and tarragon, served with Grecian potatoes and velvety beurre blanc sauce.

Traditional coastal seafood stew loaded with clams, mussels, shrimp, calamari, whitefish, and lobster tail in rich tomato broth.

Seared lump crab cake paired with flame-grilled shrimp, served with mustard sauce, jasmine rice, and corn tomato salad.

Wild Baja Mexico shrimp sautéed with fresh tomato, sofrito, white wine, and garlic butter over linguini pasta.

Wild Baja Mexico shrimp tossed in spicy Calabrian chili tomato sauce over a bed of tender linguini.

Whole Gulf of Maine steamed lobster served hot with drawn butter and choice of two seasonal sides.

Whole Gulf of Maine lobster stuffed with shrimp, sea scallops, peppers, onions, and buttery cracker stuffing.

Twin Gulf of Maine lobster tails stuffed with sweet shrimp, scallops, peppers, and buttery cracker crumbs.

10oz Double R Ranch prime sirloin steak grilled to order, served with crispy truffle fries and garlic aioli.

Rich, velvety New York-style cheesecake baked in a graham cracker crust and topped with seasonal fruit conserve.

Tart and creamy key lime custard in baked crust with sweet raspberry sauce and fresh whipped cream.

Layered vanilla cream sponge cake enrobed in glossy chocolate ganache and sprinkled with crunchy toffee almonds.

Crisp, refreshing lemon sorbet served with fresh seasonal berries and a sprig of mint.

Cookie dough ice cream layered with caramel, chocolate fudge sauce, crunchy almond toffee, whipped cream, and a cherry.