The Dearborn

Soft, warm Parker House rolls brushed with rich Nordic Creamery Wisconsin butter, sprinkled with everything bagel seasoning, Maldon sea salt, and freshly snipped chives.

Fresh tender shrimp and delicate crab marinated in zesty citrus leche de tigre, mixed with red onions, fresh cilantro, avocado, crunchy hominy, and crisp garlic chips.

Crispy golden croquettes filled with cured ham and aged Hook's cheddar cheese, accompanied by a fresh shaved brussels sprout salad, dried cranberries, honey-lemon vinaigrette, and a smoky chipotle-yogurt sauce.

A Mediterranean spread featuring creamy white bean hummus, smoky eggplant mousse, fresh tabbouleh, crisp fattoush salad, tangy tzatziki, served with warm housemade pita bread.

Creamy artisan burrata cheese paired with fresh heirloom tomatoes, sweet grilled stone fruit, delicate shiso leaves, fresh mâche, 10-year aged balsamic reduction, and premium extra virgin olive oil.

Crispy buttermilk-marinated fried chicken coated in a sweet maple-mustard glaze, served with tangy dill pickles and fiery housemade hot sauce.

Succulent twice-cooked yellowtail hamachi collars glazed in house steak sauce, garnished with fresh cilantro and pickled fresno chilies.

Seared salmon tataki served over a sweet soy-sesame sauce, finished with crispy garlic chips, pickled fresno chilies, fresh cilantro, and shaved black truffle.

Hand-cut raw beef tenderloin seasoned with Dijon mustard, shallots, capers, parmesan, and chives, topped with a raw quail egg yolk and served alongside crisp endive salad and toasted sourdough.

Freshly shucked New Zealand oysters on the half shell served chilled over crushed ice with tangy cocktail sauce and fresh mignonette.

Seasonal fresh vegetables sourced from local farmers, sauteed and enhanced with garlic chips, pickled fresno chilies, and spicy Heaven's habanero honey glaze.

Werp Farms mixed greens tossed with crisp Honeycrisp apple slices, dried cranberries, 6-month aged Manchego cheese, candied walnuts, savory Nueske’s bacon lardons, and a sparkling champagne-mustard seed vinaigrette.

A seasonal daily showcase of local farmer's market produce, dressed in chef's signature house vinaigrette.

Crisp little gem lettuce and bitter endive tossed with spring peas, crouton crumbs, shaved parmesan, savory white anchovies, and rich egg yolk vinaigrette.

Hearty pulled chicken in a fiery, rich chicken broth infused with sesame, tender Four Star mushroom medley, crisp Napa cabbage, and fresh scallions.

USDA Prime beef patty layered with melted Wisconsin cheddar, signature special sauce, tangy dill pickles, and crisp bibb lettuce on a toasted brioche bun.

Slow-roasted Catalpa Grove Farms pork carnitas, savory cured ham, zesty spicy yellow mustard, melted aged Swiss cheese, and dill pickles pressed in a soft grilled baguette.

Tender house corned beef layered with tangy sauerkraut, melted Swiss cheese, and creamy 1000 Island dressing served on toasted marble rye bread.

Buttermilk battered chicken breast tossed in house buffalo sauce, topped with creamy blue-cheese boursin spread, crunchy rainbow slaw, and dill pickles on a warm ciabatta roll.

Spiced roasted chicken wrapped with creamy feta cheese, marinated red cabbage, roasted garlic sauce, and spicy hot sauce in a flat, pressed, and grilled lavash.

Sauteed Four Star mushroom medley paired with creamy truffle boursin spread, melted aged Swiss cheese, and caramelized onions, served with a savory shiitake dipping broth.

Crispy fried calamari rings paired with thick black pepper bacon, fresh lettuce, juicy heirloom tomatoes, and a tangy dill & caper aioli on a soft hoagie bun.

Artisanal pizza topped with cupping pepperoni, aged pecorino, melted mozzarella, housemade pomodoro sauce, fresh basil, and a drizzle of spicy habanero honey.

Rich, bubbly blend of fontina, gruyère, gouda, and mozzarella cheeses finished with fragrant garlic butter and chopped fresh chives.

Savory wild boar sausage, sweet bell peppers, caramelized onions, mozzarella cheese, and spicy Calabrian chili paste on a blistered pizza crust.

White pizza with creamy truffle bianca sauce, sautéed Four Star mushroom medley, melted mozzarella, and a rich drizzle of aromatic truffle oil.

Wild Gulf shrimp seared to perfection served over creamy cheddar and fresh sweet corn grits, coated in rich, flavorful Creole butter.

Award-winning beer-battered Icelandic cod served with crispy Dearborn fries, fresh rainbow coleslaw, charred lemon halves, creamy remoulade, and malt vinegar.

Nutrient-dense base of baby kale, arugula, tatsoi, and cooked quinoa, topped with creamy avocado, crunchy pepitas, feta cheese, cucumber, shaved carrots, a medium-boiled egg, and herb-yogurt dressing.

Handcrafted potato gnocchi tossed with smoky Nueske's bacon, chanterelle and Four Star mushrooms, tender asparagus, sugar snap peas, spring peas, and a velvety chive-butter sauce topped with parmesan.

Pan-seared Scottish salmon filet served over smooth eggplant purée, roasted zucchini and yellow squash, topped with savory olive tapenade and a rich port wine reduction.

Marinated and herb-roasted half Amish chicken paired with chanterelle mushrooms, pillowy gnocchi, and sweet peas in a rich tarragon-mustard cream sauce.

Tender Amish chicken braised in a fragrant housemade coconut curry with tender potatoes, sweet peas, toasted almonds, fresh cilantro, served with warm homemade pita.

Seared 10oz USDA Prime New York strip steak served with housemade skinny fries, garlic aioli, fresh chimichurri sauce, and signature Dearborn steak sauce.

8oz KJ Cattle beef patty topped with smoky barbecue sauce, garlic aioli, spicy fried jalapeños, and crispy fried onions on a warm brioche bun.

Crisp hand-cut fries tossed with aromatic truffle oil, freshly grated parmesan cheese, and fine herbs.

Flash-fried brussels sprouts tossed with toasted pepitas, aged parmesan cheese, and a zesty champagne-mustard seed vinaigrette.

Delicate meringue base filled with mascarpone-vanilla chantilly, tart cherry compote, vibrant blood orange sorbet, and fresh seasonal winter fruit.

Velvety caramelized lemon-mascarpone cheesecake paired with vanilla-cardamom poached pear slices and sweet local honeycomb.

Nutty almond crust filled with rich frangipane and smooth dark chocolate ganache, topped with crunchy Marcona almonds and rich chocolate gelato.

Warm, gooey double chocolate chip cookies made with premium Valrhona milk and dark chocolate chunks.

Daily selection of artisanal seasonal gelatos and refreshing fruit sorbets.

Black pepper-crusted salmon gravlax served with fresh cucumber, heirloom cherry tomatoes, caperberries, pickled red onions, herb cream cheese, and a toasted Montelimar everything bagel.

Flaky house-baked vegetarian quiche prepared daily with fresh seasonal farm vegetables and artisanal cheeses.

Classic American breakfast with eggs cooked to order, golden crispy hash browns, thick-cut bacon, breakfast sausage, and warm buttered toast.

Crispy tortilla chips simmered in tangy tomatillo salsa, topped with tender pork carnitas, queso fresco, over-easy eggs, cilantro, sliced avocado, rich crema, and a blistered jalapeño.

Cornflake-crusted Lake Superior perch filet over wilted spinach and toasted English muffins, topped with poached eggs and spicy Creole hollandaise sauce.

Crispy buttermilk-breaded chicken thighs served atop crisp Belgian waffle squares, glazed with maple mustard, spicy habanero honey, and pickled Fresno chilies.

Savory housemade corned beef diced with onions and creole spiced potatoes, smothered in rich Emmental cheese sauce and topped with two fried eggs.

Baked eggs nestled in a spicy harissa-infused tomato and bell pepper stew, topped with crumbled feta cheese and fresh herbs, served with toasted sourdough.

Moist traditional coffee cake loaded with fresh blueberries, topped with sweet cinnamon streusel crumble and fresh blueberry compote.

Pull-apart buttery croissant pieces baked with cinnamon sugar and served with silky vanilla crème anglaise.

Thick brioche French toast stuffed with creamy peanut butter and sweet raspberry jam, topped with crunchy candied peanuts and whipped chantilly cream.

New Orleans-style warm fried dough pillows generously dusted with powdered sugar, served with rich Nutella dipping sauce.

Hot brewed dark coffee blended with Irish whiskey and demerara sugar syrup, topped with hand-whipped fresh cream.

Hangar One vodka shaken with Mr. Black coffee liqueur, freshly pulled espresso, and rich demerara syrup, served chilled with three espresso beans.

Smoky Banhez Espadin & Barril mezcal combined with Mr. Black coffee liqueur, espresso, and demerara syrup for a smoky twist on the classic.

Local Chicago craft porter infused with real Madagascar vanilla, rich Oaxacan chocolate, and warm Mexican cinnamon (7% ABV).