DINING ROOM • • • • • • • • • APPETIZERS • • • • • • • • •
POTATO & LEEK SOUP 10 whipped crème fraîche, black truffle puree, chive oil
PAOLO’S BURRATA 17 apple butter, radish, celery and apple salad, almonds
add la quercia prosciutto 6
BOARDING HOUSE SALAD 10 mixed greens, avocado, hearts of palm, red onion, lemon vinaigrette
SHAVED BRUSSELS SPROUTS SALAD 10 anjou pears, pomegranate seeds, buttermilk blue cheese, pistachio, white balsamic vinaigrette
WARM SQUASH AND BABY BEET SALAD 14 candied walnuts, arugula, feta, maple sherry vinaigrette
BABY SPANISH OCTOPUS 16 edamame hummus, charred tomato vinaigrette, marcona almonds, black olives, cilantro
• • • • • • • • • ENTREES • • • • • • • • • TORCHIO PASTA 24
truffle cream, woodland mushroom medley, pecorino romano
ROASTED CRYSTAL VALLEY CHICKEN 28 truffle potato puree, broccolini, pearl onions, mushrooms, truffle jus
HERB BREADCRUMB CRUSTED FAROE ISLAND SALMON 32 black quinoa, butternut squash, charred cipollini onion, baby spinach, vermouth cream
HUDSON CANYON SCALLOPS 34 braised artichokes, forest mushrooms, black rice, hearts of palm, treviso, yuzu butter
PAN ROASTED RAINBOW TROUT 32 marble potato, maitake mushroom, fennel and apple puree, brown butter vinaigrette, aged balsamic
BERKSHIRE PORK 38 porterhouse cut, honey mustard glaze, cannellinis, calvados braised apple, mizuna
BRAISED SHORT RIB 34 buttered turnips, potato & kale colcannon, bacon breadcrumbs, natural jus
SORGHUM GLAZED ROHAN DUCK 34 pepita and black pepper crust, anson mills polenta, duck confit and fall squash caponata, brussels sprouts
FLAT IRON STEAK 34 roasted brussels sprouts, peewee potatoes, veal jus, blue cheese butter
• • • • • • • • • SIDES • • • • • • • • • POTATO PUREE 10
whipped yukon golds, black truffle
ANSON MILLS POLENTA 8 creme fraiche, sorghum reduction, pepita & black pepper crumble
FRIED BRUSSELS SPROUTS 10 6 year balsamic, pecorino romano
12.5.17
THE BOARDING HOUSE EXECUTIVE CHEF PHIL RUBINO // 720 N WELLS // CHICAGO IL 60654 // 312.280.0720
THE BOARDING HOUSE EXECUTIVE CHEF PHIL RUBINO // 720 N WELLS // CHICAGO IL 60654 // 312.280.0720
DINING ROOM • • • • • • • • • APPETIZERS • • • • • • • • •
POTATO & LEEK SOUP 10 whipped crème fraîche, black truffle puree, chive oil
PAOLO’S BURRATA 17 apple butter, radish, celery and apple salad, almonds
add la quercia prosciutto 6
BOARDING HOUSE SALAD 10 mixed greens, avocado, hearts of palm, red onion, lemon vinaigrette
SHAVED BRUSSELS SPROUTS SALAD 10 anjou pears, pomegranate seeds, buttermilk blue cheese, pistachio, white balsamic vinaigrette
WARM SQUASH AND BABY BEET SALAD 14 candied walnuts, arugula, feta, maple sherry vinaigrette
BABY SPANISH OCTOPUS 16 edamame hummus, charred tomato vinaigrette, marcona almonds, black olives, cilantro
• • • • • • • • • ENTREES • • • • • • • • • TORCHIO PASTA 24
truffle cream, woodland mushroom medley, pecorino romano
ROASTED CRYSTAL VALLEY CHICKEN 28 truffle potato puree, broccolini, pearl onions, mushrooms, truffle jus
HERB BREADCRUMB CRUSTED FAROE ISLAND SALMON 32 black quinoa, butternut squash, charred cipollini onion, baby spinach, vermouth cream
HUDSON CANYON SCALLOPS 34 braised artichokes, forest mushrooms, black rice, hearts of palm, treviso, yuzu butter
PAN ROASTED RAINBOW TROUT 32 marble potato, maitake mushroom, fennel and apple puree, brown butter vinaigrette, aged balsamic
BERKSHIRE PORK 38 porterhouse cut, honey mustard glaze, cannellinis, calvados braised apple, mizuna
BRAISED SHORT RIB 34 buttered turnips, potato & kale colcannon, bacon breadcrumbs, natural jus
SORGHUM GLAZED ROHAN DUCK 34 pepita and black pepper crust, anson mills polenta, duck confit and fall squash caponata, brussels sprouts
FLAT IRON STEAK 34 roasted brussels sprouts, peewee potatoes, veal jus, blue cheese butter
• • • • • • • • • SIDES • • • • • • • • • POTATO PUREE 10
whipped yukon golds, black truffle
ANSON MILLS POLENTA 8 creme fraiche, sorghum reduction, pepita & black pepper crumble
FRIED BRUSSELS SPROUTS 10 6 year balsamic, pecorino romano
12.5.17
