PREMIUM SPIRITS

VodkaSTOLIELIT 7 STOLI 6GREYGOOSE 6 TITO’S 6CHOPIN 6

GinHENDRICK’S 6 BOMBAY 6 TANQUERAY 5

Bourbon/WhiskeyJAMESON 5CROWN ROYAL 5 WOODFORD 9 BASIL HAYDEN’S 9 BUFFALO TRACE 5 KNOB CREEK 9

ScotchJOHNNIE WALKER BLUE 25 THE GLENLIVET 18 YR 14 THE MACALLAN 12 YR 12 LAPHROAIG 10

TequilaPATRÓN SILVER 6 PATRÓN REPOSADO 7 1800 7

HANDCRAFTED COCKTAILS AND MARTINISGingerberry Bacardi Rum PunchBacardi Superior rum, ginger ale, fresh lime juice, fresh lemon juice, dash of orange bitters 9

Coralina Margarita (Patrón Margarita of the Year)Patrón Reposado tequila, Patrón Citrónge orange liqueur, fresh lime juice, simple syrup, red wine, sugar-salt rim 11

Stoli Elit Gold CoastStoli Elit vodka, apple cider, fresh lemon juice, allspice agave syrup 11

Buffalo Trace ManhattanBuffalo Trace bourbon, dash of bitters, cherry juice, sweet vermouth 9

Calvados Hot ToddyCalvados apple brandy, hot cider, cinnamon stick, whipped cream 7

Bourbon BrambleWoodford Reserve bourbon, St-Germain liqueur, crème de cassis, fresh lemon juice 11

Cucumber MartiniBelvedere vodka, Cointreau, fresh lime juice, fresh mint, fresh cucumber 9

Bellini MartiniGrey Goose vodka, peach nectar, peach schnapps 9

Moscow MuleAbsolut vodka, ginger beer, lime juice 5

Raspberry Gin MuleBeefeater gin, muddled raspberries, ginger beer, lime juice 5

Ladies Night OutSkyy Infusions Moscato grape vodka, blue curaçao, citrus fruit, Sprite 5

Lagers/Pilsners/Ales/Ciders

MGD 4.5Miller Lite 4.5 Amstel Light 5 Heineken 5 Heineken Light 5 Corona Extra 5 Corona Light 5 Modelo Especial 5

Samuel Adams Boston Lager 5 Krombacher Pilsner 5.5Blue Moon Belgian White 5 Sierra Nevada Pale Ale 5 Redd’s Apple Ale 5

Brown and Medium Bodied BeersNew Belgium Fat Tire (5.2%) 6.5Newcastle Brown Ale (5.7%) 6.5 Lagunitas Little Sumpin’ Sumpin’ Ale (7.5%) 6 Dogfish Head 60 Minute IPA (6%) 6.5

Stouts and Full Bodied Beers Samuel Smith’s Imperial Stout (7%) 6.5Guinness Stout (6%) 6

THE RESERVE BEER LIST

WINES BY THE BOTTLEChampagne/Sparkling WineBin No.

100 J Roget, American “Champagne” Brut 36

120 Moët & Chandon Impérial, Champagne, France 88

130 Veuve Cliquot, Yellow Label, Champagne, France 112

140 Dom Pérignon, Champagne, France 275

150 Louis Roederer, Champagne, France 395

Riesling300 Chateau Ste. Michelle, Columbia Valley, Washington 32

310 Poet’s Leap, Columbia Valley, Washington 46

Sauvignon Blanc350 Ferrari-Carano, Sonoma County, California 35

360 Joel Gott, Napa Valley, California 36

Pinot Grigio400 Santa Margherita, Alto Aldagi, Italy 60

410 Coppola “Presents,” Bianco, California 32

Chardonnay450 Folie á Deux, Russian River Valley, California 36

460 Beringer, Napa Valley, California 39

470 Sonoma-Cutrer, Sonoma, California 46

480 Vista Point, California 28

490 Chateau Ste. Michelle “Indian Wells,” Washington 40

Interesting Reds500 Malbec, St. Julia, Mendoza, Argentina 36

520 Velvety Red, Goose Bump, Sicily, Italy 34

530 Red Blend, Gnarly Head, California 40

545 Red Blend, Coppola “Presents,” Rosso, California 32

540 Zinfandel, Ghost Pines, California 38

550 Shiraz, Little Penguin, South East Australia 40

570 Shiraz, Penfolds, Koonuga Hills, South Australia 42

Pinot Noir600 Byron, Santa Maria Valley, California 42

610 Jargon, St. Helena, California 44

620 Elouan, Oregon 52

630 Emeritus, Russian River Valley, California 70

640 Belle Glos, Clark & Telephone, Santa Maria Valley, California 86

Merlot710 Crow Canyon, Monterey, California 24

720 Rutherford Hill, Napa Valley, California 36

730 Raymond Reserve, Napa Valley, California 48

740 Ferrari-Carano, Sonoma, California 60

Cabernet Sauvignon810 J. Lohr Seven Oaks, Paso Robles, California 44

820 The Show, St. Helena, California 44

830 BR Cohn, Silver Label, Sonoma Valley, California 49

840 Joel Gott, 815, California 55

850 Freemark Abbey, Napa Valley, California 69

860 Justin, Paso Robles, California 72

870 Stag’s Leap, Artemis, Napa Valley, California 98

895 Cakebread, Napa Valley, California 140

890 Caymus, Napa Valley, California 160

875 PlumpJack, Napa Valley, California 220

WINES BY THE GLASSHouse Wines Glass/Bottle

Chardonnay, White Zinfandel, Riesling, Cabernet or Merlot 6/24

Red Wines(softest to full bodied)Pinot Noir, SeaGlass, Santa Barbara, California 7.5/30

Pinot Noir, Mark West, Russian River, Carneros 15/60

Chianti, Querceto, Italy 7/28

Merlot, Charles Smith “The Velvet Devil,” Columbia Valley, Washington 8/32

Malbec, Santa Julia, Argentina 9/36

Cabernet, Chateau Ste. Michelle, California 12/48

Cabernet, William Hill, Central Coast, California 9/36

Cabernet, Simi, Alexander Valley, California 12.75/51

Zinfandel, St. Francis, Sonoma, California 10.5/42

White WinesSparkling, Ruffino, Prosecco, Italy 8/32

Moscato, Astoria Lounge, Italy 8/32

Riesling, Poet’s Leap, Columbia Valley, Washington 11.5/46

Torrantes, Bodegas Norton “1895” (Semi-Sweet), Argentina 7/28

Pinot Grigio, Ecco Domani, Delle Venezie, Italy 8/32

Sauvignon Blanc, Kim Crawford, New Zealand 11/44

Viognier, Freemark Abbey, Napa Valley, California 12.5/50

Chardonnay, Clos Du Bois, California 10/40

Chardonnay, Wild Horse “Unbridled,” California 14/56

Rosé, Meiomi, California 9.5/38

STARTERSLOBSTER TEMPURA ponzu dipping sauce 18 GF

CANDIED BACON caramelized with brown sugar and cayenne pepper 12

SHRIMP COCKTAIL house cocktail sauce 16

OYSTERS house cocktail sauce 12, Rockefeller-style 15

R FILET POPSboursin cheese stuffed tenderloin tips topped with garlic crust, port wine reduction 15

JUMBO LUMP CRAB CAKE house-made topped with chipotle aïoli 15

PEPPER SEARED BEEF CARPACCIO fried capers, parmesan cheese, baby greens, herb vinaigrette 15

BRUSCHETTAtomatoes, basil, red onions, parmesan cheese, garlic crostini, balsamic drizzle 12

R denotes The Reserve Signature item GF denotes gluten free V denotes vegetarian

SOUPS AND SALADSLOBSTER BISQUE shrimp, crab and lobster with sherry cream 10 GF

BAKED ONION SOUP emmental cheese and garlic crostini 8

WEDGE SALAD blue cheese dressing, tomatoes, cucumbers, shaved onions, bacon 10

CAESAR SALAD romaine hearts, grana padano cheese, white anchovies, garlic crostini 10

THE RESERVE CAPRESE SALAD arugula, avocado, fresh mozzarella cheese, onion, pine nuts, tomato, pesto 10

R HOUSE SALADfresh berries, candied pecans, manchego cheese, honey-raspberry vinaigrette 10 V

~make any salad selection a side salad for 7~

SEASONAL SPECIALS

STARTERSPEAR AND BLUE CHEESE SALAD dried cranberries, walnuts, pear, blue cheese, cranberry balsamic 10

PAN SEARED SCALLOPS sweet potato purée, toasted pumpkin seeds, crispy bacon, maple drizzle 16

SEASONAL ENTREES & DESSERTSARCTIC CHAR spiced butternut squash, spinach, polenta cake, brown butter sauce 38

GUINNESS BRAISED BEEF SHORT RIB brussels sprouts, house demi, mashed potatoes 42

WARM APPLE TART cinnamon streusel, vanilla gelato 9

FRESH FISH AND SEAFOOD

CHILEAN SEA BASSherb-basted with rosemary fingerling potatoes, pan jus, wilted spinach 42

ATLANTIC SALMON wild rice, carrots, warm berries 33 GF

BLACKENED SHRIMP PASTA shrimp, arugula, mushroom, red peppers, fettucine pasta, parmesan cream sauce 28

R SEAFOOD CAPPELLINIshrimp, scallops, lobster, crab, saffron-tomato 37

COLD WATER LOBSTER 60

1 LB. ALASKAN KING CRAB LEGS 60

STEAKS AND CHOPScomplementary chili-rubbed, Maytag blue cheese crust, garlic crust, horseradish crust, au poivre crust, sauce béarnaise

PRIME BONE-IN RIB EYE 24 oz. 59

PRIME PORTERHOUSE 24 oz. 59

FILET MIGNON 6 oz. 35 12 oz. 70

NEW YORK STRIP 16 oz. 43

BONELESS RIB EYE 16 oz. 35

SLOW-ROASTED PRIME RIB14 oz. 32 18 oz. 38

T-BONE 16 oz. 36

R PRIME WAYGU TOMAHAWKSTEAK 32 oz. 125

R SIGNATURE SURF AND TURF12 oz. filet topped with a dollop of Boursin Cheese, 4oz tempura lobster, roasted baby carrots, hollandaise sauce, house demi 80

NEW ZEALAND SPRING LAMB RACK 16 oz. pan-roasted served with apricot chutney 45

PRIME PORK PORTERHOUSE 16 oz. served with honey crisp apple purée 38 GF

~additions to your steak~snow crab clusters 20, Oscar-style 12, petite lobster tail 28, shrimp scampi 10, house bacon 8

R denotes The Reserve Signature item GF denotes gluten free V denotes vegetarianThe Illinois Department of Public Health advises that eating raw or under-cooked meat, poultry, eggs, or seafood poses health

risk to everyone, but especially to the elderly, young children under the age of 4, pregnant women, and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.

FILET TIPSmashed potato, cippollini onions, bacon, mushroom bordelaise 21

R PRIME BACON BURGERfresh ground steak, bacon, aged cheddar, bruschetta tomatoes, chipotle aïoli 16 (patty contains pork, all beef available by request)

HOUSE MADE RAVIOLI filledwith herb ricotta cheese, italian sausage, spinach, asiago alfredo sauce 21

STEAKHOUSE MEATBALLS pappardelle pasta, mushrooms, chardonnay tomato butter 21

AMISH CHICKEN herb-basted with zucchini purée, rosemary roasted potatoes, red wine chicken jus 26 GF

CRISPY POLENTA CAKEroasted vegetable ratatouille with manchego

~add chicken 5 , scampi shrimp 10, scampi lobster 28~

SIDES 7BAKED SWEET POTATO

ROSEMARY ROASTED POTATOES

BAKED IDAHO POTATO

YUKON MASHED POTATO

PARMESAN STEAK FRIES

CRIMINI MUSHROOMS

BROCCOLI AND LEMON BUTTER

WILD RICE PILAF

SAUTÉED SPINACH

ASPARAGUS

BRUSSEL SPROUTS

MAC AND CHEESE

~add crab or lobster 8~ ~ add bacon 5~

CHEF'S SPECIALTIES

cheese 20 V

DESSERTS 9

R FRIED KEY LIME PIEraspberry coulis, crème anglaise

CHOCOLATE PEANUT BUTTER BROWNIE chocolate ice cream

CARROT CAKE The Reserve’s creative version

FLOURLESS CHOCOLATE CAKE vanilla ice cream

HAZELNUT CHEESECAKE vanilla crème anglaise

TIRAMISU The Reserve’s version of the Italian favorite

CRÈME BRÛLÉE chef’s daily selection

SORBETS mango, raspberry, passion fruit or blackberry

GELATOS vanilla, chocolate or strawberry

EXTRAORDINARY FINALESJOHNNIE WALKER BLUE 25

THE MACALLAN 12YR 10

THE GLENLIVET 18YR 10

LAPHROAIG 11

COURVOISIER 10

GRAND MARNIER 10

BUFFALO TRACE 9

BASIL HAYDEN’S 10

BLANTON’S 10

WOODFORD RESERVE 10

FONSECA TAWNY 10YR 10

ASTORIA MOSCATO 8

LOUIS XIII By Rémy MartinONE CENTURY IN A BOTTLEEach decanter takes four generations of cellar masters over one hundred years to craft a fireworks of aromas, floral, spice, fruit, wood and nut dimensions. Louis XIII has unparalleled complexity and an extremelylong finish of up to one hour.

One Half Ounce 80 • One Ounce 160 • Two Ounces 320

Vintages and allocations subject to change