Menu - Chalkboard

provided by rare tea cellars upton tea company

2 eggs (your style); bacon; whole grain toast & a side of hash browns. a simple yet delicious classic

strawberry shortcake french toast + mint whipped cream

fresh mushrooms; cherry tomatoes & purple kale sauteed then tossed in pillowy gnocchi + a homemade tomato cream sauce & finally finished + freshly shaved italian pecorino reserva

scrambled eggs + mushrooms; asiago cheese; tomatoes & hash browns

our custard is also in a constant state of flux. it ranges from brie cheesecake custard to butterscotch to spiced dark chocolate vanilla sesame. come in tonight to find out which one we are offering

our ever changing bread pudding has ranged from chocolate to coconut to butterscotch/molasses. come in to find out which one we are serving tonight

a big; fluffy stack of homemade blueberry pancakes + toasted pecans & vanilla maple syrup

our famous house speciality! marinated in a secret recipe then fried to perfection. served over mashed potatoes; white sausage gravy & collard greens

we start + fresh; boneless; beef short ribs & braise them for several hours until fork tender; serve it over a wild carrot puree + carmelized shallots & apples then finish it + demi‐glace; fried leeks & fennel seed dust

fresh vegetables sauteed then folded into puff pastry; baked until flaky crispy then served over more fresh vegetables; finished + truffle oil. vegetarian's deligh

fresh; sustainable; dungeness crab tossed + bread crumbs fresh herbs then fried. served over a housemade muffaletta; giardiniera salad

hanger steak cooked to order. served over bacon; fingerling potato & roasted brussel sprout hash then finished + a portabella cream sauce & truffle oil

lightly dusted & fried to crispy perfection then served + a housemade marinara sauce. a delicious classic

our signature white sausage gravy served over fresh biscuits. made to order

our famous fried chicken & a toasty belgian waffle topped + white sausage gravy! the best in chicago

ours is a little different than traditional; but it is still a popular favorite. we start + a melange of beans stewed + chorizo & duck confit; then finish it + broiled duck breast

roasted potatoes; chorizo; chicken & white beans topped + two eggs & served in a large cast‐iron pot

bagel & cream cheese + fresh lox & house made egg salad

a melange of fresh berries served over a satisfying homemade concoction of oats; honey & yogurt

duck confit; a fried egg & smoked gouda all served between two toasted english muffins. one of the greatest reasons to get out of bed

a fresh argula salad tossed in a lime vinaigrette then finished + asiago cheese; brioche toast & poached cherry tomatoes

our most famous dessert! fried cookie dough egg roll served over caramel sauce & finished + chocolate ice cream

fresh prince edward island mussels steamed in a lemongrass broth then finished + fresh cilantro & scallions. non‐traditional; but very delicious

2‐3 large dry pack scallops pan seared then served over vanilla bean aioli + fried sage; candied kalamata olives & walnuts. a house speciality

fresh; locally caught; lake superiour whitefish pan seared & served over garbanzo beans & sauteed green beans then finished + a caper brown‐butter sauce

the best mac n cheese in the world! made + smoked gouda