Notes from the Chef
Hello again! Our burger this week is a sweet and spicy, topped with house made miracha (green sriracha), cherry poblano jam, haystack onion, fried jalapeno, and an over easy egg. The swordfish is marinated in chimichurri and grilled, and served with a quinoa, grape, pecan, feta and arugula salad. The 8 oz. sirloin is grilled and glazed with a rhubarb BBQ glaze and topped with haystack onions. It will be served with a candied bacon twice baked potato. Saturday’s pig apple pizza is topped with house made boursin cheese, pulled pork, grilled apple, corn, mozzarella and feta. And finally the cheese burger bites are ground beef meatballs mixed with crispy bacon and stuffed with cheese, then breaded and fried and served with our secret fry sauce. Good luck and safe trip to everyone in the Chicago Mac race!!