Lounge Menu

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FORMAGGI
Robiola due latti (Piemonte) cow, sheep, soft, mild, bloomy rind
Robiola tre latti (Piemonte) cow, sheep, goat, soft, creamy, tang y
Testun Ciuc (Piemonte) cow, semi-firm, Nebbiolo washed rind, floral
Piacentinu DOP (Sicily) sheep, semi-firm, mild, saffron, black pepper
Sora di Valcasotto (Piemonte) sheep, cow, semi-firm, earthy, buttery
Granduca di Mandas (Sardegna) sheep, hard, grassy, spicy
Monte Veronese (Veneto) cow, hard, matured 2-4 months, salty, piquant
Ubriaco al Prosecco (Veneto) cow, hard, matured at least 2 months, Prosecco-washed rind
Taleggio DOP (Lombardia) cow, soft, washed rind, tang y, fruity
Sofia (Indiana) goat, soft, creamy, vegetable ash, mild blue veining
Blu del Moncenisio (Piemonte) cow, deep blue veining, dense, peppery
Verdi di capra (Lombardia) goat, blue-green veining, matured 90 days, tang y, sharp
paired with chef’s selection of Mieli Thun mono-floral honey
Each Selection 8 Grand Tasting 60
SALUMI
Prosciutto San Daniele D.O.P., Principe
(Italy) signature cured ham of Friuli, aged 20 months
Jamon Mangalica, Jamones de Segovia
(Spain) ancient heritage breed, raised in Hungary, aged 24 months
Jamon Iberico de bellota, Cinco Jotas
(Spain) 100% black Iberian pig, aged 36 months
Coppa, ‘Nduja Artisans
(Chicago) Emilia Romagna style, cap-on shoulder tender, dry
Lardo, West Loop Salumi
(Chicago) Iberico de bellota, aged in the traditional Colonnata style
Iberico Coppa, Spiaggia
(Chicago) traditional style salumi of Piacenza, Italy, aged minimum 12 months
Sopressata Calabrese, Bava Brothers
(California) spicy, Calabrian-style dry cured sausage
Mortadella, Levoni (Italy) traditional sausage of Bologna, studded with pistachios
Bresaola, ‘Nduja Artisans
(Chicago) Valtellina style, dry cured beef, aged 2-3 months
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M A NH AT TA N
Buffalo Trace bourbon, Derek’s vermouth, Angostura bitters
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POM PEL MO T EQU I L A
Wansas reposado, lime, grapefruit, rosemary, cinnamon
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TEX AS FIZZ
gin, orange, lemon, pomegranate, prosecco, chocolate bitters
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AV E R N A M U L E
Averna, lemon, ginger beer
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A PEROL SPR I T Z
Aperol, prosecco, soda
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L A MPONE BEL L INI
prosecco, raspberry purée
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HOR SE’S NECK
Buffalo Trace bourbon, Cardamaro, ginger, lime
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PA P E R P L A N E
Aperol, Buffalo Trace bourbon, Amaro Montenegro, lemon
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THE NEGRONI was created in the 1920s in Florence
& named for Count Cammillo Negroni.
FOR A TIME COUNT NEGRONI made a living as a rodeo cowboy in
the United States, needless to say a tough man. To strengthen his favorite
cocktail, the Americano, he asked for gin instead of soda water
& a cocktail revolution was born.
5-HOU R N EG RON I
aged Letherbee gin, Campari, Antica vermouth, fresh sidecar
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N EGRON I D’OR
G’Vine Nouaison gin, Gran Classico, Contratto vermouth bianco
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F U MO
Campari, Herencia blanco tequila, Del Maguey mezcal ‘Chichicapa,’
Punt e Mes vermouth rosso
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CR IMINA L I TA
Campari, Rendezvous rye, Contratto fernet, Antica vermouth rosso
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ROS ATO
2013 Nerello Mascalese ‘Gerbino,’ DiGiovanna, Sicilia
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ROSSI
2007 Bonarda, Cabanon, Oltrepo Pavese, Lombardia
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2012 Ruchè ‘Rosa Ruske,’ Cantine Valpane, Piemonte
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2008 Pinot Nero ‘Modri,’ Movia, Ceglo Brda, Slovenia
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2006 Merlot ‘Montiano,’ Falesco, Lazio IGT
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2007 Barolo ‘Ciabot Manzoni,’ Silvio Grasso, La Morra, Piemonte
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2009 Sagrantino ‘Etnico,’ DiFilippo, Montefalco Sagrantino,
Umbria
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2010 Sangiovese/Syrah/Merlot ‘Palistorti,’ Tenuta di Valgiano,
Colline Lucchesi, Toscana
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F U L L -B ODI E D
WAYA N S T RONG A L E , BI R R E R I A B A L A DI N,
PIEMON T E, 25.4OZ
rich saison beer with 17 proprietary spices and herbs 5.8% alc
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S E L L A D E L D I AV O L O , B I R R I F I C I O B A R L E Y,
S A R D E G N A , 1 2 .7 O Z
rich amber ale, Sella del Diavolo means ‘saddle of the devil’ 6.5% alc
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DEMON H U N T ER DA R K A L E, BI R R I F ICIO
MON T EG IOC O, L OM B A R DI A 1 1.2OZ
dark Italian ale with a complex, robust palate and notes of chestnuts,
plums and caramel, exceptionally complex with a long finish 8.5% alc
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T OR B ATA A L MON D ‘22 DA R K A L E , BI R R I F IC IO,
A BRU ZZO
unfiltered, unpasteurized ale, brewed with honey and orange zest 8.7% alc
1 2 .7 O Z 30 25.4OZ 54
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STOU TS
V E R D I I M P E R I A L S T O U T, B I R R I F I C I O D U C A T O ,
EM I L I A ROM AGNA , 11.2OZ
heady stout with chili spices 8.2% alc
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M A L T H U S B A L U B A S T O U T, B I R R I F I C I O D E L C O M O ,
LOM B A R DI A , 25.4OZ
double malted stout with spices; thick and creamy 6.9% alc
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C H O C A R R U B I C A S T O U T, G R A D O P L A T O , P I E M O N T E ,
25.4OZ
rich oatmeal stout with Venezuelan cocoa beans and
Sicilian carob 7% alc
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R ICH A L ES & B A R L E Y W I N E
D ’ U VA B E E R S O U R A L E , B I R R I F I C I O L O V E R B E E R ,
P I E M O N T E , 11.2OZ
sour ale brewed with grape must, vintage 2011 8% alc
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DR AC O S T RONG A L E , BI R R I F IC IO MON T EG IOC O,
LOM B A R DI A
strong ale brewed with blueberries fermented three times with honey,
caramel and forest fruit on the nose 11% alc
11.2OZ 35 | 25.4OZ 59
B B 1 0 , B I R R I F I C I O B A R L E Y, S A R D E G N A , 12.7OZ
brewed with must of Cannonau grapes: spicy and rich 10% alc
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