Wigwam

Wigwam

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Dinner Menu


let's begin

Whipped Quark
Hot Honey | Buttermilk | Rosemary | Warmed Focaccia  (vg) 12 | 14

Half Dozen Oysters On The Half Shell*
East & West Coast | Rosé Mignonette | Calabrian Cocktail  (gf, df) 18 | 22

Marinated Spanish Olives
Citrus | Garlic | Hearty Herbs  (vg, gf, df) 10 | 13

Skull Island Prawn
Calabrian Butter | Pea Shoot | Radish | Leek | Smoked Trout Roe (gf) 21 | 23

Dry-aged Beef Tartare*
Crème Fraîche | Mustard Seed | Cured Egg Yolk | Brioche  18 | 20

Handmade Burrata Bottarga
Chive | Focaccia Crisp  16 | 20

Lobster Bisque
Poached Lobster Claw | Brandy | Puff Pastry  11 | 14


from the garden

Classic Caesar
Little Gem | Radicchio | Romaine | Parmigiano | Focaccia Crisp  12 | 14

Local Greens
Cucumber | Radish | Dill | Cucumber Vinaigrette  (v, gf) 12 | 14

Macrobiotic Bowl
Seasonal Vegetable | Kombu Gigante Bean | Cauliflower Pickle
Bean Sprout | Cashew Tahini | Cider Vinaigrette  (v, gf, n) 15 | 17


feathers & fins

Duck L’Orange*
Kumquat & Calamansi | Carrot | Cara Cara | Cracked Spices | Natural Jus (gf, df) 28 | 30

Dover Sole
Filleted Tableside | Salsa Verde | Gordal Olive | Meyer Lemon  (gf, df) 46 | 50

Beet Cured Salmon
Spinach Pesto | Charred Broccolini | Local Flower  (gf, df, n) 30 | 32

Half Chicken
Smashed Fingerling | English Pea | Rosemary Jus  (gf) 24 | 27

“Fish & Chips”
Loup De Mer | Sunchoke | Radish | Dill | Cornichon  (gf) 28 | 30


handmade pasta

Handmade Tortellini
Black Truffle Ricotta Filling | Chestnut | Marsala | Satsuma Breadcrumb (vg, n) 22 | 24


butcher's block

All Steaks are served with Cabernet Bordelaise and Steak Salt

Filet Mignon*  5 oz  36 | 39
Filet Mignon*  8 oz  44 | 48
New York Strip Steak*  16 oz  48 | 52
30 Day Dry-aged Ribeye*  23 oz  80 | 82
Piedmontese Flank*  10 oz  36 | 38
Piedmontese Tomahawk*  36 oz  95 | 97


enhancements

Béarnaise (gf)  5
Fresh Winter Truffle (gf)  MP
Sturgeon Caviar (gf) 1 oz 70
Maître d’Hôtel Butter (gf)  3
Black Truffle Butter (gf)  8
Marchand De Vin Butter (gf) 7
 

sides

Brussels Sprouts  Honey Mustard  (v, gf)  8 | 10
Wild Mushroom  Thyme | Lemon Zest  (vg, gf)  8 | 12
Roasted Carrot  Grilled Eggplant   (v, gf)  10 | 12
Grilled Asparagus  Balsamic  (v, gf)  8 | 10
Potato Lyonnaise  Caramelized Onion  (gf)  8 | 10
 

VG: Vegetarian V: Vegan GF: Gluten Free N: Contains Nuts DF: Dairy Free
* These items are served raw or undercooked or may contain raw or undercooked ingredients.

The Chicago Department of Public Health advises that consumption of raw or undercooked foods of animal origin, such as beef, eggs, fish, lamb, pork, poultry or shellfish may result in an increased risk of foodborne illness. Individuals with certain underlying health conditions may be at higher risk and should consult their physician or public health official for further information