STARTERS, SALADS & SIDES

soup a thoughtful idea made from seasonal ingredients............................................................................................................................................................................................................8

todays beautiful cheese served with oat crackers, stone fruit wine jam, candied nuts, spiced honey................................................................................................................................12
brussel leaf salad parmesan, pancetta, shallot vinaigrette.................................................................................................................................................................................8
petite salad Werp Farm lettuces, apple, red onion, champagne vinaigrette.............................................................................................................................................................................7
grilled octopus confit potatoes, olives, bone marrow vinaigrette ...........................................................................................................................................................................................10
mushroom fricassee sauted shallot, housemmade guanciale.................................................................................................................................................................................................9
mac & cheese never changes, always a treat.........................................................................................................................................................................................................................12
pretzel house-crafted soft pretzel, Carr Valley pepper jack cheese........................................................................................................................................................................................12
cheddar biscuits served warm with honey butter.................................................................................................................................................................................................................. 6

ENTREES
roasted half chicken fingerling potatoes, soy caramel, pickled jalapenos, herb salad.................................................................................................................. ...............................18
8oz rib eye Nichols Farm fingerling potato, wild mushroom ragout........................................................................................................................................................................................32
lobster spaghetti sambal chili, parmesan, lemon, chives...................................................................................................................................................................................................... 20
braised pork shoulder grits, crispy kale, glazed red onion.......................................................................................................................................................................................................18
crepes caramelized onion, goat cheese, sauted brussels sprouts, walnut pesto..................................................................................................................................................................20

SANDWICHES
hamburger house-ground Slagel Farm beef, organic bacon, Carr Valley 4-year-aged cheddar, house-made pickle on a garlic-toasted sesame bun served with chips.............................13
add a sunny side up farm egg.........................15

lamb and creama kasa house-ground lamb sausage, Carr Valley Creama Kasa cheese, arugula, oregano oil on flat bread served with pickled beets and grainy mustard....................14
crab cake New England crab cake, Werp Farm bibb lettuce, house-made gribiche on a house buttered bun served with chips..........................................................................................15

Hot Chocolate supports local producers of seasonal products and sustainable agriculture. We would like to thank...
Three Sisters Farm Spence Farm Werp Farm Heritage Prairie Farm Kilgus Farm Iron Creek Farm Timeless Prairie Orchard Tim Burton Carr Valley Cheese
Adrian Plapp Green Acres Farm Nichols Farm Mick Klug Farm Kinnikinnick Farm Gunthorp Farm Seedling Farm Heartland Meat Slagel Family Farms
for their constant inspiration and excellent products!

PLEASE NOTIFY YOUR SERVER IF YOU HAVE ANY FOOD ALLERGIES OR REQUIRE SPECIAL FOOD PREPARATION

We only accept four credit cards per table. We apologize for any inconvenience.

DESSERT
Chicago winter is upon us....... As Kym and I prepare for the cold chilly months to come, enjoy our seasonal offerings.
Dont forget hot chocolate blends & marshmallows make a perfect holiday gift! Eat seasonally, drink chocolate and always save room for dessert. Merci!
Love,
Mindy & Kym
SWEETS

[ALL SWEETS $13]

rocky road burnt marshmallow & smoked almond nougat, dulcey ganache, chocolate graham, smoked sugar chantilly, bourbon truffles
bread pudding brioche bread pudding, roasted banana sherbet, caramelized bananas, chocolate chip oatmeal cookie crumble, butterscotch
apples warm apple chess tart, calvados ice cream, sour cream, caramel tuile, caramel cream
pumpkin layer cake pumpkin cheesecake butter cream, cranberry sorbet, pecan candy, spiced pepitas, butter rum, cranberry jam
doughnuts warm brioche doughnuts, buttermilk glaze, toffee cocoa nib streusel, milk chocolate caramel sauce
cookies

an assortment of cookies, baked fresh for you daily, enjoy them here or take them to go

ICE CREAM & SORBET [3 for $12]

triple vanilla

grapefruit sorbet

coffee cocoa nib

ginger pear sorbet

mint chip
salted caramel
butter pecan
chocolate hazelnut crunch

MILKSHAKES [$8 each]

vanilla
malted milk chocolate
stout & caramel
mint chip
peanut butter
malted coffee cocoa nib

HOT CHOCOLATE SERVED WITH HOUSE-MADE MARSHMALLOWS (split charge 1 / extra marshmallow .50)
pumpkin 1/3 Belgian white chocolate, 1/3 French milk chocolate, 1/3 pumpkin spice
dark 72% French chocolate
medium milk chocolate with a touch of dark chocolate and a hint of caramel
mexican 2/3 dark chocolate, 1/3 milk chocolate, fresh cinnamon and cayenne
black & tan 1/3 hot fudge, 2/3 medium hot chocolate
half & half half espresso, half dark hot chocolate
chai 1/3 chai, 1/3 Mexican and 1/3 dark ...................................................................................................................................................................................................7
affogato with a scoop of coffee cocoa nib ice cream ................................................................................................................................................................................10
*reservations made for dessert only will be charged a $15 per person minimum