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RESERVATIONS

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Hearth-fired lunch, dinner, and craveable shareables in the heart of the Chicago Loop.

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Spring 2026

LUNCH MENU

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STARTERS

SEA BY FIRE

  • OYSTERS HILLBILLY
    RIVIERA _ 5 ea
    saltines, crystal’s hot sauce butter
  • OYSTERS
    ROCKEFELLER _ 6 ea

    candied bacon, calabrian chile
    breadcrumbs, creamed spinach,
    hollandaise

  • SKULL ISLAND
    PRAWN _ 12 ea

    garlic herb butter, lemon

  • SPANISH OCTOPUS _ 32

    onion jang, papas bravas, spicy
    aioli, salumi picante

  • CRISPY BRUSSELS
    SPROUTS _ 12

    torn mint, thai chili sauce

  • CREAMED SPINACH &
    ARTICHOKE DIP _ 19

    artichoke hearts, parmesan
    reggiano, bechamel, fine herbs,
    sourdough toast points

  • WORLD-FAMOUS CONFIT
    CHICKEN WINGS _ 16

    salsa macha, lime, scallion

  • CHEF’S CHOICE
    WOOD-FIRED OYSTERS

    half dozen _ 29
    dozen _ 57

RAW BAR

  • SAKU GOLD TUNA _ 8 ea

    crispy sushi rice cake, kizami
    wasabi aioli

  • BAY SCALLOP _ 10 ea
    _ 6 ea

    wood-fired bay scallop, pommes
    puree, bearnaise sauce

  • OYSTERS ON THE HALF
    SHELL _ 5 ea

    pink peppercorn & champagne
    mignonette
    + TRUFFLE HOT SAUCE _ 2

  • HAMACHI _ 18

    avocado, aji amarillo mayo,
    peruvian causa

from the garden

SOUPS & SALADS

  • LOBSTER BISQUE _ 17

    poached lobster, brioche croutons,
    olive oil, chives

  • CHIPOTLE SOUTHWEST
    CHOPPED SALAD _ 18

    charred corn, carlson farms black
    bean, avocado, pico de rooster, hard
    cooked egg, crispy masa tortilla,
    cumin dressing

  • CAESAR SALAD _ 17

    farm egg bottarga, parmesan, baby
    gem, crispy shallot, west town
    bakery breadcrumbs

  • SPRING GREENS
    BURRATA _ 24

    angel & franco burrata, green
    goddess dressing, pqb stirato toast

  • BLUE CHIP CHOP SALAD _ 33

    ahi tuna, yellow tail, blue crab, spicy
    louie dressing, gem lettuce
    + AVOCADO _ 5

  • HEARTH BOWL _ 19
    _ 6 ea

    quinoa, farro, wild rice, edamame,
    crispy beluga lentil, roasted sweet
    pepper, japanese sweet potato,
    seasonal vegetables, preserved
    lemon vinaigrette

flame-fired bites

GRILLED SKEWERS

  • CHICKEN THIGH _ 9.5

    black pepper bbq

  • BEEF
    TENDERLOIN _ 18

    salsa verde

  • FAROE ISLAND
    SALMON _ 13

    green zhug sauce

  • SHRIMP
    SHISHLIK _ 12

    green zhug sauce

wood-fired

LUNCH ENTREES

  • 8OZ FILET _ 62
  • 10OZ PRIME STEAK
    FRITES* _ 40

    salsa verde

  • RIGATONI ALLA VODKA _ 22

    copper-extruded housemade pasta,
    parmigiano reggiano, basil
    + WOOD-GRILLED LOBSTER 5OZ _ 21

  • CEDAR GRILLED
    SALMON _ 35

    maple miso glaze, ponzu, charred
    lime

  • 16OZ PRIME NY STRIP _ 74
  • 8OZ FILET
    “MRS O’LEARY”* _ 68

    red wine demi glace, fried shallots

  • 6OZ SAWYER-STYLE
    STEAK FRITES _ 50

    50 day dry aged ribeye, classic au
    poivre sauce, suet fries

  • 16OZ PRIME “DOWNTOWN”
    RIBEYE _ 75
  • SURF AND TURF
    FILET THERMIDOR _ 85

    maple miso glaze, ponzu, charred
    lime

  • RICOTTA GNOCCHI _ 23

    spring vegetables, tuscan kale pesto,
    brioche bread crumbs

  • BRINE + HERB-MARINATED AMISH FARM CHICKEN _ 29.5

    Greek fries, fried green olives, feta, lemon oregano jus

a delicious take on the classics

SANDWICHES

  • SUPER BAJA GRILLED
    CHICKEN CLUB _ 23

    nueske’s bacon, iceberg lettuce,
    avocado, mighty vine tomato,
    cilantro salsa verde, french fries

  • CONNECTICUT LOBSTER
    ROLL _ 34

    buttery new england roll, lemon
    aioli, chives, house chips

  • BACON CHEESEBURGER
    DELUXE _ 28

    wood-fired burger, american
    cheese, sliced pickles, nueske’s
    bacon, sliced red onion, secret
    sauce, potato bun, iceberg, fries

  • VANDER FARMS
    ITALIAN BEEF _ 25

    caruso’s giardiniera, rotisserie au jus,
    wagyu suet-toasted roll, french fries
    + RACLETTE CHEESE WHIZZ _ 5

  • TRUFFLE GRILLED
    CHEESE _ 24

    pqb sourdough, truffle bechamel,
    aged white cheddar

for the table

SIDES

  • WILD MUSHROOMS _ 15

    roasted red onion, herbs

  • WOOD-FIRED BABY
    CARROTS _ 14

    tri-colored carrots, peruvian lima
    bean puree, gremolata

  • MASHED POTATOES _ 12

    yukon gold potatoes, brown butter
    gravy

  • MAC ‘N CHEESE _ 13

    housemade pasta, blend of aged
    cheddar and american cheeses

  • TWICE COOKED
    SWEET POTATO _ 11

    lillie’s q bbq butter, burnt orange

  • FRENCH FRIES
    JULIA CHILD STYLE _ 11

    beef suet, “giardinieraioli”, heinz 57
    ketchup

Spring 2026

SUPPER MENU

View PDF
suitable to share

SEA BY FIRE

  • SKULL ISLAND
    PRAWN _ 12 ea

    garlic herb butter, lemon

  • SPANISH OCTOPUS _ 32

    onion jang, papas bravas, spicy
    aioli, salumi picante

  • SEAFOOD TOWER _ 175
    skull island prawns, seasonal oysters and cold water lobster tail, salsa macha butter, burnt lemon
  • BAY SCALLOP _ 10 ea

    wood-fired bay scallop, pommes
    puree, bearnaise sauce

STARTERS

  • CRISPY BRUSSELS
    SPROUTS _ 12

    torn mint, thai chili sauce

  • CREAMED SPINACH &
    ARTICHOKE DIP _ 19

    artichoke hearts, parmesan
    reggiano, bechamel, fine herbs,
    sourdough toast points

  • WORLD-FAMOUS CONFIT
    CHICKEN WINGS _ 16

    salsa macha, lime, scallion

RAW BAR

  • SAKU GOLD TUNA _ 8 ea

    crispy sushi rice cake, kizami
    wasabi aioli

  • OYSTERS ON THE HALF
    SHELL _ 5 ea

    pink peppercorn & champagne
    mignonette
    + TRUFFLE HOT SAUCE _ 2

  • HAMACHI _ 18

    avocado, aji amarillo mayo,
    peruvian causa

from the hearth

WOOD-FIRED OYSTERS

  • BONE MARROW
    BUTTERED OYSTERS _ 6 ea

    lemon, capers, parsley, breadcrumbs

  • OYSTERS
    MAPLEFELLER _ 5 ea

    maytag blue cheese, confit tomato,
    maple bacon, calabrian chili crumb

  • CHEF’S CHOICE
    WOOD-FIRED OYSTERS

    half dozen _ 29
    dozen _ 57

  • OYSTERS HILLBILLY
    RIVIERA _ 5 ea

    saltines, crystal’s hot sauce butter

  • OYSTER
    ROCKEFELLER _ 6 ea
    _ 6 ea

    candied bacon, calabrian chile
    breadcrumbs, creamed spinach,
    hollandaise

from the garden

SOUPS & SALADS

  • LOBSTER
    BISQUE _ 17

    poached lobster, brioche
    croutons, olive oil, chives

  • CAESAR SALAD _ 17

    farm egg bottarga,
    parmesan, baby gem,
    crispy shallot,
    west town bakery
    breadcrumbs

  • BLUE CHIP CHOP
    SALAD _ 38

    ahi tuna, yellow tail, blue
    crab, spicy louie dressing,
    gem lettuce
    + AVOCADO _ 5

  • SPRING GREENS
    BURRATA _ 24

    green goddess dressing,
    pqb stirato toast

Prime Steaks & Chops

  • 8OZ FILET _ 62
  • 8OZ FILET
    “MRS O’LEARY”* _ 68

    red wine demi glace, fried shallots

  • 10OZ PRIME STEAK
    FRITES* _ 40

    salsa verde

  • 16OZ PRIME NY STRIP _ 74
  • 16OZ PRIME “DOWNTOWN”
    RIBEYE _ 75
  • VANDER FARMS WAGYU STEAK _ MP

    Fifty/50 exclusive purebred local wagyu

  • SURF AND TURF
    FILET THERMIDOR _ 85

    maple miso glaze, ponzu, charred
    lime

  • 6OZ SAWYER-STYLE
    STEAK FRITES _ 50

    50 day dry aged ribeye, classic au
    poivre sauce, suet fries

  • 18OZ COLORADO LAMB CHOPS _ 75
  • 24OZ BONE-IN PRIME RIBEYE _ 120

    50 day dry aged

  • 32OZ PRIME PORTERHOUSE _ 150

    bone-in, 28 day wet aged

enhancements

RED WINE DEMI GLACE _ 4 | TRUFFLE BUTTER _ 4 | SAUTÉED MAYTAG BLUE CHEESE _ 5 | HOLLANDAISE _ 5

wood-fired

MAINS

  • RIGATONI ALLA VODKA _ 22

    copper-extruded housemade pasta, parmigiano
    reggiano, basil
    + WOOD-GRILLED LOBSTER 5OZ _ 21

  • RICOTTA GNOCCHI _ 23

    spring vegetables, tuscan kale pesto,
    brioche bread crumbs

  • ODE COD _ 30

    confit potato, baby leeks, vadouvan sauce

  • CEDAR GRILLED SALMON _ 35

    maple miso glaze, ponzu, charred lime

  • BACON CHEESEBURGER DELUXE* _28

    wood-fired burger, american cheese, sliced
    pickles, nueske’s bacon, sliced red onion, secret
    sauce, potato bun, iceberg, fries

  • BRINE + HERB-MARINATED AMISH FARM CHICKEN _29.5

    rotisserie, greek fries, fried green olives, feta, lemon oregano jus

for the table

SIDES

  • WILD MUSHROOMS _ 15

    roasted red onion, herbs

  • FRENCH FRIES
    JULIA CHILD STYLE _ 11

    beef suet, “giardinieraioli”, heinz 57
    ketchup

  • WOOD-FIRED BABY CARROTS _ 14

    tri-colored carrots, peruvian lima
    bean puree, gremolata

  • MASHED POTATOES _ 12

    yukon gold potatoes, brown butter
    gravy

  • TWICE COOKED SWEET POTATO _ 11

    lillie’s q bbq butter, burnt orange

  • MAC ‘N CHEESE _ 13

    housemade pasta, blend of aged
    cheddar and american cheeses