1631 Chicago Avenue, Evanston, IL 60201 847-868- 8945
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Menus

Plates

  • Cauliflower Chopped Salad 10 GF

    asian pear, cucumber, mustard greens, honey, mustard bacon dressing

  • Hand Cut Frites 6 GF

    Garlic Aioli

  • Kung Pao Brussel Sprouts 14 GF

    peanuts, leek, white shoyu

Large Plates

  • Pot Pie 16

    lobster mushrooms, rutabaga, thyme salt

  • Slagel Beef Burger 15

    blue cheese, spicy serrano mayo, green leaf lettuce & frites

  • Sliced Slagel Farm Steak 24 GF

    roasted lemon potatoes and herb butter

  • Braised Berkshire Pork Shank 32 GF

    butterscotch miso glaze, clamshell mushrooms, potato

Boards

  • Cheese Board 18

    Selection of three cheeses, spiced nuts, house jam, honey comb, and seeded crackers

  • Charcuterie Board 16

    Quail egg, cornichon, preserved vegetable, seeded crackers

Caviar

simply served with creme fraiche & toast points

  • Bowfin 32

  • Paddlefish 48

  • Hackleback 59

Sweets

  • Chocolate Mousse 9

    Sugared hazelnuts, chocolate crumble

  • Coconut Cake 8

    vanilla frosting, toasted coconut

Local Food & Local Love

Please be mindful of the time you visit with us tonight. We have limited tables and no place for guests to wait. Thank you for understanding and adhering to our timelines!

Cocktails

The Cocktail Collection

  • The 2nd Chakra 10

    Bourbon, rooibos syrup, orange bitters

  • Babbling Brooke 15

    Gin, elderflower, fresh lime.

  • Ticket to Rye. 13

    Journeyman rye, amaro, lemon, maple

  • Vera Charles 14

    Mezcal, aperol, fresh lime, grapefruit bitters.

For The Virgin

  • Filberts All Natural Sodas 3

  • Baby G&T 7

    grapefruit & housemade tonic

  • Blackened Lemonade 7

    fresh lemon with activated charcoal

  • Ginger Beer 3

    made in house with real ginger

Beer

Local Drafts

  • Smylie Brothers 7

    helles lager, IL 5.2% 10oz

  • Smylie Brothers 7

    farmhouse ale, IL 5.5% 10oz

  • Sketchbook 7

    orange door double dry hopped spa, IL 7.2% 10oz

  • Temperance 7

    birdsong saison, IL 6.3% 10oz

  • Temperance 7

    gatecrasher ipa, IL, 6.6% 10oz

Bottles & Cans

  • Maplewood. 8

    pulaski pilsner, IL 5.1% 16oz

  • Begyle 8

    blonde ale, IL 5.4%. 16oz

  • Sketchbook 8

    common culture oatmeal stout 5.5% 12oz

  • Finch. 6

    plumage ipa, IL, 6.5%. 12oz

  • Revolution 7

    euguene porter 6.8% 12oz

  • Brickstone 6

    hop skip double ipa, IL 7.75% 12oz

  • Heavenly Body 7

    golden wheat, MO, non alcoholic 12oz

Brown Booze

Whiskey

  • Stranahan’s 18

    diamond peak

  • Balcones 17

    texas single malt

  • F.E.W. 19

    single malt

  • Jack Daniels 11

    single barrel

  • Redbreast 16

    12 year cask strength

  • Brenne 15

    french single malt

Bourbon

  • Larceny 9

  • Four Roses 12

    small batch

  • 1792 10

    small batch

  • Maker’s Mark 11

    cask strength

  • Buffalo Trace 9

  • Angel's Envy 14

Scotch

  • Dewars 9

    white label blend

  • Balvenie 19

    14 year

  • Glenfarclas 11

    12 year

  • Glenfiddich 14

    14 year

  • Macallan 17

    12 year doublecask

  • Ardbeg 16

    corryvrecken

  • Laphroaig 15

    triplewood

  • Highland Park 25

    18 year

  • Auchentoshan 12

Rye

  • Whistle Pig, old world 20

  • Woodford Reserve 15

  • Pinhook 9

  • Journeyman 12

  • Redemption 9

  • High West, double rye 11

Download PDF

Wine

Bubbles

  • Brut 9/41

    Domaine Saint Vincent, NM

  • Brut Rose 15/61

    Mawby Grace, MI

White

  • Pinot Grigio 10/44

    Seaglass, CA '18

  • Verdelho/Albarino 7

    Richvale "one piece revival" Pasa Robles, CA '19

  • Gruner Veltliner 10/44

    Zocker, Edna Valley, CA '17

  • Sauvignon Blanc 9/40

    Mason Cellars, Napa Valley, CA '19

  • Pinot Blanc 33

    Left Foot Charley, MI '17

  • Chardonnay 11/50

    Joel Gott, CA ’18

  • Chardonnay 42

    Somona Cutrer, CA 17

  • Chardonnay 29

    Butternut, CA '16

  • Reisling 35

    Firesteed Winery, Willamette Valley, OR '16

  • Gamay Noir 48

    Hollyhock Lodge no 4, CA ’18

  • Grenache Blanc 15/64

    Dobbes Family Estate, OR ’18

Rose

  • Rose Sangiovese Barnard Griffin 8/36

    Columbia Valley, WA '19

Red

  • Pinot Noir 10/44

    The Path, Clarksburg Appellation , CA ’18

  • Nebbiolo 39

    Wonderwall, Central Coast, CA '19

  • Cabernet Sauvignon 89

    Antica, CA ’15

  • Cabernet Sauvignon 11/50

    Rickshaw, CA ’17

  • Red Field Blend 43

    Source & Sink, Sonoma, CA '19

  • Red Blend 46

    Sans Liege "The Offering", Santa Barbera, CA '18

  • Red Blend 63

    Cruse Monkey Jacket, Petaluma, CA '17

  • Cab/Merlot/Syrah 10/44

    Snoqualmie, Whistle Stop, Columbia Valley, WA '16

  • Cabernet Sauvignon 15/64

    Kendall Jackson Vinter's Reserve, Santa Rosa, CA '16

  • Syrah 14/60

    Piedrasassi, CA '17

  • Zinfandel 8/36

    Cline Old Vine, CA '17

After Dinner Libations

  • Taylor Fladgate 9

    2011 LBV Port Portugal

  • Quinta Do Noval 10

    10 year Tawny Port, Portugal

  • Maison Rouge 10

    Cognac VSOP, France

  • St George Spirits 8

    Bruto American Amaro, CA

  • Luxardo 8

    Amaro Abano, Italy

  • Fernet-Branca 11

    Digestivo, Italy

  • North Shore 15

    Sierene Absinthe, IL

  • Bodegas Tradición 18

    Palo Cortado Sherry, Spain

  • Rare Wine Co. 16

    Charleston Serial Madeira, Portugal

  • Rare Wine Co. 16

    Boston Bual Madeira, Portugal

  • Pedro Ximenez 18

    20 year px Sherry, Spain

All our lunches have a pre-selected menu the host chooses, which can be  served to the center of the table for all to share or individually plated for each guest.

Download PDF

Plates (Served to the Center of the Table)

  • Brioche French Toast

  • Avocado Toast

  • Za'Atar Flatbread, Honey, Sea Salt

  • Chef's Salad Selection

  • Toasted Napa Cabbage, Thai Dressing, Sunchoke, Shallots, Peanuts, Mint, Basil

  • Kung Pao Brussels Sprouts

  • Korean Fried Chicken Thighs, Sticky Soy Potatoes, Quick Cabbage Kimchi

Desserts

  • Butter Toasted Baguette, Bittersweet Chocolate, European Butter

  • Pound Cake

  • Vanilla Ice Cream, Strawberry Sauce, Angel Food Croutons

  • *Selection of 3 Artisan Cheese, Nuts, Dry Fruit, House Made Fruit Preserves, Toast

  • *$5 Supplemental Charge for Cheese Selection

3 Course Menu Pricing

  • $28 Per Person for Three Selections Plus One Dessert

  • $35 Per Person for Four Selections Plus One Dessert

  • $40 Per Person for Four Selections Plus Two Desserts

  • *Add an Extra Menu Selection for $6 Per Person

Individual Plated Sit Down

  • For groups under 20 guests can select entree day of event. All other groups must submit entree selections 3 days prior.

  • Chef's Salad Selection

  • Pan Seared Salmon, Seasonal Preparation

  • Farm Steak, Creamed Brussels Sprouts, Radish Chimichurri

  • Chef's Selection Vegetarian Entree

  • House Made Ice Cream

  • $38 per person

Book An Event

Our seated dinners are served to the center for all to share. Chef creates seasonal menu items based on the freshest ingredients locally available. Below are sample menus for your perusal. Items may change due to seasonal availability. Our Director of Private Events will send you the most up to date menu options closer to your event date.

3 Course Menu: $52 Per Person 
3 Small Plates, 2 Entrees, 2 Desserts

First Course (Host Chooses Three)

  • Za'Atar Flatbread, Honey, Sea Salt

  • Chef's Salad

  • Toasted Napa Cabbage, Thai Dressing, Sunchoke, Shallots, Peanuts, Mint, Basil

  • Chicken Liver Mousse, Pickled Radish, Crispy Chicken Skin, Seeded Crackers

  • Kung Pao Brussels Sprouts

  • Smoked Trout, Crispy Potato Cake, Creme Fraiche, Trout Roe

Entrees (Host Chooses Two)

  • Farm Steak, Creamed Brussels Sprouts, Radish Chimichurri

  • Pan Seared Salmon, Seasonal Preparation

  • Korean Fried Chicken Thighs, Sticky Soy Potatoes, Quick Cabbage Kimchi

  • Chef's Selection Vegetarian Entree

  • Following Selections Available for Additional Per Person Charge

  • New York Steak With Farmers Market Treasures of the Day 15

Dessert (Host Chooses Two)

  • Butter Toasted Baguette, Bittersweet Chocolate, European Butter

  • Pound Cake

  • House Made Ice Cream

  • *Selection of 3 Artisan Cheese, Nuts, Dry Fruit, House Made Fruit Preserves, Toast

  • *$5 Supplemental Charge for Cheese Selection

Book An Event

Our seated dinners are served in 3 or 4 courses. The host selects a salad & dessert for the party.  For groups of 20 or less, the guests can select their entree the day of the event. All other size groups need to supply a final entree count 3 days prior.

$48 Per Person (3 Courses)

  • Toasted Napa Cabbage, Thai Dressing, Sunchoke, Shallot, Mint Basil
    Chef's Salad

  • Korean Fried Chicken Thighs, Sticky Soy Potato, Quick Cabbage Kimchi
    Pan Roasted Salmon Seasonal Presentation
    Farm Steak, Creamed Brussels Sprouts, Radish Chimichurri

  • House Made Ice Cream
    Pound Cake

$59 Per Person (4 Courses)

  • Za'Atar Flatbread, Honey, Sea Salt
    Chicken Liver Mousse, Pickled Radish, Crispy Chicken Skin, Seeded Crackers

  • Toasted Napa Cabbage, Thai Dressing, Sunchoke, Shallot, Mint, Basil
    Chef's Salad

  • Korean Fried Chicken Thighs, Sticky Soy Potato, Quick Cabbage Kimchi
    Trout Chilaquiles, Tortilla, Tomatillo, Pumpkin Seeds, Salsa Verde
    Farm Steak, Creamed Brussels Sprouts, Radish Chimichurri

  • Coconut Cake
    Butter Toasted Baguette, Bittersweet Chocolate, European Butter

Upgrade

  • Ribeye Steak 8

  • New York Steak 10

Add On

  • Cheese Board, Selection of Three Cheeses, Spiced Nuts, House Jam, Honeycomb, Seeded Crackers 10

  • Charcuterie Board, Selection of Three Cuts, Quail Egg, Cornichons, Preserved Vegetables, Seeded Cracker 8

Book An Event

The Abra is a reception style event. Items are both passed and stationary depending on selections. Chef creates seasonal menu items based on the freshest ingredients locally available.

Cocktail Reception Menu

All Served for 90 Minutes

  • A Little Nibble 1 Station & 3 Passed Nibbles | 29 Per Person

  • A Little More... 2 Station And 3 Passed Nibbles | 44 Per Person

  • A Dinner Affair 2 Stations, 5 Nibbles, 3 Stationed Desserts | 55 Per Person

Stations

Party Snacks

  • Charcuterie, Mustard, Pickles, Toast

  • Blistered Shishito Peppers, Bonito Furikake

  • Za'Atar Flatbread

  • Pimento Cheese, Pickles, Cornmeal Biscuits

  • Parmesan Churros

  • Beef Chicharron with Salt & Vinegar Powder

The Skinny

  • Fresh Seasonal Vegetables, Whipped Ricotta

  • Brassica Salad, Cauliflower, Broccoli, Cabbage, Kale

  • Asian Style Kohlrabi Cucumber Salad

  • Pissaladiere, Onion, Lebnah, Squash, Arugula

  • Harissa Spiced Chick Peas

  • Quinoa Trail Mix

Mr. Sophisticated

Additional $7

  • Bowfin Caviar

  • Salmon Rilette, Cracker & Olive Oil Crouton

  • Artisan Cheese Selection

  • Jalapeno Chili Rellenos, Braised Pork, Chihuahua Cheese

  • Chicken Liver Mousse, Pickled Radish Seeded Cracker

Nibbles

  • Crispy White Anchovy Coriander Crisps

  • Smoked Bacon and Herb Palmier

  • Shrimp Scallion Toast

  • Smoked Salmon, Avocado, Tahini Tartine

  • Fried Chicken and Biscuit Sliders

  • Steak Tartar Stuffed Mushroom, Cured Egg Yolk

Sweets & Treats

$10 Per Guest (Added to Any Menu)

  • Toasted Baguette with Bittersweet Chocolate

  • Pound Cake

  • Assorted Cookies

  • Chocolate Brownies

Book An Event

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