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FOOD

BITES                                    

SPANISHCODFRITTERS | 17

Fried Buñuelos de Bacalao, Salt Cod, Potato + Lemon Aioli

GOLDEN ARTICHOKES | 17

Lightly Battered Artichoke Hearts + Lemon Aioli

( v )

HEIRLOOM CAULIFLOWER | 20

Cherry Tomatoes, Manzanilla Olives, Coulis & Herb Oil ( gf ) ( v )

ADOBE CHILE FRIES | 10

Tossed in Adobe Chile Spice withGarlicAioli+Ketchup and ( v )

DUCK BREAST | 24

Seared Maple Leaf Duck Breast RedWineReduction  ( gf )

SPROUTS | 15

Deep Fried Brussel Sprouts, Blood Orange Sesame Glaze ( v )

PEI MUSSELS | 18

Prince Edward Island Mussels, Thai Coconut Broth + Grilled Sourdough

ENHANCEMENTS

Add fried or grilled tiger shrimp +12

Add 4oz steak +15

Add 4oz salmon +15

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 FOOD BORNE ILLNESS.

SHAREABLES                        

LAMB PROSCIUTTO POTATO FLATBREAD | 23

Cured Lamb, Fresh Mozzarella, Oven Roasted Mushrooms & Potatoes, Truffle Oil

TOMATO BASIL FLATBREAD | 21

Fire Roasted Flatbread, Heirloom Tomato, Basil, Mozzarella, BalsamicReduction

( v )

WHOLE RED SNAPPER | 50

Grilled or Fried, Spicy Coconut Curry, Crispy Kale

SHRIMP | 25

Hand Battered Gulf Shrimp, Spicy Aioli

SALADS                                

MIXED GREEN SALAD | 15 Arugula, Romaine, English Cucumber, Cherry Tomatoes, Citrus Vinaigrette

BEET SALAD | 15

Red & Yellow Heirloom Beets, Mixed Baby Greens, Herbed Goat Cheese, Champagne Vinaigrette

( gf )

CAESAR SALAD | 17

Chopped Romaine, Housemade Caesar Dressing, Crostini

ENGLISH PEA SALAD | 16

Mixed Baby Kale & Arugula, Sweet English Peas, Avocado, Cucumber, Tomatoes, Honeydew Vinaigrette ( ve )

CHEESE PLATE                     

 

CHEF'S HAND CRAFTED CHEESE PLATE | 28

Aged Spanish Manchego, Drunken Goat, Buffalo Mozzarella, Served with Fresh Fruit, Jam, Baked Baguette+ Crackers

Add Smoked Trout 2 Ways

Smoked Trout + Trout Roe |  10

ENTREES                               

BRICK OVEN ROASTED MAC + CHEESE | 16

Oven Fired Cheddar, Smoked Gouda + Parmesan

BRONZEVILLE WINERY SIGNATURE BURGER | 24

Two 4oz Certified Angus Beef Patties, Brioche Bun, Smoked Gouda,Beef Bacon Jam,Truffle Aioli,

Hand Cut Fries

VEGGIE BURGER + FRIES | 24

6oz Beyond Patty Vegan Truffle Aioli, Vegan Gouda, Housemade Dill Pickle + Handcut Fries

OVEN ROASTED CHICKEN | 28

Herb Roasted Boneless Chicken Thighs, Tomato Butter Reduction, Cous Cous, Manzanilla Olives,Crispy Kale

SKUNA BAY SALMON | 34

Pan Seared, White Beech Mushrooms, Sautéed Spinach, Sweet Potato Puree ( gf )

SEARED WATERMELON STEAK | 24

Seared Watermelon, Vegan Feta, Living Watercress, Wild Mushrooms, Sweet Potato ( ve ) ( gf )

STEAK FRITES | 50

CAB Flat Iron Steak, Patatas Bravas, Salsa Verde, Red Wine Reduction

SEAFOOD GNOCCHI | 35

New England Scallops, Tiger Shrimp, Housemade Goat Cheese Fondue, White Beech Mushrooms, Baby Kale

VEGETARIAN GNOCCHI | 23

Housemade Goat Cheese Fondue, White Beech Mushrooms, Baby Kale

MENU KEY                            

 

( v )   vegetarian

( ve ) vegan

( gf ) gluten free

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BEVERAGES

THE WINE COLLECTIVE        

ACCESS TO EXCLUSIVE MONTHLY WINE TASTING EVENTS

VIP FRONT OF RESERVATION LIST ACCESS
MONTHLY WINE GIFTING PROGRAMS

THE AUDIOFILE

(MUSIC)

CURATOR
DJ RON TRENT

WEDNESDAY | DJ FATHOM

THURSDAY | VIC LAVENDER

FRIDAY | JV
SATURDAY | DARYLL MELLOWMAN

SUNDAY | SAM THOUSAND

 

THE ART                               

CURATOR
CIERA ALYSE MCKI
SSICK


AN INDEPENDENT WRITER, CURATOR, CULTURAL PRODUCER, AND THE FOUNDER OF AMFM, AN ORGANIZATION WHOSE MISSION IS TO PROMOTE EMERGING ARTISTS.

DERRICK C WESTBROOK...


SOMMELIER, WINE CULTURE CREATOR, ENTREPRENEUR AND 2018 WINE ENTHUSIAST 40 UNDER 40 MAGAZINE COVER AND FORMER CELLAR MANAGER AT MICHELIN STAR RESTAURANT NEXT AND BEVERAGE DIRECTOR OF ELIZABETH RESTAURANT.

"WHAT EXCITES ME MOST ABOUT BUILDING A WINE MENU FOR BRONZEVILLE WINERY IS THAT I CAN TAKE ALL OF MY FINE DINING WINE EXPERIENCES AND BRING THAT APPRECIATION TO MY NEIGHBORHOOD.

THIS MENU IS A REFLECTION OF MY BACKGROUND AND DESIRE TO CHANGE THE FACE OF WINE. MY GOAL IS FOR YOU TO FIND YOUR COMFORT WINE USING THAT TO EXPLORE WINES IN A WARM, RELATABLE AND ELEGANT WAY.

RATHER THAN TALKING ABOUT GRAPES OR REGIONS. I’VE CHOSEN TO EXPLORE AND COMMUNICATE WINES BY STYLE. GRAPES WILL NEVER TELL EVERYTHING ABOUT A WINE. TALKING REGIONS CAN BE TOO DIFFICULT TO NAVIGATE OR ALIENATING FOR SOME, BUT STYLE, WEIGHT AND TEXTURE ARE UNIVERSAL."

 

THIS CREATION WAS DESIGNED FOR THE PEOPLE FIRST, THE CRITICS SECOND AND FOR MY CURIOSITY AND LOVE OF WINE THIRD"

WINE LIST CURATED BY

DERRICK C. WESTBROOK

BRONZEVILLE WINERY IS A PROUDLY BLACK OWNED BUSINESS CELEBRATING THE ANCESTRAL TRADITION OF CREATING COMMUNITY THROUGH THE LOVE LANGUAGE OF FOOD AND BEVERAGE

WE SERVE AS AN INCUBATOR FOR BLACK & LOCAL BUSINESS BY BUYING LOCAL.

WE ACT AS A SPRINGBOARD THROUGH MENTORSHIP TO NOVICE MINORITY HOSPITALITY HOPEFULS ENTERING THEIR CAREER IN THE WORLDS OF FOOD, BEVERAGE AND ENTREPRENEURSHIP BY PROVIDING ACCESS TO OPPORTUNITY AND WEALTH BUILDING FUELED ONLY BY THEIR AMBITION PAIRED WITH TRAINING

BY CREATING OPPORTUNITY AND GROWTH FOR THOSE IN OUR NEIGHBORHOOD, WE BECOME THE NEW STANDARD OF BUSINESS

OUR MENU IS A TAKE ON MODERN AMERICAN CUISINE SHAPED BY THE AMALGAMATION OF CULTURES THAT MAKE CHICAGO ONE OF THE MOST EXCITING CITIES IN THE WORLD

WE HOPE YOU ENJOY

JOIN THE WINE COLLECTIVE

                       

MUSIC & WINE                                            

Monthly Sommelier Chosen Bottle of Wine Paired with Art Available Delivered to Doorstep or Available for Pickup at Bronzeville Winery Vip No Wait Reservation List Access
15% off Wine Dinners & Wine Trips

 

4400 COLLECTIVE                                       

Access to Exclusive Monthly Wine Tasting Events Vip No Wait Reservation List Access
15% off Wine Dinners & Wine Trips

 

BLACK CARD                                              

Monthly Sommelier Chosen Bottle of Minority Owned Wine Available Delivered to Doorstep or Available for Pickup at Bronzeville Winery VIP No Wait Reservation Access
15% off Wine Dinners & Wine Trips

JOIN US

ABOUT THE COLLECTIVE

BRONZEVILLE WINERY WINE COLLECTIVE

The Bronzeville Winery Wine Collective is a space for the diverse world of wine enthusiasts of all types (beginners & snobs welcome) to use wine as a vehicle to connect, grow, imagine and inspire. Bronzeville Winery has worked with a team of Master Sommeliers, Chefs, Artists and Musicians to create a collection of curated experiences that can be enjoyed both from the comfort of one's home paired with a record or inside the walls of the Bronzeville Winery paired with beautiful new friends, live music and memories that will last a life time. Taking notes from our sister concept, The Silver Room, community, art & expression is and will always be at our core. And now, we are ready to take it a step further.

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BY THE GLASS                     
SPARKLING (gls | btl)          

 

J. Charpentier, Champagne Tradition Brut   28 | 112
'Marsuret', Glera, Prosecco di Valdobbiadene, Italy

14 | 56
Cheurlin, Brut Champagne  18 | 75 ( ve ) ( b ) ( blk/o )

Cantine Ceci, 'Licataa' ,Vino Spumante Demi-Sec Rosso, Lombardy, Italy (NV)  18 | 72 ( blk/o )

Henri Champliau, Burgundy, France

16 | 64

RED (gls | btl)                        

Ring Bolt', Cabernet Sauvignon, Margaret River Australia 20’  14 | 56

Roc D' Anglade, 'Von de Pays du Gard', France' 13 

20 | 80

Casa Lapostolle ‘Cuvee Alexandre’ Merlot,

Apalta Chile, 13’  15 | 60

Castro Qunita Da Pellada 'Pape' Tinto '18

22 | 88

Beatrice et Pascal Lambert, Chinon Cabernet Franc, France, 21'’  15 | 60

Aslina Wines 'Umsasane' Red Blend, South Africa 20' 26 | 104

Theopolis Vineyards, PinotNoir, Yorkville Higkhlands, Napa 20'  30 | 120

Brown Estate 'House of Brown' Red Blend Napa Valley, California '21  14 | 56 ( blk/o ) ( wm/o )

WHITE (gls | btl)                    

 

Daniel-Etienne Defaix, 'Chablis Premier Cru, France 18' 

35 | 140 
Ant Moore' Sauvignon Blanc, Marlborough, New Zealand 2021  15 | 60

Macanita Branco 'Vino Blanco', Douro, Portugal 21" 20 | 80 

( wmn/o )
Brown Estate 'House of Brown' Chardonnay Napa Valley, California '21  14 | 56 ( blk/o ) ( wmn/o )

Katharina Wechsler, 'Trocken' , Reisling, Rheinhessen, Germany '20  17 | 68 ( wmn/o )

SWEET WHITE (gls | btl)        

 

Pares Balta ‘Honeymoon', Penedes, Spain 20’ 13 | 52

( ve ) ( wmn/o )

 

SWEET RED ( gls | btl )          

 

Araldica ‘Alasia’, Brachetto’ d’ Acqui Piedmont,

Italy 20’ 15 | 60

 

ROSE ( gls | btl )                    

 

Day Wines, Babycheeks “Tannat,” Rogue Valley, Oregon '20 14 |56

 

Brown Estate 'House of Brown' Rose Napa Valley, California '21 14 | 56

ORANGE (gls | btl)              

 

Chateau Nomad, 'The Allemani', Trousseau Gris California, USA 16’  19 | 76

BorgoSavaian'Aransat',Friuli-Venezia Giulia, Italy21’ 16 | 64 Parés Baltà,'Materia Prima'Pet-Nat Catalonia, Spain'20 15 | 60

SHERRY (gls | btl)                  

 

Jerez 'Mata' Cream Sherry Jemez, Spain 11 | 44
Valdespino Manzanilla Deliciosa Sherry, Andalucia,

Spain 16 | 64

Bodegas Valdespino, Viejo C.P., Palo Cortado, Dry Sherry, Single Vineyard 30 | 120

PORT (gls | btl)                      

 

Yalumba Antique Tawny 16 | 64

DCW WINE CHEAT SHEET    

 

Producer 'Name' Grape, Vineyard, Appellation / Region, Country, Vintage

MENU KEY                            

 

( v )   vegetarian

( ve )  vegan

( gf )  gluten free

( chi )  made in chicago

( blk/o )  black owned

( wmn/o )  women owned

BY THE BOTTLE   

SPARKLING ( btl )                 

Cheurlin,ChampagneRosédeSaignée (NV) 750ml|75

Cheurlin, Champagne Brut Speciale (NV) | 100
Moet & Chandon Imperial Brut, Champagne, France (NV) | 300

WHITE ( btl )                         

 

Getariako Txakolina, 'Ameztoi',Resling Spain,

Spain '21 | 50
J.C. Somers, Sauvignon Blanc, 'Croft Vineyard', Williamette Valley, Oregon, '21 | 75

ORANGE ( btl )                     

 

Field Recordings, Skins “Chenin Blanc, Riesling and Pinot Gris” Central Coast, California '21 | 52

ROSE ( btl )                           

 

Day Wines, Babycheeks “Tannat, Malbec, and Cabernet Franc” Rogue Valley, Oregon '20 | 51
Morgado do Quintão "Palhete" Vinho Regional Algarve, Portugal, '20 | 67

'Le Ressort' Pétillant Naturel, Ricochet Willamette Valley, OR '22 19 | 76

RED  ( btl )                            

 

Macanita, "Letra F" Tinto Douro, Portugal 21' | 124
Winc, Dime, “Red Blend” Santa Barbara County, California '18 | 60
Three by Wade, "Cabernet Sauvignon", Napa Valley, California '19 | 120

Parés Baltà, Penedès Garnatxa Indigena Rouge Catalonia, Spain '19 64

Michael Lavelle, "Zinfandel", Lodi, California '18 | 64
Finca 'Dofi,' Garnacha, Priorat, Spain '19 | 200
Macanita "Sousao" Sera Vinhao Tinto Douro, Portugal 17' | 76
Parés Baltà, Penedès Mas Petit Cabernet Sauvignon, Catalonia, Spain '19 | 60

SPIRITS                                  

VODKA                                 

 

18thSt |12

Belvedere |14

Vusa South African |13

GIN                                       

 

18thSt |13
Applewood | 16
NordesSpanish |14
Etsu Double Yuzu Handmade Japanese | 15

Bayab Pan African Dry, Rose or Burnt Orange | 14

 

RUM                                      

 

Ten To One Caribbean Dark Rum | 13

Ron Zacapa Spiced | 17
18thSt |14

TEQUILA | AGAVE                 

 

Disbelief Blanco Tequila | 16
Disbelief Reposado Tequila | 18
Libelula Reposado Blanco Blend | 13
123 Blanco | 15 b
123 Reposado | 18 b
123 Anejo | 22 b
Fortaleza Blanco | 22
Fortaleza Reposado | 25
Bahnez Mezcal Joven | 12
Pluma Negra Tobala Artesanal Mezcal Pechuga | 18 Paquera Artesanal Mezcal Joven
 |15

WHISKEY | BOURBON          

 

Uncle Nearest | 15 ( blk/o )
18th St |13 ( blk/o ) ( chi )
Guidance | 15 ( blk/o )
Fuyu Japanese Small Batch | 17
Takamine 8 Year Handcrafted Japanese | 21

Tullamore Dew Irish | 13

Eagle Rare Limited Edition 10 Year Single Barrel | 25 Alexander James Small Batch | 18 ( blk/o ) ( chi )

Alexander James 119 Proof | 25 ( blk/o ) ( chi )

 

COGNAC | BRANDY             

 

NYAKVS |15 ( blk/o )

Hennessey V.S.O.P. | 16

Dusse XO | 36 ( blk/o )
Macchu Pisco | 12

SCOTCH                                

 

Balvenie Caribbean Cask 14yr | 31

FLIGHTS                                
SWEET FLIGHT | 45

Henri Champliau, Burgundy, France ParesBalta‘Honeymoon’,Penedes,Spain20’
Araldica ‘Alasia’, Brachetto’ d’ Acqui Piedmont,

Italy 20’

'Mata' Cream Sherry Jerez, Spain

SOMMELIER SELECT FLIGHT | 60

J. Charpentier, Champagne Tradition Brut
Domaine Daniel-Etienne Defaix, 'Cote de Lechet', Chablis Premier Cru, France 07'

Macanita 'Touriga' Nacional Rose Douro DOC , Portugal 21'

Aslina Wines 'Umsasane' Red Blend, South Africa 20'


ROSE / ORANGE FLIGHT | 40

Parés Baltà, 'Materia Prima' Pet-Nat Catalonia,

Spain '20
Chateau Nomad, 'The Allemani', Trousseau Gris California, USA '16 Borgo Savaian 'Aransat',

Friuli-Venezia Giulia, Italy 21’
Brown Estate 'House of Brown' Chardonnay

Napa Valley, California '21

BLACK ON BLACK FLIGHT | 55  ( blk/o ) ( wmn/o )

Brown Estate 'House of Brown' Chardonnay Napa Valley, California '21' Brown Estate 'House of Brown' Rose Napa Valley, California '21
Brown Estate 'House of Brown' Red Blend Napa Valley, California '21 Michael Lavelle, "Zinfandel", Lodi, California

DCW WINE CHEAT SHEET

Producer 'Name' Grape, Vineyard, Appellation / Region, Country, Vintage

 

COCKTAILS                           

JAYBIRD | 14

Spiced Rum, Bitter Liqueur, Chamomile Syrup, Pineapple & Lime Juices

UNCLE YAM'S OLD FASHIONED | 14

Uncle Nearest, Housemade Sweet Potato Syrup, BItters, Roasted Marshmallow ( blk/o )

 

P.H.T. | 14

Libelula Tequila, Hibiscus Syrup, Serrano Pepper Tincture, Lime Juice, Salt + Tajin Rim

BRAND NEW | 14

18th St Vodka, Elderflower, Green Tea, Fresh Lemonade

( blk/o ) ( chi )

SMOOTH GINERAL | 14

18th St Gin, Rosemary Syrup, Pineapple Juice,

Egg White ( blk/o ) ( chi )

 

LOW PROOF                         

less alcohol

BROVOROSESPRITZ |12

Brovo Pink Rose Vermouth , Soda Water

 

ZERO PROOF                        

alcohol free

13:40 |10

Green Tea + Lemonade
Easy Drinking, Approachable, Inviting

PHONY NEGRONI | 16

Burnt, Orange Essence St Agrestis | Brooklyn

BEER                                     

STAR | 12

Lager | Nigeria 15.3oz | 5.1%

( blk/o )

FUNKYTOWN WOO-WAP-DA-BAM ALE | 9

IPA | Chicago 16oz | 5.6%

( blk/o ) ( chi )

FUNKYTOWN R&BREW | 9

American Pale Ale | Chicago 16oz | 5.5%

( blk/o ) ( chi )

MOOR'S SESSION ALE | 11

Session Ale | Chicago 12oz | 5.4%

( blk/o ) ( chi )

MOOR'S IMPERIAL PORTER | 11

Nitro Stout | Chicago 12oz | 8.3%

( blk/o ) ( chi )

18TH ST BREWERY RISE OF THE ANGEL | 10

Double India Pale Ale | Chicago 12oz|7.7%

( blk/o ) ( chi )

18TH ST BREWERY BEST PATIO PILS | 10

Pilsener Style Lager| Chicago 12oz | 5%

( blk/o ) ( chi )

LAGUNITASLITTLESUMPTHIN'ALE | 9

Pale Ale | Chicago, ILL 12oz | 7.5%

( chi )

LEFT HAND MILK STOUT | 9

Nitro Stout | Colorado 12oz | 6.0%

NON ALCOHOLIC PHONY NEGRONI | 16

St Agrestis | Brooklyn

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BRUNCH

LARGE BITES                        

 

CHICKEN & WAFFLES | 22

Crispy Fried Chicken Thighs With a Hot Sauce Gastrique + Golden Buttermilk Waffles.
Served With Warm Maple Syrup + Butter.
Add Bananas Foster or Berries + 3

SHRIMP & GRITS | 22

Buttermilk Marinated Gulf Shrimp Grilled or Fried, Creamy Stone Ground Grits, Tomato Jus, Hot Sauce Gastrique.
Add Egg Over Medium +4

VEGETARIAN BISCUITS + GRAVY | 21

House Baked Buttermilk Biscuits + Vegan Sausage Gravy.

GRANOLA, COCONUT YOGURT + FRUIT | 14

Vegan Coconut Yogurt, Mango Coulis, Fresh Fruit + Housemade Granola.

AVOCADO TOAST | 10

Grilled Sourdough Bread, Sliced Avocado, Chili Crisp, Radish, Vegan Feta, Cucumber + Microgreens.
Add Smoked Trout +6
Add Egg Over Medium +4

FRENCH TOAST | 19

Thick Cut Brioche French Toast Topped with Fresh Chantilly Cream, Butter, Powdered Sugar, Berry Compote + Warm Maple Syrup, Mint.

SHIRRED BAKED EGG | 15
Eggs Baked in a Rich Tomato Sauce With Herb Sauce, Side Salad + Toasted Sourdough Bread.
Add Egg Over Medium +4

ATLANTIC SALMON SALAD | 26

Greens Tossed in a Preserved Lemon Vinaigrette, Grilled Atlantic Salmon, Radish, Avocado, Carrot, Tomato + Fresh Herbs.

BREAKFAST BURGER | 23

4oz Wagyu Beef Burger, Fried Egg, Beef Bacon, Tomato Jam, Arugula, Sharp Cheddar Cheese on a Brioche Bun + Adobo Fries and Housemade Pickles.

 

VEGAN BURGER | 23

6oz Vegan Patty, Vegan Brioche Bun, Vegan Smoked Gouda, Vegan Feta Cheese, Sweet Onion Molasses, Truffle Aioli, Housemade Cajun Smoked Dill Pickle.

not as large BITES                 

 

STONEGROUND GRITS | 6

Goat Cheese, Herbed Compound Butter +

Fresh Herbs

CHEF'S ROASTED POTATOES | 6

Herb Sauce + Roasted Garlic Aioli

BOURBON MAPLE GLAZE BEEF BACON | 8

 

VEGAN SAUSAGE | 6


SOURDOUGH TOAST, DAILY BUTTER + JAM | 6

 

ADOBO FRIES | 7

FRESH GREEN SALAD + VINAIGRETTE | 8

LIBATIONS                            

 

BLOODY MARY BREAKFAST | 17

CHOICE MARY, MARIA, MARIANA, MARIAH

Housemade Mix with Chef's Daily Add-Ons Served with Lil Buddy Beer back + Tabasco Nonalcoholic Seedlip Upon Request Make it Bottomless | 40

PEACH, MANGO, POMEGRANATE MIMOSA | 12

Make it Bottomless | + 40

YUZU PINEAPPLE TONIC | 13

Handmade Japanese Gin, Pineapple Tonic

CHAI WINTER SPICE | 13
Iced Chai Tea + Spiced Rum + Herbs

Nonalcoholic Upon Request

LA POIRE FIZZ | 13

Pear Laced Vodka + Ginger Spiced Foam

COFFEE + TEA                      

Regular or Vietnamese

COFFEE BY VIETFIVE | 6

UBE LATTE BY VIETFIVE | 8

Violet Vietnamese Coffee Shaken with Ube Condensed Milk

TEA BY RARE TEA | 6

Earl Grey Crema, Sanka Green, Emperor's Chamomile, Hibiscus, Buttterfly Pea Blossom, Berry Citrus, Peruvian Cacao

JUICE                                    

 

FRESH SQUEEZED ORANGE | 5

 

FRESH SQUEEZED GRAPEFRUIT | 5

 

COLD PRESSED GINGER SHOT | 5

 

ADD GINGER TO ANY JUICE +3

Please bring any allergies to your server's attention before placing an order. Our bread is processed in a bakery where nuts are present.

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.

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