COCKTAILS
FREDERICK TIMEYIN | 15
Bayab Gin, Maraschino Liqueur, Chartreuse, Cherries ( blk/o ) ( ve ) ( gf )
UNCLE YAM'S OLD FASHIONED | 14
Uncle Nearest, House-made Sweet Potato Syrup, Bitters,
Roasted Marshmallow ( blk/o ) ( wmn/o )
LOLLI LEMON DROP | 14
Vuusa South African Wine, Lolli Sweet Red, Lemon Juice
Pomegranate Seeds
( blk/o ) ( ve ) ( gf )
MAMBA JUICE | 15
Rum, Pineapple Juice, Passionfruit Juice, Butterfly Pea Blosson
Dried Pineapple ( blk/o ) ( ve ) ( gf )
RED RED SANGRIA | 13 | 30
Secret Blend of Mulled Spices, Red Wine & Brandy, Orange Slice, Cinnamon Stick
( ve )
ESPRESSO MARTINI | 14
Reyka Vodka, Viet5 Cold Brew, Agave
THINGS TO DO | 13
Libelula Tequila, NYAK Cognac, Vanilla Apple Syrup, Dried Apple Slice
( blk/o ) ( ve ) ( gf )
ZERO PROOF
alcohol free
WATERMELON NOJITO | 10
Fresh Squeezed Watermelon Juice + Mint
APPOLONIA | 10
A blend of Apple, Vanilla + Ginger Spice
MENU KEY ( v ) vegetarian ( ve ) vegan ( gf ) gluten free ( chi ) made in chicago ( blk/o ) black owned ( wmn/o ) women owned
BEER
STAR | 12
Lager | Nigeria 15.3oz | 5.1%
( blk/o )
FUNKYTOWN BREWEING | 9
R&BREW VOL 2
American Pale Ale
16oz | 5.5%
GYM SHOE WEATHER
Belgian Style Pale Ale
12oz | 5.2%
( blk/o ) ( chi )
18th ST BREWING | 10
SEX AND CANDY
American IPA
16oz | 7%
( blk/o ) ( chi )
CANDI CRUSHABLE
American Pale Ale
16oz | 5.5%
HALF ACRE BREWING | 8
Green Torch
Lime Lager
12oz | 4.5%
( blk/o ) ( chi )
MENU KEY ( v ) vegetarian ( ve ) vegan ( gf ) gluten free ( chi ) made in chicago ( blk/o ) black owned ( wmn/o ) women owned
SPIRITS
VODKA
18th St |12 ( blk/o ) ( chi )
Reyka |12
Belvedere | 14
RUM
18th St | 14 ( blk/o ) ( chi )
Ron Zacapa Spiced | 17
Patrick St. Surin Clarin Milot | 14
Diamond Reserve Spiced Rum | 13
Ten To One Caribbean Dark Rum| 13
WHISKEY | BOURBON
18th St | 13 ( blk/o ) ( chi )
Guidance | 15 ( blk/o )
Uncle Nearest Rye | 21
Uncle Nearest 1884 | 15
Uncle Nearest 1856 | 21 ( blk/o ) ( wmn/o )
Fuyu Japanese Small Batch | 17
Tullamore Dew Irish | 14
Eagle Rare Limited Edition 10 Year Single Barrel | 25
Bull Young Bourbon | 14 ( blk/o ) ( chi )
Old Forester Rye | 25
SCOTCH
Dewar's | 13
Monkey Shoulder | 14
Balvenie DoubleWood 12 yr 1856 | 25
Balvenie Caribbean Cask 14yr | 31
Balvenie French Oak 16 yr | 45
GIN
18th St | 13 ( blk/o ) ( chi )
Roku | 15
Nordes Spanish | 14
Etsu Double Yuzu Handmade Japanese | 15
Bayab Pan African Dry, Rose or Burnt Orange | 14 ( blk/o )
TEQUILA | AGAVE
Libelula Reposado Blanco Blend | 13 ( wmn/o )
123 Blanco | 15
123 Reposado | 18
123 Anejo | 22
Disbelēf Reposado | 18 ( blk/o ) ( chi )
Disbelēf Añejo| 35 ( blk/o ) ( chi )
Fortaleza Blanco | 22
Fortaleza Reposado | 25
Fortaleza Añejo | 28
Jon Basil | 15 ( blk/o ) ( chi )
Bahnez Mezcal | 12
Pluma Negra Tobala Artesanal | 18
COGNAC | BRANDY
NYAK | 15 ( blk/o )
Hennessy VS| 16
Macchu Pisco | 12
UNCLE NEAREST FLIGHT
A Generous Pour of Each Expression
1856 | 1884 | RYE
55
WINE
BY THE GLASS
LIST CURATED BY DERRICK C. WESTBROOK
DCW WINE CHEAT SHEET
Producer' Name' Grape, Vineyard, Appellation / Region, Country, Vintage
GLASS | BOTTLE
SPARKLING
Cheurlin Brut Speciale/Champagne, France NV 25 | 100 ( blk/o ) ( chi )
Thierry Tissot, Extra Dry Rosé Méthode Traditionnelle/Bugey, France '18 16 | 64
Páres Baltà, Parellada, Macabaeu, Xarel lo, Cava/Penedes, Spain, NV 14 | 56 ( ve )
Henri Champliau, Burgundy, France 16 | 64
WHITE
Getariako 'Ameztoi,' Txakolina, Spain '21 13 | 50
Macanita Branco 'Vino Blanco', Douro, Portugal '21 20 | 80
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 ( blk/o ) ( wmn/o )
Pares Balta ‘Honeymoon’, Penedes, Spain '20 13 | 52 ( wmn/o )
ORANGE
Borgo Savaian 'Aransat', Friuli-Venezia Giulia, Italy '21 16 | 64
Parés Baltà, 'Materia Prima' Pet-Nat Catalonia, Spain '20 15 | 60 ( wmn/o )
RED
Casa Lapostolle ‘Cuvee Alexandre’ Merlot, Apalta Chile, '13 15 | 60
Aslina Wines Umsasane Red Blend, South Africa '20 26 | 104 ( blk/o ) ( wmn/o )
Macanita "Sousao" Sera Vinhao Tinto Douro, Portugal '17 19 | 76
Macanita, "Letra F" Tinto Douro, Portugal '21 31 | 124
Beatrice et Pascal Lambert, Chinon Cabernet Franc, France '21 15 | 60
Brown Estate 'House of Brown' Red Blend Napa Valley, California '21 14 | 56 ( blk/o ) ( wmn/o )
Begonia Sangria Red 15 | 60
MENU KEY ( v ) vegetarian ( ve ) vegan ( gf ) gluten free ( chi ) made in chicago ( blk/o ) black owned ( wmn/o ) women owned
DCW WINE CHEAT SHEET
Producer' Name' Grape, Vineyard, Appellation / Region, Country, Vintage
FLIGHTS
SWEET FLIGHT | 45
Araldica ‘Alasia’, Brachetto’ d’ Acqui Piedmont, Italy '20
'Mata' Cream Sherry Jerez, Spain
Domaine Paul Blanck & Fils 'Blanck' Pinot Blanc d'Alsace/France '20
Nicchia Lambrusco di Modena, Salamino (40%), Marani (30%), Grasparossa (30%), Emilia Romagna/Lambrusco DOC
Italy, NV
SOMMELIER SELECT FLIGHT | 60
Nautilus Estate Pinot Noir/Malborough, New Zealand, '13
Torremoron, Tempranillo/DO Ribera del Duero '21
Chateau de Trinquevedel, Tavel Rose/Southern Rhone, France '21
Thierry Tissot, Extra Dry Rosé Méthode Traditionnelle/ Bugey, France '18
ROSE / ORANGE FLIGHT | 40
Les Ressort, 'Ricochet' Pet Nat, Willamette Valley, OR '22
Chateau Nomad 'The Allemani', Trousseau Gris California '16
Borgo Savaian 'Aransat', Friuli-Venezia Giulia, Italy '21
Brown Estate 'House of Brown' Rose Napa Valley, California '21
BLACK ON BLACK FLIGHT | 55
Aslina Wines Umsasane Red Blend/ South Africa '21
Stark-Conde "Kara Tara" Chardonnay/West Cape South Africa '22
Brown Estate 'House of Brown' Red Blend Napa Valley, California '21
Ashanta "Ojala" Sauvignon Blanc, White Barn Vineyards/Los Olivos, USA '21
MENU KEY ( v ) vegetarian ( ve ) vegan ( gf ) gluten free ( chi ) made in chicago ( blk/o ) black owned ( wmn/o ) women owned
DCW WINE CHEAT SHEET
Producer' Name' Grape, Vineyard, Appellation / Region, Country, Vintage
BY THE BOTTLE
SPARKLING
Cheurlin, Champagne Brut Speciale (NV) | 100 ( blk/o )
Moet & Chandon Imperial Brut, Champagne, France (NV) | 300
WHITE
J.C. Somers, Sauvignon Blanc, 'Croft Vineyard ',Williamette Valley, Oregon, '21 | 75
Daniel-Etienne Defaix, 'Chablis PremierCru, France '18 | 140
ORANGE
Field Recordings, Skins “Chenin Blanc, Riesling + Pinot Gris” Central Coast, California '21| 52
Chateau Nomad, 'The Allemani', Trousseau Gris California, '16 | 76
'Le Ressort' Pétillant Naturel, Ricochet Willamette Valley, OR '22 19 | 76
RED
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 ( blk/o )
Parés Baltà, Penedès Garnatxa Indigena Rouge Catalonia, Spain'19 | 64 ( wmn/o )
Michael Lavelle, "Zinfandel", Lodi, California '18 | 64 ( blk/o )
Finca 'Dofi,' Garnacha, Priorat, Spain '19 | 200
Macanita "Sousao" Sera Vinhao Tinto Douro, Portugal '17 | 76 ( wmn/o )
Parés Baltà, Penedès Mas Petit Cabernet Sauvignon, Catalonia, Spain '19 | 60 ( wmn/o )
MENU KEY ( v ) vegetarian ( ve ) vegan ( gf ) gluten free ( chi ) made in chicago ( blk/o ) black owned ( wmn/o ) women owned
DCW WINE CHEAT SHEET
Producer' Name' Grape, Vineyard, Appellation / Region, Country, Vintage
DINNER
BITES
WATERMELON NIGIRI | 13
Sesame Rice, Togarashi, Soy ( gf ) ( ve )
SWEET POTATO HUMMUS | 13
Warm Pita, Toasted Sunflower Seeds ( ve )
SPANISH COD FRITTERS | 19
Fried Buñuelos de Bacalao, Salt Cod, Potato + Lemon Aioli
DUCK BREAST | 27
Pan Seared Maple Leaf Farms Duck Breast, White Cheddar Grits, Port- Orange Reduction, Arugula
BRUSSELS | 16
Crispy Brussels Sprouts, Blood Orange Sesame Glaze ( gf )
LAMB PROSCIUTTO POTATO FLATBREAD | 24
Cured Lamb, Roasted Yukon Potatoes, Truffle Cream
TOMATO BASIL FLATBREAD | 21
Beefsteak Tomato, Mozzarella, Balsamic Reduction, Basil
WILD MUSHROOM FLATBREAD | 21
Herb Roasted Mushrooms, Garlic Cream, Fresh Herbs ( v )
SHRIMP | 25
Hand Battered Gulf Shrimp, Spicy Aioli
FIRE ROASTED HEIRLOOM CARROTS | 17
Burnt Honey Drizzle, Greek Yogurt, Toasted Nuts, Herbs
BRICK OVEN MAC + CHEESE | 18
Cavatappi, Three Cheese Bechamel ( v )
SHAREABLES
SALADS
POACHED PEAR SALAD | 17
Port wine Poached, spinach, blue cheese, toasted marcona almonds ( ve ) ( gf )
COLD SMOKED BABY BEET SALAD | 15
Red & Gold Chioggia Beets, Goat Cheese, Mousse
( v ) ( gf )
WHOLE LEAF CAESAR SALAD | 17
Chopped Romaine, Crumbled Croutons, Shaved Parmesan ( v )
ENGLISH PEA SALAD | 16
Mixed Baby Kale & Arugula, Sweet English Peas, Avocado, Cucumber, Tomatoes, Honeydew Vinaigrette ( ve ) ( gf )
CHEESE PLATE
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
MENU KEY
( v ) vegetarian ( ve ) vegan ( gf ) gluten free
( chi ) made in chicago ( blk/o ) black owned ( wmn/o ) women owned
ENTREES
BRONZEVILLE WINERY SIGNATURE BURGER | 25
Two 4oz Certified Angus Beef Patties, Brioche Bun, Beefsteak Tomato, Smoked Gouda, Onion Molasses Jam, Garlic Aioli, Hand Cut Fries
VEGAN BURGER | 24
6oz Beyond Patty Vegan Truffle Aioli, Vegan Gouda, Housemade Dill Pickle, Handcut Fries ( ve )
OVEN ROASTED CHICKEN | 28
Herb Roasted Boneless Chicken Thighs, Tomato Butter Reduction, Cous Cous, Manzanilla Olives, Crispy Kale ( gf )
SKUNA BAY SALMON | 34
Spinach & Green Pea Fondue, English Peas, Roasted
Parsnips, Lima Beans ( gf )
WHOLE RED SNAPPER | MKT (not available this week)
Grilled or Fried Sesame Glazed Bok Choy Coconut Rice, Red Curry Sauce
PAN ROASTED CAULIFLOWER | 24
Roasted Eggplant Caponata, Capers, Toasted Almonds, Cherry Tomatoes, Vegan Feta, Cauliflower Coulis ( v )
WARM QUINOA | 28
Black Eyed Peas, Tomato Saffron Broth, Avocado Hot Chili ( ve )
WILD MUSHROOM PAPPARDELLE | 24
Herb Roasted Mushrooms, Mushroom Velute, Parmesean, EVOO ( v ) ( gf )
STEAK | 50 (not available this week)
14 oz CAB NY Strip, Grilled Asparagus, Collard Green Chimichurri
SIDES
GRILLED ASPARAGUS | 9 ( ve )
OVEN ROASTED MUSHROOMS | 8 ( ve )
CREAMED SPINACH | 8 ( v )
COCONUT RICE | 8 ( v )
WHITE CHEDDAR GRITS | 8
PATATAS BRAVAS | 8. ( v )
WHIPPED POTATOES | 8 ( v )
FRIES
Plain | 9 ( ve )
Adobo | 10 ( ve )
Parmesan Truffle | 11 ( v )
ENHANCEMENTS
add any of the following to any menu item
Fried or Grilled Tiger Shrimp | +12
4oz Steak | +15
4oz Salmon | +15
Chicken Thigh | +10
MENU KEY ( v ) vegetarian ( ve ) vegan ( gf ) gluten free
( chi ) made in chicago ( blk/o ) black owned ( wmn/o ) women owned
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.
AFTER DINNER
DESSERTS
CHOCOLATE CHERRY BREAD PUDDING | 13
BAKED APPLE DUMPLING | 11
BOURBON PEACH VANILLA CHEESECAKE | 12
LEMON TRES LECHES CAKE | 10
MOLTEN CHOCOLATE TRUFFLE | 10
DAILY FRUIT SORBET | 5 ( ve )
VANILLA BEAN ICE CREAM | 5
VEGAN CHOCOLATE GELATO | 6 ( ve )
DESSERT COCKTAIL
SPARKLING SORBET AFFOGATO | 12
J. CHARPENTIER, CHAMPAGNE TRADITION BRUT 28 | 112
YALUMBA ANTIQUE TAWNY PORT 16 | 64
ARALDICA ‘ALASIA’, BRACHETTO’ D’ ACQUI PIEDMONT 15 | 60
FIELD & BOATS LIGHT ROAST COFFEE | 7
EARL GREY BLACK CREMA
EMPORER'S ROSE CHAMOMILE
TROPICAL SANKA GREEN TEA
EXOTIC BERRY CITRUS
MENU KEY ( v ) vegetarian ( ve ) vegan ( gf ) gluten free ( chi ) made in chicago ( blk/o ) black owned ( wmn/o ) women owned
DESSERT WINE
VIET5 COFFEE
RARE TEA CELLARS | 8
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.
BITES
NOT AS LARGE
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
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
LIBATIONS
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
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.
MENU KEY
( v ) vegetarian ( ve ) vegan
( gf ) gluten free ( chi ) made in chicago
( blk/o ) black owned ( wmn/o ) women owned
JUICES
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.
JOIN US
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
THE AUDIOFILE
MUSIC CURATED BY - DJ RON TRENT
WEDNESDAY | MARC DAVIS
THURSDAY | JAY TOO
FRIDAY | DUANE POWELL
SATURDAY | JOE BRYL
SUNDAY BRUNCH | BUSCRATES
THE ART
CURATOR - CIERA ALYSE MCKISSICK
AN INDEPENDENT WRITER, CURATOR, CULTURAL PRODUCER AND THE FOUNDER OF AMFM, AN ORGANIZATION WHOSE MISSION IS TO PROMOTE EMERGING ARTISTS.