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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
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 MCKISSICK
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.
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
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.