Menus
- All-Day Menu
- All-Day Beverages
- Happy Hour
- Dessert
- Lunch Prix Fixe
- Dinner Prix Fixe
- Wine List
- Spirits List
available for dine-in and to-go Mon-Thurs 12-9pm, Fri 12-9:30pm, Sat 4-9:30pm, and Sun 4-9pm
for online ordering for carry-out or delivery, click here
Download PDFSNACKS
to share (or not)-
HOUSE RICOTTA — 15
honey, mishmish, toast
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“PAELLA” RICE CHICHARRÓN — 14
sun-dried tomato powder, saffron & chorizo foam
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CHICKPEA CHEESE FRIES — 14
creamy feta, turmeric, all the spices
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SMOKED TROUT DIP — 21
rainbow trout roe, everything bagel challah chips, sea grapes
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TOTS N’ CAVIAR — 30
golden kaluga, shio kombu, chive crème fraîche
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SHRIMP TOAST — 17
shrimp mousse, ninja radish, genmai, shishito remoulade
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CHAR SIU BACON — 16 (for 3) / 30 (for 6)
24-hour marinated pork belly, rice pearls, scallions
MOSTLY VEGETABLES
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WATERMELON GAZPACHO — 14
compressed cantaloupe, persian cucumber, herb-crusted feta, mint oil
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BLOOMIN’ MAITAKE — 16
burnt sesame caramel, bonito flakes, furikake
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AZTEC SALAD — 15
romaine, charred corn salsa, cotija cheese, avocado vinaigrette
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HEIRLOOM TOMATO CARPACCIO — 16
Nichol’s Farm tomatoes, Hook’s “Ewe Calf to Be Kidding” bleu cheese, crystal bread, balsamic pearls, smoked onion oil, microgreens salad
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EGGPLANT SHAKSHUKA — 18
baked egg, crème fraîche, baby arugula, grilled focaccia
FROM THE SEA
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CORN GNOCCHI PASTA — 31
poached lobster, pancetta, charred peppers, citrus butter, tabasco panko
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SOUS-VIDE OCTOPUS — 28
corn masa fritter, creamy salsa matcha, crème fraîche, cotija cheese, black lime
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SEARED SCALLOPS — 32
fire-roasted tomato risotto, parmesan curds, basil tuile - add 5J Cinco Jotas ibérico jamón + $28
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PAN-SEARED SALMON — 34
korean bbq sauce, charred broccolini, crispy enoki mushroom, sesame nougatine
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CRUSTED YELLOWFIN TUNA — 30
pickled hon-shimeji, marinated cucumber salad, snap peas, smoked onion oil, umami broth - add golden kaluga caviar + $20
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“BLOODY MARY” OYSTERS — 24
tomato gelee, spicy lemon, sal de chapulin - priced per half-dozen
- add a shot of Ketel One vodka +$8
FIELDS & RANCHES
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WOODWIND BURGER* — 22
hooks cheddar, b&b pickles, fancy sauce - choice of fries or side salad
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CHICKEN N’ WAFFLES — 21
tennessee hot, celeriac slaw, pickles, sourdough waffle
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GRILLED SHORT RIB — 42
lemongrass, squash purée, pickled slaw, scallion pancakes
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CHICKEN SALTIMBOCCA — 28
crispy prosciutto cotto, summer squash succotash, brown butter
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8OZ LAMB T-BONE — 47
sesame-crusted feta, blistered peas, tomato concasse, fig & olive tapenade, charred pearl onion
A LITTLE LARGER
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21 DAY DRY-AGED WHOLE DUCK (FOR TWO) — 120
fermented sweet & sour sauce, Chinese sesame bread, huitlacoche butter, red cabbage slaw, herb trio
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40 DAY DRY-AGED TOMAHAWK FOR TWO — 175
40oz cut, simple mixed greens, crispy leeks, shoestring fries, tangy steak sauce
Cocktails
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BEEHIVE — 16
Pelotòn Espadin mezcal, coconut water, lemon, honey, mishmish — an herbacious smokey body with notes of silky fresh coconut, finished with a delicate dusting of saffron, bee pollen & crystallized honey
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UNFILTERED — 18
Mijenta blanco tequila, Ketel One peach & orange blossom, cantaloupe, elderflower, Italian bitters, habanero shrub, key lime syrup, pineapple — a bomb of summer flavors with a delicate appearance
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LILY PAD — 15
Cazadores reposado, ancho chile liqueur, prickly pear, spicy black lime — dive into spring with this fiery concoction
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ENVY THE COCONUT — 18
Angel’s Envy rye, amaretto, lemongrass syrup, coconut water, lemon — unleash your palate with the unexpectedly delicious combination of coconut water & whiskey
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WOODWIND OLD FASHIONED — 15
Elijah Craig bourbon infused with thyme, clove & orange peel, spiced pear liqueur, spiced demerara — inspired by rich forests, our old-fashioned is infused in our drip tower
SMOKE IT IN CHERRY WOOD BARK — +4
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TOM CAT
Barr Hill Tom Cat gin, cinnamon demerara, orange bitters, ginger liqueur, sweet vermouth — aromatics of the rainforest and a subtle warm note of honey
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GUAVA PÂTÉ — 18
Angostura-aged rum, Venetian Aperitif, guava jam, chile liqueur, fontina cheese — an artisanal cheese plate, but make it a cocktail (trust us on this one)
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SAKURA MEETS THE SEA — 45
Grey Goose vodka, Bombay Sapphire Premier Cru gin, Iichiko Saiten, limited edition Mancino cherry blossom vermouth, golden kaluga caviar
Experience this cocktail with...
SIGHT- become mesmerized by the seashell’s pigment patterns
SMELL- close your eyes to indulge in aromatics of the ocean-like minerality, the Kyoto cherry blossom tree, and the lemongrass oil coating the glass
& TASTE - fill your palate with the explosion of oceanic, floral & citrus flavors - the marriage of cherry blossom and silky caviar
DRAFT BEERS
— 16OZ DRAFTS-
CASA HUMILDE MARINA — 9
premium lager, Chicago
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DAISY CUTTER — 10
pale ale, Chicago
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DELIRIUM TREMENS — 16
Belgium strong blond, Belgium
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LAGUNITAS — 9
ipa, California
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NITEGLOW CRISP — 10
rare coffee stout, Chicago
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STELLA ARTOIS — 8
pilsner, Belgium
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SEASONAL ROTATING DRAFTS — 10
ask your server about our daily selections!
Wines by the Glass
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SPARKLING
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CREMANT DE BOURGOGNE — 14
Claude Manciat France Brut NV
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CHAMPAGNE — 29 (split)
Laurent-Perrier “La Cuvée” Champagne - France, Brut NV
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MOSCATO D’ASTI — 13
Saracco, Piedmont - Italy 2021
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GRENACHE ROSÉ — 11
Les Alliés, Vin de France NV
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ROSÉ
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GRENACHE BLEND — 14
BY.OTT Côtes de Provence 2021
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WHITES
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RIESLING KABINETT — 13
Karl Erbes “Mosel” Ürziger - Germany 2021
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ALBARÍNO ATLANTICO — 13
Mar de Frades Rías Baixas - Spain 2021
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PINOT GRIGIO — 12
Moncaro Terre Siciliane - Italy 2021
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SAUVIGNON BLANC BLEND — 13
Deep Down Marlborough - New Zealand 2021
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CHARDONNAY — 14
Freelander “District One” California 2020
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REDS
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BARBERA — 12
Cantine Povero, Asti - Italy 2020
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PINOT NOIR — 14
Tarrica Monterey - California 2020
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MERLOT — 14
Château Castagnac Bordeaux Superieur - France 2019
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CABERNET SAUVIGNON — 15
Funckenhausen “La Espera” Mendoza - Argentina 2018
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CABERNET SAUVIGNON — 18
Unvarnished Paso Robles - California 2020
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MALBEC — 13
Manos del Sur “Reserva” Mendoza - Argentina 2020
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TEMPRANILLO — 16
Viña Equia Rioja - Spain 2018
MONDAY – FRIDAY // 3PM-6PM
Download PDFLiquids
— 10 EACH-
CUCUMBER HIGHBALL
Bombay dry, cucumber, lemon, elderflower
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MANGO, WITH A KICK!
Bacardi chile mango, lime, mango nectar - spicy!
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STRAWBERRY ROSSI
Cazadores blanco, Martini & Rossi Fiero, strawberry, lemon
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WINE OF THE DAY
options of sparkling, white & red - ask your server about the daily selection!
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SHOT & A BEER — 12
La Gritona tequila, Ruby Redbird lager
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ROSÉ SANGRIA — 9
rosé, strawberry, elderflower
MAKE IT A PITCHER - 40
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GREY GOOSE - ESSENCES HIGHBALLS — 12
Pick your Favorite Essence
WATERMELON & BASIL
STRAWBERRY & LEMONGRASS
WHITE PEACH & ROSEMARY
Pick your Bubbles
PINK GRAPEFRUIT
LIME & YUZU
SPARKLING LEMON
ELDERFLOWER TONIC
Sip & Enjoy!
BITES
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HOUSE RICOTTA — 10
honey, mishmish, toast
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“PAELLA” RICE CHICHARRÓN — 11
sun-dried tomato powder, saffron & chorizo foam
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chickpea Cheese fries — 11
creamy feta, turmeric, all the spices
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WATERMELON GAZPACHO — 10
compressed cantaloupe, persian cucumber, herb-crusted feta, mint oil
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BLOOMIN’ MAITAKE — 12
burnt sesame caramel, bonito flakes, furikake
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CHICKEN & WAFFLE — 16
tennessee hot, celeriac slaw, pickles, sourdough waffle
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CHAR SIU THICK-CUT BACON — 14
24-hour marinated pork belly, rice pearls, scallions
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WOODWIND BURGER — 17
Hooks cheddar, b&b pickles, fancy sauce - choice of fries or side salad
Dessert
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MANGO SORBET — 12
mini rum cake, ginger marmalade, sweet & spicy trail mix
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STONEFRUIT PAVLOVA — 14
local marinated fruit, lemon chantilly, black walnut syrup
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SMOKED CHOCOLATE POT DE CRÈME — 13
salted caramel, whipped cream
Coffee & TEA
Proudly Serving Sparrow Coffee-
Woodwind Blend — 5
regular and decaf
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Espresso — 5
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Cappuccino — 6
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Latte — 6
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Green Tea
Jasmine Silver Tip
Rose City Genmaicha
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White Tea
White Petal
Bai Mu Dan White
Peony
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Herbal Tea
Chamomile
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Black Tea
Lord Bergamot
Masala Chai
British Brunch
ESPRESSO MARTINI BAR
— 18 EACH-
APRICOT POT
Mijenta reposado, apricot liqueur, orange & clove scotch, espresso, edible flower, salted chocolate soil — a decadent, bitter chocolate taste with a fruity finish
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BLACK WALNUT
vodka, black walnut & coffee liqueurs, bitters, grated chocolate espresso — our tiramisu-inspired twist on the classic cocktail
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TRADITION
Mr. Black barrel-aged mezcal, Pelotón mezcal, Ancho Reyes, espresso, spiced demerara — traditional flavors of chocolate, coffee, and spices with a non-traditional approach #drinkdifferently
SWEET WINES & PORTS
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Sweet Wines
Château Bel Air, Sainte Croix du Mont - France, Sauvignon Blanc blend 2015 — 11
Pierre Ferrand Pineau des Charentes - France, Ugni Blanc blend NV — 14
Chambers Rosewood Vineyards, Rutherglen - Australia, Muscat NV — 13
Saracco, Moscato d’Asti - Italy, 2018 — 10 (5oz)
Birichino, Monterey - California, Muscat Canelli 2014 — 35 (375 mL)
Marenco “Pineto” Brachetto d’Acqui - Italy — 35 (750 mL)
Selvapiana, Vin Santo del Chianti Rufina - Italy, Trebbiano 2012 — 65 (375 mL)
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Port
Taylor Fladgate Tawny Port 10yr — 13
Taylor Fladgate Tawny Port 20yr — 18
Taylor Fladgate Tawny Port 30yr — 28
Quinta do Infantado “Tawny Demi-Sec” Porto, Portugal, Tinto Roriz blend NV — 9
AFTER-DINNER SPIRITS
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Aperitif
Cocchi Rosa — 10
Cocchi Americano — 10
Saler Aperitif La Bouroux —11
Campari — 13
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Amaro
Averna Amaro — 13
Lucano Amaro — 12
Ciociaro Amaro — 12
Braulio Amaro Alpino — 13
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Armagnac
Delord XO 15 yr Old Bas — 16
Marie Duffau Napolean — 14
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Brandy
Rhine Hall Grappa — 14
Clear Creek Eau de Vice de Pomme — 15
Rhine Hall Plum Brandy — 11
Oscalis Rare Alambic — 18
Oscalis XO — 25
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Cognac
Grand Marnier — 15
Hennessey VSOP — 20
Pierre Ferrand Ambre — 18
Remy Martin VSOP — 17
Remy Martin 1738 — 19
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Digestif
Ramazzo Sambuca — 11
Fernet Branca — 13
Fernet Menta — 13
Chartreuse Yellow — 15
Chartreuse Green — 16
Amaretto Disaronno — 13
Mr. Black Coffee — 13
SNACKS
select one-
HOUSE RICOTTA
honey, mishmish, grilled toast
-
WATERMELON GAZPACHO
compressed cantaloupe, persian cucumber, herb-crusted feta, mint oil
-
“PAELLA” RICE CHICHARRÓN
sun-dried tomato powder, saffron & chorizo foam
-
CHICKPEA CHEESE FRIES
creamy feta, turmeric, all the spices
-
EGGPLANT SHAKSHUKA
baked egg, crème fraîche, baby arugula, grilled focaccia
A LITTLE LARGER
SELECT ONE-
AZTEC SALAD
romaine, charred corn salsa, cotija cheese, avocado vinaigrette
-
CHICKEN N’ WAFFLES
tennessee hot, celeriac slaw, pickles, sourdough waffle
-
GRILLED SHORT RIB
lemongrass, squash purée, pickled slaw, scallion pancakes
-
WOODWIND BURGER*
Hooks cheddar, b&b pickles, fancy sauce - choice of fries or side salad
-
CHICKEN SALTIMBOCCA
crispy prosciutto cotto, summer squash succotash, brown butter
top it off
-
MANGO SORBET
mini rum cake, ginger marmalade, sweet & spicy trail mix
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STONEFRUIT PAVLOVA
local marinated fruit, lemon chantilly, black walnut syrup - +$2 supplement
-
SMOKED CHOCOLATE POT DE CRÈME
salted caramel, whipped cream
Snacks
select one-
HOUSE RICOTTA
honey, mishmish, grilled toast
-
“PAELLA” RICE CHICHARRÓN
sun-dried tomato powder, saffron & chorizo foam
-
CHICKPEA CHEESE FRIES
creamy feta, turmeric, all the spices
-
TOTS N’ CAVIAR
golden kaluga, shio kombu, chive crème fraîche - +$8 supplement
MOSTLY VEGETABLES
select one-
WATERMELON GAZPACHO
compressed cantaloupe, persian cucumber, herb-crusted feta, mint oil
-
BLOOMIN' MAITAKE
burnt sesame caramel, bonito flakes, furikake
-
EGGPLANT SHAKSHUKA
baked egg, crème fraîche, baby arugula, grilled focaccia
A LITTLE LARGER
SELECT ONE-
AZTEC SALAD
romaine, charred corn salsa, cotija cheese, avocado vinaigrette
-
PAN-SEARED SALMON
korean bbq sauce, charred broccolini, crispy enoki mushroom, sesame nougatine
-
CHICKEN N’ WAFFLES
tennessee hot, celeriac slaw, pickles, sourdough waffle
-
GRILLED SHORT RIB
lemongrass, squash purée, pickled slaw, scallion pancakes
-
CHICKEN SALTIMBOCCA
crispy prosciutto cotto, summer squash succotash, brown butter
-
WOODWIND BURGER*
Hooks cheddar, b&b pickles, fancy sauce - choice of fries or side salad
top it off
select one-
MANGO SORBET
mini rum cake, ginger marmalade, sweet & spicy trail mix
-
STONEFRUIT PAVLOVA
local marinated fruit, lemon chantilly, black walnut syrup
-
SMOKED CHOCOLATE POT DE CRÈME
salted caramel, whipped cream
To view our full wine list, please click on the pdf menu below.
Download PDFTo view our full spirits list, please click on the pdf menu below.
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