Small Bar releases new mid-winter menu

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Photograph: Jeremy Bolen


Winters in the Windy City normally involve endlessly scrapping ice off windshields, rediscovering the functional rather than frightening qualities of ski masks and adding on a couple of hibernation-helpful pounds. As Chicagoans hold their breath waiting for the real frigid weather to start (remember snowpocalypse?) Justin White and the rest of the Small Bar team have winterized their menu to make sure our waists won't waste away. The new frosty-friendly menu will be released at the Division location on Feb 11 and the Fullerton location on Feb 18. Here is the seasonal spread:

SNACKS:
paprika spiced pumpkin seeds
edamame with grey salt and preserved lemon
spicy and candied peanuts
ham, Parmesan and thyme gougere
house pickles

SMALL/SHARE PLATES:
creamy baked spinach and garlic grilled baguette
soft scotch egg over braised escarole with buttered croutons
smoked farmers cheese and tomato jam with grilled country bread
root vegetable chips with French onion dip
beer fried cheese curds with romesco sauce
duck confit, Gruyere and caramelized onion flatbread
crispy chicken legs with pepper butter glaze and blue cheese salad
winter cauliflower and spicy beef sausage gratin
chop salad with pickled carrots, bacon, hard egg, buttered croutons,
blue cheddar and mustard red wine vinaigrette
green pork chili white beans, honey cornbread and lime cream
 
SANDWICHES:
roasted mushroom tartine marinated seasonal mushroom over garlic toasted brioche with mustard egg sauce
melted brie and Gruyere grilled cheese on country bread with parsley and garlic spread
beer battered white fish with creole remoulade and shaved lemon cabbage on a buttered bun
smoked chicken club crisp bacon, tomato jam, Dijon aioli and baby romaine between grilled brioche
handmade corned beef reuben with juniper braised sauerkraut and 1000 island on toasted dark rye
chopped pork roast shoulder, handmade Canadian bacon and crispy bacon with pepper sauce and giardiniera on a buttered bun
Small Bar cheddar burger with shaved lettuce, Spanish onion and Dijon aioli on a buttered bun
(make it your own) blue cheese/bacon/tobacco onions/house giardiniera/over easy egg/jalapeno & bacon jam…$1ea.

LARGE PLATES:
pan seared trout over Yukon potato puree with braised leeks and lemon butter
half smoked chicken with honey chili glaze, roasted table carrots and brussels sprouts
pork meatballs with blue cheese baked polenta and jalapeno bacon jam
crispy confit duck leg over black lentils with Tuscan kale and preserved orange zest

SIDES:
hand cut fries or wedge potatoes add white cheddar sauce, green chili, bacon gravy $2ea.
potato puree
butter glazed table carrots
roasted brussels sprouts and bacon
honey cornbread

SWEETS:
butterscotch pudding with hazelnut cookie
mini chocolate chip and dried cherry cookies


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