Ocean Cut Lunch Menu.indd - Ocean Cut Chicago
Appetizers
Soups
SEARED SCALLOP 13 truffle braised endive, spring pea broth TUNA TARTARE charred melon, sudashi, cilantro
14
CRISP PORK BELLY & SNAILS leek, goat cheese vinaigrette
14
ROA STED CORN SOUP lobster, chive CLAM CHOWDER
8 Fish Market
8
(SALT CRUSTED OR GRILLED)
Salads
SMOKED TROUT poached egg, frisee, radish, potato KING CRAB CUSTARD 15 DAILY GREENS crab meat, asparagus, rice cracker beets, feta, pistachio, SEARED OCTOPUS 15 LOBSTER SALAD poached lobster, hearts of palm, shaved fennel, calabrian sauce vierge shallots, pink peppercorn dressing BURRATA 12 MEDITERRANEAN calamari, shrimp, octopus, olives, spring radish, basil, pine nuts tomatoes, capers
JUMBO SHRIMP COCKTAIL cocktail sauce LOBSTERSCARGOT maine lobster tail, garlic butter, melted havarti, crostinis JUMBO LUMP CRABCAKE
6e CRAB LOUIE
17 10 19 15
DOVER SOLE 55 (Spain) mild & sweet, firm texture BRANZINO 36 (Greece) delicate & moist FLUKE 57 (Atlantic) firm texture, mild flavor BLACK BA SS 43 (Atlantic) lean with firm texture RED SNAPPER 40 (Gulf of Mexico) lean & moist with a distinctive nutty flavor
21 avocado, asparagus, tomato aioli SEARED TUNA 19 29 fingerling potatoes, olives, quail eggs, baby arugula, white anchovies CHICKEN SALAD 17 CHOOSE ONE PREPARATION baby bok choy, spring strawberry, red mustard greens, 15 pumpernickle, hazelnuts, white onion, spicy oyster sauce OR balsamic dressing roasted spring vegetables, citrus vinaigrette
Shellfi sh & Crustaceans OYSTERS WEST COA ST 6PC OYSTERS EA ST COA ST 6PC CHILLED MAINE LOBSTER
19 18 35
SHRIMP COCKTAIL
21
seasonal accoutrements
Sides
SHELLFISH TOWERS CHATEAU
$30 PER PERSON ALASKAN KING CRAB, TRISTAN LOBSTER TAIL, OYSTERS, SHRIMP COCKTAIL, SALMON TARTARE THE AMALFI COA ST $275 18 OYSTERS, CHILLED 2 LB LOBSTER, 1 LB KING CRAB LEGS, 6 POACHED SHRIMP, 18 POACHED MUSSELS, 6 GRILLED PRAWNS, CEVICHE, SALAD, CRUDO accoutrements: sudashi sorbet, seasonal mignonette, tamarind cocktail, brandy mustard, umeboshi juice
SOFT SHELL CRAB ROLL
19
LOBSTER “BURGER”
21
PACCHERI
22
CHICAGO CUT PRIME STEAK BURGER HOUSE SMOKED SABLEFISH SANDWICH
12 19
NEW ENGLAND LOBSTER ROLL MARKET FISH & CHIPS
21 19
FAROE ISLAND SALMON
25
yuzu aioli, tobiko caviar, pickles pickle, letuce, lemon, gochujang mayonnaise clams, nduja, black garlic, white wine
Sandwiches & Entrees
frisée, radish, pickle, dijon, horseradish vinaigrette
Malt vinegar, House tartar sauce
poached nectarine, purslane, toasted grain
LAKE SUPERIOR WHITEFISH
21
FARM RAISED CHICKEN
22
charred fennel, cipollini, pernod vinaigrette foie gras, mushroom, demi glace
Consuming raw or undercooked shellfish, finfish, meat or eggs may create a higher risk of foodborne illness. Although every effort is made to accommodate food allergies, we cannot guarantee meeting your needs. Please make allergies known to your server.
20 WEST KINZIE STREET CHICAGO IL 60654 312 280 8882
FRIES lemon, sea salt WHIPPED POTATO olive oil RAPINI garlic, calabrian chili ROASTED CELERY ROOTS njuda GRILLED ASPARAGUS OKINAWA SWEET POTATO ricotta, toasted cinnamon LOBSTER MACARONI
7 7 7 8 9 9 17
Chicago Cut Classics USDA PRIME STEAKS DRY AGED FOR A MINIMUM OF 35 DAYS FILET MIGNON 6OZ. FILET MIGNON 8OZ. NEW YORK STRIP BONE IN RIB-EYE
38 46 53 59
ADDITIONS OSCAR MAINE LOBSTER LOBSTER TAILS SHRIMP KING CRAB
18 32 28 21 18
Executive Chef: Dirk Flanigan WWW.OCEANCUTCHICAGO.COM LUNCH 05 .2 8.1 6
Soups
SEARED SCALLOP 13 truffle braised endive, spring pea broth TUNA TARTARE charred melon, sudashi, cilantro
14
CRISP PORK BELLY & SNAILS leek, goat cheese vinaigrette
14
ROA STED CORN SOUP lobster, chive CLAM CHOWDER
8 Fish Market
8
(SALT CRUSTED OR GRILLED)
Salads
SMOKED TROUT poached egg, frisee, radish, potato KING CRAB CUSTARD 15 DAILY GREENS crab meat, asparagus, rice cracker beets, feta, pistachio, SEARED OCTOPUS 15 LOBSTER SALAD poached lobster, hearts of palm, shaved fennel, calabrian sauce vierge shallots, pink peppercorn dressing BURRATA 12 MEDITERRANEAN calamari, shrimp, octopus, olives, spring radish, basil, pine nuts tomatoes, capers
JUMBO SHRIMP COCKTAIL cocktail sauce LOBSTERSCARGOT maine lobster tail, garlic butter, melted havarti, crostinis JUMBO LUMP CRABCAKE
6e CRAB LOUIE
17 10 19 15
DOVER SOLE 55 (Spain) mild & sweet, firm texture BRANZINO 36 (Greece) delicate & moist FLUKE 57 (Atlantic) firm texture, mild flavor BLACK BA SS 43 (Atlantic) lean with firm texture RED SNAPPER 40 (Gulf of Mexico) lean & moist with a distinctive nutty flavor
21 avocado, asparagus, tomato aioli SEARED TUNA 19 29 fingerling potatoes, olives, quail eggs, baby arugula, white anchovies CHICKEN SALAD 17 CHOOSE ONE PREPARATION baby bok choy, spring strawberry, red mustard greens, 15 pumpernickle, hazelnuts, white onion, spicy oyster sauce OR balsamic dressing roasted spring vegetables, citrus vinaigrette
Shellfi sh & Crustaceans OYSTERS WEST COA ST 6PC OYSTERS EA ST COA ST 6PC CHILLED MAINE LOBSTER
19 18 35
SHRIMP COCKTAIL
21
seasonal accoutrements
Sides
SHELLFISH TOWERS CHATEAU
$30 PER PERSON ALASKAN KING CRAB, TRISTAN LOBSTER TAIL, OYSTERS, SHRIMP COCKTAIL, SALMON TARTARE THE AMALFI COA ST $275 18 OYSTERS, CHILLED 2 LB LOBSTER, 1 LB KING CRAB LEGS, 6 POACHED SHRIMP, 18 POACHED MUSSELS, 6 GRILLED PRAWNS, CEVICHE, SALAD, CRUDO accoutrements: sudashi sorbet, seasonal mignonette, tamarind cocktail, brandy mustard, umeboshi juice
SOFT SHELL CRAB ROLL
19
LOBSTER “BURGER”
21
PACCHERI
22
CHICAGO CUT PRIME STEAK BURGER HOUSE SMOKED SABLEFISH SANDWICH
12 19
NEW ENGLAND LOBSTER ROLL MARKET FISH & CHIPS
21 19
FAROE ISLAND SALMON
25
yuzu aioli, tobiko caviar, pickles pickle, letuce, lemon, gochujang mayonnaise clams, nduja, black garlic, white wine
Sandwiches & Entrees
frisée, radish, pickle, dijon, horseradish vinaigrette
Malt vinegar, House tartar sauce
poached nectarine, purslane, toasted grain
LAKE SUPERIOR WHITEFISH
21
FARM RAISED CHICKEN
22
charred fennel, cipollini, pernod vinaigrette foie gras, mushroom, demi glace
Consuming raw or undercooked shellfish, finfish, meat or eggs may create a higher risk of foodborne illness. Although every effort is made to accommodate food allergies, we cannot guarantee meeting your needs. Please make allergies known to your server.
20 WEST KINZIE STREET CHICAGO IL 60654 312 280 8882
FRIES lemon, sea salt WHIPPED POTATO olive oil RAPINI garlic, calabrian chili ROASTED CELERY ROOTS njuda GRILLED ASPARAGUS OKINAWA SWEET POTATO ricotta, toasted cinnamon LOBSTER MACARONI
7 7 7 8 9 9 17
Chicago Cut Classics USDA PRIME STEAKS DRY AGED FOR A MINIMUM OF 35 DAYS FILET MIGNON 6OZ. FILET MIGNON 8OZ. NEW YORK STRIP BONE IN RIB-EYE
38 46 53 59
ADDITIONS OSCAR MAINE LOBSTER LOBSTER TAILS SHRIMP KING CRAB
18 32 28 21 18
Executive Chef: Dirk Flanigan WWW.OCEANCUTCHICAGO.COM LUNCH 05 .2 8.1 6
