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Vegetable Fish Bread Meat Chef 'S Menu

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Vegetable Fish Bread Meat Chef 'S Menu vegetable bread . —5 —Publican Quality Bread, Chicago, Illinois daily pickles publican spbernecaed f aprlma tseourdough & multi-grain (1979)—4 —6 with fBrairtbe’ss eggs—8 cultured butter & sea salt—2 smoked eggplant & sherry—3 —Growing Power, Wisconsin white cheddar pimento cheese—4 barbeccrueaem cya hrerrobt sdressing, dill & pecan—9 —11 —Nichols Family Farm, Marengo, Illinois taste of three & bread buttearvnoutc saqduo ash, grape, vadouvan spice & sunflower seed—12 . —Genesis Growers, St. Anne, Illinois meat lbaebentes h, sorrel, tahini dressing & walnut—11 . —Nichols Family Farm, Marengo, Illinois AGED HAM summer lsimqua abesah n pesto, harissa & hemp seed—14 served with nordic creamery goat butter and peasant bread —Nichols Family Farm, Marengo, Illinois corgn rilled jalapeño, ricotta salata & aioli—12 —sweet, smoky— Surry, Virginia edwardh’asl f ctoasuten torfy h ahma—m 14 full taste of ham—21 —Nichols Family Farm, Marengo, Illinois fried eggprloamnt esco, spiced honey & mint—12 —gentle, balanced— Norwalk, Iowa la querchiaal f atamsteer oicf ahnamo —15 full taste of ham—22 —Green Acres, North Judson, Indiana —rich, wild— Salamanca, Spain wtaotmeramteoleosn, burnt chile, ricotta, dill & flax seed—13 ferhmailfn t asseter roaf nhoam—17 full taste of ham—24 —Mick Klug Farm, St. Joseph, Michigan —23 straccaiaptpellea , skoahlalrd abi, pistachio, cucumber & cider vinaigrette—14 taste of three hams . —Marigold Hill Organics, Grayslake, Illinois —Slagel Family Farm, Fairbury, Illinois —6 littlcer igspeym p ilge etatru, cfennel, radish & buttermilk vinaigrette—10 spicy pork rinds —Slagel Family Farm, Fairbury, Illinois . chicken livaeprp pleâ, tpé ickled shallot & ciabatta—14 —Heritage Berkshire, Sgt. Bluff, Iowa fish potted rilletptelus m jam & sourdough—12 . —lamb salami, pork pie, head cheese, cfhoaier gcruatse &ri bel opolda tpe âté, morteau sausage, pickles & mustard —Tsukiji Market, Tokyo, Japan half charcuterie—16 full charcuterie—25 madaid icllr, ucadpo e gooseberry & lemon—18 . —Aegean Sea, Greece —Slagel Family Farm, Fairbury, Illinois msuqsuseidls , itnokm aptaos &ta Publican XO sauce—20 hgounienye bar ehaedn, culecgumber, apricot, zhoug & ricotta salata—16 —F/V Oh No, Islamorada, Florida —Marcotte Farms, Kankakee, Illinois spanish macokrergeanl o, pear & lemon—18 cbheimefic hhuerarri,t p tuamrptakirne seed, pickled beet & fromage blanc—18 —F/V Desperado, Green Harbor, Massachusetts —CDK Farms, Lena, Illinois hake pork sugo & ground cherry salsa verde—27 calabriabne cehfil it, omnugsuheroom, salmon roe & sesame bread—18 —F/V Foxy Lady, Chatham, Massachusetts —Heritage Berkshire, Sgt. Bluff, Iowa sbkroawten wbuitnteg r, cauliflower, citrus, tarragon & almond—25 pbooluendtian, anpopiler , smoked crème fraîche & hazelnut—18 —Herb Carter, Stonington, Maine —Rotterdam, Holland cajun sausagcel,a dmev iflerdy egg, bread and butter pickle & cheese curd—22 cranberry beapnosr, kgr iblleeldl ypeach, niçoise olive & mojo rojo—26 —Peter Stocks, Calendar Island, Maine —Slagel Family Farm, Fairbury, Illinois bouchot pmuubslicsaenl slambic, bay, celery, butter & garlic countrym reilbosn, tomato & green coriander—27 half order—16 whole order—21 —Slagel Family Farm, Fairbury, Illinois farmh aclhf cichkicekn en with summer sausage & frites—27 —F/V Rock ‘n Roll, Ocean City, Maryland whole chicken with frites—35 stripgeuda nbcaiasles , mushroom, tomato & parmesan—35 —Slagel Family Farm, Fairbury, Illinois —F/V Rock ‘n Roll, Ocean City, Maryland pocrlacmhes,t tra ey’s ashes, new potato & chow chow—33 ffleunkne l, confit lima beans & charred corn—28/lb . —Heritage Berkshire, Sgt. Bluff, Iowa ham chogpr i“tsi,n p ehaar,y c” hickory & poppy seed—36/lb . Our Inspiration... chef’s menu The Publican Book of Poems "Here's to the Publican," a 64-page hard bound book —65/pp containing 25 poems, cheers and rants enjoy a pulbelti ctahne m keintuc htheonu gdhetcfuidlley curated by our chefs inspired by the Publican's kitchen and bar. *participation of the entire table is required “Here’s to the oyster... pushed around seaweed’s slime, . tussled and turned by tide and time. consumption of raw or undercooked foods such And when found sans pearl, its delicacies unfurl; as seafood and shellfish may increase your risk of food borne illness discovered and shucked. —a brine-y testament to our good luck.” PLEASE INFORM YOUR SERVER OF ALLERGIES OR DIETARY RESTRICTIONS AS MENU ITEMS CONTAIN Limited edition copies available for $20 each. INGREDIENTS THAT ARE NOT LISTED . September 22, 2015 .
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