Cold. Hot.

CHICKEN LIVER MOUSSE 11 Meats. MORTADELLA ARANCINI 12 onion petal, celery ribbon, port gelée mozzarella sauce, pistachio, aged balsamic BEEF TENDERLOIN LAMB LOIN VENISON LOIN BEEF CARPACCIO 16 4oz / 8oz 4oz / 8oz 4oz / 8oz AGED DUCK 22 parmesan, arugula, lemon, sliced foie gras 19 / 38 28 / 56 26 / 52 fava beans, black trumpet mushrooms, duck tongue TUNA CRUDO 18 SKIRT STEAK BISON TENDERLOIN BEEF STRIP LOIN ponzu, orange, pistachio, fresno 4oz / 8oz 4oz / 8oz 4oz / 8oz BONE MARROW 13 14 / 28 28 / 56 20 / 40 onion marmalade, herb salad, sourdough BEEF TARTARE 15 all meats are served sliced and medium rare mustard seed, egg yolk, malt vinegar chips unless otherwise specified SEARED FOIE GRAS 20 GRAIN SALAD 11 saskatoon berries, brioche, candied hazelnuts THE BURGER - 10o z freekah, feta snow, cucumber, baby artichoke sun-dried tomato, onion marmalade, porcini dust, cheese (served with fries) LAMB SHANK WITH MORROCAN BBQ 26 CRAB & AVOCADO 22 16 side of grilled potato, carrot, fennel blue crab, avocado, mango, red bell pepper, cilantro

TOMATO SALAD 18 BIGOLI WITH BOLOGNESE SAUCE 18 jumbo lump crab, burrata, buttermilk dressing beef, pork, and veal heart ragout, grana padano

KALE CAESAR 12 Fish. VEAL CHEEK 19 cherry tomato, brioche crouton, white anchovies, parmesan lemon grits, escarole, miso BRANZINO ½ LB. ALASKAN KING CRAB SCALLOPS LYONNAISE SALAD 15 citrus, warm butter, baby carrots, lemon frisée, duck prosciutto, poached duck egg, vinaigrette hearts of palm RABBIT LEG CONFIT 24 parsnip purée 29 42 potato purée, black garlic, portobello jus 29 Vegetables. SHORT RIB 16 JUMBO WHITE ASPARAGUS 19 duck egg, black truffle jus, parmesan edamame, parmesan, basil, tripe

ROASTED CAULIFLOWER 13 WHOLE STUFFED QUAIL POT PIE 19 whipped ricotta, peperonata, pine nuts morel mushroom, cipollini, 5j jamón ibérico SHISHITO & CORN 14 the parmesan sauce, lime, paprika Carnivore. GENOVESE 16

BRUSSELS SPROUTS 15 FOUR 4o z CUTS (SERVES 2–4) — 110 basil pesto, sweetbread crouton, haricot verts maple butter, 5j jamón ibérico, long peppercorn FOUR 8o z CUTS (SERVES 6–8) — 220 BRIE & MUSHROOMS 16 OF BEEF FILET, BEEF STRIP LOIN, VENISON & AMERICAN WAGYU GT “MAC & CHEESE” 14 brie, maitake mushrooms, honeycomb pasta, pork belly crouton, broccoli Wine. Cocktails. Beer.

GT PRIME MANHATTAN 19 MILLER LIGHT 6 Sparkling. Gls / Btl Red. Gls / Btl high west “gt barrel” bourbon, carpano antica millercoors, milwaukee, wi. 4.2% 12 fl. oz. PROSECCO 13 / 52 GAMAY 12 / 48 vermouth, angostura bitters adriano adami “bosco di gica.” veneto, italy. nv. dom. les fines graves. beaujolais, france. 2013. COORS BANQUET 6 PAY DIRT 13 millercoors, golden, co. 5.0% 12 fl. oz. ketel one vodka, dimmi, dolin blanc vermouth, CAVA 12 / 48 PINOT NOIR 13 / 52 matcha green tea, grapes avinyó brut reserva. penedés, spain. 2013. liquid swords. santa barbara county, california 2014. KROMBACHER PILS 8 WAKE UP, LIL’ SUZE 13 krombacher brauerei, kreuztal-krombach, ge. 4.8% CHAMPAGNE 27 / 108 PINOT NOIR 17 / 68 chicago distilling finn’s gin, suze, dry curaçao, 11.2 fl. oz. grapefruit, fennel henriot brut souverain. reims, france. nv. brooks. willamette valley, oregon. 2014. ALLAGASH WHITE 9 PINOT NOIR 22 / 88 THE GOLDEN TICKET 14 allagash brewing company, portland, me. 5.1% 12 fl. oz. SPARKLING ROSÉ 20 / 80 scherrer “king family vineyard.” russian river valley. banhez mezcal, yellow chartreuse, yellow pepper, schramsberg mirabelle brut. california. nv. sonoma, california. 2012. lemon, saffron STEEPED EMPEROR’S LEMON SAISON 9 moody tongue brewing company, chicago, il. 6.3% Still Rosé. Gls / Btl NEBBIOLO 16 / 64 LIQUID SWORDS 13 12 fl. oz. GRENACHE/CINSAULT/TIBOUREN/SYRAH 13 / 52 angelo negro e figli “angelin.” langhe. piedmont, italy. peligroso tequila, crème de cacao, pineapple soda, 2015. lime, chocolate bitters clos cibonne. “tentations.” côtes de provence, france. DAISY CUTTER PALE ALE 10 2016. half acre beer company, chicago, il. 5.2% 16 fl. oz. BARBERA 17 / 68 BIRD OF PARADISE 13 renato ratti “battaglione” barbera d’asti. don q gold rum, cruzan black strap, averna, cold brew, PINOT NOIR 16 / 64 piedmont, italy. 2013. pineapple LAGUNITAS IPA 8 red car. sonoma coast/mendocino ridge, california. lagunitas brewing company, chicago, il. 6.2% 12 fl. oz. SANGIOVESE 18 / 72 2016. PRIME NEGRONI 14 dei vino nobile de montepulciano. tuscany, italy. 2013 ford’s gin, dolin rouge, tempus chinato, ramazzotti, EDMUND FITZGERALD PORTER 8 campari great lakes brewing company, cleveland, oh. 6.0% 12 fl. oz. White. Gls / Btl TEMPRANILLO 16 / 64 la rioja alta. viña alberdi. rioja reserva, spain. 2010. PINOT GRIGIO 11 / 44 NASHVILLE TO KENTUCKY 13 CRISPIN ORIGINAL HARD CIDER 8 alois lageder “riff.” veneto, italy. 2015. george dickel 8-year whiskey, copper & kings apple crispin cider company, colfax, ca. 5.0% 12 fl. oz. SYRAH 23 / 92 brandy, pear shrub, ginger liqueur dom. jean-louis chave. st-joseph offerus. KROMBACHER WEIZEN (NON-ALCOHOLIC) 8 PINOT GRIS 13 / 52 n. rhône, france. 2014. DAMN THE WEATHER 13 krombacher brauerei, kreuztal-krombach, ge. <0.5% ransom. willamette valley, oregon. 2015. breckenridge bourbon, amontillado sherry, chicago 11.2 fl. oz. ZINFANDEL 25 / 100 distilling amaro, pineapple, lime DRY CHENIN BLANC 18 / 72 porter creek. old vine. sonoma, california. 2013. ch. d’epiré. “cuvée spéciale.” savennières THE SMOKING GUN 13 loire valley, france. 2014. MALBEC 14 / 56 old overholt rye, amaro montenegro, great king eral bravo. “urano.” mendoza, argentina. 2014. street whisky, lapsang souchong OFF-DRY RIESLING 15 / 60 2014 BORDEAUX BLEND 10 / 40 maximin grünhäus. mosel, germany. . X-RAY YANKEE ZULU 14 This menu was thoughtfully created by ch. la gravière. côtes-de-bourg, france. 2009. bone marrow-infused old forester bourbon, charcoal- Chef /Partner, GIUSEPPE TENTORI and infused cappelletti, dolin rouge SAUVIGNON BLANC 18 / 72 Sous Chefs, JOHN KIRCHNER, GREG MAY, SEAN MEYERS, and CINSAULT 14 / 56 daniel chotard. sancerre. loire valley, france. 2015. a los viñateros bravos. “canto a lo divino.” RUBEN IZAGUIRRE. itata, chile. 2014 SAUVIGNON BLANC 14 / 56 Wines and cocktails were curated by churton. marlborough, new zealand. 2016. BORDEAUX BLEND 24 / 96 Wine Director, JON LEOPOLD, ch. paveil de luze. margaux. bordeaux, france. 2014. and Lead Bartender, DANIELLE LEWIS. CHARDONNAY 16 / 64 dom. bernard defaix. vieilles vignes. chablis, france. CABERNET SAUVIGNON 22 / 88 Our management team is comprised of 2014. von strasser “dmd.” napa, california. 2012. LILY CHOW, JON LEOPOLD, and HARMONY MULCAHEY, along with our Director of Private Events, JAMISON MILES. CHARDONNAY 16 / 64 CABERNET SAUVIGNON 26 /104 zepaltas. russian river valley, sonoma, california. 2014. trefethen. oak knoll district, napa, california. 2013. GT Prime is a Boka Restaurant Group concept. CHARDONNAY 25 / 100 SUPER-TUSCAN 39/ 156 See more at BOKAGRP.COM. white rock. napa, california. 2014. ornellaia “le serre nuove” tuscany, italy. 2014.