DINNER SUMMER 2019 CHICAGO EST. 2013 TO BEGIN WOOD-FIRED OYSTERS SPANISH OCTOPUS giardiniera butter, grilled ciabatta, charred lemon ‘nduja sofrito, confit fingerling potato, - also available raw 6 for 20 | 12 for 36 black garlic vinaigrette, pickled enoki (gf) | 21 TUNA CEVICHE CHORIZO QUESO EMPANADAS cucumber, jicama, pineapple salsa, spanish chorizo, chihuahua cheese, serrano aioli tortilla chips (gf/t) | 18 vegetarian option available | 3 for 14 MACHA DUCK WINGS AVOCADO HUMMUS salsa macha, honeycomb, lime, pickled ginger | 16 avocado, mint, cucumber, cumin, feta, pita, sunflower seeds (v) | 15 ROASTED CAULIFLOWER masala, burnt lemon, crispy chickpea (gf/v) | 12 TOMATO & BURRATA Nichols Farm tomatoes, chervil, basil, pugila MEATBALLS burrata, toast (v) | 18 rice noodle, hot & sour broth, cashew (s) | 12 WATERMELON & FETA SALAD CHICKEN-FRIED LOBSTER cucumber, mint agua fresca, feta, spicy ranch (s/t) | 18 compressed watermelon, onion (v) | 14 SQUASH BLOSSOMS DAWSON SALAD squash blossoms, oaxaca cheese, cucumber, cauliflower couscous, snap peas, baby squash, pistachio mole (v) | 16 arugula, napa cabbage, avocado, bell pepper, pepita vinaigrette (gf/v) | 15 add to any salad: shrimp (s) 12 lobster (s) 9 chicken 6 hanger steak (t) 14 halibut 22 ENTRÉES MUSSELS HOUSE-MADE CAVATELLI green coconut curry, pickled anaheim chile, pork ragú, pecorino, salsiccia italiana | 24 burnt lime, grilled miche (s/t) | 18 MUSHROOM PAPPARDELLE HALIBUT ricotta, black garlic, fennel pistou, avocado butter, fume, preserved lemon (v) | 23 fava bean salad, tomato | 32 THE DAWSON BURGER SCALLOPS american cheese, lettuce, b&b pickles, corn grits, grilled peaches, golden balsamic mustard aioli, caramelized onion (t) | 17 reduction, pickled strawberries, fresno chiles (s) | 30 add bacon | 2 add egg | 2 add lobster | 9 OUR WOOD-FIRED GRILL house specialties, lovingly prepared over open fire BUTCHER PORK CHOP PRIME NEW YORK STRIP roasted poblano, chihuahua grits, 16 oz, roasted tomato, maître d’ butter, guajillo demi (gf/t) | 32 cabernet reduction (gf/t) | 62 STEAK FRITES GRILLED HALF CHICKEN salmoriglio marinade, maître d’ butter, grilled summer squash, saffron, garlic pecorino aioli (gf/t) | 29 muhammara, macha, naan, herb salad | 25 TEXAS REDFISH TACOS TO SHARE perfect to begin or an entrée for two guacamole, charred tomato salsa, pico de gallo, tortilla (gf/t) | 48 SIDES WOOD FIRED CARROTS GRILLED ASPARAGUS tahini yogurt, green garlic pesto, dukkah (gf/v) | 9 green garlic, parmesean, cured egg (v) | 9 MAC & CHEESE SHISHITO PEPPERS hook’s aged cheddar, house-cured bacon | 9 bonito, lime, fermented bean vinaigrette (v) | 9 FRIES ELOTES chili aioli (gf/v) | 9 queso fresco, crema, guajillo, grilled lime (gf/v) | 9 Private event space available (gf) gluten free • (v) vegetarian • (s) shellfish (t) cooked to order; consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness COCKTAILS $13 each BARK AT THE MOON ON DRAFT jamaican rum, macadamia nut, coconut, kalamansi, mint, angostura G.T.O. nutty, rich & refreshing - a tiki paradise gin, bonal, thyme, lime, grapefruit, hopped bitters DOGGIE PADDLE tried, true, now on draft vodka, pine nut horchata, falernum, sherry, créme de cacao DEATH BY SHORT SHORTS horchata, man, horchata tromba blanco tequila, smoked black tea, aloe, basil, lime, pineapple COUNSELOR’S HOOCH smokeysweet, juicy, quenching glenlivet founder’s reserve scotch, chicory lemongrass, honey, peat boozy, spiced, stirred FROZEN BUNK BUDDIES CAMP CRYSTAL LAKE bacardi 8, wray & nephew rum, rum, blue curaçao, matcha, allspice, lime blood orange, lime blue-ish, chill, soothing tropical, tart, pristine - like a jump in the lake MOOSE’S BACKWOODS STILL bourbon, dimmi, blueberry, JULY’S FEATURED COCKTAIL ginger, lemon, birch bark bitters grandpa moose’s recipe crafted by bartender Chris Gaeta MELON TOSS HOUSE-INFUSED MANHATTAN old tom gin, melon, cucumber, old forester bourbon, sweet vermouth, bitters celery, mint, lime infused with rotating aromatics a Dawson take on a beloved classic - different every day grassy - minty - pristine GROUP DRINKS MEAN CANTEEN | 55 HOT MESS HALL | 95 hendrick’s gin, campari, sweet old forester house barrel, raspberry, lemon, vermouth, malmsey madeira bitters, piper-heidsieck champagne {serves 4} {serves 6-8} DRAFT BEER MILLER HIGH LIFE | 5 OFF COLOR APEX PREDATOR | 8 American Lager from Milwaukee, WI (4.6%) Farmhouse Ale from Chicago, IL (6.5%) REVOLUTION FREEDOM OF SPEACH | 7 HALF ACRE BODEM IPA | 8 Session Sour from Chicago, IL (4.5%) IPA from Chicago, IL (6.7%) ALLAGASH WHITE | 8 PILSNER URQUELL | 7 Belgian Witbier from Portland, ME (5.1%) Bohemian Pilsner from Czech Republic (4.4%) REVOLUTION GAGELICIOUS | 7 SEATTLE CIDER DRY | 8 Golden Ale from Chicago, IL (5%) Cider from Seattle, WA (6.5%) REVOLUTION GHOST RIDE | 7 MARZ ‘UGLI WIT’ | 12 Kölsch from Chicago, IL (4.7%) Witbier from Chicago, IL (5.2%) REVOLUTION ROSA | 7 Hibiscus Ale from Chicago, IL (5.8%) CANS THREE FLOYDS ALPHA KING | 8 BOULEVARD JAM BAND | 6 American Pale Ale from Munster, IN (6.66%) Berry Ale from Kansas City, MO (5.9%) HOPEWELL RIDE OR DIE | 8 HAMM’S | 6 American Pale Ale from Chicago, IL (5.5%) American Lager from Milwaukee, WI (4.6%) WINE by the GLASS $12 each ROSÉ BUBBLES GRENACHE BLEND ROSÉ PROSECCO Smoke Tree - Central Coast, CA 2017; Le Contesse - Veneto, Italy, NV; hand selected from Italy, clean, refreshing, complex, dry dry, crisp, zippy; we sell more prosecco than water! BRUT ROSÉ CHAMPAGNE ($18) Royal Marine - Provence, France NV; Piper-Heidsieck - Cuvée Brut NV; explosively tropical nose, clean mineral finish big, round, creamy, perfect for christening ships RED WHITE PINOT NOIR RIESLING Golden - Central Coast, CA 2017; Red Newt Cellars “Circle” - Finger Lakes, NY 2017; raspberry preserves, forest floor, soft and rich rockin’ acidity, stones, saffron, and sweet pea SYRAH BLEND VERDICCHIO Storm Point - Cape Town, South Africa, 2016; Collestefano di Matelico - Italy (Marche) 2017; candied red fruit juicy and bright you’ll never drink pinot grigio again. green apple and lime zest SANGIOVESE Amos Cellars ‘A Little Chi’ - CA 2016; SAUVIGNON BLANC dry red and black fruits, with a touch of baking spice Wairau River - Marbrough, New Zealand 2017; bright, tropical, grassy - all the things you love from the kiwis MALBEC Finca Decero “Remolinos Vineyard” Mendoza, Argentina 2016; herbs, violet, blackberry CHARDONNAY am, smoky oak, medium tannins Lucas & Lewellen - Santa Barbra, CA 2016; citrus, guava, toasted almond, white flower, delicate oak CABERNET FRANC Boutinot “Cabaret Frank” - Languedoc, France 2017; tobacco, VIOGNER raspberry, vanilla, baking spice cedar, structured grip Tabalí “Pedegroso” Gran Reserva - Limarí, Chile 2016; rich and silky, big ripe melon and peach, long, savory finish CABERNET SAUVIGNON Butternut - CA 2016; structured cali cab, big blackcurrant and plum with a touch of vanilla.