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| dinner menu | |
| to start or to share - Each of the items listed below are prepared 2 ways - for 1-2 people or 3-4 people. Ordering for a large group...mix and match! | |
| Chef's Daily House Made Soup 5.5 | |
| Chickpea & Artichoke Salad — oven dried tomatoes, green olives & fresh mozzarella, lemon vinaigrette 8.5 bin 6 or 15 |
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| Hearts of Romaine - creamy caesar, parmesan, croutons8/13 bin 21 |
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| Bloomsdale Spinach Salad — shaved fennel, pine nuts, crispy shallots, citrus vinaigrette 9/14 bin 8 or 17 |
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| Crispy Tempura Green Beans - citrus aioli 8/13 bin 3 or 6 |
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| Warm Asparagus & Bacon Salad - bbacon poached egg, shallots, shaved parmesan & lemon 9 bin 4 or 6 |
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Panko Crusted Rabbit Leg —frisee, arugula & toasted pecan salad, buttermilk-tarragon dressing 12 bin 2 or 21 |
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| House Smoked Salmon Tartare -cilantro creme fraiche & cucumber, served with crostini 10 bin 3 or bin 13 |
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| House Made Fries - garlic aioli 4.50 bin 2 or 4 |
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| Cafe Cured Olives - 5 bin 8 or 15 |
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bin wine cafe Antipasto Platter - your choice of 3 artisanal cheeses, plus a daily selection of cured meats, house cured olives, marinated vegetables and traditional accompaniments 24 |
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| pizzas | |
| Red - tomato and mozzarella 11 bin 13 or 21 |
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| White - wild mushrooms, garlic and pecorino cheese 11 bin 12 or 21 |
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| Daily - ask your server 12.5 | |
entrees |
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Pan Seared Rainbow Trout — haricot vert, cippolini onions basil & grape tomato confit 18 bin 8 or bin 21 |
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Sauteed Escolar - bacon & swiss chard, garlic & white wine sauce, housemade potato chips 17 bin 10 or 17 |
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| "Brick" Amish Chicken Breast - warm fingerling potato, braised thigh & frisee salad, grain mustard creme fraiche 18 bin 19 or 36 |
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1/2 lb. "Top Ten" Burger - fresh ground daily - with fries and giardinera 11 add the following - 1.50 Cheese - zamorano, 6 year chedder, or carles roquefort caramelized onions, fried egg, bacon, sauteed mushrooms, bbq sauce, pico de gallo, horseradish butter |
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Pan Seared Flat Iron Steak — tarragon & shallot butter, crispy fries garlic aioli 19 |
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Crispy Duck Confit - sweet peas, mushrooms & spring onions sherry vinaigrette 17 |
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Spring Vegetable Crepes - white wine-garlic cream & fresh herbs 15 |
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| cheese flights | |
| bin wine cafe Cheese Flight - 6 cheeses you can't live without really! 18 | |
| Fat City - Nancy Camembert, Brillat Savarin, Hoja Santa, Robiola Langhe 14.5 | |
The Globetrotter - Fresh Chevre, Mozarella, Cablanca, Bleu de Bocage 13.5 |
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| The Spanish Delight - Zamorano, Mahon, Cabra al Vino, Manchego 10.5 | |
| cheese list | |
| Each hand crafted cheese has been chosen both because of its outstanding flavor and its diverse style. The cheeses are grouped by milk type and are listed from the most mild to the most pungent. We hope you enjoy this unique selection. | |
| sheep milk | |
| Nancy Camembert, Old Chatham Sheepherding Company, Hudson Valley, New York - Wow! It tastes like soft serve ice cream with hints of hazelnut 3 bin 4/36 |
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| Ros, Catalonia Spain - In Catalan this means "blondie," just so happens the cheese maker is blonde. Parmesan like texture and subtle, grana crunch. Sharp nutty and slightly salty. 2 bin 8/13 |
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| Marissa, Carr Valley, LaValle, Wisconsin - With Crème Fraiche like tartness,Master cheese maker Sid Cook
named this semi soft cheese after his daughter. She must be a great kid 2 bin 2 |
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| Manchego, La Mancha, Spain - This rosemary coated cheese takes manchego to a whole new level with a real sweet finish.
Oh my! 3 bin 24 |
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| Brigante Pepperoncini, Fratelli Pinna, Sardinia, Italy - A young semi-soft cheese studded with red peppers. It tastes of
yeast, sweetness, acidity and a touch of heat. 2 bin 11/31 |
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Bleu de Basques, Basque Region, France - A medium-soft, slightly salty blue, balanced in flavor for those shy around the blues 3 bin 12/20 |
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| Gouda Ewephoria, Noord, Holland - Oh My!
A very distinct Gouda from Holland. Sweet, nutty flavor with a toasted orange tint. Like sipping a smooth glass of Sherry! 3 bin 6/21 |
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| cow milk | |
| Persian Fetta, Yarra Valley Dairy, Victoria, Australia - This is unlike any feta you've tried before. It's marinated
in olive oil and garlic and thyme and black pepper, and...yum 3 bin 2/6 |
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| Coulommieres, Rouzaire, Coulommiers, France - Brie's not so famous cousin. 50% butter fat melts in your mouth like chocolate. 3 bin 12/35 |
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| Robiola Langhe, Guffanti, Piedmont, Italy - 85% cow's milk with a bit of sheep and goat milk makes this a truly
grand cheese. Rich, sweet, salty, lemony, mushroomy, yummy! 4 bin 12/16 |
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| Sao Jorge, Azores, Portugal - This is the cheese that keeps on giving - a long, long finish - and, yes, it's nutty
in a sort of gruyere kind of way. Can you tell we love it? 2 bin 21 |
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| Bayley Hazen Blue, Jasper Hills Farm, Greensboro, VT - A rich chewy, meaty blue. Made from raw morning milk and aged 4-6 months 3 bin 28 |
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| Buttermilk Blue, Roth Kase, Monroe, Wisconsin - A robust balance of sweet-tart buttermilk, salty blue
veins and a rich moistness make this one great blue. Try it! 2 bin 20 |
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| Parmigiano Reggiano, Vacche Rosse, Reggio-Emilia, Italy - This classic Italian cheese made from the milk of
"red cows" will make any Italian proud. You could shave it on pasta, but why? Aged over 2 years but still young at heart. 4 bin 35 |
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Cave Aged Chedder, Carr Valley, La Valle, WI - Below ground aging gives a distinct earthy flavor to its "cheddariness." 4 bin 6/20 |
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| Traditional Farmhouse Cheddar, Quicke's, Exeter, England - Buckle Up! This aggressive handmade number will take you on an intense ride...and you'll love it. 3 bin 6/24 |
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| buffalo milk | |
| Mozzarella, Fratta Afragola, Campana, Italy - Momma don't like tough mozzarella. This one is soft,
supple and sweet. Travel to Italy without leaving Chicago. 3 bin 11 |
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| goat milk | |
| Capra Honey, Ardennes, Blgium - Infused with organic honey, rich & sweet-spread it on a bagel, have it for dessert. 2 bin 2/12 |
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| Charolais, Bourgogne, France - Aromas of wild mushrooms with a dense and chewy paste. Hints of lemon and herbs to boot. 3 bin 6/17 |
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| Mad River Roll, Cypress Grove Chevre, Arcata, California - The makers of Humboldt Fog have produced another winner. A
ripened "roll' that gets creamier as you reach the center. Like a bag of salted peanuts, but not like you'd find at Wrigley 3 bin 2/17 |
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| Banon, Capriole, Inc., Greenville, IN - Wrapped in chestnut leaves, it's beautiful and soft with hints of bourbon and lemon. You can taste the Kentucky influence. 4 bin 2/20 |
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| Cocoa Cardona, Carr Valley Cheese Co., La Valle, Wisconsin - Crusted in cocoa oil to keep it moist, it is packed
with coffee, cream, mocha and maple flavors. Dessert anyone? 2 bin 34 |
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| Garroxta, Saint Antoin de Vilamajor, Spain - Limited in production, made in high altitudes and humid conditions to help
give this cheese a wonderful sweet-tart characteristic. The grey-blue exterior adds to the earthiness 3 bin 2/32 |