The doors open — for a select few, at least, since it’s a VIP preview — at The Red Canary, the snazzy jazz-age boite that bills itself as “Chicago’s first gastro-lounge.” The River West spot prides itself on its drinks, to be sure, but the kitchen — helmed by Rick Spiros, of the now-closed Mantou Noodle Bar — has plenty up its sleeve. Buttermilk-fried quail, sushi-grade scallops with goat cheese and roasted red pepper, house-made s’mores with lavender marshmallows: this is not your average bar food. Read on for tonight’s opening menu.
Tasso Ham & Fontina Cheese Croquette - Jalapeno Mint Emulsion 7
House Cut Fries with Truffle Pesto & Cracked Pepper 5
Charred Baby Octopus - House-made Gardinaire - Lemon Zest 11
Grilled Asparagus- Lamb & Fennel Hash - Goat Milk Feta - Sherry Vinaigrette 9
Petite Arugula - Bleu Cheese - Pickled Grapes - yellow beets 8
Mac & 2 year Cheddar with Smoked Bacon - Roasted Tomato & Basil salad 7
Mussel and Smoked Sausage “Jambalaya” Saffron Aioli - Crusty Bread 10
Lemon infused cherry tomatoes - Basil Goat Cheese Puree - Parmesan Cracker 6
Artisan cheese Flight - Blueberry Port Compote - Lavender Flatbread 14
Pulled Short rib on Garlic Brioche - Arugula Pesto - Poached Organic Egg 12
Sushi grade Scallops - Goat Cheese and Red Pepper Grits - Chive Oil 14
Barbecued Dutch Pork Belly - Chipolte Potato Salad - Ginger Cole Slaw - Pomegranate Molasses 11
Tempura Artichoke Heart - Lump Crab & Avocado Salad - Balsamic Cream 13
Buttermilk fried Quail - basil whipped potatoes - truffle creamed corn - Louisiana Hot Sauce 13
Angus beef sliders - Mindoro bleu - balsamic onions - Baby arugula salad 8
Open faced New England lobster roll with bacon and avocado spread 16
Bistro steak -Sweet Corn & Red Onion Salad - Parsley Vinaigrette 15
Sweets
“Banana Cream” Crispy Phyllo - Cardamom Infused caramel 6
Warm Flourless Chocolate Cake - Strawberry Vanilla Jam
House made S’mores -Lavender Marshmallows - Chocolate ganache - graham cracker
Lemon Meringue on Fennel Shortbread
