BRUNCH
Heirloom Squash Salad
poached egg, smoked onions, goat cheese, crispy wild rice 13
Lox & Toast soft boiled egg, cucumber, cream cheese, capers, onions, trout roe, dill 14
HUNGARIAN LÁNGOS
fried potato bread, chive sour cream, aged gouda 10
GERMAN KNACKWURST sauerkraut, radish, mustard & horseradish cream. 14
BAVARIAN PANCAKES
dark chocolate, cherry port syrup, farmer’s cheese, pecans 13
SMOKED TROUT SCRAMBLE
hen of the woods mushrooms, sour cream, trout roe, whole grain toast, greens 17
BUTCHER’S GOULASH
poached egg, knackwurst, beef shank, parsley, onion & rye toast. 16
SKIRT STEAK & EGGS
spätzle, hen of the wood mushrooms, Broccoli & aged gouda. 18
OPEN-FACED PORK SCHNITZEL SANDWICH
rye bread, horseradish cream, sauerkraut, emmentaler cheese & fried egg. 19
SMOKED BEEF TONGUE HASH
potatoes, roasted beets, poached egg, mustard hollandaise, sweet & sour cabbage. 15
SWEETS & SIDES
Raspberry Kolacky whipped crème fraîche.8 Ricotta Doughnuts Bavarian cream, strawberry marmalade & vanilla sugar 9 POTATO PANCAKE sour cream, apple preserves & dill. 6 BOHO BACON smoked pork neck, currant & dark beer syrup. 6 TOAST choice of light rye or whole grain, served with butter & jam 3 Executive Chef Rob Sidor Sous Chef Lee Littlejohn Pastry Chef Jessica Vasquez The Illinois Department of Public Health advises that eating raw or undercooked meat, poultry, eggs or seafood poses a health risk to everyone, but especially to the elderly, young children under age 4, pregnant women, and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal food reduces the risk of illness. For further information, contact your physician or public health department.