West Town Restaurant Week

Roasted corn with tomatoes, jalapenos, cream cheese, and mozzarella.

$12

dairy, vegetarian

Homemade hummus topped with a cucumber, olive, tomato, feta, and onion salad, served with pita bread.

$12

dairy, sesame, vegetarian

Roasted cauliflower florets smothered in bacon, sour cream, cheddar cheese, and scallions.

$13

dairy

Poke-style ahi tuna with an Asian zing sauce is served on fresh-made rice crackers topped with cucumber and black sesame.

$16

gluten, raw, sesame, soy

Three homemade marinated adobo tacos with a side of habanero pickled onions.

$16

corn, dairy free

Grilled chicken, quinoa, avocado, fresh vegetables, and feta cheese, topped with a creamy cilantro dressing

$18

corn, gluten free, dairy free option

Evan Williams bourbon and marigold old-fashioned

A Mai-Tai inspired cocktail made with Don Q rum, rhubarb, almond, lime, baking spices

tree nut

21 Seeds Cucumber Jalapeño tequila, Chareau aloe vera liqueur, lime, honey, and jalapeños This May, for Asian American & Pacific Islander (AAPI) Heritage Month, we're raising funds for Advancing Justice | Chicago, a nonprofit based in Chicago whose mission is to build power through collective advocacy and organizing to achieve racial equity. $1 from each Queen Bee cocktail sold in May will go directly to this cause. Find out more at advancingjustice-chicago.org

spicy

*Lyre's Blanco, lime, honey, aloe and jalapeños (optional)

$12

*Lyre's London Dry, matcha tea, ginger, yuzu, lemon, lime

$12

Crafted with Seedlip Grove (0.0% ABV), cold brew, and orgeat.

$12

tree nut