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Naha

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  • $$$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • American (New), Eclectic & International, Mediterranean
  • 500 N Clark St, Chicago 60610
  • (At W Illinois St)
  • google maps Subway Directions

Lunch

Appetizers

Tartare of Hawaiian Yellowfin Tuna And Cured Tasmanian Ocean Trout with a mosaic of nicoise garnishes, aigrelette sauce and toasted brioche   18.00
A Simple Salad of Beautiful Organic Field Greens "honey crisp" apples and saba balsamic syrup   10.00
Sea Of Japan Scallops Pan - Roasted with caramelized belgian endive and bosc pears, sweet pea vines, vanilla bean, mint and citrus   18.00
Today's Soup    8.00
Naha "Mezze" of Hummus, Babaganoush, Warm Pita Bread, "Tel Baneer" Armenian String Cheese "Yalanci" grape leaves, kalamata olives, mediterranean "greek" salad, feta cheese turnovers and spiced beef   16.00
Organic Carnaroli Risotto blue hubbard squash and cremini mushrooms with confit garlic, parmesan reggiano and umbrian olive oil   15.00
A Salad of Kinnikinnick Farm Arugula crisp heirloom apples and shaved fennel with "bloom on the prairie" goat's milk cheese, plum seed oil and honey vinaigrette   11.00
Berkshire Kurobuta "Fresh Bacon" And Anson Mills Soft Corn Polenta with roasted beets and beet greens, amish "polka dot" shell beans and thyme   13.00
La Quercia Organic Prosciutto "Americano" with a salad of italian frisée, purple plums, Montelarreina cheese and flat leaf parsley   20.00

Entrees

NAHA Angus Beef Burger with your choice of cheese on a housemade sea salt "crusted" ciabatta bun with stone ground mustard, glazed onions and hand-cut crisp "housemade" crisp potato fries   14.00
Wild Alaskan Halibut roasted early autumn root vegetables, crispy slab bacon, butternut squash and celery root puree, enriched pumpkin broth scented with licorice root, mustard seed and chervil   28.00
Our Famous "Southern Fried" Chicken Salad roasted corn, glazed pecans, shaved bermuda onions, hearts of romaine and housemade buttermilk "ranch" dressing   17.00
Organic Farm Egg Omelet Saxony farmstead cow's milk cheese and chives, with a salad of mache, "snow white" tomatoes, caramelized vidalia onions and "red thumb" potatoes.   15.00
Wild "Purdy Family" Great Lakes Whitefish with golden chanterelles, hoop house spinach, delicata squash and hakurie turnips, sage brown butter   25.00
Warm Salad Of Curly Endive, "Rillette" Of Duck Leg Confit And Crispy Skin with watermelon radish, crimson raisins, medjool dates, cracked marcona almonds and apple cider syrup   16.00
"Twisted" Gigli Pasta, Caramelized And Rich Buttermilk Ricotta Cheese with a rustic ratatouille, sweet garlic cream and savory crostini of kalamata olive tapenade   16.00
Navarin Of Curried New Zealand Lamb with chick peas, middle eastern apricots, toasted cashews and young carrots, lemon, mint and coriander   20.00
Whole Roast Quail with a "fondant" of rose finn potatoes, wild boar bacon, cipollini onions and swiss chard   20.00
Wood - Grilled Natural Ribeye Of Beef From Painted Hills Farm    22.00
Grilled Foccacia Sandwich Of La Quercia Prosciutto "Americano" crave brothers "les freres" cheese and fried hen's egg, salad of shaved radishes, green apples and kohlrabi   15.00

 

Dinner

Starters

Tartare Of Hawaiian Yellowfin Tuna , Citrus Cured And Char And Door County Golden Whitefish Caviar with a mosaic of nicoise garnishes, hard-cooked quail egg, aigrelette sauce and toasted brioche   21.00
Yukon Potato Gnocchi Braised Oxtails, Locally Crafted Prosciutto, Buttermilk Ricotta Cheese And Bulb Onions with cavolo nero greens, marcona almonds. broccoli and vibrant cauliflower   17.00
Seared Hudson Valley Foie Gras with "tarte tatin" of apricots, "deep purple" currants, mache and banyuls gastrique   26.00
Fresh Italian Burrata Mozzarella From Puglia with farm heirloom tomatoes, torn basil, young greens and crusty ciabatta   21.00
Large Scallops From The Gulf Of Maine Roasted with vanilla bean, citrus and spices, glazed belgian endive, red ruby grapefruit, candied rind and chocolate mint   20.00
Yellow Corn Soup and cracked blue crab with a flan of sweet garlic, white corn and cilantro, crisp squash blossom   12.00
Hearts Of Romaine And Treviso Radicchio with spinach serrano ham, garrotxa goat cheese and white anchovy, fire roasted peppers and crisp caper berries   16.00
Organic Carnaroli Risotto spanish chorizo and montelerraina cheese, "red rib" dandelion, confit garlic and tarragon   16.00
Salad Of Nichol's Farm Organic Beets, Italian Frisee And Goat Cheese "beauty heart" radishes and kohlrabi, tracey's harvested pecans, sweet cherry and honey vinaigrette   17.00
Mediterranean Greek Salad mt. vikos feta, cucumbers, vine ripe roma tomatoes, bermuda onions and kalamata olives with a farm feta cheese turnover   14.00
A Beautiful Salad of organic "living water" lettuce, sweet summer nectarines, covadonga spanish blue cheese and pedro ximenez aged sherry vinaigrette   12.00
Lake Ontario "Smelts" Lightly Fried with lemon, parsley, and "salted" capers pimenton de la vera   12.00

Entrees

Wild Canadian Artic Char From The Nunavut Eskimo Fisherman Of Baffin Island with a cannelloni of parsley root, jerusalem artichokes and "sungold" tomatoes, yellow tomato broth   28.00
"Purdy Family" Great Lakes Whitefish, Butter Poached Native Lobster And Spence Farm Wheatberries with "gold bar" squash, king trumpet mushrooms, red wine lobster essence and fragrant herb salad   32.00
Wild Alaskan Halibut Crusted In Brioche with a salad of yellow "dragon" and green pole beans, cremini mushrooms, watercress and sweet pea flowers, "frothy" mushroom broth   3.00
Roast Becker Lance Pork Chop 3 sister's garden white corn polenta, lacianto kale and little tomatoes with french shell beans, boar bacon, candied shallots, tomato mountain tomato "jam" and italian flat leaf parsley   41.00
Chesapeake Bay Soft Shell Crabs with a salad kinnikinnick farm arugula, klug farm peaches, sugar snap peas and peruvian quinoa, toasted macadamia nut brown butter   36.00
Blossom Honey "Lacquered" Duck Breast with caramelized fennel and golden plums, fava beans, broccoli rabe and port   35.00
A Farm Plate Of Roasted Quail "Enrobed" In La Quercia "Lardo" "Coddled" Hen's Egg And Kurobuta Pork Belly with "red thumb" potatoes, swiss chard, knob onions, snipped radish pods and savory   29.00
Whole Roasted "Dressed" Squab, Foie Gras And Crisp Potato Cake Scented with american rose petal marmalade and licorice root, glazed french breakfast radishes, green acres carrots, golden rainier cherries and pink peppercorns   41.00
Wood-Grilled 18 Oz "Prime" Ribeye Of Beef with a saute of roasted tropea onions, russian banana fingerling potatoes, tuscan kale, bacon "shards" and flowering thyme, rich oxtail sauce and murray river "apricot" sea salt   46.00

 

Cheese Course $25

"Nancy's Camembert sheep and cow's milk cheese from Hudson valley, new york   
"Valdeon" spanish blue cheese from blended milk   
"Robiola Langhe" italian three milk cheese   
"Petit Basque" sheep's milk cheese from the Pyrenees   
"Les Freres" wisconsin cow's milk farmstead cheese from crave brothers   
"Bamalou" french cow's milk cheese from the bethmale valley   
"Sofia" ashed goat's milk farmstead cheese from capriole farm, kentuckian   
"Bleu Du Berger" french mild sheep's milk cheese from lozere   
"Cappuccetto Rosso" italian winter cow's milk cheese from piedmonte served with organic   
"Future Fruit" farm pear and apple butter, mostarda di fichi, honey roasted nuts, gala apples, port syrup and toasted fruit bread   

Lounge Menu

Naha Mezze Hummus babaganoush, pita bread crisps,"tel Baneer" Armenian string cheese, kalamata olives, mediterranean greek salad, feta cheese turnovers and spiced beef   25.00
Chicken Wings glazed with sweet hot chilies, lime and cilantro, kohlrabi and treviso radicchio salad, housemade ranch dressing   15.00
Crisp Calamari, Arrabbiata Sauce And Saffron Aioli    15.00
Crisp Flatbread Of Goat Cheese, Olive Oil Cured Tomatoes And Genovese Basil    10.00
Our Mother's Own Feta Cheese Filo Turnovers    8.00
"Iced" Spicy Yellowfin Tuna, Avocado And Black Sesame Seeds with romaine hearts and seeded Fattoush crackers   20.00

Lounge Menu - Appetizers

Spanish Iberico Salchichon Salami And Chorizo "pasta negra" and "Bellota" hams, serrano ham and Catalonian "lomo" pork loin with spanish cheeses; "Garrotxa goat, "valdeon" blue and "manchego" served with medjool dates, piquillo and piparras basque peppers, garlic potatoes, green olives and marcona almonds   32.00
Spanish Iberico "Pata Negra" And "Bellota" Hams From The Black Pigs Of Southwestern Spain with a salad of shaved manchego, apple and parsley   22.00

Dessert Menu

Greek Yogurt And Honey Custard purple "prune" plums, fennel sorbet, ouzo gelee and golden fennel pollen   12.00
The Naha "Turtle" Sundae Of Bittersweet Chocolate Ice Cream candied pecans and rich caramel   12.00
Pave' Of Autumn Heirloom Apples ginger ice cream, crimson raisins and cinnamon brown butter financier   12.00
Selection Of Housemade Ice Creams And Sorbets    12.00
Almond "Clafoutis" Of Mountain Huckleberries lemon balm sorbet, white chocolate and elderflower   12.00
Millefeuille Of Autumn Fruits And Calvados Cream    12.00
"PB & J" Concord Grape Cheesecake, Peanut Butter Ice Cream And Brioche    12.00
Dark Chocolate "Delice" Of Columbian "Single Origin" Chocolate    12.00
Cracked Hazelnut And Carrot Cake, Cardamom Ice Cream And Praline "Parfait"    12.00
Cheese Course (Changes Weekly) Sofia american ash goat's milk farmstead cheese from capriole farm, kentuckian, robiola langhe italian three milk cheese, Saxony aged wisconsin raw cow's milk from Saxon, homestead creamery, Brillet   28.00
Naha
500 N Clark St
At W Illinois St
(312) 321-6242
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