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Naha

  • $
  • American (New), Eclectic & International, Mediterranean
  • 500 N Clark St, Chicago 60610 41.890834 -87.631117
  • (At W Illinois St)
  • click map to interact
  • (312) 321-6242
  • 0

Lunch

Main Course

Todays Soup     10.00
Filet of Alaskan Halibut Sandwich, crispy fried or pan-roasted, celery root remoulade & soft lettuce    21.00
Tartine of Curried Chicken Salad Grapes & salted almonds on oat and sunflower seed bread, young greens, shaved radish & apple cider    15.00
Fresh Cows Milk Cows milk burrata, medjool dates, roasted beets, candied olive, red pears & marinated wheat berries    16.00
Southern Fried Chicken Salad Hearts of romaine, grilled corn, lacquered pecans, shaved red onions & buttermilk ranch dressing    18.00
Warm Puffed French Alpine inspired savory oven-baked torte, tomme de crayeuse cheese, slab bacon, ramps & chives with a spring salad    12.00
Lemon Ricotta Pancakes Huckleberries, candied lemon, creme fraiche & burtons maple syrup    16.00
Adult Griddled Sandwich La quercia prosciutto, julianna goat cheese, apricot preserves & apples, arugula & cracked hazelnut salad    16.00
Wood Grilled Half Pound Angus beef burger on housemade sea salt crusted brioche bun    14.00
Hand-Cut Potato Fries     5.00
Simple Salad     5.00
Artisan Cheese     5.00
Hen Egg     6.00
Berkshire Pork Belly     8.00
Mushrooms or Slab Bacon     8.00
The Michael Greek Burger Mt. vikos feta cheese, kalamata olives, grilled peppers & onions    17.00
Mediterranean Potato Fries Served with oregano vinaigrette or greek salad    6.00
The Carrie Burger Served with a fondue of bandaged cheddar, beluga lentils, grilled knob onions, pea shoots & balsamic syrup    15.00
The Vegan Burger Grains, mushrooms, rustic vegetables & kale, focaccia, cured tomatoes & herbs    13.00

Business Lunch

Also available a la carte

Tasting of Todays Soup     18.00
Duck Leg Confit Salad of italian frisee & duck fat fried potatoes, quail eggs, fava beans, brown butter croutons & dijon vinaigrette    18.00
Paillard of Scottish Loch duart salmon in the springtime garden    18.00
Organic Carnaroli Risotto Early spring green garlic & charred broccoli rabe, preserved black truffle & parmesan reggiano    18.00

Sweets To Finish

Bittersweet Chocolate Semifreddo & chocolate bread pudding, salted caramel cream, tahini & sesame seed arabasque    12.00
Sbrisolona Ricotta Cake Olive oil ice cream, poached apricots, sweet polenta, lemoncello & salted marcona almonds    12.00
Almond Milk Blanc manger, tapioca pearls, rhubarb nectar and strawberry sorbet    12.00
A Marble of American European artisan cheese, orchard fruit preserves & seeded ficelle    16.00
Affogato Espresso over vanilla bean or chocolate ice cream    9.00

Naha A la Carte

Hummus     6.00
Babaganoush     6.00
Roasted Beet and Sumac     6.00
Broccoli and Tahini     6.00
Smoked Eggplant and Fire Roasted Peppers     6.00
Butternut Squash and Brown Butter     6.00
Tel Baneer Armenian String Cheese     5.00
Basterma Spiced Beef     8.00
Kalamata Olives     3.00
Our Moms Feta Cheese Turnover     5.00
Lamb Boereg     8.00
Tabbooleh Cracked Wheat Salad     6.00
Mediterranean Greek Salad     6.00
Lahmajoon Lamb Pizza     10.00

 

Dinner

Starters

Kusshi Precious Oysters Vancouver island, white balsamic vinegar and juniper sorbet, smoked trout roe, tarragon and tender spruce tips    21.00
Woodland Mushroom Soup Grilled ramp flan, smoked cremini mushroom, late harvested crosnes, puffed wild rice, sherry and creme fraiche    13.00
Sea Scallops Scented with vanilla bean, citrus and spices, jerusalem artichoke, caramelized belgian endive, ruby red grapefruit, pea shoots, shaved globe radish and chocolate mint    23.00
Green Asparagus Custard Duck egg yolk, spring english peas and shaved asparagus, fragrant fennel fronds, white truffle and parmesan reggianno    21.00
Yukon Potato Gnocchi Smoked eggplant, gold bar and zucchini squash, black kale and basil leaves, smoked potato cream with a fondue of fromaggio al tartufo and sunny-side up quail egg    18.00
Salad of Green City Market Beets Kohlrabi and beauty heart radish with curly frisee, black quinoa and mache, bohemian blue cheese, candied pecans and black mission figs, apple cider and concord grape vinaigrette    18.00
Fresh Cows Milk Burrata La quercia prosciutto with sylvetta arugula and toasted pine nuts, eggplant caponata, white spanish anchovy and fire roasted peppers, saba and wood grilled country bread    20.00
Beautiful Salad of Locally Grown Early spring hoop house greens and vine-ripened tomatoes, crostini of goats milk ricotta and preserved apricot marmalade, cracked hazelnuts and pedro ximenez sherry vinegar    17.00
Mediterranean Greek salad of mt. vikos feta, cucumbers, roma tomatoes, bermuda onions and chickpeas, kalamata olives and our mom's warm feta cheese boereg    15.00
Hudson Valley Foie Gras Spaghetti squash, medjool date, sun-dried cherries and brioche toast, oak barrel balsamic vinegar aigre-doux gastrique, wild crafted watercress and strawberry flowers    34.00
Crisp Pork Belly Fregola sarda, oven cured tomatoes, candied black olive and orange, glazed candy onions and ruffled kale    14.00

Entrees

Wild Alaskan Yakutat bay salmon and red prawns from the southern ocean, white beech mushrooms, thumbelina carrots, buttered red wheatberries, leeks and spinach, refreshing granny smith apple, celery and lemon balm broth    47.00
Wild Alaskan Halibut Glazed butternut squash, caramelized fuji apples and parsnips, salsify mousseline and spring knob onions, carrot juice scented with ginger, chervil and lemongrass    45.00
Crisp Chesapeake Bay Soft shell crabs, caramelized fennel, stinging nettles, asparagus, bulls blood greens and candied lemon brown butter    36.00
Whole Roasted Young Chicken Upstate ny late late winter root vegetables, bacon shards, olive oil potato puree and foie gras butter, sweet garlic cloves, thyme enriched poultry jus and nasturtium    35.00
Organic Carnaroli Risotto Wood roasted treviso radicchio, spring morels, crushed butternut squash and parsley essence, black truffle, valencay and jean reno french evoo    34.00
A Brace of Roast Quail Hen of the woods mushrooms, farro and slow roasted slab bacon, pearl onions, confit green garlic and fiddlehead ferns, macerated prunes, apricots and armagnac    41.00
Lacquered Aged Moulard Duck Breast Springtime rhubarb, lime and afghani harvested saffron, braised beluga lentils, celery root and hakurei turnips, 15 year anniversary minus 8 ice vinegar and anise leaves    46.00
Rich Braised Lamb Neck White asparagus and grilled king trumpets, brussels sprout leaves, soft cooked 1820's heritage polenta, red swiss chard, fava beans, crisp bandaged cheddar lace tuile    38.00
Wood Grilled Berkshire Pork Chop Gratin of potatoes, caramelized shallot and goat cheese, cipollini onions, charred broccoli rabe and pickled mustard seed natural jus    42.00
Wood Grilled Prime Ribeye of Beef Ramp bulbs with a fondant of rose finn potatoes, lacinato kale, grated horseradish root, oxtail red wine sauce and fleur de sel    59.00

Cheese Course

Hansom Cab American irish whiskey and lapsang souchong washed rind cows milk, minnesota    24.00  40.00
Sainte Maure A.O.C. french ashed goats milk, touraine    24.00  40.00
Bandaged Cheddar American cows milk, bleu mont dairy, wisconsin    24.00  40.00
Ocooch Mountain American sheeps milk, hidden springs creamery, wisconsin    24.00  40.00
Bohemian Blue American sheeps milk, hidden springs and hooks creamery, mineral point, wisconsin    24.00  40.00
Brin D Amour French herb crusted sheeps milk, corsica    24.00  40.00
OBanon  Chestnut leaf wrapped american goats milk, capriole farm, kentuckiana    24.00  40.00
Rockets Robiola American ashed goats milk, boxcarr, north carolina    24.00  40.00
La Retorta Spanish sheeps milk, finca pascualete est. 1232    24.00  40.00
Delice de Bourgogne french cows milk, burgundy    24.00  40.00

Desserts

Golden Pineapple Flavors of cheese cake with lime, coconut, spiced rum sorbet and roasted macadamia nuts  
Black Mission Fig Croustade Vanilla chiboust, pink grapefruit essence, cracked hazelnuts and port  
Bittersweet Chocolate Semifreddo Chocolate bread pudding, salted caramel cream, tahini and sesame seed arabasque  
Verrine of Riz au Lait Rice Pudding Scented with cardamom, lemon, white chocolate and candied pistachio, toasted brulee meringue  
Sbrisolona Ricotta Cake Olive oil ice cream, sweet polenta, lemoncello and marcona almonds  
The NAHA Sundae Popcorn, Peanuts and CaramelÂ…Chicago Style  
Almond Milk Blanc Manger  Tapioca Pearls, Rhubarb Nectar and Strawberry Sorbet  
The NAHA Cookie Assortment     14.00
Ice Creams and Sorbets     12.00

 

Naha
500 N Clark St
At W Illinois St
(312) 321-6242
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