PLATE By Dzintra

Sashimi fresh Hawaiian Ahi fine diced, folded with lemon juice, sea salt, pepper, jalapeños and avocado, served atop sambal aioli with crisp taro chips

A julienne of local Swiss chard folded with blueberries, pickled red onion, cashews and wonton crisps, finished with ginger soy dressing and a drizzle of wasabi aïoli

Crisp and juicy slow-roasted pork belly with tangy plum BBQ sauce and zesty kimchi, finished with a fresh and crunchy apple slaw folded with black sesame seeds and light lime vinaigrette

Three delicious Shrimp tostadas served with a Plate made harissa salsa and lime wedge

Fresh Maryland blue crab in light citrus aioli, layered atop avocado with diced mango, served with a 'swish' of Plate green sauce and taro chips

Bite sized risotto cakes deep fried, topped with fine-diced sashimi grade Hawaiian Ahi seasoned with a dab of spicy mayo. Finished with fresh sliced strawberry, shaved jalapeno and cilantro jalapeno aioli

Delicious heirloom tomatoes, seasoned with sea salt, pepper and a drizzle of extra virgin olive oil, served with whole milk mozzarella, zucchini and fresh basil

Fresh Alaska halibut in light tempura batter, served with house made tartar sauce, crispy fries and a juicy lemon wedge

Roasted beets, haricots verts and greens with raspberry-dijon vinaigrette, served over herb and goats cheese cream with candied pecans and minced Italian parsley

Two steamed bao buns, slow braised pork, onion, chipotle, cilantro, secret spices, avocado, slaw, spicy green sauce

Pulled boneless beef short ribs, jalapeños, Jack cheese, tabasco vérde, on sliced brioche, dill pickle

Winn Farms Angus Beef Patty, Melted Cheddar, Pickled Red Onion, Arugula, Spicy Mayo, on Brioche Bun, served with Crispy Fries

Crisp iceberg lettuce wedge cascaded with chunky blue cheese dressing and crisp 'tender belly' bacon, Vital Farm's diced egg and local grape tomatoes. With fresh minced Italian parsley

Medley of fresh vegetables, flashed fried in a light tempura batter. Served with a house dipping sauce

This impressive 40-ounce Porterhouse steak from Linz Meats of Chicago, is flame-grilled with sea salt and pepper with Plate Fries and seasonal veggies. Not for the timid or shy!!! A dessert on the house, if you can finish

An 8-ounce center cut Heritage Angus beef filet from Linz meats in Chicago, flame grilled with sea salt and pepper, finished with seared Hudson Valley foie gras, sautéed wild mushrooms in savory red wine cabernet demi glace, served with seasonal vegetables and creamy mashed potatoes

A rich and creamy mushroom risotto with sautéed Oregon Chanterelles and local summer corn, simmered with white wine and a splash of cream, finished with a black truffle mushroom broth and micro greens

Fresh grilled Ora King Salmon, inspired by the flavors of Sorrento, Italy, served over a pool of creamy herb and garlic butter sauce with sautéed broccolini and fluffy coriander-lime rice pilaf. Finished with a juicy grilled summer lemon for an extra burst of flavor

An 8-ounce center cut Heritage Angus beef filet from Linz meats in Chicago, is flame grilled with sea salt and pepper, served with Plate crispy fries with a selection of sauce; With a choice of Cognac Peppercorn Sauce or Compound Butter

Crisp, juicy, butterflied European sea bass served over classic aiöli with fine herb chimichurri. Topped with a fennel and tomato salad folded with sesame and lemon vinaigrette, sliced kalamata olives and micro greens

A generous bone-in Duroc pork chop grilled medium with sea salt and pepper. Served over a balsamic-rosemary reduction and roasted golden potatoes with a blackened seasoning and a sauteeded radicchio wedge and . Finished with sweet Fredericksburg peach pico de gallo, and micro greens

Three jumbo sea scallops, pan-seared with sea salt and pepper, served atop our creamy risotto, finished with a drizzle of white wine sauce and minced Italian parsley

Boneless beef short ribs, slow-braised with red wine, garlic and thyme, served with a medley of sautéed seasonal vegetables and creamy mashed potatoes. Finished with oodles of red wine reduction

Tender roasted cauliflower florets are finished with a rich and fragrant coconut curry sauce spooned over multi grain quinotto garnished with slivers of sweet pickled red onion, raisins and herbs

Fresh Alaska halibut is pan seared and served atop summer corn velouté with heirloom grape tomatoes and asparagus sautéed in white truffle butter, served with a fondant new potato and finished with fresh herb sauce vièrge

ender rice noodles sautéed with ginger, garlic, chilies, shallots and sesame Folded with shrimp, a julienne of veggies, grape tomatoes, and pork sausage. Finished with a duo of Asian bbq and cilantro-lime aioli

Succulent, large Pacific shrimp sautéed in butter with shallots, capers, grape tomatoes, garlic, lemon juice, and white wine, served atop tender fettuccini noodles with a finish of fresh minced Italian parsley

Tender noodles layered with tomato basil sauce, seasoned ground pork and beef, whole milk mozzarella and ricotta cheese, baked piping hot and served with fresh shaved Parmesan our classic dinner salad

A juicy, organic chicken breast crisped in delicate macadamia nut crust, served with creamy mashed potatoes, light cream sauce and French green beans sautéed with shallots and roasted garlic

Sashimi fresh Hawaiian Ahi fine diced, folded with lemon juice, sea salt, pepper, jalapeños and avocado, served atop sambal aioli with crisp taro chips

A julienne of local Swiss chard folded with blueberries, pickled red onion, cashews and wonton crisps, finished with ginger soy dressing and a drizzle of wasabi aïoli

Crisp and juicy slow-roasted pork belly with tangy plum BBQ sauce and zesty kimchi, finished with a fresh and crunchy apple slaw folded with black sesame seeds and light lime vinaigrette

Three delicious Shrimp tostadas served with a Plate made harissa salsa and lime wedge

Fresh Maryland blue crab in light citrus aioli, layered atop avocado with diced mango, served with a 'swish' of Plate green sauce and taro chips

Bite sized risotto cakes deep fried, topped with fine-diced sashimi grade Hawaiian Ahi seasoned with a dab of spicy mayo. Finished with fresh sliced strawberry, shaved jalapeno and cilantro jalapeno aioli

Delicious heirloom tomatoes, seasoned with sea salt, pepper and a drizzle of extra virgin olive oil, served with whole milk mozzarella, zucchini and fresh basil

Fresh Alaska halibut in light tempura batter, served with house made tartar sauce, crispy fries and a juicy lemon wedge

Roasted beets, haricots verts and greens with raspberry-dijon vinaigrette, served over herb and goats cheese cream with candied pecans and minced Italian parsley

Two steamed bao buns, slow braised pork, onion, chipotle, cilantro, secret spices, avocado, slaw, spicy green sauce

Pulled boneless beef short ribs, jalapeños, Jack cheese, tabasco vérde, on sliced brioche, dill pickle

Winn Farms Angus Beef Patty, Melted Cheddar, Pickled Red Onion, Arugula, Spicy Mayo, on Brioche Bun, served with Crispy Fries

Crisp iceberg lettuce wedge cascaded with chunky blue cheese dressing and crisp 'tender belly' bacon, Vital Farm's diced egg and local grape tomatoes. With fresh minced Italian parsley

Medley of fresh vegetables, flashed fried in a light tempura batter. Served with a house dipping sauce

This impressive 40-ounce Porterhouse steak from Linz Meats of Chicago, is flame-grilled with sea salt and pepper with Plate Fries and seasonal veggies. Not for the timid or shy!!! A dessert on the house, if you can finish

An 8-ounce center cut Heritage Angus beef filet from Linz meats in Chicago, flame grilled with sea salt and pepper, finished with seared Hudson Valley foie gras, sautéed wild mushrooms in savory red wine cabernet demi glace, served with seasonal vegetables and creamy mashed potatoes

A rich and creamy mushroom risotto with sautéed Oregon Chanterelles and local summer corn, simmered with white wine and a splash of cream, finished with a black truffle mushroom broth and micro greens

Fresh grilled Ora King Salmon, inspired by the flavors of Sorrento, Italy, served over a pool of creamy herb and garlic butter sauce with sautéed broccolini and fluffy coriander-lime rice pilaf. Finished with a juicy grilled summer lemon for an extra burst of flavor

An 8-ounce center cut Heritage Angus beef filet from Linz meats in Chicago, is flame grilled with sea salt and pepper, served with Plate crispy fries with a selection of sauce; With a choice of Cognac Peppercorn Sauce or Compound Butter

Crisp, juicy, butterflied European sea bass served over classic aiöli with fine herb chimichurri. Topped with a fennel and tomato salad folded with sesame and lemon vinaigrette, sliced kalamata olives and micro greens

A generous bone-in Duroc pork chop grilled medium with sea salt and pepper. Served over a balsamic-rosemary reduction and roasted golden potatoes with a blackened seasoning and a sauteeded radicchio wedge and . Finished with sweet Fredericksburg peach pico de gallo, and micro greens

Three jumbo sea scallops, pan-seared with sea salt and pepper, served atop our creamy risotto, finished with a drizzle of white wine sauce and minced Italian parsley

Boneless beef short ribs, slow-braised with red wine, garlic and thyme, served with a medley of sautéed seasonal vegetables and creamy mashed potatoes. Finished with oodles of red wine reduction

Tender roasted cauliflower florets are finished with a rich and fragrant coconut curry sauce spooned over multi grain quinotto garnished with slivers of sweet pickled red onion, raisins and herbs

Fresh Alaska halibut is pan seared and served atop summer corn velouté with heirloom grape tomatoes and asparagus sautéed in white truffle butter, served with a fondant new potato and finished with fresh herb sauce vièrge

ender rice noodles sautéed with ginger, garlic, chilies, shallots and sesame Folded with shrimp, a julienne of veggies, grape tomatoes, and pork sausage. Finished with a duo of Asian bbq and cilantro-lime aioli

Succulent, large Pacific shrimp sautéed in butter with shallots, capers, grape tomatoes, garlic, lemon juice, and white wine, served atop tender fettuccini noodles with a finish of fresh minced Italian parsley

Tender noodles layered with tomato basil sauce, seasoned ground pork and beef, whole milk mozzarella and ricotta cheese, baked piping hot and served with fresh shaved Parmesan our classic dinner salad

A juicy, organic chicken breast crisped in delicate macadamia nut crust, served with creamy mashed potatoes, light cream sauce and French green beans sautéed with shallots and roasted garlic