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The Brass Tack provides fashionable cocktails and tasteful dishes made with locally-sourced ingredients. We offer breakfast, lunch, and dinner on weekdays and breakfast, brunch, and dinner on weekends.
OUR STORY
Executive Chef Nicholas Marino blends the traditions of a Brasserie with boisterous approachable American cuisine and a distinctly Chicago touch. Curating a menu that utilizes the best local ingredients from the Midwest region, with each dish prepared with classic technique and heart.
FARMS
Creekstone Farms has been raising Black Angus Beef in the Kansas community with integrity and a commitment to excellence. Their humane treatment honors their animals to produce the highest quality in their state-of-the-art facility in the heart of cattle country.
Sakura Pork is brought to us by the team at Heritage Berkshire. The goal of this experienced team is to create the world’s best pork using their unique mixture of Heritage breeds from a network of Midwestern Family farms. This quality product comes with no growth hormones or unnecessary fillers and is finished without antibiotics in the meat.
Starters
PARKER HOUSE ROLLS, Everything spice, local sweet corn butter 10
WOOD FIRE OYSTERS, Prosciutto butter, persillade, white wine 18
FRENCH ONION SOUP, Beef bone broth, baguette, gruyére 15
BASIC BIBB, Pickled fennel, shallot, roasted garlic bread crumb, honeycrisp apple, citrus-cider vinaigrette 14
HARICOT VERT SALAD, Friseé, tomato, burrata, marcona almonds, shaved baguette croutons, mint, Banyul’s vinaigrette 18
BEEF TARTARE*, Marrow bone, shallots, capers, chili oil, pea tendrils, charred bread 30
COUNTRY STYLE PATE, Pork, pistachio, cherry wood bacon, dijon, petite pickles, ciabatta 19
CHICKEN FRIED QUAIL, Honey-butter biscut, citrus-dressed friseé 24
TARTE FLAMBE, Crème fraiche, sweet onion, bacon, gruyére 21
SHRIMP COCKTAIL, fresh horseradish, lemon 32
SALMON BELLY RILLETTE*, Avocado, capers, shallot, cornichon, fines herbes aioli, puffed rice chip 23
Entrees
HANGER STEAK & POTATOES*, Potato pave, marrow butter béarnaise 48
DRY AGED BURGER*, Butterkase cheese, griddled onions, pickles, special sauce, potato bun [ADD FOIE GRAS BACON | 20] 27
CHICKEN CONFIT, Shaved Vegetable Slaw, beet gastrique 26
ORA KING SALMON*, Potato-leek fondue, charred green onion buerre noir, chive oil 38
SHRIMP & POLENTA, Pan-seared shrimp, pancetta, shallot, garlic, fines herbes, crispy prosciutto, chile oil 46
VEAL OSSO BUCCO, White bean cassoulet, cabernet demi, leeks 98
WILD MUSHROOM AGNOLOTTI, Shallot, thyme, white wine, robiola cream, shaved cremini, basil blossoms [ADD SEASONAL TRUFFLES | MP] 32
FIRE-ROASTED KING OYSTER MUSHROOM, Pine nut “risotto”, cauliflower, herb oil, saba 30
FROM OUR WOOD OVEN
PORTER HOUSE STEAK*, Dry aged 34 oz, marrow butter 185
WHOLE ROASTED WALLEYE*, Pea tendrils, sea salt, lemon oil 58
CITRUS BRINED HALF OR WHOLE CHICKEN , Chicken jus, citrus-sea salt 29 | 48
Sides
CREAMED SPINACH, Foie gras 18
CLASSIC POTATO PUREE , Chives 11
OVEN ROASTED CARROTS, Charred yogurt, chimichurri 14
WHOLE CAULIFLOWER, Mornay brulee 12
FRENCH FRIES, Aioli 10
ASPARAGUS, Bacon candy 15
FIRE-ROASTED MUSHROOMS, Thyme, shallot, white wine, cream 14
*The Chicago Department of Public Health advises that consumption of raw or undercooked foods of animal origin, such as beef, eggs, fish, lamb, pork, poultry or shellfish, may result in an increased risk of foodborne illness 18% gratuity will be added for your convince for parties of 6 or more.
Breakfast Menu
Fruits & Grains
PASTRY BASKET, or a la carte for $5 each 11
YOUGURT PARFAIT, House-made granola, berries, berry compote 14
CHIA PUDDING, Seasonal berries 13
OATMEAL BRULEE, Oat milk crème anglaise, turbinado sugar, berries 13
FRUIT PLATE, Melon, pineapple, seasonal additions 14
Egg Specialties
WALDORF ASTORIABREAKFAST, Farm eggs any style, crispy yukon gold potatoes, choice of bacon, sausage, chicken sausge, avocado, toast 27
OMELLETE, Ham, mushrooms, carmelized onions, gruyere, chives 23
EGG WHITE OMELETTE, Spinach, Tomato, Mushroom, Cheddar 21
CRAB BENEDICT (gf), Asparagus, jumbo lump cram, hatch chili, poached eggs, old bay hollandaise
BASIC BENNY, Canadian Bacon, English muffin, poached eggs, hollandaise 23
Signatures
LOBSTER TOAST, Ciabatta, truffle soft scramble, butter poaches lobster, hollandaise 35
AVOCADO TOAST, Ricotta, avocado, mighty vine tomatoes, pickled fennel, radish, sea salt, poached eggs 23
SMOKED SALMON TOAST, Beet-cured smoked salmon, cream cheese, capers, egg, dill pollen, ciabatta 25
FRENCH TOAST, Cinnamon sugar, horchata cream, milk chocolate soil 21
COFFEE CAKE PANCAKES, Streusel, lemon-royale icing, vanilla latte crème anglaise 18
VEGGIE AND GRAIN HASH, Kale, mushrooms, quinoa, farro, sweet potatoe, onion, butternut squash, two fried eggs 23
BREAKFAST SANDWICH, Sausage, provolone, fried egg, pepperonata, potato bun 20
SHAKSHUKA, Roasted tomato, braised greens, poached eggs, ciabatta 24
Sides
TOAST, 5
CRISPY YUKON POTATOES, 6
APPLE WOOD BACON, 7
PORK SAUSAGE, 6
TURKEY BACON, 7
CHICKEN SAUSAGE, 6
Lunch Menu
Starters
FRENCH ONION SOUP, Beef bone broth, baguette, Gruyère 15
COUNTRY STYLE PATE, Pork, pistachio, cherry wood bacon, dijon, petite pickles, chiabatta 19
SHRIMP COCKTAIL, Fresh hourseradish, lemon 32
SALMON BELLY RILLETTE*, Avocado, capers, shallot, cornichon, fine herbs aioli, puffed rice chip 23
Salads
CHOPPED SALAD, Arugula, farro, tomato, avocado, apple, beets, pepitas, lemon-poppy vinaigrette 18
BASIC BIB, Pickled fennel, shallots, garlic bread crumb, honeycrisp apple, citrus-cider vinaigrette 14
HARICOT VERT SALAD, Friseè, tomato, burrata, marcona almonds, shaved crutons, mint, banyul's vinaigrette 18
Entrees
DRY AGED BURGER*, Butterkase cheese, griddled onions, lettuce, pickles, special sauce, potato bun, add foie gras bacon | 20 27
CHICKEN CONFIT, Shaved vegetable slaw, beet gastrique 26
STEAK FRITES, 10 oz. hanger steak, marrow butter, fries 45
PORCHETTA DIP, Shaved roasted pork garlic, citrus, herbs, provolone, giardiniera, sea salt ciabatta, roasted pork jus 22
TURKEY CLUB, Oven-roasted turkey, maple bacon, lettuce, tomato, avocado mayo, ciabatta 19
FRIED CHICKEN SANDWICH, House pickles, slaw, white sauce 19
AGNOLOTTI, Wild mushroom, robiola cream, chive oil, basil blossoms 32
*The Chicago Department of Public Health advises that consumption of raw or undercooked foods of animal origin, such as beef, eggs, fish, lamb, pork, poultry or shellfish, may result in an increased risk of foodborne illness 18% gratuity will be added for your convince for parties of 6 or more.
Weekend Brunch Menu
Everlasting Rosè
Sommelier Section of Everlasting Rosé 25
Choice of Still Or Sparkling To Accompany Your Brunch
Starters
HOUSE-SMOKED SALMON SPREAD, Bagel chips, dill pollen, capers, cream cheese 15
HARICOT VERT SALAD, Friseé, tomato, burrata, marcona almonds, shaved croutons, mint, Banyul’s vinaigrette 18
CHICKEN FRIED QUAIL , Hot honey-butter biscut, citrus-dressed friseé 24
SHRIMP COCKTAIL, Fresh horseradish, lemon 32
Entrees
BASIC BENNY, Canadian Bacon, English muffin, poached eggs, hollandaise 23
LOBSTER TOAST, Ciabatta, truffle soft scramble, butter poaches lobster, hollandaise 35
AVOCADO TOAST, Today's Ricotta, avocado, mighty vine tomatoes, pickled fennel, radish, sea salt, poached eggs 23
FRENCH TOAST, Cinnamon sugar, horchata cream, milk chocolate soil 21
COFFEE CAKE PANCAKES, Streusel, lemon-royale icing, vanilla latte crème anglaise 18
SHAKSHUKA, Roasted tomato, braised greens, poached eggs, ciabatta 24
PORCHETTA DIP, Shaved roasted pork garlic, citrus, herbs, provolone, giardiniera, sea salt ciabatta, roasted pork jus 22
DRY AGED BURGER, Butterkase cheese, griddled onions, lettuce, pickles, special sauce, potato bun, add foie gras bacon | 20 27
CHICKEN CONFIT, Shaved vegetable slaw, beet gastrique 26
*The Chicago Department of Public Health advises that consumption of raw or undercooked foods of animal origin, such as beef, eggs, fish, lamb, pork, poultry or shellfish, may result in an increased risk of foodborne illness 18% gratuity will be added for your convince for parties of 6 or more.