SALADS

• 8  SPRING MIX  baby lettuce / cranberries / almonds / romano / balsamic 
• 8  SPINACH & APPLE  green apples / blue cheese / carrots / cabbage / almonds / champagne cream
• 8  FETA TABBOULEH  tabbouleh / romaine / curried almonds / carrots / herb-buttermilk
• • 5 ADD CHICKEN, LAMB, FALAFEL, or SALMON / 12 ADD SCALLOPS 

IN THE HAND

• 12  FALAFEL  proof’s own version of this middle eastern staple / root relish / house cheese / spinach / harissa aioli
• 12  LAMB BURGER  goat cheese / quinoa tabbouleh  / spinach / tomato aioli
• 12  MERGUEZ SAUSAGE  seared lamb sausage / peppers / onions / moroccan sauce / herb yogurt
• 12  CHICKEN SHAWARMA  seared marinated breast / lemon-tahini / tomatoes / feta / cucumber / tomato aioli
• 12  PORCHETTA  slow-roasted pork shoulder stuffed with house-made Italian sausage / peperonata

ENTRÉES

• 20  SEARED SCALLOPS  tabbouleh / harissa aioli / cucumber
• 12  LEBANESE FRITTERS tabbouleh / cranberry / carrot / celery quinoa / sunflower seeds / sprouts / cucumber / lemon vinaigrette
• 12  SALMON COUSCOUS  cous cous / sweet peppers / currants / spiced tomato / mint yogurt
• 12  VEGETABLE PAELLA  sautéed bell peppers / olives / chickpeas / artichokes / cilantro / tomato aioli
• 12  PASTA OF THE MOMENT  changes daily 

APPETIZERS

• 9   BABY BEET “SALAD”  roasted baby beets / pickled beets / arugula / pistachio piccada / goat cheese cream / passion fruit marshmallow / orange
• 14   MUSSELS  PEI mussels / garnatxa blanca / tomatoes / mustard cream
• 10   BEEF KHLEA  cured beef / potato coins / arugula / poached egg / paprika aioli
• 10   CRUNCHY ZUCCHINI FLOWERS stuffed with labneh cheese / mint / ginger
• 10   LAMB RGHIAF  spiced lamb / wrapped in olive oil flat bread / allepo tomato sauce
• 9   LEBANESE-STYLE DUMPLINGS  yogurt soup and silver beet greens
• MARKET   CRUDO OF FLUKE & RAS AL HANOUT  ceviche style fluke fillets / tomato / cilantro / lime / warm flat bread
• 9   CRISPY DUCK LEG  duck confit / spicy plum, mustard dipping sauce.

SALADS

• 6/9    SPRING MIX  baby lettuce / cranberries / almonds / romano / balsamic
• 6/9    SPINACH & APPLE  green apples / blue cheese / carrots / cabbage / almonds / champagne cream
• 7/10  FETA TABBOULEH  tabbouleh / romaine / curried almonds / carrots / herb-buttermilk
• 5 ADD CHICKEN  / 7 ADD SALMON  / 10 ADD SCALLOPS 

CHARCUTERIE / TAPAS BOARDS (2 or more)

• 15  DAISY’S ROASTED MARROW  roasted center-cut marrow / grilled flat bread / red onion jam / parsley & caper salad
• 16  CHARCUTERIE BOARD  bresaola / hot coppa / finocchiona / chorizo / sopressota / olives / fig jam / barbera-mustard / lavosh
• 25  TAPAS BOARD  boquerones / bresaola / manchego / saffron marinated vegetables / marinated olives / marcona almonds / merguez sasauge / khlea / poached egg / calbrian peppers / crusty bread
• 24   KEBAB BOARD   an eclectic assortment of house made skewers, kebabs, and koftës. ask your server about today’s selections.

IN THE HAND

• 12   FALAFEL  proof’s own version of this middle eastern staple / root relish / house cheese / spinach / harissa aioli
• 12   LAMB BURGER  goat cheese / quinoa tabbouleh  / spinach / tomato aioli
• 12   MERGUEZ SAUSAGE  seared lamb sausage / peppers-onions / moroccan sauce / herb yogurt
• 12   CHICKEN  SHAWARMA  seared marinated breast / lemon-tahini / tomatoes / feta / cucumber / tomato aioli
• 12   PORCHETTA  slow-roasted pork shoulder stuffed with house-made Italian sausage / peperonata
• ADD SIDE SALAD OR SOUP $3

ENTRÉES

• 23  SEARED SCALLOPS  tamarind / dried-lime butter / scallions / shaved cucumber salad.
• 14  VEGETABLE PAELLA  sautéed bell peppers / olives / chickpeas / artichokes / cilantro / chickpeas / tomato aioli
• MARKET   STRIPED BASS  marinated striped bass / clams / mirepoix / leaves / vadouvan butter
• 22  SEARED PETITE TENDER  pan-seared CAB™ shoulder tender / bacon-blue cheese creamed spinach / roasted cherry tomatoes / smashed red potatoes
• 20  SALMON A LA PLANCHA  fennel / mint / lime / sumac / fresh fennel salad
• 15  SPANISH ROASTED EGGPLANT  yellow bell pepper salsa / marinated goat cheese / cilantro / grain salad
• 20 SUMAC/BLACK PEPPER PORK  thyme-garlic pork / barley-fig salad with lemon & tarragon / bacon braised greens / fig gastrique

DESSERT

• 8   CHOCOLATE CREMOSO  caramel / marcona almond / espresso parfait / grey sea salt / cinnamon-sugar toast
• 8   TRIO OF SORBETS  trio of home-made sorbets – selection changes
• 8   MILK & HONEY  coffee soil / honey ice cream / milk snow / tuile

SPARKLING

• 9/34 CAVA: penédes, ITALY NV
• 10/35  MOSTCATO: piemonte, ITALY NV

WHITE

• 7/25  VINHO VERDE: dao, PORTUGAL 2010
• 8/30  GRUNER VELTLINER: burgenland, AUSTRIA 2011
• 7/25  FURMINT: tokaj, HUNGARY 2011
• 12/45  FALANGHINA: campania, ITALY 2011
• 10/38  PECORINO: abruzzo, ITALY 2010
• 11/40  VERDICCHIO: marches, ITALY 2011

ROSÉ

• 11/42  PIC ST. LOUP: languedoc, FRANCE 2011

RED

• 16/60  VERNATSCH: alto adige, ITALY 2011
• 9/34  SPÄTBURGUNDER: rheingau, GERMANY 2011
• 10/28  COPERTINO RISERVA: copertino, ITALY 2005
• 13/48  MENCIA: bierzo, SPAIN 2010
• 14/52  NERO D’AVOLA: sicily ,ITALY 2011
• 8/30  PRIMITIVO: puglia, ITALY 2011
• 11/40  CAHORS: cahors, FRANCE 2010

ZACK’S RESERVE

• 16/60  LAGREIN RESERVA: alto adige, ITALY 2009
• 90  RIOJA GRAN RESERVA: rioja, ITALY 2001
• 20/75  CÔTE DU RHÔNE: rhône, FRANCE 2010

3/5 course pairing: $15/$25

Second Saturday Supper pairing: $45

beers

• 3    pbr tall boy: wisconsin  4.5%
• 4    batch 19: colorado  4.5%
• 5    stella artois: belgium  5.2%
• 7    rye porter: iowa  6%
• 5    peroni: italy  5.1%
• 5    amstel light: holland  3.5%
• 7    red rambler: iowa  6.5%
• 5    hoegaarden: belgium  4.9%
• 5    fat tire: colorado  6.0%
• 7    matilda: chicago  7.0%
• 6    guinness: ireland  4.2%
• 5    bell’s two-hearted:  7.0%
• 5    wooden nickle: iowa  5.7%
• 24  liefmans cuvee brut: belgium (750)  6%
• 26  n’ice chouffe limited: belgium (750)  10%

All cocktails (except Martinez and the Actor) are $5, Wed-Fri, 5-7pm.

Harrison Tonic (Celery Julep)
bourbon, lemon juice, celery syrup

Bramble
wild berry infused gin, lemon juice, honey syrup 

Moroccan Boot Legger
campari, silver rum, velvet falernum, rose vermouth, lemon juice 

Dapper Apple
apple vodka, triple sec, lime juice 

French 75
gin, lemon juice, simple syrup, sparkling wine, brandied cherries 

Sicilian Iced Tea
averna amaro, cointreau, lime juice, orange, rosemary 

Martinez
hendrick’s gin, dry vermouth, maraschino liqueur  

Persephone’s Folly
pomegranate liqueur, vodka, pink grapefruit  juice,

Plantation
vodka, cointreau, basil, pink grapefruit juice, lime juice 

Old-Fashioned
bourbon, cherry-vanilla bitters, orange, brandied cherries

Hocus-Pocus
silver tequila, ancho chili-infuse sherry, averna amaro, crème de cacao

The Actor
glenmorangie 10 yr, apritivo, house aromatic bitters, sambuca, orange peel, clove

1st course

Roasted vegetable “salad”
beets / carrots / turnip / goat cheese / olive “soil” / beet marshmallow

Duck Pintxos
grilled marinated duck breast / curried almonds / sumac / couscous / romesco / mint yogurt

Beef Khlea
spiced cured beef / potato / greens / poached egg

2nd course

Seared Scallops
tamarind / dried-lime butter / scallions / shaved cucumber salad.

Eggplant Za’atar 
roasted eggplant / feta / spicy tomato sauce

Seared Petite Tender
boudin noir bread pudding / proof steak sauce / roasted bone marrow / parsley caper salad

Sumac & Black Pepper Pork
crusted pork loin / crispy bean salad / bacon-braised greens / pickled fig / fig gastrique

Dessert

Chocolate Cremoso
caramel / marcona almond / espresso parfait / cinnamon-sugar toast

Trio of Sorbets
tomato / hibiscus / fennel

Milk & Honey
honey ice cream / milk snow / hibiscus tuille