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Cuisine
American
Neighborhood:
Loop
Takeout Available
Features
• Full Bar
• View
• Chef's Table
Reservations
Suggested
Parking
Valet
Payment Methods
Visa, Mastercard,
Amex, CB, DC,
Discover, JCB
Private Rooms
Yes, Please Call
Hours
Breakfast daily 6:00am-11:30am
Lunch daily
11:30am-2:30pm
Dinner
Sunday-Thursday
5:30pm-10:00pm
Friday-Saturday
5:30pm-11:00pm |
Aria Dinner Menu
cold starters
tossed salad of frisée and arugula
peppercress, braeburn apple, french green beans
roquefort and cinnamon pecans 12
organic baby beet salad
roasted golden and red globe beets
goat cheese, field greens, maple vinaigrette 14
field greens and shaved fennel salad
baby white and green asparagus, parmiggiano reggiano
citrus-white balsamic vinaigrette 13
caprese salad
heirloom tomatoes, buffala mozzarella, lemon basil
seared pepper crusted lamb loin, sweet basil vinaigrette 15
yuzu salmon and creamy tuna tartare
atlantic salmon and hawaiian big eye tuna
taro root chips, micro greens 15
kumamoto oyster tempura
yuzu aioli, watercress salad
blood orange vinaigrette 16
carpaccio of great plains buffalo
lemongrass vinaigrette, herb salad, garlic and shallot chips 14
maine lobster-avocado springroll
manila mango, curried lobster broth, paddlefish caviar 16
hot starters
"pho" spicy vietnamese consommé
rice noodles, grilled hanger steak, thai basil
mung sprouts, cilantro, lime 12
mushroom soup your mother never made
porcini, chanterelles and morels with goat cheese toast 11
salad of grilled asparagus, marinated shiitake mushrooms
miso vinaigrette, edamame and daikon sprouts 14
shrimp “kow maan”
coconut-shrimp rice cake, shaved green papaya salad
thai basil-coconut foam 14
risotto alla milanese
osso bucco, parmiggiano reggiano, gremolata 16
thai basil shrimp and lemongrass scented chicken gyoza
sesame-chili and yasawa soy vinaigrette 15
seared sea scallops with lemon and gray salt
layered with foie gras, cauliflower puree and apple jus 17
grilled baby octopus and fingerling potato salad
mizuna, preserved lemon, black truffle vinaigrette 14
hot and sour baked rock shrimp
crab and sriracha stuffing, cider-chili vinaigrette 16
fish and vegetable
cornmeal crusted fillet of halibut
blue crab-lobster risotto cake
corn chowder, smoked tomato essence 31
roasted sake glazed pacific cod
soy and sweet mirin, shiimeji mushrooms
fork-mashed snap peas 27
sautéed fillet of lake superior white fish
capers, garlic, brown butter and herbed gnocchi 25
bi bim bop
steamed asian vegetables, jasmine rice, grilled tofu
egg, sriracha, shiitake-miso broth 21
vatapa
jumbo shrimp, striped bass, okra and cashew nuts
bahian coconut milk-lemongrass essence 29
pan seared chilean sea bass fillet
wok seared chinese broccoli, hearts of palm
jasmine rice, spicy red curry sauce 29
shrimp and chicken phad thai
thai basil, bean sprouts, peanuts and sweet citrus 26
vegetable option 20
togarashi seared tuna “sashimi”
cucumber-enoki mushroom salad, grilled asparagus
ginger dressing and wasabe cream 31
chicago cuts
featuring bone-in, char-grilled, prime aged meats
smoked prime rib chop 28 ounce 48
new york strip 14 ounce 41
rib-eye 18 ounce 45
filet 10 ounces 42
all chicago cuts are served with glazed root vegetables
and wild mushroom ragout
meat and poultry
moroccan spiced free range chicken breast
sultanas, currants, israeli cous cous
shaved fennel and preserved lemon 26
hong kong bbq duck and lobster "chow mein"
coriander noodles, sweet shoyu, bean sprouts, cardamom 29
vegetarian option 24
fiery beef with wok seared noodles
chinese broccoli, shiitake mushrooms, purple basil, sprouts, thai chilies 25
pan seared grimald farms duck breast biryani
basmati rice, raita foam, sweet-curry, cilantro sprouts 32
chi gae
grilled pork tenderloin, baby bok choy, kim chee
sesame-tat soi salad 26
roasted rack of lamb
white bean fabada, spanish chorizo, rainbow chard
rosemary scented tomato-tempranillo glaze 32
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