I will be dining at Naha this week. Per their website they stated that they would email out the menu to those that asked as they got closer to Restaurant week. I just got my email from Naha and I am sharing the menu here.
For those that have been to Naha before, which items would you recommend?
Chicago Restaurant week at NAHA
Rich Winter Acorn Squash Soup, Spaghetti Squash, Toasted “Foraged” Hickory Nuts and Barrel Aged Bourbon Maple Syrup
A Simple Salad of Beautiful Hand Picked Garden Greens, “Nancy’s” Hudson Valley Camembert, Anjou Pears and Pomegranates
Cured Lake Superior Trout, Door County Golden Whitefish Caviar and a Mosaic of Nicoise Garnishes, Toasted Brioche
Wild “Great Lakes” Whitefish and a warm Salad of “Hoop House” Spinach, Wood-Grilled Bermuda Onions and Roasted Turnips, Chervil and Red Wine Lobster Sauce
Roast Quail with a “Fondue” of Anson Mills Soft Corn Polenta, North Country Slab Bacon, Cavolo Nero Greens, Confit Garlic, Cured Tomatoes and Tarragon
Organic Carnaroli Risotto, Butternut Squash, “Hen of the Woods” Mushrooms and wilted Beet Greens
Dark Chocolate Cake, “Black Forest” Ice Cream and Pinot Noir
Caramel Hawaiian Pineapple Tarte, Toasted Almond Ice Cream and Coconut
No substitutions, sharing of courses or exceptions on this menu.
All courses must be ordered at the same time.
NAHA appreciates your consideration for this special menu celebrating the Chicago tourism Bureau “eat it up” restaurant week!
Please advise server of any food allergies.
NAHA proudly supports the efforts of Chicago’s Green City Market and the John G. Shedd Aquarium in their efforts for a more sustainable environment and for the preservation of the world’s Oceans, Seas, Lakes and Rivers.