The Publican menu — United States

Fresh, raw oysters served chilled on the half shell.

• Each$ 4.00
• Half Dozen$ 22.00
• Full Dozen$ 43.00

Crispy fries cooked in beef fat and served with a side of garlic aioli.

Crispy fried pork rinds from Slagel Family Farm, seasoned with cheddar cheese, malt vinegar, and cayenne pepper.

A selection of crisp, brined cucumbers seasoned with herbs and spices.

A selection of artisanal breads featuring Chicago-style seeded rye and Spence sourdough.

A serving of high-quality olive oil accompanied by fresh bread.

A rich, spreadable pâté made from cured duck and pork, served with seasonal preserves and toasted sourdough bread.

Roasted bone marrow served with Slagel Family Farms escargot sausage, fresh watercress, a brown butter vinaigrette, and grilled bread.

Roasted Cavendish, Vermont quail served with a cherry glaze, whipped feta, grilled radicchio, fresh sweet cherries, and pistachios.

Thinly sliced raw steelhead trout served with fennel, charred citrus, and green olives.

These Maine-harvested mussels are steamed in a savory broth of lambic beer, bay leaves, celery, butter, and garlic.

This salad features crisp baby gem lettuce and radicchio tossed with fennel, fresh blueberries, spiced almonds, and prairie breeze cheddar in a roasted blueberry vinaigrette.

These blistered Shishito peppers from Spence Farms are served with fresh peaches.

A selection of sautéed Chicago chanterelle and maitake mushrooms served with cherry tomatoes, creamy burrata cheese, and grilled sourdough bread.

Fresh heirloom tomatoes from Spur Farms served with a savory tomato-based soy sauce, tomato leaf-infused oil, and seasoned with tomato salt and fresh herbs.

This dish features marinated summer squash served with heirloom beans, salsa verde, Vidalia onion, and crispy seeds sourced from Nichols Farm.

Fresh green beans from Spence Farm are served with shallots, radishes, nasturtiums, chili oil, and a buttermilk dressing.

Roasted carrots from Werp Farm served with a creamy herb dressing, fresh dill, and crunchy pecans.

Charred and glazed Caraflex cabbage served with a sweet corn and tomato salad, fresh Fresno chilies, and a savory corn butter pudding.

This multi-course, family-style tasting menu features seasonal dishes sourced from local farms and requires participation from the entire table.

Roasted Norwegian steelhead trout served with summer squash, squash blossoms, and a Marcona almond salsa.

This Block Island swordfish is served with a savory West African-style spice glaze, smashed cucumbers, and peanuts tossed in palm sugar.

A hearty seafood stew featuring clams, mussels, shrimp, and halibut simmered in a tomato-chile broth, served with toasted sourdough bread.

This dry-aged duck breast from Slagel Family Farm is served with glazed badger flame beets, charred dandelion greens, and a raspberry vinaigrette.

This dish features slow-cooked lamb shank from Mo-Mi Farm served on crispy fried sourdough bread with wood-roasted red king radish.

This tender Denver steak is seasoned with a porcini mushroom rub and served with charred peppers and a savory red pepper jus.

This roasted half chicken from Slagel Family Farm is served with summer sausage and beef fat fries, designed to be shared by two or more people.

This large, shareable pork chop from Slagel Family Farm is finished with a burnt plum glaze and served with fresh plums, pickled red onions, and green olives.

This 60-day dry-aged New York strip steak from Slagel Family Farm is served with beef drippings and lemon, designed to be shared by two or more people.

This whole roasted suckling pig from Slagel Family Farm is served with sides and sauces, feeds 8–10 guests, and requires a 7-day advance order.

This chocolate cake is served with hazelnut mousse, banana caramel, and banana ice cream.

Choose between a whiskey-infused caramel ice cream with a crunchy texture or a refreshing blueberry and yuzu citrus sorbet.

A scoop of cherry chip ice cream sandwiched between two chocolate brownies, finished with a crisp chocolate shell and crunchy cocoa nibs.

A light pastry filled with corn-flavored ice cream and lemon verbena ganache, topped with a blueberry relish and caramel sauce.

This refreshing cocktail features a blend of white rum, herbal green chartreuse, bittersweet Cynar, and fresh mint.

This is a premium orange-flavored liqueur crafted from a blend of fine Cognacs and distilled orange essences.

This is a classic French cognac produced in the 1840 style.

This is a high-alcohol, nitro-infused coffee stout brewed by Brasserie Dieu du Ciel in Montreal, Canada.

This traditional Belgian lambic beer is a dry, tart, and effervescent sour ale with a complex, earthy character.

A curated selection of four small pours of Italian herbal liqueurs, traditionally enjoyed after a meal to aid digestion.