DINNER MENU

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Tuesday Specials

  • only available on Tuesday
  • BBQ Half Chicken
    20
    with tater 6’ers and corn pudding. * (white meat only add 2 dollars)
  • Tuesday Trio
    27
    for those who are not looking to make another decision today, 1/3 slab of our famous Pit Smoked Ribs, ¼ Smoked BBQ Chicken & a ¼ pound of our Smoked Corned Beef Brisket with tater 6’ers & corn pudding
  • BBQ Pit smoked ½ Chicken & ½ slab Pit Smoked Ribs
    32
    with tater 6’ers* (white meat add 2 dollars)
  • Margaritas
    nothing artificial in our Margaritas!

    Flecha Margarita – 10 dollars or Ghost Tequila Margarita – Just the right spice 11 dollars

Wednesday Specials

  • Bluegrass Martini
    Our own Tradition started back in 2004, still our best selling martini only 10 dollars tonight only
  • Tavern Pale Lager
    only 5 dollars on Wednesday

    The Untold History behind Tavern Pale…

    The 1918 the flagship brand name was expanded to Atlantic Tavern Pale and a second brand, Extra Pale Atlantic, was added. New bottling equipment was installed around 1936-38 and canning began around 1950.

    Then Atlantic — When Prohibition was repealed in 1933, the name was changed to Atlantic Brewing Co.—all stock was still tightly held by members of the Lederer family.  Rudolph Lederer died in 1935, and was succeeded by his son, Harold S. Lederer. Initial post-Prohibition production was in kegs for the tavern trade; hence their brand was named Tavern Pale. This brew proved successful and quickly established itself as their flagship brand. Early keg labels show variants such as Tavern Dark and Tavern Pale Bock. Around Goldcrest 51, Champetite, Riviera Dark, Prost, Excell and on an on.

Fresh Seafood Specials

  • Canadian Walleye
    35
    Flash fried with panko, our homemade tartar sauce, and fresh cut fries or pan seared with mashed potatoes & green beans – half portion available 28
  • Faroe Island Salmon
    37
    with a fresh dill beurre blanc, green beans and buttered orzo asiago. *or glazed in our homemade Bluegrass bbq sauce – half portion 29
  • LOUISIANA BLACKENED GROUPER
    39
    set atop a creamy corn and crawfish risotto and drizzled with lemon beurre blanc.
  • Fried Shrimp
    27
    Hand battered, flash fried golden, with French fries, cocktail sauce and lemon.
  • Shrimp Carbonara
    33
    Ancho rubbed shrimp, bacon, roasted garlic cream sauce, mushrooms, peas, sundried tomatoes, asiago cheese, rosemary & a touch of parsley over a bed of angel hair pasta.
  • Ahi Tuna
    36
    Sushi grade, seared rare, served with sesame seaweed salad & dusted with togarashi
  • Key West Seafood Salad
    32
    fresh lump crab meat and shrimp, chives, tomatoes, crisp greens and avocado tossed in a lemon vinaigrette – add double seafood +17
  • Shrimp & Grits
    27
    southern style BBQ shrimp atop a creamy smoked cheddar grits with a sweet and spice pork belly candy. *The winning dish at the 2014 Wagner Farms Baconfest (Trophy is on the back bar!)
  • Shrimp & Grits with Grilled Andouille Sausage
    28
    southern style BBQ shrimp atop a creamy smoked cheddar grits with a sweet and spice pork belly candy
  • Tilapia Sassafras
    30
    Pecan-coated Tilapia, flash-fried, topped with a wild mushroom sauce, grilled shrimp, rice, and green beans. half-portion 23
  • Shrimp Jambalaya
    34
    A Cajun classic of Shrimp, Andouille and chicken, slow simmered with peppers and spices.
  • CRAWFISH ETOUFFEE
    27
    An authentic recipe. Crawfish smothered in the classic sauce of seasoned stock and roux.
  • SHRIMP ETOUFFEE
    27
    Shrimp (popcorn size), smothered in the classic sauce of seasoned stock and roux.
  • BBQ Shrimp Dinner
    28
    Pascal’s Manale in New Orleans? Save your airfare! Served with white rice
  • CHICKEN AND SHRIMP WITH DIRTY RICE
    29
    A great item, lightly dusted and blackened chicken breast and shrimp rested on a mound of dirty rice and a Jim Beam Sugar cane glaze

Soup & Gumbo

  • Chicken and Sausage Gumbo
    11
  • Shot of Gumbo
    3
  • Baked French Onion Soup
    11
  • Shot of Baked French Onion Soup
    3

Appetizers

  • BBQ Shrimp
    17
    ever been to Pascal’s Manale in New Orleans? Save your airfare!
  • Szechwan Spicy Calamari
    20
    shaved onion flash fried tossed and served with wasabi mustard sauce. Taster size 11
  • Real Crab Cake
    22
    great creation, all crab with a dollop of green onion mayo
  • Ahi Tuna
    20
    Sushi Grade, seared rare, dusted with togarashi
  • Artichoke Fritters
    14
    Served with a lemon dipping sauce
  • ½ Slab BBQ Ribs
    16
    great way to taste our ribs without a full commitment
  • Nawlins’ Sweet and Spicy Shrimp
    17
    Shrimp sautéed and caramelized with layers of heat and sweet
  • POPCORN SHRIMP
    15
    lightly battered in our homemade tempura with a Tabasco wine sauce
  • SHRIMP COCKTAIL
    15
    the classic cocktail with popcorn shrimp and cocktail sauce
  • MUSHROOM BROIL
    14
    A combination of domestic and wild mushrooms and set atop grilled crusty Italian bread with melted Gruyere cheese
  • ORANGE SESAME SHRIMP
    17
    flash fried, with orange zest and chilies, in a light orange sauce
  • TUNA TARTAR
    20
    diced tuna lightly seasoned and flavored with sesame oil. served with wonton chips
  • Pulled Pork Taster
    8
  • Smoked Corned Beef Brisket Taster
    10
  • PORK BELLY BURNT ENDS
    12
    on a bed of cheddar grits

Salads

Salad options: grilled chicken 8 | parmesan crusted chicken 8 | shrimp 8 | salmon 9 | skirt steak 14 | pulled pork 8 | corned beef brisket 11 | fried crawfish tails 9 | Ahi Tuna 14

  • Bluegrass Salad
    12 | 15
    Radicchio, romaine red onion, Gorgonzola, and pine nuts, pear balsamic vinaigrette.
  • Caesar Salad
    10 | 13
    Crisp romaine lettuce, seasoned croutons, grated parmesan and our Caesar dressing with anchovies make this one special.  add parmesan encrusted chicken to this one for a real treat!
  • Rémoulade Salad
    11 | 15
    Iceberg with scallions, tomatoes, bacon and topped with a creamy Rémoulade dressing.  Add fresh Lump Crabmeat 10.95 add shrimp 6.95 add fried Crawfish Tails 7.95 (the tails are recommended!)
  • Tomato Mozzarella Salad
    13 | 17
    vine ripened tomatoes layered with homemade mozzarella cheese, fresh basil, and sea salt dressed with Academia Barilla extra virgin olive oil, and a splash of rice wine vinegar small
  • House Chop Salad
    16
    Crisp salad greens chopped and tossed with ripe tomatoes, scallions, Gorgonzola, crisp bacon, avocado, toasted sunflower seeds and shaved sweet red onion. Tossed in a fresh herb vinaigrette.
  • Asian Salad
    16
    tossed with an Asian sesame dressing, water chestnuts, tomato, crispy wonton strips, sliced almonds and crisp romaine lettuce
  • Southwestern Salad
    16
    mixed greens, studded with Ancho roasted tomatoes, topped with a roasted corn, red onion & Jalapeno relish, finished with gorgonzola and tossed with a pear balsamic vinaigrette

Sides

8

  • Peanut Brittle Baked Beans
  • Baby Bok Choy
  • Tater 6’ers
  • Green Beans
  • Corn Pudding
  • Buttered Orzo Asiago
  • French Fries
  • Smoked Cheddar Grits
  • Dirty Rice
  • Mashed Potatoes
  • Corn & Crawfish Risotto

Real Texas Style BBQ Pit

Our sauce and rub are always Gluten Free (We cook daily and do sell out!) *Ribs dry rubbed and smoked daily for 3 hours, available while they last…(Not fall off the bone style!)

  • Baby Back Ribs
    Dry rub dusted, hickory smoked 1 ¾ pound baby back ribs, the secret of Wyllie Texas, where cactus grow tall, the jackalope run free, and the children are slightly above average. Slow cooked with hickory and mesquite woods, with peanut brittle baked beans and tater 6’ers 37 half slab 25

    Jambalaya & Real Pit Half Slab BBQ Ribs with peanut brittle baked beans and tater 6’ers 33 Otherwise known as our “Cajun Combo”

    Fried Shrimp & Real Pit Half Slab BBQ Ribs with peanut brittle baked beans and tater 6’ers 33

  • BBQ Pulled Pork Platter
    21
    Slow Smoked Pork Shoulder, dusted with our Dry Rub, touch of our homemade BBQ sauce, shaved red onions and served with Tater 6’ers& Corn Pudding
  • BBQ Corned Beef Brisket Platter
    26
    Beef Brisket Corned, dry rubbed and Hickory smoked for over 12 hours, covered with our homemade BBQ sauce, topped with red onions, parsley & mashed potatoes, & corn pudding open face on garlic bread
  • Pit Sampler
    33
    1/2 Slab of our dry rub dusted, hickory smoked baby back ribs, 1/4 pound of our Smoked Corned Beef Brisket, 1/4 pound of our pulled pork, topped with shaved red onion, bbq sauce and a side of our tater sixers.
  • Pulled Pork 8 | Corned Beef Brisket Taster 11
    Try a little taste for an appetizer, side, or just because!
  • Pork Belly Burnt Ends
    12
    served on a bed of our smoked cheddar grits

Signature Entrees

  • JAMBALAYA
    26
    A Cajun classic of Andouille and chicken, slow simmered with peppers and spices. Add Shrimp 9
  • VEGETABLE JAMBALAYA
    20
    new spin on a classic of a slow simmered holy trinity with carrots and a vegetable stock thickened with corn starch. (Vegan, Gluten Free) add the Beyond Beef  7
  • Orange Sesame Chicken
    26
    flash fried and tossed with orange zest, in a traditional light orange sauce with white rice
  • CHICKEN AND SHRIMP WITH DIRTY RICE
    29
    A great item, lightly dusted and blackened chicken breast and shrimp rested on a mound of dirty rice and a Jim Beam Sugar cane glaze
  • Chicken Carbonara
    28
    Ancho rubbed chicken, bacon, roasted garlic cream sauce, mushrooms, peas, sundried tomatoes, asiago cheese, rosemary & a touch of parsley over a bed of angel hair pasta. Substitute shrimp 5
  • Fresh Tomato Basil Penne
    16
    (*aka Hockey Pasta) a light fresh tomato basil sauce with Parmesan.

    add Italian Sausage and peas (*aka Country Creek Style) 8
    add Grilled Chicken 8 add shrimp 9 add artichokes 4 add Parmesan Crusted Chicken 8
    add Parmesan Crusted Chicken 8  with fresh Mozzarella 3

  • Fettuccine Alfredo
    16
    Fettuccine noodles topped with a traditional Parmesan sauce.  Add shrimp 8 add chicken breast 7
  • Skirt Steak
    40
    Texas style BBQ skirt steak with a pile of seasoned tater 6’ers
  • Petite Filet
    30
    4-oz USDA top choice set in a red wine sauce, served with garlic-mashed potatoes & green beans.  Add a Blue Cheese crust for 5 or add jumbo lump crabmeat and a lemon beurre blanc sauce for 11
  • Filet
    40
    8-oz USDA top choice set in a red wine sauce, served with garlic-mashed potatoes and green beans.
  • Asian Vegetable Noodle Bowl
    15
    Stir fried bok choy, shiitake mushrooms, water chestnuts, scallions, ginger, garlic, udon noodles in a vegetable broth. Topped with diced tomatoes, a splash of soy sauce, cilantro & sesame seeds. Add tofu 7 add chicken 8 add white meat chicken add shrimp 9
  • Grilled Teriyaki Chicken Breast
    24
    with a homemade teriyaki sauce, rice and green beans.
  • Chicken Artichoke
    24
    Chicken stir-fried with green beans, artichokes and wild mushrooms in a subtle sherry cream sauce then topped with white rice. Add white meat 3.00 Sub tofu N/C

Sandwiches

Your choice fries or Caesar salad with our sandwiches, or a Bluegrass salad for an additional dollar. Onion Haystack 2.50 extra – Add Real Smoked Bacon 2.50 – Add Cheese (American, Gruyere, Cheddar), Jalapeños, or Avocado 1.50

  • BBQ Corned Beef Brisket Sandwich
    22
    beef brisket corned, dry rubbed and then hickory smoked for 12 hours, with a touch of sliced red onions and little BBQ sauce
  • BBQ Pulled Pork Sandwich
    19
    dry rubbed, slow smoked for 12 hours, pulled & topped with our homemade BBQ sauce, red onions and a whole lot a love
  • Chicken Breast Rosemary Sandwich
    19
    marinated in olive oil, fresh rosemary & garlic, green onion mayo on the side.
  • Crusty Blue BBQ Burger
    22
    1/2-pound certified Angus beef burger, blue cheese crusted, topped with our own BBQ sauce, and a crispy onion haystack.  *sub a Beyond Burger for an extra dollar…
  • Giant Burger (as in HPHS)
    28
    Twin ½ pound Patty, cheddar cheese, & bacon dressed with lettuce, tomato, pickle, onion and onion haystack.
  • Bluegrass Burger
    19
    1/2-pound certified Angus beef burger dressed with lettuce, tomato, pickle & onion
  • The Beyond Burger
    17
    with sautéed jalapeno, onion, mushroom, corn and a light shmear of stone ground mustard
  • Skirt Steak Sandwich
    22
    served open face on garlic bread and grilled to perfection, with bbq sauce and grilled onions

Children’s Menu

12

  • Chicken Tenders and French Fries
  • Fish Fry and French Fries
  • Penne Marinara
  • Fettucine Alfredo
  • Fried Shrimp and French Fries

Desserts

  • Chocolate Chip Bread Pudding
    Homemade with a cayenne Jim Beam whisky sauce to share 11 or taster size 7
  • Ice Box Pie
    A fresh home-made caramel, toasted pecans, caramel cream, shaved chocolate in a graham cracker crust 11 or taster size 6
  • Bananas Foster
    A delightful taste of tradition, bananas sautéed in butter, brown sugar, dark rum & creme de banana liqueur poured over vanilla bean ice cream

    Full 19 (5 scoops)

    Taster 14 (3 scoops)

    Mini 11 (1 scoop)

  • The One Bite Trio
    Chocolate Chambord truffle, Vanilla bean crème brulee & Chocolate chip bread pudding with our Cayenne Jim Beam whisky sauce 14
  • The Ultimate Two Bites
    4 Each:

    -Chocolate Truffle with Chambord and Chantilly cream

    -Vanilla Bean Crème Brule and Chantilly cream

    -Homemade Chocolate chip cookie

    -Ghirardelli chocolate chip brownie

  • Key Lime Pie
    Key lime custard baked in a homemade graham cracker crust. Served with Chantilly whipped cream 11 Taster 6
  • Hot Fudge Sundae
    Vanilla ice cream, topped with house-made candied pecans and finished with Chantilly whipped cream, a chocolate chip cookie & a cherry.

    Giant 19 (5 scoop)

    Regular 14 (3 scoops)

    Small 10 (1 scoop)

  • Brownie Sundae
    Ghirardelli chocolate chip brownie,3 scoops chocolate ice cream, hot fudge, whipped cream, candied pecans, & a cherry. 12
  • Chocolate 3-Way
    Chocolate ice cream, Ghirardelli chocolate chip brownie, hot fudge, mini marshmallows, candied pecans & Chantilly cream.

    Full 19 (5 scoops)

    Taster 14 (3 scoops)

    Mini 10 (1 scoop)

*The Illinois Department of Public Health advises that eating raw or Undercooked meat, poultry, eggs or seafood poses a health risk to everyone, but especially to the elderly, children under age four, pregnant women and other highly susceptible individuals with compromised immune systems. Thorough cooking of animal food reduces the risk of illness. For further information, contact your physician or public health department

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Our Location

1636 Old Deerfield Rd
Highland Park, IL 60035

1-847-831-0595

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Hours

Sunday & Monday: Closed
Lunch: Tue – Fri: 11:30am – 2pm
Dinner: Tue – Thur: 5pm – 8pm
Friday: 4:30pm – 8:30pm
Saturday: 4:30pm – 8:30pm

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