THE CUBE - Standard Market

Welcome to
THE CUBE
STANDARD MARKET’s
Wine, Beer & Cheese Bar!
We are proud to offer a menu featuring the
bounty of Standard Market. Our talented
chef team uses the finest cheeses, freshest
meat and seafood, seasonal vegetables,
and scratch-baked bread to create an
irresistible array of dishes. Ask your server
for beer or wine recommendations to pair
with your menu selections.
Please inform your server of any
allergies or dietary restrictions.
CELLAR CLUB
Our Cellar Club is an innovative new take on a
wine club. Choosing the perfect wines for dinner
or to stock your cellar can be a daunting task, and
traditional wine clubs do not give you the chance to
try the wines selected for you unless you open the
one or two bottles you receive each month yourself.
The Cellar Club offers a new experience in wine
club purchasing: the chance to try every selection,
without opening your own bottles, and for no extra
charge! Ask your server how to sign up!
#1 PLATINUM MEMBERSHIP BEST VALUE!
$
12 month: 24 events, member+1 guest 999
6 Classic Cellar Club Tasting Events at Westmont,
including wines to take home
6 Supper Club Dinners at Naperville
6 Cellar Club Receptions at Westmont
6 Cellar Club Receptions at Naperville
$
6 month: 12 events, member+1 guest 599
3 Classic Cellar Club Tasting Events at Westmont,
including wines to take home
3 Supper Club Dinners at Naperville
3 Cellar Club Receptions at Westmont
3 Cellar Club Receptions at Naperville
#2 TRADITIONAL WESTMONT
CELLAR CLUB MEMBERSHIP
$
12 month: 12 events, member+1 guest 599
6 Classic Cellar Club Tasting Events at Westmont,
including wines to take home
6 Cellar Club Receptions at Westmont
$
6 month-6 events, member+1 guest 349
3 Classic Cellar Club Tasting Events at Westmont,
including wines to take home
3 Cellar Club Receptions at Westmont
#3 NAPERVILLE SUPPER CLUB MEMBERSHIP
12 month: 12 events, member+1 guest 6 Supper Club Dinners at Naperville
$
599
$
349
6 Cellar Club Receptions at Naperville
6 month: 6 events, member+1 guest 3 Supper Club Dinners at Naperville
3 Cellar Club Receptions at Naperville
SPARKLING WI NE
17/Flight
$
12/G
$
Prosecco, Col Vetoraz
Glera—Veneto, Italy
Peach, white pear, lemon
La Cuvée Cava, Gramona
$
Brut, Canard-Duchêne
$
Xarello, Macabeo, Parellada—Penedès, Spain
Luxury, lime, lemon-grass
13/G
15/G
Chardonnay, Pinot Noir—Champagne, France
Green apple, brioche, caramel
INTERNATIONAL WHITE $
Raats Family Wines
Chenin Blanc—South Africa
Green melon, lime, nutmeg
12/Flight
$
9/G
$
Santos
10/G
Assyrtiko—Santorini, Greece
White flower, citrus, vivid
Zeppelin, Max Ferdinand Richter
11/G
$
Riesling—Mosel, Germany
Apple, lemon curd, anjou pear
MADE IN THE USA 17/Flight
$
$
Ponzi
13/G
Pinot Gris—Willamette Valley, Oregon
Ripe peach, apricot, banana
$
Silverado
15/G
Sauvignon Blanc—Napa, California
Passion fruit, grapefruit, grass
Pioneer, Barra
$
Chardonnay—Mendocino, California
Melon, lemon curd, baking spice
INTERNATIONAL REDS
9/G
18/Flight
$
13/G
$
Mauro Molini
Nebbiolo—Piedmonte, Italy
Potpourri, stewed cherry, leather
Yianakohori, Kir-Yianni
11/G
$
Xinomavro, Merlot—Macedonia, Greece
Blueberry, currant, rich
$
Puydeval
11/G
Cabernet Franc—Languedoc, France
Black cherry, blackberry, powerful
CALIFORNIA DREAMIN’
15/Flight
$
12/G
$
Riviera, Pali
Pinot Noir—Sonoma Coast, California
Red currant, raspberry, black truffle
Matanzas Creek
13/G
$
Merlot—Sonoma, California
Black plum, cassis, chocolate
Pioneer, Barra
$
Cabernet Sauvignon—Mendocino, California
Dark fruit, baking spice, tobacco
BLENDED TO PERFECTION
16/Flight
$
11/G
$
Côtes du Crows, Morgan Winery
Grenache, Syrah—Monterrey County, California
Pomegranate, raspberry, coffee cake
Clos de los Siete
$
3, Poggio Verrano
$
Malbec, Merlot, Cabernet Sauvignon—Argentina
Blackberry, licorice, chocolate
Sangiovese, Cabernet Sauvignon, Merlot—Italy
Red berry, violet, black pepper
9/G
12/G
14/G
TOP SHELF WINE SERIES
An opportunity to try top shelf wines by the glass!
Each week, we’re opening a bottle of “top shelf” wine—the
most exciting, most coveted, and in most cases, relatively
expensive bottles. But we’re not opening the bottle with a
corkscrew. A new gadget called the Coravin allows us to
insert a thin needle into the cork of each bottle to extract
the wine. Once the wine is poured, the needle comes out
and the cork effectively re-seals itself. The wine is ready
for the next drinker, whether that’s an hour from now or
several days from now—and no oxygen makes its way
into the bottle.
We’re excited to share these top shelf wines with you.
Each month we’ll feature a different region, and the
featured bottle changes weekly.
OCTOBER: WINES OF NAPA
SEPTEMBER 30–OCTOBER 6 Opus One 2009
$
34/G
Cabernet Sauvignon, Cabernet Franc, Petit Verdot,
Malbec—Napa, California
Château Mouton Rothschild winemaker Lucien
Sionneau and Robert Mondavi’s son Timothy made their first
vintage at the Robert Mondavi Winery in 1979, which later sold
for $24,000, the highest price ever paid for a California wine.
The following year the partners officially announced their joint
venture, calling it “Opus,” a musical expression denoting the first
masterwork of a composer.
OCTOBER 7–13 Stag’s Leap Fay 2012
$
25/G
Cabernet Sauvignon—Napa, California
Stag’s Leap Wine Cellars has a long and distinguished wine
reputation. They are best known for their estate-grown Cabernet
Sauvignons, which over the years have become some of the most
highly regarded and collected wines worldwide.
OCTOBER 14–20 Continuum Estate 2012
$
31/G
Cabernet Sauvignon—Napa, California
Four generations of the Mondavi family have grown and
produced wines among the world’s finest. Tim and Marcia
Mondavi, along with their children, maintain this continuum of
excellence, innovation, and tradition with this fabulous wine.
Sumptuous yet brilliantly balanced, the 2012 Continuum is flush
with black cherry and mulberry fruit with complex flavors of
graphite and espresso.
OCTOBER 21–27
Chateau Montelena 2008
$
21/G
Cabernet Sauvignon—Napa, California
In 1976, Chateau Montelena helped put California at the forefront
of the wine world. That year a who’s-who of French wine gathered
for a grand tasting at the Inter-Continental Hotel in Paris. It was
Chateau Montelena’s 1973 Chardonnay that rated above all other
wines. The results proved that Chateau Montelena could produce
some of the world’s finest wines, and that California’s wine
industry had come of age.
TOP SHELF WINE SERIES
NOVEMBER: WINES OF CALIFORNIA
OCTOBER 28–NOVEMBER 3
Stag’s Leap S.L.V. 2012
$
25/G
Cabernet Sauvignon—Napa, California
Curious to see how American wines would fare against French
wines made from the same kind of grapes, a wine merchant
arranged a blind wine tasting in Paris in 1976. The French
tasters chosen for the event had impeccable professional
credentials. The unthinkable happened. The1973 Stag’s Leap
Wine Cellars S.L.V. Cabernet Sauvignon—the first vintage
produced with grapes from vines a mere three years
old—was judged the best.
NOVEMBER 4–10 Darioush Napa Cabernet Sauvignon 2011
$
17/G
Cabernet Sauvignon—Napa, California
Darioush Khaledi is a man dedicated to wine and the ideals of
the American dream—a deeply rooted belief in individualism
and opportunity. The winery is his realization of the dream.
The 2011 is the quintessential offering of the Darioush
estate. Reflective of Darioush’s individualism and dedication
is a Cabernet Sauvignon that bridges Bordeaux’s old world
complexity and poise with Napa Valley’s modern and progressive
style, structure, and depth.
NOVEMBER 11–17
Scherrer Cabernet Sauvignon 2005
15/G
$
Cabernet Sauvignon—Anderson Valley, California
Fred Scherrer is the son of a prominent winemaker in the
Anderson Valley of Mendocino. In fact, his father’s grapes
make up the Cabernet Sauvignon that he still produces to this
day. This wine perfectly showcases his exceptional winemaking
skills and how perfectly suited the Anderson Valley is for
growing Cabernet Sauvignon. Total production is now 4000 to
5000 cases for the entire operation—the dictionary definition of
small production!
NOVEMBER 18–24
Opus One 2008
$
34/G
Cabernet Sauvignon, Cabernet Franc, Petit Verdot,
Malbec—Napa, California
Château Mouton Rothschild winemaker Lucien Sionneau and
Robert Mondavi’s son Timothy made their first vintage at the
Robert Mondavi Winery in 1979, which later sold for $24,000,
the highest price ever paid for a California wine. The following
year the partners officially announced their joint venture, calling
it “Opus,” a musical expression denoting the first masterwork of
a composer.
E ATS
HOUSE MARINATED PICKLES $
4
MARINATED BIJOU $
8
CHICKEN LIVER PÂTÉ $
6
SIMPLE SALAD $
6
The best seasonal vegetables, pickled and preserved
French-style ripened goat cheese, olive oil, herbs,
and spices
Honey, crispy shallots, macerated raisins, baguette
Seasonal greens and shoots, toasted hazelnuts,
apple cider vinaigrette
WALDORF SALAD Seasonal lettuces, treviso, apples, celery,
macerated raisins, chèvre noir, candied walnuts,
creamy garlic dressing
10
$
CAPRESE $
Oven roasted tomato, fresh mozzarella, basil oil, smoked
salt, baguette
8
BÁNH MÌ $
9
Chili tofu, sambal aïoli, pickled rainbow carrots and daikon,
cilantro, jalapeño, demi baguette
CUBE BURGER
$
B.L.T.
$
CROQUE MADAME $
CAULIFLOWER SANDWICH
$
Sirloin/chuck burger, stone ground mustard,
house marinated pickles, bibb lettuce,
vine ripened tomato, potato bun
Cherrywood smoked bacon, bibb lettuce,
vine ripened tomato, garlic aïoli, buttercrust bread
Applewood smoked ham, gruyère, dijon,
fried egg, brioche
13
10
11
11
Pan fried crispy cauliflower steak, curry aïoli, green apples,
foenegreek gouda, multigrain bread
Sandwiches come with choice of
house pickled vegetables or side salad
E ATS
SHARED PLATES
CHARRED CARROTS $
7
PAPAS BRAVAS $
8
BBQ spice rub, buttermilk-chèvre dressing
Confit fingerling potatoes, piquillo pepper aïoli
DRIFTLESS GNOCCHI 10
$
Parisian gnocchi made with Driftless, a fresh
farmstead sheep’s milk cheese, cauliflower purée,
English peas, pistachios
BEET PLATE $
Variety of beets served roasted, pickled, and raw, goat
cheese lemon curd
9
LARGER PLATES
POMEGRANATE PORK CHOP $
TOGARASHI SALMON $
SCALLOP SUCCOTASH $
UMAMI SEARED RIBEYE $
18
Sumac-pomegranate glaze, apple shallot purée,
roasted pearl onions, green apple pine nut gremolata
16
Togarashi spiced Scottish salmon served rare,
squid ink crema, dashi rice puff, charred broccolini
14
One pan seared U-10 scallop, succotash of sweet corn,
brown beech mushrooms, English peas, miso butter
Dusted with tomato/porcini/seaweed powder, fresh
horseradish, charred shishito peppers, confit
maitake mushrooms
20
BEVERAGES
Coke, Diet Coke, Sprite, Barq’s Root Beer69¢
$ 69
Joia Grapefruit, Chamomile & Cardamom
1
$ 69
Dry Vanilla Bean Soda
1
$ 50
Marketmade Fresh Squeezed Lemonade
2
$ 50
Marketmade Iced Tea
2
B OA RD S
1 item 6
$
Mix & Match
3 items $15
5 items $24
7 items $30
STANDARD CLASSICS
Cabot Clothbound Cheddar Vermont
Nutty, complex, reminiscent of the Vermont countryside
R
Parmigiano-Reggiano Italy
Aged 28 months
Crystallized and sweetly savory
R
Roquefort France
Decadently smooth, piquant, herbal
Prairie Breeze Iowa
Sharp, sweet, crumbly
Pleasant Ridge Reserve Wisconsin
Firm, nutty, fruity with notes of brioche
R
SEASONAL
Bent River Camembert Minnesota
Vegetal, bright yet savory
Foxglove Indiana
Yeasty, tangy double cream
Purple Haze California
Dense yet velvety with light floral notes
R
Evalon Wisconsin
Hard gouda with caramel notes and grassy finish
Landaff Vermont
Semi-firm with earthy buttermilk notes
R
Dunbarton Blue Wisconsin
Cheddar blue-hybrid, approachable mild flavor
R
Everton Indiana
Firm, sweetly nutty
Vella Dry Jack California
Firm and dry with butterscotch notes
Blu di Bufala Italy
Decadent, herbaceous and sweet
LaClare Fresh Chevre Wisconsin
Lush with a tempered acidity
B OA RD S
1 item 6
$
Mix & Match
3 items $15
5 items $24
7 items $30
CHEESEMONGER’S CHOICE
Sofia Indiana
Salty and sweet with a pillowy fluffiness
Casatica di Bufala Italy
Rich, clean, a creaminess that envelops your taste buds
Dante Wisconsin
Nutty & grassy with a Pecorino-like texture
R
Cave Aged Pauline Kentucky
Aged at Standard Market, Westmont
Saison-washed, luscious buttermilk mouthfeel
R
Shakerag Blue Tennessee
Wrapped in whiskey-soaked fig leaves,
need we say more?
CHARCUTERIE
Creminelli Coppa Utah
Slow roasted pork shoulder with juniper and clove
Creminelli Bresaola Utah
Cured beef loin with sweet butter notes
Fabrique Delice Duck Rillette California
Confit-style spread
Fabrique Delice Country Pâté California
Classic coarse ground pork pâté
Fabrique Delice Truffle Mousse California
Smooth chicken liver mousse with black truffles
Olympia Provisions Chorizo Rioja Oregon
Spanish-style, blended with sweet paprika
Olympia Provisions Saucisson Sec Oregon
French-style salami seasoned with garlic and pepper
Smoking Goose Stagberry Indiana
Elk salami made with blueberries soaked in honey wine
La Quercia Speck Americano Iowa
Smoked prosciutto
R
Pasteurized
Raw
Cow’s Milk
Buffalo's Milk
Sheep’s Milk
Goat’s Milk