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.
WI NE
SUMMER REDS 15/Flight
$
Saint Gregory
13
Pinot Meunier—Mendocino County, California
Dried herbs, cedar, black tea, pomegranate
$
Finca Decero
$
Malbec—Mendoza, Argentina
Blackberry, licorice, bitter chocolate, violet
Mouton Noir
Horseshoes and Handgrenades 10
12
Syrah, Cabernet, Merlot—Washington / Oregon
Smoked cherries, earth, spice
FRUIT FORWARD $
17/Flight
$
RouteStock
$
14
Michael David Petite Petit
$
13
Pinot Noir—Willamette Valley, Oregon
Raspberry, cherry cola, vanilla
Petite Sirah, Petit Verdot—Lodi, California
Dark fruit, vanilla bean, cocoa, jammy
Pioneer
7
$
Cabernet Sauvignon—
Mendocino County, California
Cherry, smoke, moderate tannins
PICNIC WHITES $
16/Flight
Dr. Heyden
$
10
Domaine Jean-Marc Brocard
$
14
Cape Mentelle
$
12
Oppenheimer Riesling Kabinett—
Rheinhessen, Germany
Ripe apricots, lemon zest
Chardonnay (unoaked)—Chablis, France
Floral, crisp, baked apple, lemon curd
Sauvignon Blanc/Semillon—
Margaret River, Australia
Citrus/grapefruit, stone fruit, tropical fruit
WI NE
DOMESTIC WHITES
$
14/Flight
Pioneer
$
Dry Creek
$
7
Chardonnay—Mendocino County, California
Light, subtle fruit, crisp
Chenin Blanc—Clarksburg, California
Green apple, peach, mild acid, unoaked
Matanzas Creek
$
Sauvignon Blanc—Sonoma, California
White nectarine, pink grapefruit,
honeycrisp apples
SUMMER SPARKLERS $
9
12
15/Flight
J.P. Chenet Brut
$
10
Perlage
$
12
Canard-Duchêne Brut
$
15
Blanc de Blanc—France
Light, crisp, clean, pear
Prosecco—Veneto, Italy
Fragrant, fresh, easy to drink
Chardonnay, Pinot Noir—Champagne, France
Green apple, bready, limestone
SANDW I C H ES
CUBE BURGER $
CROQUE MADAME $
BÁNH MÌ $
Chuck, brisket & sirloin burger, provolone picante,
house marinated pickles, potato bun
Tavern smoked ham, a blend of Cabot clothbound &
alpha tolman, mornay, buttercrust, fried egg
Extra firm tofu, red chile bean paste, pickled rainbow
carrots/daikon, sambal aïoli, cilantro, jalapeño
13
11
10
B.B.T.
$
11
Pork belly, brie, garlic aïoli, frisée, tomatoes, tuscan bread,
pickled red onions
SANDWICHES COME WITH HOUSE PICKLED
VEGETABLES & SIDE SALAD
SOUP OF THE DAY
$
6
SIMPLE
$
6
WATERMELON
$
7
Ask your server for this week’s special
SA LAD S
Seasonal mixed greens, orange segments,
honey sesame sticks, roasted fennel dressing
Watermelon, feta, za’atar, pine nuts, mint, red onion,
watermelon radish, dill
SH AR E D
ATS
PLAT ES
HOUSE MARINATED OLIVES $
5
CHICKEN LIVER MOUSSE
$
6
MARINATED BIJOU $
8
STREET POTATOES $
7
BRUSSELS SPROUTS $
6
MUSHROOMS $
8
Olive medley marinated in citrus herb oil
Slagel farm chicken livers, strawberry honey, chives,
crispy shallots, pickled mustard seed, baguette
French-style ripened goat cheese, olive oil, herbs,
and spices; served warm
Yukon Gold potatoes, mustard seed, turmeric,
mint yogurt, chaat masala
Candied pork belly, nam jim, chile threads
Shiitake, king oyster, maitake, crimini, 64° egg,
black garlic sesame oil, baguette
PERUVIAN BAY SCALLOPS
$
BURRATA $
PAN SEARED HALIBUT $
Charred kohlrabi, pink peppercorns, blood orange,
frisée, jicama
Maplebrook burrata, bruléed peaches, basil oil,
arugula, baguette
Beet labneh, green mango & fennel slaw,
roasted chickpeas, tarragon oil
11
15
16
BEVERAGES
Coke, Diet Coke, Sprite, Barq’s Root Beer99¢
$ 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
all cheese boards served with Quince and Apple Black Tea
and Fig Jam, Potter’s Crackers, and Marcona Almonds
CHEESEMONGER’S CHOICE
18
A rotating selection of 3 cheeses chosen by our Cheese
Buyer. Ask your server for today’s options.
SUMMER BOARD
23
Landmark Creamery Petit Nuage
WISCONSIN
Avalanche Creamery Lamborn Bloomers
COLORADO
Milton Creamery Prairie Breeze Cheddar
IOWA
Prairie Fruits Farm Moonglo
R
ILLINOIS
Alemar Cheese Good Thunder
MINNESOTA
AMERICAN
14
Frisian Farms Aged Gouda
Standard Market
Cave Aged Chandoka
IOWA
WISCONSIN / ILLINOIS
Tulip Tree Creamery Tiger Lily
INDIANA
EUROPEAN
Bucherondin de Chèvre
Fulvi Pecorino Toscano
19
FRANCE
ITALY
Fromagerie La Cret Gruyère 1655
Neal’s Yard Dairy Colston Bassett Stilton
ENGLAND
CHARCUTERIE
West Loop ’Nduja Pork
R
SWITZERLAND
13
CHICAGO, IL
Olympia Provisions Sopressata Pork
OREGON
Avalanche Creamery Finnochiona Pork & Goat
COLORADO
B OA RD S
all cheese boards served with Quince and Apple Black Tea
and Fig Jam, Potter’s Crackers, and Marcona Almonds
YOU PLAY
CHEESE MONGER
Choose 1 - $6
Choose 5 - $24
Choose 3 - $15
Choose 7 - $30
choose from any of the following
Milton Creamery Prairie Breeze Cheddar
IOWA
Everyone’s favorite cheddar: sweet, sharp and crystalized
Alemar Cheese Good Thunder
MINNESOTA
Robust and tangy; washed in Surly Brewing Bender brown ale
Frisian Farms Aged Gouda
IOWA
Densely firm with notes of cotton candy
Tulip Tree Creamery Tiger Lily
INDIANA
Soft and decadent taleggio-style
Fromagerie La Cret Gruyère 1655
R
SWITZERLAND
Notes of fresh cream and tropical fruit with a well-structured nuttiness
Neal’s Yard Dairy Colston Bassett Stilton
ENGLAND
Buttery and herbal blue with a fudgy texture
SHEEP MILK
Landmark Creamery, Petit Nuage
WISCONSIN
Bright and tangy fresh sheep cheese
Fulvi, Pecorino Toscano
ITALY
Sweet and slightly salty with a pliable texture
GOAT MILK
Avalanche Creamery Lamborn Bloomers
COLORADO
Silky robiola-style with mushroom flavors
Prairie Fruits Farm Moonglo
ILLINOIS
R
Tomme washed in a pear tea with notes of caramel and citrus
RUNNER-UP BEST IN SHOW AT THE 2015 AMERICAN CHEESE SOCIETY AWARDS
Standard Market Cave Aged Chandoka
WISCONSIN / ILLINOIS
Aged by our cheese team! Earth, horseradish, and fresh yogurt notes
on this unique cheddar
Bucherondin de Chèvre
FRANCE
Silky and dense with a natural rind and peppery undertones
CHA
RCUTERIE
West Loop ’Nduja
A spreadable and slightly spicy salami
Olympia Provisions Sopressata
A traditional recipe with clove, garlic, coriander,
and a touch of chili flake
Avalanche Creamery Finocchiona
Traditional Italian salami blended with fennel seed
SUS H I
Made fresh to order by our sushi chefs,
using the finest sushi-quality fish
MAKI
Full Moon
16
Shrimp Lobster
16
Chili Sea Bass
16
Mango Lobster
16
Godzilla
15
Kiss of Fire
15
Yellowtail, avocado, sriracha, ponzu, togarashi
Shrimp, lobster, cucumber, cream cheese, wasabi sauce
Snow crab, sea bass, avocado, cucumber, wonton,
sweet chili sauce
Lobster, avocado, mango, tobiko
Spicy tuna, shrimp tempura, avocado, cream cheese,
cucumber, spicy mayo, eel sauce, masago
Spicy tuna, yellowtail, cucumber, salmon, tobiko,
jalapeño, sriracha
California
7
Spicy Tuna
8
Spicy Salmon
8
Snow crab, cucumber, avocado
Tuna, chili oil, sriracha, togarashi, sprouts
Salmon, chili oil, sriracha, togarashi, sprouts
SASHIMI
Tuna
9
Salmon
8
Yellowtail
9
BBQ Eel
9
NIGIRI
Tuna
5
Salmon
5
Yellowtail
5
BBQ Eel
5
SUSHI TAPAS
Hamachi & Jalapeño
15
Spicy Tuna Poke Wonton
13
Yellowtail, jalapeño, cilantro, ponzu
Spicy tuna, fried wonton, green onion
Seaweed Salad
5
Calamari Salad
5
Seaweed, sesame vinaigrette
Squid, mushrooms, red pepper, ginger, sesame vinaigrette