BIN 36 · RESTAURANT

return to top


DESSERT - Chicago Suggested wine pairings are indicated by the BIN # listed after each item and correspond to our Wines-by-the-Glass List. These suggestions take the guesswork out of which wines to enjoy with your meal. We occasionally modify our dessert menu to reflect the freshest seasonal ingredients, so some items may change unexpectedly.
Return to top
Warm Summer Cherry & Raspberry Pie, lemon verbena ice cream 2004 Botrytis Semillion, DeBortoli, “Noble One,” Riverina, New South Wales, Australia	12.00
Slow Roasted Strawberries, chocolate spaetzle, strawberry-rhubarb puree, strawberry-vanilla ice cream 2009 Brachetto d'Acqui, Castello Banfi, "Rosa Regale," Piedmont, Italy	8.00
Tropical Fruit Parfait Napoleon, pineapple-ginger consumme, lime cloud 2008 Moscato d'Asti, Michele Chiarlo, "Nivole," Piedmont, Italy	8.00
Capra Honey Cheese Blintz, cassis sorbet, poppy seed tuille, pickled huckleberry sauce 2008 Black Muscat, Quady Winery, "Elysium," Madera, California	8.00
Milk Chocolate & Toasted Almond Popsicles, chocolate cake, roasted honey "liquid buttons" 2005 Don Sherry, Pedro Ximenez, "Don PX," Toro Albala, Spain	8.00
Crème Brulée of the Day, Let us select the perfect dessert wine	8.00
Housemade Sorbet, Chef’s accompaniment	6.00
Housemade Ice Cream, Chef’s accompaniment	6.00
BIN 36 Chocolate Tasting for Two $16.00 2007 Brachetto d’Acqui, Castello Banfi, “Rosa Regale,” Piedmont, Italy

DESERT WINES	full pour/half pour
2007 Brachetto d’Acqui, Castello Banfi, “Rosa Regale,” Piedmont, Italy	10.00/5.00
2004 Banyuls, M. Chapoutier, Banyuls, France	10.00/5.00
2006 Kracher, Beerenauslese Cuvee, Weinlaubenhof, Burgenland, Austria	19.50/9.75
2007 Moscato d’Asti, Michele Chiarlo, “Nivole,” Piedmont, Italy	8.50/4.25
Non Vintage Muscat, Campbells, Rutherglen, Victoria, Australia	14.00/7.00
2006 Muscat de Beaumes de Venise, Paul Jaboulet Aine, Rhone Valley	20.00/10.00
2006 Black Muscat, Quady Winery, “Elysium,” Madera, California, USA	9.00/4.50
2006 Orange Muscat, Quady Winery, “Essencia,” Madera, California, USA	10.00/5.00
2003 Sauternes, Clos L’Abeilley, Bordeaux, France	15.00/7.50
2003 Tokaji Aszu, 5 Puttonyos, Red Label, Royal Tokaji Co., Hungary	15.00/7.50
2004 Botrytis Semillion, DeBortoli, “Noble One,” Riverina, New South Wales, Australia	17.00/8.50
2005 Vidal, Ice Wine, Oak Aged, Inniskillin, “Gold,” Niagara Peninsula, Canada	38.00/19.00
return to top


ARTISAN CHEESE Our cheese list features some of the best American artisan cheese available today. Suggested wine pairings are indicated by the BIN # listed after each item and correspond to our Wines-by-the-Glass List. These suggestions take the guesswork out of which wines to enjoy with your meal.
return to top


BIN 36 CHEESE LIST Each hand crafted cheese has been chosen both because of its outstanding flavor and its diverse style. The cheeses are grouped by type and are listed from the most mild to the most pungent. We hope you enjoy this unique selection.
FRESH - Little or no rind & aged for a very short time. These cheeses have a higher moisture content & - BONUS! - are also generally lower in sodium & fat. Best enjoyed with light whites like Sauvignon Blanc or Vouvray.
1. Cow Mozzarella, Lioni, NJ - (cow) Made in the U.S., this is classic fresh mozzarella. It's simply delicious. BIN 5 or BIN 17	3.00
2. Crescena, Bellwether Farms, CA - (cow) Bright & yeasty with fresh bread flavor balanced against a gentle tartness. BIN 3	3.00
3. Burrata, Italy - (cow) Burrata means "butter" in Italian, & this blend of mozzarella & cream has a wonderful lemony flavor. BIN 1 or BIN 8	5.00
4. Persian Feta, Australia - (cow) Welcome back a staff favorite! Marinated in garlic, black peppercorns & bay leaves - yummy. BIN 20 or BIN 40	3.00
5. Buffalo Mozzarella, Italy - (buffalo) Pure white, soft & sweet with just a touch of acidity. BIN 2 or BIN 7	4.00
6. Driftless, Hidden Springs Creamery, WI - (sheep) Deliciously simple, this cheese is light & lemony & finishes with a hint of grass. BIN 3 or BIN 23	3.00
7. Chef's Chevre, Laura Chenel Chevre, CA - (goat) One of America's first artisanal producers - still going strong. BIN 15 or BIN 25	2.00
BLOOMY RIND SOFT CHEESES - Cheeses with a soft rind are crafted by adding mold to the outside of the cheese. This allows the cheese to ripen inward creating creamy & luxurious cheeses with earthy flavors.
9. Nancy's Camembert, Old Catham Shepherding Co., NY - (sheep) Sweet, light & airy with hints of hazelnuts. BIN 4 or BIN 18	4.00
10. Le Chatelain Camembert, France - (cow) Originally presented to Napoleon in 1885, this cheese is rich & creamy with a hint of apple. BIN 17 or BIN 26	2.00
11. Brillat Savarin, France - (cow) 75% butterfat! Rich, soft & mushroomy - go ahead, indugle. BIN 4 or BIN 22	3.00
12. Robiola di Mia Nonna, Reicherts Dairy Aire, IA - (goat) An Italian classic from Iowa that rivals the real thing? Yes! BIN 10 or BIN 25	4.00
13. Robiola Langhe, Italy - (cow, sheep & goat) Rich, sweet, salty, lemony, mushroomy & yummy! Yes! BIN 16 or BIN 33	4.00
return to top
SEMI-SOFT, WASHED RIND - Typically washed with a salt water brine, beer, wine & even brandy during the ripening period. This process helps to develop the stinky, musty exterior while the cheese ripens from the inside out. Don't let bold smells fool you as it is rarely a reflection of the creamy cheese under the rind.
14. Langres, France - (cow) Stinky on the outside, this cheese has a rich, slightly sour milk flavor. Alvear Solera Cream or BIN 33	2.00
15. Petite Ardi, Gasna Reserve, France - (sheep) From the Basque region, this ia nutty, meaty mountain cheese. BIN 32 or BIN 40	2.00
16. Taleggio, Guffanit, Italy - (cow) The strong aroma of this great Italian belies a soft, creamy & delicious center. BIN 12 or BIN 25	4.00
17. Grayson, Meadow Creek Creamery, VA - (cow) Taleggio-like & beefy with a pungent aroma & a sweet, nutty overtone. BIN 19 or BIN 28	4.00
18. Torta del Casar, Spain - (sheep) Despite its creamy texture, this cheese has a gamey, acidic & somewhat smoky flavor. BIN 16 or BIN 39	4.00
SEMI-FIRM - As these cheeses ripen, the rind becomes firm and flavor intensifies. The flavors can be quite varied, but the texture tends to remain creamy. These are great cheeses to enjoy on their own or with other foods.
19. Bonde de Gatine, France - (goat) This superior farm cheese has a great acidity and saltiness that will delight cheese lovers. BIN 5 or BIN 27	4.00
20. Cocoa Cardona, Carr Valley, WI - (goat) Crusted in cocoa powder to keep it moist, the cheese has coffee, cream and maple flavors. BIN 31 or BIN 45	2.00
21. Come Fort St. Antoine, France - (cow) There is a humble, everyday perfection to this cheese. Herbaceous and fruity. BIN 34 or BIN 35	4.00
22. Morbier, France - (cow) Creamy and mushroomy flavors with a pungent aroma and nice mineral undertones. BIN 21 or BIN 37	3.00
FIRM - The rinds on these cheeses are naturally formed over a longer aging process. As time processes, water evaporates from the cheese, leaving a more intense flavor profile.
23. Gouda Ewephoria, Holland - (sheep) Aged for 8 to 12 months, this creamy gouda is sweet, butterscotchy and mild. BIN 8 or BIN 45	2.00
24. L'Amuse Gouda, Holland - (cow) Imported and then aged for over 2 years by our friend Daphne Zepos, this cheese has beautiful hazelnut and caramel notes. BIN 36 or BIN 44	4.00
25. Pecorino Toscano, Italy - (sheep) Salty, sharp, nutty, rustic, rich, meaty...shall we go on? Banyuls or BIN 42	3.00
26. Chevre Noir, Canada - (goat) This is a goat cheddar with a black wax coating. Delicious with a great, long-lasting finish. BIN 6 or BIN 31	3.00
27. Fiscallini Bandage Wrapped Cheddar, Fiscallini, CA - (cow) Sweet and full of fat, it's sharp with aromas of mango and vanilla. BIN 20 or BIN 34	2.00
28. Pleasant Ridge Reserve, Uplands, WI - (cow) A full-bodied, old world style cheese from our favorite "cheesehead" up north. BIN 12 or BIN 28	4.00
29. Parmigiano Reggiano, Italy - (cow) Sweet, nutty and delightfully crumbly with just a hint of salt. BIN 30 or BIN 41	3.00
30. Cabot Bandage Wrapped Cheddar, Cabot, VT Super rich with crunchy salt crystals and a lemony mustard finish. BIN 35 or BIN 48	4.00
31. Manchego, Spain - (sheep) This rosemary-coated cheese takes manchego to a whole new level - herbaceous and sweet. BIN 11 or BIN 38	4.00
32. 10 Year Cheddar, Hook's, WI - (cow) The King! Creamy yet slighty salty, sharp and meaty. It's got it all going on. BIN 14 or BIN 46	5.00
return to top
BLUES - Rumor has it that the first blue-veined cheeses were an accident, when the cheese came in contact with moldy bread. In modern times, a needle injects "good mold" into cheese giving it that veined effect.
33. Bleu de Bocage, France - (goat) Goat's milk has never been this creamy, pungent, sweet and beautiful. 2005 Pedro Jimenez, Don PX	3.00
34. Bayley Hazen Blue, Jasper Hill, VT - (cow) Made from raw morning milk and aged 4 to 6 months, this is a chewy, meaty blue. 2004 Pedro Jimenez, Anada	4.00
35. Gorgonzola Dolce, Italy - (cow) This dolce style is younger and softer than the classic Italian blue, but it still packs a punch. 2005 Tokaji Aszu, Royal Tokaji, 5 Puttonoyos	3.00
36. Valdeon, Spain - (goat & cow) An off-white, creamy blue with a smoky, nutty and slightly salty taste. NV Campbell's Muscat	2.00
37. Stilton, England - (cow) This "royal" blue first introduced in England in 1720 is creamy and rich with a sweet finish. 2007 Beerenauslese Cuvee, Kracher	4.00
38. Smoky Blue, Rogue River, OR - (cow) Cold-smoked over hazelnut shells. It's the only smoked blue we've ever tried. NV Campbell's Muscat	4.00
39. Carles Roquefort, France - (sheep) This is the undisputed heavyweight champion of blues. The flavor just goes on and on and on... Fonesca BIN #27	5.00
return to top
FLAVORED - Just like it sounds...These cheeses are relatively mild on their own, but, when wrapped or blended with herbs or other flavors, each one offers a distinct and engaging quality.
40. Hoja Santa, Mozzarella Company, TX - (goat) Light and lemony, you'll find hints of juniper, gin and sassafrass. BIN 17 or BIN 23	3.00
41. Regale de Bourgogne, France - (cow) Like eating a sweet cheesecake studded with raisins. Yummy. Alvear Anada	2.00
42. Banon, France - (cow) Wrapped in chesnut leaves, this light, unpasteurized cheese has a distinct sweet and nutty flavor. BIN 5 or BIN 15	3.00
43. Anise & Lavender, Rolling Stone, ID - (goat) As you might imagine, this rich cheese has a herbal and floral bouquet. BIN 4 or BIN 18	2.00
44. Burning Nettle Gouda, Holland's Family, WI - (cow) The infusion of nettles gives this cheese a distinct minty and earthy flavor. BIN 23 or 43	3.00
45. Barely Buzzed, Beehive Cheese, UT - (cow) Crusted with lavender and ground coffee beans - it's surprisingly delicious. BIN 49 or '79 Don PX	3.00
46. Tartufo, Italy - (sheep) Aged for 6 months and infused with black truffles...Need we say more? BIN 25 or BIN 42	5.00
return to top