Executive chef Antonio Gonzalez (ex-Frontera Grill/Topolobampo, Maya del Sol, Adobo Grill) has launched the summer menu at Wicker Park’s High Noon Saloon. The new menu offers seasonal selections such as a Watermelon Salad with baby arugula, pear, feta cheese, red onions, lime and honey chile de arbol vinaigrette ($9); a Summer Salad with romaine lettuce, baby kale, red bell peppers, jicama, orange segments, red onions and agave-peach vinaigrette ($9); and a Southwest Salad with potatoes, black beans, fresh sweet corn, cucumbers, tomatoes, red onions and white wine-chipotle vinaigrette ($9).
Shareable summer starters include a melted Chile con Queso Dip with Velveeta cheese, cream cheese, garlic, sweet onions, jalapenos, tomatoes and house tortilla chips ($8); and a Shrimp & Tilapia Ceviche Cocktail with citrus-cured shrimp and tilapia, mango, pico de gallo, cucumber, jicama and house cocktail sauce ($10).
Look for fresh taco options such as a Chipotle-Marinated Shrimp Taco with crispy onions, peanut-arbol salsa, smoked fennel and chipotle-honey aioli ($4); and new entrees such as and Enchiladas Suizas Dinner with barbacoa-style braised chicken, Cheddar Jack cheese, tomato jalapeno sauce, Mexican rice and refried beans ($11).
The brunch menu, which is on offer from 11 a.m.-2 p.m. Saturday and Sunday, lists new offerings such as Black Bean Habanero Chilaquiles with two over-easy eggs, barbacoa-style braised chicken, crispy tortilla strips, black bean habanero sauce, sour cream, queso fresco, onions and cilantro ($10). Make your brunch a meal package by adding nonstop-pour mimosas to any entree for $10 or nonstop-pour bloody marys for $15 (entree prices range from $9-$10). View the complete menu