Abrah Bakery and Daily Bistro

Restaurant, 2269 N Lincoln Ave, Chicago, IL

VeganScore 50 · 2 vegan main dishes

Menu

Mains

• Grilled Miso Cabbage — Tender roasted cabbage quarter glazed with white miso, served with mushroom sauce and dill oil. Finished with radish and microgreens for freshness. Vegan
• Chicken Kyiv — Juicy chicken cutlet filled with creamy dill butter, served with parsnip purée, pickled red onions, and fragrant dill oil.
• Branzino — Pan-seared branzino with velvety beurre blanc, fennel oil, and crisp fried capers.
• Peppercorn Skirt Steak — Grilled skirt steak with baby potatoes, charred romaine, and peppercorn sauce.

Breakfast

• Oatmeal with Seasonal Fruits — Delicate coconut milk oatmeal served with lime and passion fruit marinated mango, toasted coconut, and tropical sauce. Vegan
• Steak & Eggs — Skirt steak with eggs, crispy baby potatoes, and handmade creamy avocado chimichurri.
• Turkish Eggs — Poached eggs with dill yogurt sauce, caramelized olives and cherry tomatoes, finished with chili oil.
• Cherry Gombovtsi — Warm farmer cheese dumplings filled with juicy cherries, served with Madagascar vanilla bean sour cream and crispy caramelized breadcrumbs.
• Nordic Breakfast — Soft-boiled egg, gravlax salmon, Gruyère cheese, craft cherry jam, fresh radish, whipped lemon butter, and whole grain sourdough bread.
• Croque Madame Sandwich — Ham and Gruyère sandwich with Mornay sauce, baked golden, topped with a sunny side egg. Served with a fresh spinach, radish, and cucumber salad and a touch of sesame oil.
• Crepes Suzette — Delicate crepes paired with a creamy cheese orange topping and a zesty citrus sauce.
• Brunch Tower — 1st Plate - Two Whole Grain Toasts Avocado, gravlax salmon, and caviar / Cream cheese, French omelet, hollandaise, and herb oil. 2nd Plate - Vitello Tonnato Slow cooking skirt steak with tuna-caper sauce. 3rd Plate - Matcha-Raspberry Macaron Crisp almond macaron with matcha ganache and raspberry coulis.

Starters

• Abrah's Olive Grove — A vibrant mix of marinated olives, shaved fennel, and large capers in a citrus dressing of orange and lemon juice, maple syrup, olive oil, and za'atar. Vegan
• Macrona Almonds — Almonds roasted with aromatic tomato powder and Middle Eastern za'atar spice blend. Lightly spicy with smoky notes and a touch of tangy apple cider vinegar. Vegan
• Caesar Salad — Crispy chicken schnitzel on fresh baby romaine, blanched tomatoes topped with house Caesar dressing (egg yolk, miso, anchovies, Gruyère).
• Chorizo Croquettes — Crispy on the outside, soft inside - croquettes stuffed with mashed potatoes, smoky chorizo, and Gruyère cheese. Accompanied by a vibrant tomato and pepper sauce.
• Creamy Fennel Soup — Delicate cream soup with fennel and red onion, hints of vanilla, star anise, white wine, and thyme.
• Meze Set — White bean hummus with tahini, onion jam, and olive oil; Labneh with feta, garlic, fresh herbs and herb oil; Anchovy taramasalata with capers, lemon, fish roe and papric oil. Served with warm bread.
• Lemon Sardines — A delicate cold starter made with premium canned sardines, finished with fresh lemon zest, olive oil, fennel oil, and marinated fennel.
• Branzino Ceviche — Thinly sliced fresh branzino in a light marinaded of lime, passion fruit, mango, brown sugar, and rice vinegar. Finished with olive and cilantro oil, garnished with baby capers.
• Artisan Butter — Lemon Butter: Butter 82%, miso paste, lemon juice, lemon zest. Sun-Dried Tomato Butter: Buttery spread infused with rich sun-dried tomatoes, garlic, and herbs. Caviar Butter: Delicate whipped butter combined with tender caviar. Served with warm bread.

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