Speakeasy Crab Cocktail
Many finger foods, or "hors d'oeuvres," have a unique history behind them, with roots in upper-class French society and American speakeasies. This simple fare served a twofold purpose. The food helped to prevent patrons from getting too drunk while allowing speakeasy operators to serve more of their prohibited drinks.
Jumbo Lump Crab, Homemade Zesty Cocktail Sauce, Lemon and Scallions on a Bed of Greens
Horseshoe Ham Sandwich
While Deep Dish Pizza and Hot Dogs are most associated with Chicago, this signature open-faced dish from Springfield, Illinois, known for its massive portions and rich layers. Created in 1928 by Chef Joe Schweska at the Leland Hotel, the name refers to the horseshoe-shaped cut of ham used in the original version, with French fries representing the nails.
Tavern Ham, Rarebit Cheese Sauce (Sharp Cheddar, Worcestershire & Beer), French Fries, Served Open-Face on Texas Toast, Side of Cole Slaw and Pickles
South Side Cocktail
During Prohibition, the gin that Al Capone’s gang smuggled into the south side of Chicago had a harsh finish. To make the bootlegged spirit more palatable, people began mixing it with fresh, aromatic ingredients, and this legendary Illinois cocktail was born.
Empress 1908 Indigo Gin, Muddled Lime & Mint, Lemon Juice, Simple Syrup
