Wave 644 North Lake Shore Drive, Chicago, IL 60611• 312-255-4460


Gold Coast

Takeout Available

• Full Bar
Personal wines welcome (corkage fee applies)
• View



Payment Methods
Visa, Mastercard,

Private Rooms
Yes, Please Call

Breakfast Daily 6:30am - 11:00am

Lunch Daily
11:00am - 2:00pm

Sunday - Thursday
5:00pm -10:00pm

Friday - Saturday
5:00pm - 11:00pm

Sample WAVE Dinner
Executive Chef Kristine Subido

Dinner Menu Spring 2006

taboulleh fresh parsley, mint and bulghur wheat salad 4

chilled roasted beets with marcona almonds and cabrales 6

coffee-rubbed beef carpaccio roasted red pepper harissa and shaved parmesan 7

peeky toe crab salad with roasted tomato and whipped avocado 6

spice-cured beef salad with endive, goat cheese, watermelon and cilantro vinaigrette 8

grilled baby octopus salad with kalamata olives, cucumber, taramosalata
and oregano vinaigrette 9

marinated feta cheese olives and piquillo peppers 5

hummus and roasted eggplant with crisp vegetables and warm pita 6

serrano ham flatbread with quince jelly and young arugula 7


spicy grilled shrimp cocktail with roasted garlic gazpacho and pistou 12

beef tenderloin kebab with roasted potatoes and melted onions 11

serrano ham and chicken croquettes with roasted red pepper aioli 8

spinach and feta cheese parcels tahini-mint sauce and pomegranate reduction 7

fontina cheese flatbread with caramelized onions, roasted red peppers and white anchovies 6

sugar and salt pork tenderloin ginger aioli, orange mostarda and red wine reduction 9

roasted green lip mussels with leek confit and spicy tomato vinaigrette 10

fundido with manchego cheese and spanish chorizo 8

fish and chips grouper, spice salt potato chips and three sauces 10

eggplant and goat cheese cannelloni with spicy pepper sauce 9

lobster and scallop sausage with tomato-coriander ketchup 13

franks and beans grilled merguez sausage with chick pea and grape salad 9


grilled baby lamb chops with mango-mint salsa, goat cheese and mint pesto 27

flat iron steak with cabrales butter and rioja reduction 25

pan roasted halibut with preserved lemon, roasted eggplant and harissa-honey glaze 23

spice-crusted ribeye chop with sweet and sour onions 31

whole grilled spring chicken with radish salad and tahini-yogurt dressing 19

grilled hanger steak with salsa verde and shoestring sweet potatoes 22

sesame crusted ahi tuna with roasted tomatoes, sugar snap salad and kalamata oil 24

grilled sea scallops with sweet pea puree, medjool dates and ras el hanout vinaigrette 20

chicken tajine with fava beans, charmoula and preserved lemon sauce 18

new york strip with mustard and smoked paprika rub, herb potato hash and romesco sauce 26 vegetarian 18


roasted potatoes with melted onions 4
pastitsio greek mac n’ cheese 5
polenta fries with romesco sauce 4
rock shrimp and sweet pea risotto 6
wilted spinach with with raisins and pinenuts 4
truffle french fries with harissa aioli 4
marinated olives 4
daily vegetable 4