Junglebird 155 W. Michigan Ave.

Blue corn chips, queso rojo, choice of protein (pulled pork or chicken tinga), corn and black bean relish, drizzle of avocado chimichurri and lime crema. Built in a single layer so each chip is loaded with toppings.

brined and smoked, then fried to order, house spices, Caribbean sticky wing sauce

coconut shrimp, jicama slaw, charred pineapple sauce, coco loco *** contains tree nuts

Our favorites from across the menu. Croquetas de jamon, Caribbean sticky wings, coconut shrimp, 2 spicy mushroom empanada and 2 chicken tinga empanada

Queso rojo, spicy salsa verde, and roasted pepper salsa served with blue corn chips.

Roasted and chilled jumbo shrimp, with island curry aioli & traditional cocktail sauce

a caribbean favorite combining sweet potato, onion, okra, tomato, black eyed peas, swiss chard, and coconut milk

Poached and marinated shrimp, avocado, red onion, jalepeno, roma tomato, cilantro. Served with tortilla chips

Two crispy empanadas filled with mushrooms sauteed with a house spice blend. With Cuban adobo sauce, jicama slaw & pico de gallo

Two crispy empanadas stuffed with chicken tinga, hatch green chiles, chihuahua cheese. With Cuban adobo sauce, jicama slaw, and pico de gallo

Romaine hearts, radish, celery, three chili cornbread croutons, aged manchego, kalamata olives. vegan caesar dressing. Add protein for additional price.

House mixed greens, fresh citrus, jicama, cherry tomatoes, cucumber, avocado, garlic lime vinaigrette

Arugula, three chili cornbread coated goat cheese, fresh strawberry, shoestring potatoes, fresh radish, mango champagne vinaigrette

Arugula, mango, cucumber, avocado, green onion, jicama, garlic & lime vinaigrette

Mixed greens with tomato, cucumber, radish and garlic lime vinaigrette

Pulled pork, shaved ham, Genoa salami, house-made pickles, swiss cheese and spicy brown mustard on traditional cuban roll

American wagyu beef patty, spanish chorizo, shaved ham, smoked gouda cheese, tomato jam, house-made pickles, crispy shoestring potatoes, and mojo mayo with fries

Street taco style corn shells, choice of protein: chicken tinga, pulled pork, ropa vieja, grilled shrimp, blackened mahi mahi, chimichurri fried tofu, or seasonal veggies . topped with cilantro, onions, and queso fresco.

buttermilk marinated and fried chicken breast tossed in island spice with jicama slaw, house pickle, & mojo mayo

coffee & chipotle marinated flank served pink, moody blue, arugula, blistered tomato, red onion, charred pineapple, mojo mayo, with fries

Roasted poblano and black bean burger, roasted onion-pineapple-tomato blend, swiss cheese, arugula, and sweet glaze

Chilean salmon grilled and served with garlic lime vinaigrette, seasonal veggies, cilantro lime coconut rice, and garnished with micro cilantro.

dry brined and roasted chicken thigh served with pineapple-onion fried rice & roasted squash, served with an herbed compound butter

Flank steak rubbed with chipotle and coffee, grilled and served over french fries, sauteed onions and peppers, and blistered tomatoes served with aji amarillo sauce, drizzled with avocado chimichurri and garnished with micro greens.

bell pepper, squash, hearty greens, tomato, onion, coconut lime curry, tomato sauce, coconut lime rice *Add grilled chicken, tofu, flank steak, shrimp, or salmon $10

Pan seared scallops over ginger pineapple puree served with roasted sweet potatoes, coconut lime rice and seasonal vegetables

Seasoned and slow smoked, then grilled to order. Basted with a chipotle and pineapple BBQ, topped and served with a pineapple salsa, jicama slaw, house beans and rice.

3 oz all beef burger on brioche with American cheese. Choice of one side.

Breaded chicken tenders with fries.

Grilled brioche bread with cheddar cheese with choice of one side.

Grilled tortilla with cheese with choice of one side. Served with shredded lettuce and tomato.

Classic churro served with spiced chocolate cremosa.

House-made and garnished with a toasted coconut and chantilly cream.

Vegan delight anyone can enjoy!

Long grain rice cooked in sofrito with cilantro, lime, and coconut.

Made with goat cheese, fresh herbs, and cream.

Dusted with our own blend of seasoning and served with ketchup and mojo mayo.

A rainbow of sweet peppers tossed with cucumber, fresh jicama, and napa cabbage in a light citrus vinaigrette.

Simmered red, pinto, and black beans with mixed peppers, onion, and spices. Served next to house rice.

Rainbow carrots roasted with honey and cumin. Pan seared to order.

Tossed with cinnamon, coriander, and cumin. Served with smoked pineapple chutney.