Michael Diversey's
670 W Diversey Parkway
Chicago
www.mdtavern.com
To read more about the restaurant:

www.metromix.com

Agave-Lime Salmon
For those looking to eat healthy Salmon is a great fish to use because it contains Omega-3 fatty acids which are great for heart and brain health. We at Michael Diversey's pair it with organic agave nectar (which some vegans use instead of sugar) and fresh squeezed lime juice. We Wrap the Salmon in foil and season it with salt and pepper and the agave-lime sauce. We then cook it on the grill sort of poaching it. We accompany this fresh Atlantic Salmon with long grain rice and steamed fresh vegetables. This gives our guests that are looking for a gluten free option something to enjoy.


Bourbon Plum Glazed Pork Chops
Pork is a great meat that can be paired with both white and red wines. It is a healthier option than beef and at Michael Diversey's we serve a 14oz bone in center cut pork chop.
We season the chop prior to grilling with kosher salt and cracked black pepper.
We top our pork chop with a bourbon plum reduction which consists of chopped onions, sautéed in butter, and then we add Jim Beam Bourbon, some prunes, apple cider vinegar, brown sugar, ketchup, maple syrup, apple juice, Worcestershire sauce, and a dash of cayenne pepper. Once this sauce is reduced by 1/3 we blend it all up and serve it over the pork chop.


Guacamole Bacon Burger
When it comes to burger toppings, it easy to turn ordinary ingredients into unique burger creations.
We use a half-pound Angus beef burger patty on a pretzel bun, but you can use any type of bread that you prefer.
We top the burger with our house burger sauce that is a tasty combination of usual burgers sauces like ketchup and mayo.
We also top this burger with crispy Apple-wood smoked bacon and fresh guacamole. Avocado can be a good source of the good fat monounsaturated as well as helping to lower your cholesterol. Guacamole is a delicious combination of fresh avocados, tomatoes, onions, cilantro, jalapeno pepper, fresh lemon and lime juice and some kosher salt and cracked pepper.
We finish off the burger with some shredded iceberg lettuce, sliced tomatoes, red onions, Monterey Jack cheese, and pickle slices.