Live Music & Events at Frank’s Bar at 622 North

July:

Friday, July 11: Gary and the Brewers (Classic Rock, Country, Blues) 10PM / 21+ / $3 / www.facebook.com/GaryandTheBrewers

Monday, July 14: Jeff Miller (Acoustic Pop/Rock, Looping Artist) 9PM-11PM / 21+ / FREE! / www.jeffmilleronline.com

Saturday, July 19: Threesound (rock, jazz, funk, jam, dance and beyond) 10PM / 21+ / $5 / www.facebook.com/threesoundband

August:

Friday, August 1: Jerry’s Bones (Soul, Jam, Groove, Rock) 10PM / 21+ / $5 / www.jerrysbones.com

Friday, August 8: The Boatmen Farewell Show 10PM / 21+ / $5 / www.reverbnation.com/theboatmen

Sunday, August 24: Mister F with The Fat Catz 10PM / 21+ / FREE! / www.misterfband.com

Friday, August 28: Ripejive (Funk, Soul, Jam) 10PM / 21+ / $5 / www.facebook.com/Ripejive

September:

Friday, September 19: The Broadcast (High-Energy Rock N’ Roll, Soul) 10PM / 21+ / $6 / www.thebroadcastmusic.com

October:

Thursday, October 9: Supatight (Funk, Reggae, Soul) 10PM / 21+ / $5 / http://www.supatightmusic.com

For booking inquiries, please contact Adam Wynings at music@622north.com

Appetizer

Onion Soubise with fresh sorrel and bacon jam crostini

sparkling chardonnay : simonet blanc-de-blancs (france)

Salad

Sea Salt and Potato Fried Oysters with pickled asparagus and bacon horseradish aioli

white burgundy: verget mâcon-villages ’11 (france)

or

Bibb Lettuce, Toasted Walnut, and Celery Shavings, with a red wine, red delicious apple vinaigrette and bleu cheese crumbles

dry riesling: dr. loosen estate ’11 (germany)

Main

Crispy Striped Bass with a sunchoke, yukon potato and mushroom hash, roasted tomato, and sorrel cream sauce

verdelho: molly dooker ‘the violinist’ ’10 (australia)

or

Prime Rib with roast poblano and corn pudding, grilled romaine heart, lyonaisse sauce and chive

tempranillo: lar de paula ’10 (rioja, spain)

or

Roast Duck Breast with cardamom and honey glaze, chili pepper and butternut squash purée, thai basil duck jus, currants and almonds

sangiovese: sir passo ’11 (italy)

Dessert

Chocolate Soufflé with cherry cordial filling, caramel ‘shards’ and mint

ruby port: warre’s

or

Meyer Lemon Custard with fresh raspberries and blueberries, and passionfruit sauce.

late harvest riesling: sawtooth