Food

Tasting Menu

• Tasting menu90
• Wine pairing+45
• Non-alcoholic+25

• Tea of lightly smoked fruits and vegetables, with radishes on rye toast
• Green garbanzo fritter with black garlic and smoked egg yolk
• Duck liver tart with salted ramp and buckwheat
• Grilled summer squashes with pumpkin seed praline, caviar, and chickweed
• Poached halibut with bok choy, glazed mussels, and chamomile
• Aged duck breast and grilled confit with ember roasted kohlrabi, kraut, and creamed duck fat
• Frozen fennel candy with mint
• Rye bread cream with frozen buttermilk and strawberry

A La Carte Menu

• Publican Quality dark rye bread and cultured koji butter7
• Smoked fjord trout with beets, ‘golden’ honey, and oxalis serrano kosho19
• Soft shell crab with charred kale, cucumber, and smoked pickle XO 21
• Pan fried skate with broccoli-creamed spinach, sorrel, and brown butter 20
• Grilled sepia with buttermilk, green almond, and dill18
• Fermented black bean agnolotti with morels, sugar snap peas, and sherry20
• Confit maitakes with creamed barley, fava beans, and green garlic 19
• Soft scrambled eggs with chicken thigh, smoked carrots, and crispy sprouts19
• Yukon and spring onion terrine with escargot, artichokes, and nasturtium19
• 'Porcheletta" with fennel sausage, toasted asparagus, and caramelized pork jus22
• Grilled waygu flatiron with crispy sweetbreads, lettuces, chantrelles, and mustard25
• Frozen hay mousse with rhubarb13
• Fried rosette, vanilla custard, and hearth-roasted pear butter9
• Sunflower seed parfait with sour honey, licorice, and bee pollen13
• Smoked walnut pudding, chocolate, berry vinegar, and fig leaf oil13

Drinks

Cocktails

• Sazerac
  Rye, genever, demerara, and green chartreuse 13
• Sour
  Tequila, tepache, and hibiscus13
• Stirred
  Mezcal, burnt spruce, and bianco vermouth13
• GinTonic
  Gins, Elske tonic syrup, and lime13

Draught Beer

• Mikkeller ‘Hoppy Brown’
  Denmark (Copenhagen) N.E. IPA 5.5% Abv7
• Surly ‘Hell’
  U.S.A (Minneapolis, MN) Helles Lager 5% Abv7
• Energy City ‘Heidi's’
  U.S.A (Batavia, IL) Pale Ale 6% Abv7
• Virtue ‘Percheron’
  U.S.A (Fennville, MI) Cider 5.5% Abv8

Wine

• By the Glass
• Aubry 1er Cru Brut
  France (Champagne) Chardonnay, Pinot Noir18
• Chateau Marguii Rose 2016
  France (Provence) Cinsault, Grenache12
• Clos Tue Boeuf 'Petit Blanc' 2016
  France (Loire) Sauvignon Blanc14
• Niepoort 'Redoma Branco' 2015
  Portugal (Douro) Rabigato, Codéga de Larinho13
• Guillot Broux 'Genievrieres' 2015
  France (Burgundy) Chardonnay18
• Day Wines 'Cancilla Vineyard' 2014
  United States (Willamette) Pinot Noir16
• Lo-Fi 2016
  United States (Santa Barbara) Malbec15
• Pierazzouli 2016
  Italy (Barco Reale di Carmignano) Sangiovese, Cab Sauvignon13

After Dinner Cocktails

• Art of Choke12
• Amaretto Fizz12

Tea

• Rare Tea Cellars, Chicago
• Kukicha6
• Assam6
• Freak of Nature Oolong12
• Gingerbread Dream Rooibos10
• Earl Grey5
• Litchi Jasmine8
• 2001 Vintage Pu-erh6
• Lapsang Suchong6

Coffee

• Sparrow Roasters, Chicago
• Coffee5
• Espresso3
• Latte/Cappuccino4.5

About

Elske Accolades

• 2018Jean Banchet Award Best New Restaurant, Nominee
• 2017Michelin One Michelin Star
• 2017Bon Appetit #2 Best New Restaurant in America
• 2017Eater Best New Restaurant, National
• 2017Zagat

Anna Posey

• 2018Jean Banchet Award Pastry Chef of the Year
• 2015StarChefs Rising Pastry Star
• 2014Zagat 30 Under 30
• 2013TimeOut Chicago Best New Pastry Chef
• 2013Food and Wine Nominee People’s Best New Pastry Chef

David Posey

• 2015Waldorf Astoria A Taste of Waldorf Winner
• 2010-2014Michelin Star for Blackbird Restaurant, Chicago
• 2014James Beard Award Finalist Rising Star Chef
• 2014Bill of Fare Chefs to Watch
• 2013Jean Banchet Award Chef de Cuisine
• 2013James Beard Award Finalist Rising Star Chef
• 2012Eater Young Guns
• 2012Zagat 30 Under 30