New Chef, New Dinner Menu at Elate

American Market Cuisine by Executive Chef Mike Noll

Dinner Service
Sunday-Thursday, 5-10 p.m.
Friday-Saturday, 5-11 p.m.

Elate restaurant in River North has recently appointed Mike Noll as the Executive Chef. Noll will offer contemporary American, rustic cuisine that incorporates locally-sourced ingredients on each of his breakfast, brunch, lunch, dinner and late night menus. All of Elate’s menus are ever-changing due to seasonal readiness and market availability.

Elate and Chef Noll are pleased to release the new dinner menu. The offerings include selections of flatbreads, charcuterie, raw, small plates and entrees, ranging from $10-$27. The complete menu is below.

Noll, now Executive Chef, initially joined Elate as the Chef de Cuisine (under consulting Executive Chef Chris Curren). His previous positions include such celebrated restaurants as Moto, Butter, Powerhouse, Schwa and Jam. He credits Chef Michael Carlson’s and Chef Jeff Mauro’s passion and love for their craft as a major influence on his career. Mike Noll originally hails from Pittsburgh, Pennsylvania, where his interest in cooking began under the tutelage of Michael Barbado at Peppercorns and Toni Pais at Baum Vivant.

ELATE
111 West Huron
Chicago, Illinois 60654
312.202.9900
ElateChicago.com

New Dinner Menu at Elate

FLATBREADS

Salsiccia 13
sausage/ giardiniera/ mozzarella

Smoked Ham & Egg 14
gouda cheese/ caramelized onion/ truffle potato

Fig & Asian Pear 12
goat cheese/ arugula/ spiced walnuts/ sweet onion cream/ sesame

CHARCUTERIE

Meat and cheese 16
ever-changing selection of meats and cheeses

Country-style pâté 11
pork/ red onion marmalade/ cornichon

Pork Sausage 10
sauerkraut/ beer / bacon aioli/ potato

RAW

Oysters 1/2 Dozen 18
choice of east or west

Salmon Crudo 14
mirin / togarashi/citrus/ cilantro

Tuna Tartare 14
coconut/ passion fruit/ jalapeño/ sesame

SMALL PLATES

Spinach Skewer 12
sherry/ molten egg/ truffle cream/ pork chicharron

Maya Prawns 14
piquillo pepper/ watercress/ orange/ caper/ almond

Parsnip Risotto 10
curry/ pistachio/ cilantro/ dried cherries

Mussels 14
confit garlic/ verjus/ pancetta/ smoked black grapes

Summer Peach 12
romaine/ gorgonzola/ anchovy/ olive/ hazelnut

Octopus Confit 13
chorizo/ eggplant/ shiso/ yuzu 13

ENTREES

Scottish Salmon 24
heirloom tomato/ melon/ black garlic/ cucumber

Amish Chicken 22
sweet pea/ farro/ artichoke/ mint

Scallops 27
parsley root/ pickled jalapeño/ asian pear

Market Fish and Chips 17
Gumballhead beer batter/ house tartar/ malt vinegar 17

Duroc Pork 26
chorizo/ poblano/ corn/ chile

Elate Burger 14
creamed leeks/ applewood bacon/ hand cut fries

Short Rib 27
carrot/ turmeric/royal trumpet/ coco nib

MARKET SIDES

Roasted Beets/ Frites/ Herb Salad 7

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Filed under Date Night, Restaurant, Special Events, Wine

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