dinnermenu-2011-03mar
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8/4/2019 dinnermenu-2011-03MAR
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Dinner
First (Snacks)
Olives and Pickles 5.5
Scotch Egg Mustard 8
Roasted Beet Chard Onion, Meyer Lemon Vinaigrette 9
Fried Zucchini and Olives Tomato Ragot 8
Virginia Ham Wrapped Anchovies Pickled Shallot,
Giadiniera Emulsion 10
Hot Poached Shrimp Sambal, Sticky Rice, Herb Broth 11
Crispy Pork Belly Poached Squid, Lemon, Beans, Arugula 10
Duck Fat Nuts 5.5
Fried Chicken Livers Spicy Mustard 8
Gage N-17 Fondue Butter Kaase, Brie, Spinach, Toast 11
Braised Swan Creek Goat Ricotta Gnocchi, Winter Vegetables 11
Crispy MacFarlane Pheasant Thigh Caramelized Yogurt, Banana,
Smoked Lentils, Curry 10
Sliced Hamachi Celery, Chilies, Sherry Gastrique,
Smoked Almond 10
House Poutine Elk Ragot, Curd Cheese, Chips 8
Second
Oyster Selection Citrus Caviar Gele PQ
Mussels Vindaloo, Toast 14
Daily Cheese Selection 16
Foie Gras and Eel Terrine Sweet and Sour Lettuce, Pickled Onion, Shiso and BBQ Eel Gastrique 20
Tartare of Bison Quail Egg, Capers, Celery, LAmuse Gouda, Rosemary Mustard Vinaigrette 16
Crisp Basil Escargot Bon Bons Melted Onion, Goat Cheese Anglaise 15
House Cured Salmon Toasted Caraway Mustard, Compressed Cucumber, Caviar, Vollkornbrot 14
Third
Chicken and Giant Noodle Soup 7
Caramelized Lobster Lemon Quinoa, Basil, Chili 16
Grilled Wagyu Sirloin Tart Apple, Radishes, Aged Cheddar, Mixed Greens, Smoked Shallot Vinaigrette 16
Three Rivers Greens Dried Cherries, Pistachio, Blue Cheese, Sweet Sherry Vinaigrette 9
Romaine Grana Padano, Crouton, Classic Caesar Dressing 9
Braised Rabbit Salad Crisp Rice, Horseradish Vinaigrette 14
Fair Haven Scallops Cocoa Nib, Cocoa Butter, Cinnamon-Jalapeo, Cabbag e, Orange Browned Butter 17
Fourth
Maple Leaf Farms Duck Leg Confit and Roasted Breast Sweet Potato Pure, Pickled Celery, Moroccan Spice Reduction 27
Locally Crafted Sausages Crisp Potatoes, Brie 18
Bone-in Monkfish Duck Confit, White Beans, Oven Dried Tomatoes, Chicory 27
The Gage USDA Prime Burger Local Camembert, Melted Onion Marmalade , Toasted Malt Roll, LTP 16
The Regular Burger Lettuce, Tomato, Onion, Choice of Swiss, Cheddar, Blue 10
Seared Big Eye Tuna Scallion, Caviar, Celery Root, Salted Madeira Ponzu 30
Roasted Saddle of Elk Juniper Poached Apple, Rutabaga, Aged Goat Cheese, Dry Cherry Reduction 42
Todays Fish and Chips Guinness Batter, Malt Tartar Sauce, Lemon 17
Roasted Amish Chicken Apple Relish, Brussels Sprout Leaves, Feta, Butternut Squash Pure 21
Curried Vegetable Stew Smoked Almond,Lentil 19
16oz. Natural Aged American Ribeye Parsley, Garlic, Tomato, Sartori Reserve 38
Daily Risotto Winter Vegetables, Grana Padano PQ
Sides
Mashed Potato 4
Roasted Three Rivers Potatoes, Maytag Blue 6
Crisp Potatoes, Brie 7
Celery Root Gratine, Parmesan 7
Organic Greens and Duck 7
Roasted Woodland Mushrooms 7
Brussels Sprouts, Brie, Applewood Bacon 7
Chips (Fries), Curry Gravy 7
Gluten-free offerings available
Private party rooms available. Valet parking is offered by the University Club at 76 East Monroe Street.
A service charge of eighteen percent will be included for parties of five or more.
Executive Chef Dirk Flanigan
Chef de cuisine michael Reynolds
Menu Updated March 2011.
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The Gage takes its name from the Gage Group of buildings (18-24 South Michigan).
Constructed in the late 1800s and now historically landmarked, the buildings housed three milliners,
including Gage Brothers & Co. founded by David and George Gage.
Gage Brothers & Co. supplied hats to fashionable ladies throughout the U.S. and abroad.
The installation in the staircase to our lower level
features original early 20th century theater magazine advertisements for Gage hats
which were known for their superb style, sterling quality and superior workmanship.
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