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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.