Summer Menu 2013

We've gone to one menu incorporating our best ideas and inspirations.  This summer as with other seasons is jam packed with farmed and gathered ingredients.  We've got a new idea and format.  We are really excited about it and feel like it will really take our guests on a true journey of taste across the land.

THE FARM and GARDEN

VEGETABLE AMUSE

-terrarium of the farm

TOMATOES

-tomatoes to drink

-tomatoes to pop in your mouth

ZUCCHINI

-tartare and sea beans

-tree nest of zucchini and herb garnishes

CORN

-corn custard, trout roe, elotes flavors

-hot corn soup and biscuits with sweet and savory

-chilled corn soup, summer truffle

-hen and egg with polenta

SWEET& SAVORY ENDING

-corn and butter ice cream, cherries, spruce and mint

PONDS, LAKES, SEAS

WATERMELON and CRAB AMUSE

-watermelon gazpacho, kind crab, nori, rice

STURGEON

-cattails, cucumber, and sturgeon around the “pond”

SHRIMP

-shrimp noodles with toasted kale, garlic, quinoa and parmesan cheese

SWEET & SAVORY ENDING

-rock course of dandelion, oyster, mushrooms, and pistachio

THE WOODLANDS

“TWIG” AMUSE

-potato mousseline and twigs

RABBIT

-rabbit in bacon, wilted greens, gnuddi

MUSHROOMS

-the classic, One Pill Makes You Larger

-hunter and gatherer stew, chanterelles, venison, aromatic vegetables and aromatics

SWEET&SAVORY CHEESE ENDING

-queen anne’s lace, green melon, house made mascarpone cheese

PALATE CLEANSER

-test tube of flowers, jelly and ice

SWEETS

SHORTCAKE AMUSE

-shortcake, blackberry, nasturtium

CHOCOLATE AND CARAMEL

-brownies, caramel, raspberry and hazelnuts

GOOD-BYES

-blueberry pate du fruit

-chocolate almond cookies

Our Spring Menus

This Spring we will continue to feature our three menus based on the Owl, Deer, and Diamond.  The Owl being our shortest and most farm to table.  The Deer being our mid-length and most woodland focused.  And the Diamond, where in the past was its completely separate gastronomic journey, will now be a combination of carefully selected Owl and Deer menu courses along with my long time favorites.  You can still dine three times a season and have a new experience each time, however the Diamond will allow one to see the full specturm in one seating.

The OWL MENU $65-105, 2 1/2-3 hour dining time.

ENGLISH PEAS

MAPLE, BIRCH, and MUSHROOM TEA

BISCUITS and ACCOMPANIMENTS

FAVA BEANS, ASPARAGUS, POTATOES, and OCTOPUS

HEN and EGG

LAMB, SPRING ALLUIM BOUNTY, and RYE BREAD

GARDEN ICE

BILLY BLUE and BERRIES

RHUBARB

COOKIES


The DEER MENU $105-145, 3-3 1/2 hour dining time.

RAMPS

HAM, LICHENS, and FIDDLEHEADS

BISCUITS with HAY, RHUBARB, DEER and CHEESE

MAPLE, BIRCH, and DRIED MUSHROOM TEA

SHOOTS, ARTICHOKE, SUNCHOKE, and WOODLAND AROMAS

TERRARIUM of GRANDFATHER'S FARM

HERRING, WILD BULBS and CARROTS, WOODLAND GREENS

1 PILL MAKES YOU LARGER

CARPACCIO, GRAINS, BEETS, CHICKWEED and CHICKEN EGG

RABBIT LOIN with NETTLES

POTATOES and TWIGS with TRUFFLE

ACORN, DEER HEART, MORELS, and WILD BERRIES

WILD BOAR and SPRING

HOMEMADE RICOTTA and FRESH SPRUCE

CHOCOLATE, VIOLETS, and MUSHROOMS

BITES FROM THE WOODS


The DIAMOND MENU $125-175, 3-4 hour dining time dependent on night of week.

ENGLISH PEAS

BORSCHT EXPERIMENT

PIEROGI

ROUND PANCAKE

RAMPS from where they came

SHOOTS, ARTICHOKE, SUNCHOKE, and WOODLAND AROMA

FAVA BEANS, ASPARAGUS, POTATOES, and OCTOPUS

SHRIMP NOODLES

HERRING, WILD BULB and CARROTS, WOODLAND GREENS

1 PILL MAKES YOU LARGER

RABBIT COURSE 1 featuring LOIN

HAND COURSE

RABBIT COURSE 2 featuring LEG and FOIE GRAS

HEN and EGG

ACORN, DEER HEART, MORELS, and WILD BERRIES

TEA VACCUM of CARROT DASHI

LAMB LOIN with CARROTS and CARDAMOM

HOMEMADE RICOTTA and FRESH SPRUCE

GARDEN ICE

RHUBARB

CHOCOLATE, VIOLET, and MUSHROOM

BITES

Basic Notes about Our Menus and Schedules!

We have and will be making some small changes.  Our hours have changed and we are now open Tuesdays-Saturdays.  Our prices range from 75-195 depending on menu and day of the week.
Our Owl Menu is our Farm to Table Menu, highlighting local farms and bounty.  It is our shortest menu, approximately 10 courses.   It is a 2 1/2 to 3 hour dining experience from the time you enter the restaurant till the time you leave.*  It begins nightly at 6:30 pm.
Our Deer Menu is our woodland focused menu highlighting gathered ingredients.  It is our mid-length menu and caps out at approximately 15-17 courses giving guests a 3 to 3 1/2 hour dining experience from the time you enter the restaurant till the time you leave.*  It begins nightly at 7:45 pm.
Our Diamond Menu is our most eclectic menu bringing forth delicacies and fun ingredients from both near and far.  It is our longest menu at approximately 20 courses.  It is currently a 3 1/2 to 4 hour dining experience from start to finish.*  It begins nightly at 7 pm.
Beginning this Spring, our Diamond Menu will feature a combination of dishes from the Owl and Deer menus along with some of the Chef's long time staples. The Diamond will be approximately 20 courses, maybe a few more.  It will continue to be our longest menu therefore a 3 1/2-4 hour dining experience from the time you enter until the time you leave.*
*Times vary depending upon number of guests present for evening.  For example a Diamond Menu of four will be finished in three hours whereas a Diamond Menu of eight will finish in 4 hours, so on and so forth...
www.elizabeth-restaurant.com to purchase tickets

Check back here over the next couple weeks to see what we will have on our Spring Menus.

Communal Dining and the Controversy

In our recent review by Chicago Magazine there is a bit or lot of controversy involved over the communal dining aspect of Elizabeth.  I knew dining at this level would turn some off, turn some on (literally), cause headaches, and potentially create new, unparalleled experiences.  When I conceptualized how Elizabeth would produce dinner in this environment with the three entirely different menus, there seemed to be no other way than to seat the guests who would partake in the same menus at the same time at the same table.  There is also a part of my style and menu planing that revolves around communal aspects considering I had cooked for 12 communally for the past 2 years.  I began to fall in love thinking of my menus as a party, a "Mad hatter's Tea Party" really and I couldn't seem to break from it.  

I've mentioned in some of my blogs the loose philosophy I have behind the communal dining, which is also a facet of the "New Gatherers Cuisine"and that it's bringing the people together over a common love of food.  Hopefully.  I'd say Mr. Ruby, the writer of the article, is right.  In a crap shoot of communal dining you could end up with crap.  However, what he perceived to be crap another entirely different person may have perceived to be joy.  I'm not sure if there is a right or wrong.  What I can say is that I remember this night clearly.  I remember all those guests at the table.  I don't remember or recall Mr. Ruby in the slightest.  He was very stealth, which I suppose is part of his job.  

Personally, I love to watch the interactions of our guests.  Most of the time, 90% of the time, it is absolutely wonderful.  It's a testament to humanity how well people can converse and experience a meal together having met for the first time.  And when it's right on, it's SO right on.  It cannot be explained other than as magic.  When a table vibes together and is really bonding over their communal experience, it cannot be paralleled.  

Of course I don't think one should be afraid of this experience or be put off they will sit next to strangers.  There are many many restaurants where the guests sit communally.  They might not have their meal together, which is the separating factor however the personal space and energy field does overlap.  

Either way there are no rules but here are some things I've seen work.

1) Ask your fellow diners where they live in the City or in the Country

2) Ask your fellow diners what they do or what they like to do

3) Don't talk too much about religion or politics

4) If you want to come to dinner here and know you don't want to talk to others, call us, we can figure something out

5) If you want to talk religion, politics, and sex find 6-8 other friends, all come together, and book out a table

6) You may dislike that i say this but smile, you are out for a nice dinner

7) If you are a crabby person or get easily upset or tend to quickly judge others, this might not be the place for you.  OR call and ask for our two top (but then don't sit there and judge or be crabby to me!) thanks

8) Have a drink beforehand

9) Chicago weather is always a good way to start a conversation

10) Ask others what their favorite restaurants or food is

11) If you don't know how you will feel come to the Owl menu first, it's our shortest menu.  You will only have to be in the communal setting for 2.5-3 hours, if you don't like it then you know you can come for the 2 top table or come with more friends and secure a table for yourselves

12) Do this.  Especially if you are new to the City and want to meet new people

...Again these are all suggestions.  For me the most beautiful part of the communal dining is I'm witness to new friendships formed.  Guests have called when they forgot to get their dining partners info so they can connect again.  I've seen guests who met for the first time all rebook tables together.  It's really an amazing experience. It really is.   

Diamond Menu Winter 2013

LOX

BORSCHT

SALAD SPONGE

PIEROGI

COFFEE and DONUTS, CHICKEN POT PIE

EDIBLE TERRARIUM of CARROTS and SNAILS

BUILD-A-PLATE

GRILLED CHEESE ENCAPSULATED

FOIE GRAS with BABY ROOT VEGETABLES and NUT SOIL

APPLE TEA and SEA GRAPES

LANGOSTINE and DILL

SHRIMP NOODLES

HAND COURSE

OYSTER BAKE with JUNIPER and MUSHROOMS

CLAM and KRAUT

TURBOT and OAK LEAVES

LOBSTER, CASHEW, and EARL GREY

ROE with CHIPS

PORK PHO

SHANK and RELISH

KALE and BROWN SPICED SWEETBREADS

SMOKED BONE MARROW and FRENCH ONION SOUP

BEEF SHORT RIB with GOOD STUFF

BRIE and CARROTS

ROOT VEGETABLES for DESSERT and PINK PEPPERCORNS

ICE CREAM CONE

TEA PARTY

*subject to change but not much

Deer Menu Winter 2013

PINE CONE and MAPLE

ROUND PANCAKE

HANGING TERRIARIUM of GRANDFATHER'S FARM

POTATO, EGG, TRUFFLE, and TWIG

VENISON TARTARE and VINEGAR

QUEEN ANNE'S LACE and CATTAIL BROTH, ACORNS

TREE NEST

TROUT and LEEKS

1 PILL MAKES YOU LARGER

RABBIT and REDS

DUCK EGG, MUSHROOM, and FOREST FLOOR GREENS

49 degrees and 29 mintues NORTH/87 degrees and 4 mintues WEST

HEART, PICKLED VEGETABLE, and HAZELNUT

WILD RICE CRISPY TREAT

ROASTED BIRD and POTATOES

SPRUCE SODA

ELDERBERRIES and MILK

BIRCH, BLACK WALNUTS, and ROSEHIPS

FORAGING BASKET BITES

*subject to change but not much

Owl Menu at Elizabeth-WINTER 2013

PARSNIP concoction, by the GNOME, I think

TROUGH of TASTES

CARROT TEA

SAUSAGE GRAVY filled ROUND PANCAKE

CASHEWS and CARROTS

SMOKED TROUT and PARSLEY

SPICED TEA/TONGUE SOUP

HEN and EGG

HOMEMADE BRIOCHE and RABBIT TERRINE

PORK SKIN and CAULIFLOWER RAGU

SHORT RIB, BLOOD, and SWEET POTATO

MILK, HONEY and SMOKE AROMA

MIREPOIX

COOKIES

*subject to change...but not much