Elia Chicago Menu

Braised short ribs, tamarin sauce, Gaymer wheat berries and sautéed Brussels sprouts.

Grilled beef tenderloin, sautéed garden vegetables and a handmade demi-glace sauce.

Grilled Salmon served on a bed of couscous, Italian Parmesan cheese, cream, parsley sautéed, vegetables, and lemon butter sauce.

Grilled whole Branzino, sautéed vegetables, lemon butter sauce.

Grilled chicken thighs, sautéed garden vegetables, tzatziki sauce, and oven-roasted baby potatoes

Seasoned cast iron grilled steak served with baby potatoes and demi glacé sauce.

Turkish Ravioli with garlic-infused yogurt and spicy oil.

Chef’s Special Bolognese sauce

Fresh portobello, shiitake, oyster mushroom with cream sauce

Bisque sauce, chives

Grilled lamb skewers, basmati rice, Greek tzatziki sauce, onion salad & green salad.

Chef’s special recipe meatballs, fluffy basmati rice and tomato salad.

Grilled chicken shish kebabs, basmati rice, Greek tzatziki sauce, onion salad & green salad.

Grilled Adana kebabs, basmati rice, Greek tzatziki sauce, onion salad & green salad.

Grilled lamb chops, Adana kebab, beef kebab, and shish kebab, served with basmati rice, Greek tzatziki sauce, onion salad & green salad.

Poached chicken, orzo, celery, carrots, and dill in a savory broth.

Roasted red beets, red quinoa, spring mix, raisins, radishes, pineapple, Champagne vinaigrette

Crisp arugula, apple, cranberries, walnuts, olive oil, touch of pomegranate.

Fried cheese croquettes, spring mix, cherry tomatoes, cucumbers, beetroots, subtle lemon dressing.

Tomatoes, olives, feta, onions, cucumbers, thyme, olive oil, light lemon sauce.

Halloumi cheese, dates, greens, cherry tomatoes, radishes, a hint of pickled red cabbage.

Slow-cooked kidney beans with diced carrots, brunoised onions, and fresh dill.

Sautéed spinach with Greek yogurt, garlic, pepper flakes, and diced onions.

Greek yogurt, grated cucumber, fresh lemon, oven-roasted garlic, and a medley of herbs.

Grilled eggplant, tahini, oven-roasted garlic, lemon juice, fresh parsley, and a drizzle of extra virgin olive oil.

Greek yogurt, roasted garlic, dry spicy pepper, butter, drizzled with extra virgin olive oil, and garnished with grilled red pepper.

Charred and smoked eggplant paired with red bell pepper, oven-roasted garlic, fresh parsley, and a drizzle of pomegranate sauce.

Velvety hummus crafted with chickpeas and tahini, topped with handmade crunchy onions. Served with arugula salad and fried flatbreads.

Extra virgin marinated olive oil, diced celery root, carrots, and onions.

Celery Root, Atom, Eggplant Salad, Cretan Paste, Kidney Bean Essence.

(Served with orange chutney, gourmet pickles, & dried figs) Prairie Breeze | Cottonwood River Cheddar, Foenegreek Gouda

Marinated baby squid, French beans, sun dried tomato, carrot, scallion, balsamic, white wine, lemon juice, butter

White wine, cherry tomatoes, Greek green olives, fresh lemon juice, brunoised onions, garlic, succulent shrimp.

Seven-hour cooked octopus with cherry tomatoes, fresh basil, and red onions.

Mussels in a pink sauce with brunoised onions, garlic, white wine, spinach, and chives.

Crispy falafel served on top of yogurt.

Grated zucchini, carrots, Greek feta cheese, dill, and chives, served on top of yogurt.

Fried beef-filled dumplings with chives, garlic, and Greek yogurt.

Pan-fried cigar-shaped phyllo dough filled with parsley and feta cheese.

Pan-fried Graviera sheep's milk cheese served with a squeeze of fresh lemon.

Grilled chicken shish kebabs, basmati rice, greek tzatziki sauce, onion salad & green salad.

Creamy rice pudding, with a golden-brown top

Turkish custard pudding with a caramelized base

Butternut squash, baked in a homemade syrup, topped with tahini and pistachio.