WINTER 2020 CHICAGO LOOP In light of our mandated seating restrictions, we Welcome! Per Illinois state mandate, please wear respectfully ask that you honor the suggested masks when standing and while seated when staff dining times of 90 minutes for parties of two members are at your table. and two hours for parties of three or more. start & Share Chicken & Orzo Soup ...........................8 Hand Cut Steak Tartare ........................ 21 English peas, carrots vadouvan curry mustard, capers, shallots, parmesan, grilled baguette (T) Crispy Fried Pickles ............................ 10 smoked serrano aioli Jumbo Lump Crab Cake ....................... 20 cripsy seared crab cake, remoulade sauce (SH) Gage Scotch Egg ................................ 12 hard boiled duck egg, fennel sausage, herbed mustard aioli Acanto’s Three Cheese Fonduta ............... 15 grilled ciabatta, nice balsamic (V) P.E.I. Mussels .................................. 18 add prosciutto 6 saffron broth, n’duja sausage, grilled lemon (SH) WInter SALADS Wedge Salad .................................... 15 Roasted Beets ................................. ..14 gem lettuce, heirloom tomato, nueske bacon, cabrales cheese, grapefruit, pine nuts, pomegranate vinaigrette (N/V) crumbled blue cheese, house ranch dressing (GF) Apple Salad Super Green ................................. ..14 ..................................... 13 tuscan kale, spinach, arugula, avocado, quinoa, pumpkin seeds, local apples, gem lettuce, fresh herbs, candied walnuts, green goddess dressing (GF/V) apple-tarragon vinaigrette (GF/V) ADD TO ANY SALAD three shrimp (SH) 14 amish chicken 8 SANDWICHES Buffalo Fried Chicken ......................... 17 The “Regular” Burger ......................... 16 pickles, dill havarti, spicy cilantro sauce choice of swiss, cheddar or bleu cheese, lettuce, tomato, onion (T) add bacon 2, egg 2, avocado 2, grilled onions 2 Smoked Salmon BLT .......................... 18 The Venison Burger ........................... 19 dill marinated cucumber, caper aioli jalapeno, gouda, roasted mushroom, pickled onion, mustard aioli add avocado 2 EntréeS Today’s Fish & Chips .........................20 crispy beer-battered market fish, housemade tartar sauce (T) Pork Shank ..................................33 sauteed brussels sprouts, roasted butternut squash, creamy grits, Ora King Salmon slow roasted tomato, black truffles, spiced pork jus fingerling potatoes, dill ............................36 Truffled Chicken Pot Pie .................... 30 Steak Frites ...................................43 braised chicken, apple cider jus, potato, carrots, puff pastry prime new york strip, french fries, bordelaise, herb butter (GF/T) SIDES Truffle Fries .....................................11 Roasted Brussels Sprouts ....................... 8 house fries, tossed in truffle oil, truffle aioli (V) chili flakes, lemon, parmesan (V/GF) Chips Vindaloo ..................................8 Buffalo Cauliflower ..............................9 crispy fried cauliflower, buffalo sauce, almonds( N/V) a few of our favorites from our Italian sister restaurant STONE OVEN PIZZA MARGHERITA • 18 ROASTED WILD MUSHROOM • 18 marinara, buffalo mozzarella, sweet basil (v) slow-roasted tomato, truffled ricotta (v) PEPPERONI • 18 san marzano tomatoes, buffalo mozzarella, fresno chile, basil ADD TO ANY PIZZA sweet Italian sausage 3 HOUSEMADE PASTA ROASTED MUSHROOM LASAGNA • 24 BLACK PEPPER RIGATONI • 22 house-made truffled ricotta, rosemary madeira cream (v) lamb ragout, pecorino, breadcrumbs RAVIOLI CACIO E PEPE • 19 taleggio, parmesan, lemon butter sauce, fresh cracked pepper (v) full menu available for pickup/delivery at thegagechicago.com EXECUTIVE CHEF CHRIS GAWRONSKI | Executive pastry chef greg mosko (GF) Gluten-Free • (V) Vegetarian • (SH) Shellfish • (N) Contains Nuts (T) Cooked to order; consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness seasonal Cocktails Brass Dahlia ....................................15 Hot Cocktails arette reposado, barolo chinato, amara siciliana, rosemary, cacao Gage Hot Tody .................................12 BITTER, SPICY, & SPIRIT-FORWARD - A TEQUILA NEGRONI irish Whiskey, honey syrup, lemon, clove Instant Bravado ................................15 THE CLASSIC glendalough 7-year whiskey, italian sherry, black walnut, hazelnut A DELICIOUSLY COMPLEX MANHATTAN VARIATION Wine Sangaree..................................12 fortified wine, lemon, orange, rosemary, bay, nutmeg Seasonal Sangria is So 1990’s ..................15 18TH-CENTURY SPICED WINE, FOR YOUR HEALTH apologue saffron, blood orange amaro, ginger, orange, vouvray, thyme Spiced Cider ....................................6 Wild Turkey Bourbon 12 WINTER SANGRIA, MODERNIZED Grand Marnier 12 Finnegan’s Flip .................................15 power’s irish whiskey, cynar, bailey’s, whole egg WITH QUATRE-EPICES AND LOCAL APPLES CREAMY, NOT-TOO-SWEET, EGGNOG Chef’s Rich Hot Chocolate .....................8 Blackberry Swizzle ..............................10 Bailey’s 12 blackberry, cardamom, fresh rosemary, lemon Chartreuse 12 A NON-ALCHOHOLIC SAVORY WINTER SWIZZLE OPTIONAL LEVEL-UP ADDITION: TEQUILA OR VODKA ..............15 WITH WHIPPED CREAM gage classics Habanero Margarita The Gage Old-Fashioned, Upgraded ...............................16 premium spirit, demerara, house bitters arette blanco tequila, petunia mezcal, lime, orange, chile salt v.1 - OLD FORESTER BOURBON ...........................16 The Gage G&T ......................................15 v.2 - KILBEGGAN SINGLE-GRAIN IRISH WHISKEY ........17 seasonal spanish-style gin-and-tonic with rotating spirit and garnish v.3 - EL DORADO 21-YEAR RUM ...........................18 citadelle french gin, fevertree tonic, lime, plum, quinine wines by the glass beer Semi-Dry Cider ...............................9 Bubbles .................................. 12/52 RIGHT BEE | CHICAGO | NONIC | 4.5% PROSECCO - ALPHA BOX & DICE “TAROT” - MCLAREN VALE, AU Hefe Weissbier ................................9 Sweet Bubbles ........................... 12/52 WEIHENSTEPHANER | GERMANY | STEIN | 5.4% MOSCATO D’ASTI - LA SERRA - TREVISO, IT 2019 Euro Lager ....................................8 Semi-Sweet White ....................... 15/52 METEOR | FRANCE | PILSNER | 5.% RIESLING - LEITZ - RHEINGAU, GE 2017 Sour - Gose ...................................8 The Crisp White ........................ 14/56 HOPEWELL“TABLE SALT” | CHICAGO | TULIP | 4.5% WHITE BLEND - DOMAINE DE PAJOT- GASCOGNE, FR 2018 The Smooth White ...................... 13/52 Mexican Lager ................................9 MODELO “ESPECIAL” | MEXICO | NONIC | 4.4% PINOT GRIS - MURE - ALSACE, FR 2017 IPA ............................................9 The Rich White ......................... 15/60 MOODY TONGUE LYCHEE IPA | CHICAGO | TULIP | 5.5% CHARDONNAY - THREE VIRTUES - RUSSIAN RIVER VALLEY, CA 2017 IPA ............................................9 The Dry Rosé ............................ 13/55 DOG FISH HEAD “60 MINUTE” | DELAWARE | TULIP | 6.0% ROSÉ BLEND - MONTROSE- LANGUEDOC, FR 2019 Belgian Tripel .................................8 The Crisp Red .......................... 16/65 ALLAGASH | MAINE | CHALICE | 9% PINOT NOIR - GOLDEN- MONTEREY, CA 2018 English Brown ................................9 The Juicy Red ............................17/69 ALESMITH “NUT BROWN ALE” | SAN DIEGO | NONIC | 5% SANGIOVESE - ANTONELLI-MONTEFALCO , IT 2016 Espresso Stout .................................9 FOUR HANDS “DEVIL’S INVENTION” | ST. LOUIS | NONIC | 7.2% The Rustic Red .......................... 16/65 TEMPRANILLO - VINA PEDROSA - RIBERA DEL DUERO, SP 20O6 A Proper Guinness ............................9 DRY STOUT | IRELAND | PINT | 4.2% The Big Red ................................. 18 CABERNET SAUVIGNON - FRANK FAMILY VINEYARDS, CA 2017.