Elia Chicago

Turkish restaurant, 1938 W Division St, Chicago, IL

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Egea Veganista — Grilled mushrooms, grilled asparagus, grilled baby carrots, truffles, tahini sauce and rice. Vegan
• Truffle Eggplant Kebab — Middle Eastern seasoned ground lamb and eggplant skewers, char-grilled to perfection and enhanced with truffle, served with tzatziki sauce.
• Adana Kebab — Hand-minced lamb blended with Turkish spices and red pepper, flame-grilled to perfection.
• Lamb Chop — Char-grilled grass-fed Australian lamb chops with roasted pepper mash.
• Chicken Shish — Char-grilled chicken thighs with herbs and spices, grilled pepper, tomatoes with tzatziki dip.
• Beef Shish — Grilled tomato pepper and tzatziki sauce.
• Salmon Shish — Grilled Norwegian salmon filet with creamy lemon sauce & cherry tomato.
• Grilled Seabass — Char-grilled Mediterranean seabass.
• Mix Grill Platter for Two — A chargrilled selection of tender chicken shish, Adana kebab, lamb shish, served with grilled vegetables and rice.

Starters

• Hummus — Organic Mediterranean chickpeas, tahini, garlic, and evoo. Vegan
• Muhammara — Tomato paste, roasted red pepper, bread crumbs, walnuts, pomegranate molasses. Vegan
• Grilled Baby Carrots — Orange tahini sauce and roasted sesame. Vegan
• Lentil Soup — Lentils, onions, carrots, garlic, and spices. Vegan
• Shepherd Salad — Diced tomatoes, cucumbers, green peppers, and red onions, seasoned with parsley, olive oil, lemon juice, and salt. Vegan
• Tzatziki — Greek yogurt, cucumbers, dill, garlic, salt, and evoo.
• Babaganush — Smoked eggplant, garlic sauce, egg yolk, and evoo.
• Htipiti — Roasted spicy red peppers and creamy feta cheese.
• Octopus Ceviche — Tender octopus served with a refreshing sauce made from orange and lemon juice, garlic, dill, and vinegar.
• Chef Selection Mezze — Htipiti, Hummus, Muhammara, Tzatziki.
• Shrimp Saganaki — Shrimp, butter, cream, wine, garlic.
• Sautéed Mussels — Mussels cooked with butter, cream, white wine, and garlic.
• Grilled Octopus — Grilled octopus with roasted pepper sauce, fresh parsley with vinegar, EVOO & lemon.
• Truffle Cheese Saganaki — Lightly fried kefalograviera cheese and mild spicy honey truffle sauce.
• Kefalograviera Pide with Black Truffle — Graviera cheese, black truffle pâté, and flatbread.
• Pide with Pastrami — Mix Turkish cheese and homemade pastrami.
• Pide with Tenderloin & Cheese — Diced beef tenderloin and melted Turkish kasar cheese.
• Greek Salad — Vine ripe tomatoes, cucumbers, peppers, onions, feta cheese, & EVOO.
• Arugula Salad — Arugula leaves, often paired with cherry tomatoes, cucumbers, feta cheese, and red onions, dressed with olive oil, lemon juice, salt, and pepper.

Desserts

• Baklava — Homemade traditional baklava with walnuts and kaymak.
• Kaymakli Kadayif — Semolina, milk, and sugar with finely shredded kadayıf roasted in butter, enhanced with pistachios and vanilla, crowned with Kaymak.
• Profiterole — Handmade pastry cream, chocolate sauce, pistachio.

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