Hawksmoor Chicago

Steak house, 500 N La Salle Dr, Chicago, IL

VeganScore 40

Menu

Mains

• Roasted Hake — vinegar peppers & basil
• Charcoal Chicken Ana Mari — roast garlic, shmaltz croutons
• Roasted Dover Sole — brown butter, capers, lemon, shallots
• Lobster Frites — thermidor butter
• Salisbury Steak — Boyden Farm top sirloin, shoestring fries
• Salt-Baked Celery Root — maitake, Fiore Sardo, farro
• Charcoal-Roasted Hake — vinegar peppers, fresh basil
• Dover Sole — grilled over charcoal or Meunière
• Monkfish — grilled over charcoal
• Whole Native Lobster — garlic butter
• Winslade Wellington — celeriac, mushrooms, Winslade cheese (v)
• Surf & Turf — fillet steak, grilled half lobster, garlic butter
• Charcoal-Roasted Cauliflower — romesco sauce, kale pesto, pickled red chilli

Starters

• Ash-Baked Beets — pickled fennel, horseradish, hazelnuts Vegan
• Boston Lettuce Salad — fresh herbs, mustard vinaigrette Vegan
• Ash-Baked Beetroots — pickled fennel, horseradish, pumpkin brittle Vegan
• Hawksmoor Smoked Salmon — Guinness bread, herbed cream cheese
• Charcoal-Roasted Scallops — white port & garlic
• Berkshire Pork Belly — Carolina spices, vinegar slaw
• Steak Tartare — crispy beef fat hash browns
• Lincolnshire Caesar — Lincolnshire Poacher, Cantabrian anchovies
• Lobster Crumpet — drawn Vermont butter, tarragon
• Potted Beef & Bacon — Yorkshire puddings, onion gravy
• Mushroom Crostini — whipped New Haven ricotta, tarragon
• Bitter Leaf Salad — Ba Ba Blue cheese, candied pecans
• Caesar Salad — Cantabrian anchovies
• Dozen Shell-On Prawns — cocktail sauce, mayonnaise
• Devon Crab on Toast — cucumber salad
• Fillet Carpaccio — pickled chestnut mushrooms, parmesan
• Old Spot Belly Ribs — vinegar slaw
• Kohlrabi Salad — celery hearts, Spenwood
• Hawksmoor Caesar Salad — Cantabrian anchovies

Other

• Oysters on the Half Shell — seasonal East Coast variety
• Vietnamese Oysters — ginger, chili, soy, crispy shallots
• Scotch Bonnet Oysters — Scotch bonnet mignonette
• Bone Marrow Oysters — charcoal-roasted
• Steelhead Carpaccio — citrus, ginger, chili, cilantro
• New Bedford Crab on Toast — cucumber salad
• Steak Flight — Four cuts. Taste, compare, crown a winner. (Serves 4-5)
• Chateaubriand 1855 — The most luxurious sharing cut, born in London in 1822. Black Angus.
• Dry-Aged Long-Bone Rib Chop — As served at Dolly’s of London, World’s First Steakhouse. Châtel Farms Black Angus.
• Filet — 1855 Black Angus
• Strip — Châtel Farms
• Ribeye — Châtel Farms
• Dry-Aged Porterhouse
• Dry-Aged Rib Chop
• Akaushi Wagyu Strip
• 100% Grass-Fed Filet — Grass Run Farms
• 100% Grass-Fed Strip — Altair Wagyu
• North Country Maple Bacon
• Two Fried Eggs
• Half Maine Lobster
• Stilton Hollandaise
• Béarnaise
• Peppercorn
• Bone Marrow Gravy
• Sunday Roast — Roast beef with all the trimmings
• Old Fashioned
• Teeling X Hawksmoor Single Barrel — 2oz
• Reuben Nuggets — Whitney, kraut, Russian dressing
• Notorious B.E.E.F. — two dry-aged beef patties, Hawksmoor special sauce, New School American Cheese, shredded lettuce, onions, homemade pickles
• Steak Frites — 28-day dry-aged rump steak & beef fat fries
• Jersey Rock Oysters — lemon, classic mignonette
• Longhorn Feast — served with Hawksmoor classic roasted bone marrow and slow-cooked onions
• Rib-Eye — Longhorn
• T-Bone
• Porterhouse
• Prime Rib
• Chateaubriand
• Bone-In Prime Rib
• Chateaubriand for 2 — 500g
• Fillet — 275g / 350g
• Sirloin — 350g
• Rump — 275g

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