It’s been nearly a month since Greg Elliott landed the Executive Chef position at Lockwood, and well over three since Phillip Foss left for his food truck. But the restaurant has been relatively quiet, waiting for Elliott to create his first menu. Well, it’s finally done, and just in time for that all important holiday season. Frankly, it’s hard to know how this stacks up to his predecessor’s until we can see it person, but the menu does feature about as many in season vegetables as one could hope to find in the Midwest at this time of year. Between pumpkin, turnips, and celery root, it looks like a pretty admirable job. We can’t wait to see what he’ll do when peek summer hits next year. Check out the full new menu below.
Lockwood
Principal Plates
loch duart salmon $28
farro grain, baby turnip, apple, dill crème fraiche
walleye pike $28
warm cauliflower custard, beluga lentils, orange-cumin carrots
pan roasted skatewing $24
local pumpkin, cavolo nero, warm ham hock vinaigrette
vegetarian carrot risotto $20
fresh carrot juice, capriole goat cheese, tarragon
grilled berkshire pork tenderloin $28
nichols farm celery root gratin, poached quince, pomegranate molasses
free range amish chicken $26
brussels sprouts, sweet potato, foie gras, black truffle sauce
le quebecois veal tenderloin $30
heirloom red brick beans, gnocchi, chorizo, spinach
pinn oak ridge farms rack of lamb $32
matsutake mushroom, sunchokes, sauce anchoiade
tall grass new york strip $42
swiss chard gratin, duck fat poached fingerling potatoes, black pepper sauce
filet mignon $36
smoked heartland farms beef cheek, blue cheese bread pudding, sweet dumpling squash