What to Eat

What to Eat at Lockwood with New Chef Greg Elliott

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.


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
What to Eat at Lockwood with New Chef Greg Elliott