Chalkboard

Name: Chalkboard
Address: 4343 N. Lincoln Ave., 60618, IL, 60618
Telephone: 773-477-7144

4343 N. Lincoln Ave., Chicago, IL 60618, US

• Monday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-10:00PM •Saturday: 2:00PM-10:00PM •Sunday: 10:00AM-10:00PM •

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Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH MENU

Brunch

Poached Sole

with Johnny Cakes and Lemon Cream | "Johnny cakes are small corn cakes that taste great with everything!"

Pound Cake

French Toast with Lavender Yogurt and Mixed Berries | "A chef I once knew taught me the importance of good French toast."

Ask your server about today's egg preparation

| "Scramble of the day will change daily!"

Whole Grain Blueberry Waffles

with Vanilla Maple Syrup and Dried Figs | "Who doesn't love a waffle? Who??"

Chalkboard Salad

Arugula, Mizuna, Poached Tomato with Asiago Cheese and Lemon Oil | "Want a simple salad? We've got that too."

Big plate of Roasted Potatoes, Chorizo, Chicken, Cheese and White Beans

| "I call this the Breakfast Cassoulet."

Mini BLT's

with Poached Tomatoes, Thick Cut Bacon and Arugula with Creamy Polenta Grits | "Everything about this is right."

Crab Cake Benedict

with Poached Eggs and Gouda | "A Chalkboard classic tweeked for the brunch crowd."

The Duck "Mick" Muffiin

Seared Duck Breast, Poached Eggs, Brie Sauce on Toasted English Muffins | "Born as a morning treat for the staff; they liked it so much, we put it on the menu."

Chalkboard Steak and Eggs

| "Sometimes the simple pleasures in life are just that. Simple."

Our latest Bread Pudding

with Caramelized Bananas, Fruit and Honey | "Call it dessert, or call it breakfast... I just call it good."

Sides

| English Muffins, Fresh Fruit, Hash Browns, Polenta Grits, Thick Cut Nitrate Free Bacon

DINNER MENU

Starters

Today's soup on the chalkboard

| "My wife loves soup, especially as the weather gets chilly."

House made pate

with traditional garnish | "I love making pate. It can be the best part of my day."

Wild caught lump crab cake

mustards, fried egg | "There's still more crab than cake, and the eggs are duck eggs. There are really good eggs."

Seared dry pack scallops

sugar cured kalamata olives, vanilla bean "mayo", pumpkin oil, sage and roasted walnuts | "Really good scallops make a chef want to experiment."

Prince Edward Island mussels

white garlic, lemon zest and roasted shallots | "Go ahead, slurp the broth from the shells. Have fun."

Root vegetable salad

with green apple mustard, lavender yogurt and pumpkin seed oil | "The story of me having a dream about this dish is absolutely true. Sort of... I didn't know it at the time, but this is what it looked like. It's organic too!"

Entrees

Poached leek and egg quiche

with celery root puree, creamed cauliflower and burre noisette | "I'm hoping to create a new classic with this vegetarian dish."

Braised pork shoulder

in apple cider, vanilla spatzel, pickled mustard seeds, carmelized shallots, maple vinegar jus and popcorn | "I felt it was time to revisit my apple cider pork, and I'm very happy wth the results."

Fish and Chips

White fish, braised escarole, salt and pepper anchovies, beet chips, house made tartar sauce and black pepper | "A trip to the East Coast got my imagination working."

Indiana farm raised duck cassoulet

with roasted breast, confit of thigh, Spanish chorizo, white bean and forest mushrooms | "This Chalkboard favorite was inspired by our travels to Eastern Provence."

Bouillabaisse of clam

mussel, oyster, salmon, crawfish, squid, local fish, scallop, braised leef, tomato and shallot, in a garlic parsley broth. (No saffron...) | "With great pleasure I have brought our popular bouillabaisse back for the cooler months. My pleasure, and the staff's relief. Now they don't have to recite the ingredients all the time."

Sweets

Chocolate chip cookie, dough eggroll, chocolate ice cream and caramel sauce

| "There are some who called me crazy when we stopped making the eggroll. I'm sorry..."

Spiced chocolate pot au creme and vanilla ice cream

| "A great chef once told me 'simplicity is the key to desserts'. I like that idea."

Organic strawberries

with lavender yogurt, champagne battered pound cake and black pepper | "I have always considered myself a poor pastry chef, but I think I'm getting the swing of things."

Simple cheese plate

(when available...) | "I try to keep this as simple as possible, but my wife loves the stinky cheese."

Some kind of delicious bread pudding

with some Michigan ice cream and whimsical "stuff" | "The bread pudding is subject to daily inspiration... please ask your server."