A Tradition Worth Reviving

Our menu pays homage to the dishes that built Gale Street Inn’s iconic reputation—while gently refreshing them for today’s diners. Every plate is crafted with the same spirit that made this restaurant a Chicago institution: quality ingredients, slow preparation, bold flavor, and a reverence for time-honored technique.

Starters

Parker Rolls

Honey-chive butter.

Fried Calamari

with Lemon & pepper tempura, giardiniera aioli.

Hot Wings

Your choice of Hot BBQ with homemade ranch or Harissa Hot wings with yogurt dill cooling sauce.

Seasonal Crudo

Ask server for current selection.

Potato Skins

Candied bacon, truffle-gruyere fondue & scallion.

Mussels

White wine, calabrian chili, cream, fennel.

Sweet Potato Pierogi

Crispy Kielbasa, caramelized onion, sauerkraut, mustard cream.

Stuffed Mushrooms

Ricotta, gruyere, vodka sauce.

Burrata

Served on a bed of chilled roasted butternut squash and dried cranberries, brown butter, fried sage and pine nuts. Topped with a drizzle of balsamic reduction.

Soups & Salads

French Onion Soup

Au gratin.

Tomatillo Soup

Cup 7Bowl 11

Pulled Chicken, jalapeño, tortilla strips, cilantro, sour cream.

Beets & Pistachio

Whipped blue and ricotta cheeses, pistachio pesto, frisée, citrus vinaigrette.

Kale Caesar

Tossed in our homemade dressing, with garlic breadcrumbs and topped with parmesan crisps.

Salad Enhancements

Grilled Chicken

Jumbo Fried Shrimp

4 oz Salmon

Steak

SANDWICHES

Gale Street Burger

8oz black angus beef patty with white cheddar, homemade pickles and our special sauce. Comes with fries. Add candied bacon $2.

Tangy Fry Chickie

Chicken thigh, honey-sambal, pickles, house slaw.

Prime Steak Sandwich

Flat Iron, gruyere, arugula, piquillo peppers, horseradish aioli on ciabatta.

ENTREES

Chicago's Finest Ribs

Full Rack...30Half Rack...22

Chicago’s finest, with our famous tangy Gale St sauce. Garnished with slaw.

Walleye Filet

Calabrian chili-butter, potato and caramelized onion puree. Sauteed spinach, fried leeks.

Blackened Pork Chop

Apple chutney, charred fennel, sweet potato puree.

Jambalaya

Andouille, chicken, shrimp.

Fish 'n' Chips

Vodka battered cod, homemade tartar.

Steak Frites

10 oz Hanger grilled to perfection. Served over red wine reduction and topped with a cilantro chimichurri. Served with shoestring fries.

12oz New York Steak

Baked potato, demi-glace.

Pan Salmon

6 oz Salmon served on a bed of wilted Kale and roasted sweet potatoes in a pan sauce.

Roasted Half Chicken

Orange-chili glaze, smashed fingerlings.

Braised Short Rib

Roasted in cola and brandy over gruyere & parmesan polenta with oven roasted carrots.

SIDES

Mac N Cheese

A mixture of smoked gouda, cheddar and ricotta cheeses. Topped with garlic breadcrumbs.