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Craft Beer Dessert Craft Cocktails Al Fresco Dining Special Events Wine Bar / Lounge New Menu Instagrammable Happy Hour American Comfort Food Global, International Seafood Steak Evanston

Hearth will open its doors in Evanston on Tuesday, November 17. This new restaurant, located inside The Homestead Hotel, will occupy the space formerly held by Quince and Trio. The inviting eatery will welcome guests for casual, contemporary cuisine set in a warm and lively atmosphere. Executive Chef John "Woody" Linton's dinner menu features small plates (steak tartare; crispy crab cake; duck jambalaya), big plates (potato crusted salmon; chicken roulade; short rib; veggie ramen), sides (spaetzle; wild mushroom ragout; artichoke gratin), dairy land (Humbolt Fog; Nancy's Hudson Valley Camembert; Point Reyes Bay Blue) and dessert (warm pecan tart; quince Napoleon; peanut butter parfait).

Hearth's beverage program, led by Ryan Scheler, is comprised of both classic and modern cocktails (Sazerac; Southside; Raconteur; London Fog), local craft beer (Finch's; Metropolitan; Tyranena; Off Color) and over 40 wine selections by the glass and bottle.

The 70 seat dining room boasts rustic and earth tone decor elements, including maple tables, banquette seating, iron and glass fixtures, whitewashed wood paneling, and a wood-burning brick fireplace. The Lounge, located adjacent to the restaurant, features an additional fireplace, dark wood bar and cozy leather club chairs.

Hearth offers a variety of options for private gatherings: the elegant and intimate Library (seats 14); the Terrace "garden room" (seats 24); the sunken living room Lounge (30 seated/50 reception); and the main dining room (seats 50). Hearth's spacious front porch will be available for alfresco events, in season.

Hearth will be open Tuesday-Thursday, 4-9:30 p.m.; Friday-Saturday, 4-10 p.m. and Sunday, 4-9:30 p.m.

Hearth Restaurant
1625 Hinman Avenue
Evanston, Illinois 60201
847.570.8400
HearthRestaurant.net
@Hearth_Evanston
Facebook: Hearth-Restaurant

HEARTH DINNER MENU

SMALL PLATES

Cold Starters

Shaved Asparagus - pine nuts, parmesan, lemon vinaigrette, orange segments $9

Burrata Mozzarella - golden cauliflower, grape must, fried basil, grilled baguette $10

Steak Tartare - fried quail egg, roasted shallot, frisee greens $9

Seared Ahi Tuna - quince puree, soy beurre blanc, rice paper cracker $12/$24

Utah Prosciutto - spiced walnuts, sage pesto, fried capers, honey $9

Hot Starters

Crispy Crab Cake - panko, béarnaise, micro herb salad $12/$24

Garlic Soup - spicy olive oil, smoked salt, garlic chips $8

Duck Jambalaya - creole seasonings, tomato, fried leek, scallion $12/$24

Brussels Sprouts - apple, bacon, balsamic vinegar $9/$18

Potato Gnocchi - prosciutto bolognese, mozzarella, fried sage, citrus zest $9/$18

BIG PLATES

Sea

Potato Crusted Salmon - black garlic orzo, sea asparagus, red wine butter sauce $22

Macadamia Halibut - braised bok choy, fried rice, soy-orange garlic ginger sauce $25

Air

Duck Breast - wild rice, date puree, orange glaze, red wine sauce $21

Chicken Roulade – albufera, pancetta and yukon potato puree, sweet greens $19

Land

Short Rib - creamy polenta, crispy brussels sprouts, beef jus $22

Hanger Steak - kennebec perfect french fries, parsnip puree, tomato jam $25

Svickova - beef tenderloin, garlic spaetzle, wild mushroom, sour cream dill sauce $22

Pork Tenderloin - fried risotto, glazed butternut squash, blue cheese sauce $19

Ground

Grilled Gem Lettuce - black bean vinaigrette, spicy mango, red quinoa $17/$9

Sweet Corn Angnolotti - brown butter cream, fine herbs, lemon, wild mushroom $17/$9

Veggie Ramen - 60 minute egg, grilled portabella, tofu, fresh herbs, nori $11/add chicken $4

SIDES

Spaetzle - roasted garlic, rosemary $4

Artichoke Gratin - hot pepper $8

Potato Puree - bacon, parsley, creme fraiche $5

Wild Mushroom Ragout - shallots, sour cream, fresh herbs $7

Colored Cauliflower - red quinoa, golden raisin $4

DAIRY LAND

$7/selection

Humboldt Fog - (California) semi soft, goat's milk

Nancy's Hudson Valley Camembert - (New York) soft, sheep and cow's milk

Hook's 5 Year Cheddar - (Wisconsin) firm, cow's milk

Point Reyes Bay Blue - (California) semi soft, cow's milk

Everton - (Indiana) semi firm, cow's milk

DESSERTS

Warm Pecan Tart - vanilla bean ice cream $8
Quince Napoleon - confit quince, pastry cream, bakes phyllo, orange $7
Peanut Butter Parfait - brownie, brittle, chocolate sauce $8
Chocolate Creme Brulee - almond cake, mint $8
Sorbet - quince, cherry, blackberry $3 per selection

COCKTAILS

$11

Classic

Sazerac - sugar cube, Peychauds, Pernod Absinthe, Bulleit rye whiskey

Chicago - Hennessey cognac, Cointreau, angostura bitters, sparkling wine, lemon peel

Old Fashioned - sugar cube, angostura bitters, Makers Mark bourbon, orange peel

Southside - Few barrel aged gin, lemon juice, simple syrup, mint leaves, soda water, mint sprig

Queen Mum - Dubonnet Rouge, Plymouth gin, lemon wheel

Modern

Metropolis - Bulleit bourbon, sweet vermouth, Peychauds, Dubonnet Blanc, blood orange bitters, orange juice

Raconteur - Corralejo silver tequila, lime juice, Ancho Reyes liquor, soda water, cilantro, lime wheel

Robber Baron - Few white whiskey, Grand Marnier, St. Germain, lemon juice, Leopold Alpine liqueur rinse, lemon peel

Imbroglio - Nolet’s gin, lemon juice, simple syrup, fee foam, rose water, rosemary sprig

London Fog - earl grey infused Absolut, lemon juice, Leopold Alpine liqueur, Leopold Fernet rinse, lemon wheel

Hearth crispy-crab-cake
Crispy Crab Cake
Hearth steak-tartare
Steak Tartare
Hearth quince-napolean
Quince Napoleon
Hearth potato-crusted-salmon
Potato Crusted Salmon
Hearth hanger-steak
Hanger Steak
Hearth grilled-gem-lettuce
Grilled Gem Lettuce

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