Comments icon Comments

Raised, an Urban Rooftop Bar, is celebrating the start of summer with a brand new menu curated by Executive Chef Russell Shearer and Restaurant Chef Tim Powles. To match the food offerings, the mixology team, led by Lauren Parton, has batched seasonal inspired cocktails, including cocktail popsicles or “poptails” this summer. 

“Summer in Chicago packs a punch and we wanted to reflect that in this menu,” said Executive Chef Russell Shearer. “Each creation was curated to feature powerful flavors with inventive combinations to maximize the tasting experience for guests to enjoy while experiencing one of the best views in the city.”

Raised’s food and beverage lineup showcases an assortment of snacks, solos, shares, sweets, and sips. To start, guests can order an assortment of snacks such as the Shishito Peppers with lemon, miso, sesame seeds, and bonito flakes; or the Roasted Poblano Avocado Salsa with charred shallots, tortilla chips, watermelon radish, and kohlrabi. Parties looking to share plates may choose from a number of offerings including the Beef Tenderloin Sliders with pancetta, herb aioli, mushrooms; and Curried Shrimp with red curry, coconut yogurt, coriander, and scallions. For a heartier, solo meal, guests will enjoy The Raised Burger showcasing grilled beef with smoked bourbon glazed pork belly, pickled slaw, butterkäse, and seeded brioche; or the Steak Frites featuring hanger streak with frites, sautéed spinach, tomato, herb butter, and fried shallots.

For the sweet side, Raised is offering a Pistachio Cake with rum pineapple and white chocolate pistachio crème; a Strawberry Semifreddo with almond sable, basil fluid gel, and micro basil; and a Mango Chocolate Tarte with mango, chocolate mousse, and micro mint. For a sweet twist, Raised is introducing cocktail popsicles or “poptails” this summer - a Tequila Coconut Negroni with Avion, Carpano Antica, Rinomato, Mahina Clement Coco, orange juice, and honey;  a Mimosa with Terre Gaie Prosecco and orange juice; a Cosmopolitan with Absolut Elyx, Triple Sec, cranberry, lime, and honey, as well as the Mint Elixir with green chartreuse, club soda, honey, and mint.

The beverage menu showcases curated cocktails that pair with the new bites. Guests can try the Cermak Daddy with bonal, lillet blanc, and Finn’s Sesame Gin; the High Tides with G4 Blanco Tequilla, Balsam Rose Vermouth, kiwi puree, lime, and orgeat;  the Dr. No featuring Hendrick’s Orbium, Mesh & Bone Shochu, Lillet Blanc, winter melon bitters and sea grapes; the Watered Flowers with cucumber & orchid infused CH vodka, rinomato, strawberry, lemon, egg white, and rose water; as well as the Violet Femmes with Bounty White Rum, violet syurp, and lime juice.

The bar also offers a range of cocktails in both single and large formats, including the License to Dill with Deip9 Genever, lime, simple, ginger beer, cucumber, and dill; the Dream On with butterfly pea flower infused Tito’s, poli chamomile, ginger syrup, and topo chico; the Purple Is To Lavender with Hendrick’s, strawberry, lemon, and lavender bitters; the Ramblin Rose with Hangar One Rose, Manzanilla Sherry, Strawberry Cordial, and Sparkling Rose, and the signature Raised Sangria on Tap with Lillet rouge, Copper & King’s brandy, Giffard Passionfruit, buckspice, and ginger bitters.


View Comments (0)