Elate announces new spring menu.

Elate Executive Chef Michael Noll continues to delight diners with an evolving contemporary American menu that features mostly organic and locally produced ingredients. The new spring dinner menu puts a bit more emphasis on the small plates, which have been very popular. New small plate creations include Grilled Octopus (photo left) with shishito peppers, toasted peanut, radish and sourdough, Rushing Water Trout with fettucini, fava beans, corn pudding and roasted red pepper ($15), and a new soup, Chilled Spring Pea Puree with goat cheese Arincini, elephant garlic, crème fraîche and mint ($14).

A delicious new entrée is the Amish Chicken (photo left), with tasso roulade, San Simon fondue, corn bread, pickled okra ($24).

Don't forget, every Wednesday is $1 Oyster Day at Elate, from 5 p.m. to 10 p.m. All fresh oysters on the menu are available for the special low, low price of $1.

April 16 is National Eggs Benedict Day - Celebrate at Elate.

Eggs Benedict is one of those delectable treats that should be enjoyed in all its sinful glory.

Don’t forget National Eggs Benedict Day is Monday, April 16. Elate's new Weekday Brunch menu will be spruced up on this day with Chef Michael Noll’s unique Country Fried Pork Belly Benedict ($13). Need we say more. Don't forget that Elate's bottomless Mimosa is always available at brunch for $20 with the purchase of an entree...a great way to celebrate. Elate, 111 W. Huron at Clark, 312.202.9900.