Wild sophistication, casual elegance, and approachable fine dining.
Mandrake is a unique, chef-owned restaurant featuring rotating, seasonally inspired conceptual plates, ingredients sourced right from our own organic farm, handcrafted cocktails, and an exceptionally curated, award-winning wine list all served in a chic, moody space unlike anything else in the suburbs.
Regular Hours:
Patio Available (weather permitting)
Every season comes with its own menu
Our Chef, Jarrod Johnson, is a master of seasonality, and with an entire organic farm at his disposal he’s bringing all of those flavors to you.
Mandrake brings Chicago fine dining without all the fuss. Our menus are a product of passion driven inspiration. Art has never tasted this good.
Over 400 wines to choose from
Every season we choose a small list of wines by the glass that work seamlessly with our food menu, as well as pairing with individual dishes.
RSVP & private events
Mandrake is a reservation-focused restaurant, and as such they are highly recommended, especially for weekends. Our reservations are open 30 days in advance. We seat tables of up to six people. Any parties larger than that will need to contact our reservation coordinator at least three weeks in advance so that we can ensure your table is available. Inquire about private events and catering below.
Our patio is open when weather permits, and will feature a special patio menu that is lighter and more casual than our main dining menu. The patio is first come, first served, and reservations cannot be made to secure a patio table.
Our fall menu is an ode to the season’s bounty, embracing the warmth of autumnal flavors with a touch of elegance. Each dish is crafted to reflect the richness of earthy ingredients, from roasted root vegetables to tender, slow-cooked meats, infused with spices that bring a comforting warmth. Picture the harmony of smoky undertones, the subtle sweetness of orchard fruits, and the deep, robust flavors of seasonal herbs, all intertwined to evoke the cozy, golden hues of fall. This menu is a tapestry of textures, from the hearty and indulgent to the smooth and velvety, each bite a reflection of autumn’s abundance and the warmth of gatherings around the table.
Rohan Duck Breast / 32
rutabaga-smoked bacon hash, cranberry-port coulis, 25 year old balsamic vinegar
Shallot Arancini / 19
caramelized shallot risotto fritters, watercress aioli, pickled beetroot, shaved Manchego
Grilled Cauliflower Steak / 16
roasted romesco, almond cheese, almond crumb , house giardiniera
Mandrake Geneva
A Mandrake Restaurant Group Production
331-248-0541 | info@mandrakegeneva.com
201 S 3rd St, Geneva, IL 60134