El Faro Restaurant - Elgin, IL

Pan-seared crab cakes served with a spicy chipotle sauce, fresh white bean bruschetta and served with crustini bread.

Served with toasted pita wedges.

White bean bruschetta topped with shaved Asiago cheese and served with crustini bread.

Fettuccini noodles and garlic roasted shrimp prepared in a spicy fire roasted red pepper sauce with fresh herbs and topped with a generous sprinkling of Asiago cheese.

Finnish boneless pork chop rubbed with fresh rosemary, sea salt and cracked green pepper, oven roasted in sweet port wine jus and served with homemade mashed potatoes, fresh seasonal vegetables and red cabbage.

Fettuccini noodles prepared in a spicy fire roasted red pepper sauce with fresh herbs and topped with a generous sprinkling of white goat cheese.

Gypsy schnitzel. Breaded pork loin topped with a creamy roasted red pepper sauce served with red cabbage, fresh roasted vegetables and spatzle.

Breaded pork loin served with spatzle, fresh roasted vegetables and a side of wild mushroom sauce.

Pork tenderloin served oven roasted, rubbed with a special blend of sea salt & fresh herbs, draped with a smoked red pepper and vodka cream sauce and served with creamy mashed potatoes and fresh roasted vegetables.

12 oz. grilled hand cut New York strip aged to peak flavor, seasoned with Montreal steak spices and topped with garlic herb butter. Served with roasted potatoes and fresh seasonal vegetables.

This 12 oz. top-broiled ribeye boasts rich marbling and is seasoned with Al’s own special blend of herbs and spices. Served with mashed potatoes and fresh seasonal vegetables.

Black Angus sirloin steak served char-grilled, topped with a Danish Bleu cheese aux gratin and served with Al’s homemade mashed potatoes and grilled seasonal vegetables.

Char-grilled 8 oz. sirloin steak rubbed with our own special blend of seasoning finished with a delicate red wine demi-glaze and served with roasted potatoes and fresh seasonal vegetables.

Char-grilled 8 oz. sirloin steak rubbed with our own special blend of seasoning finished with a delicate red wine demi-glaze and served with roasted potatoes and fresh seasonal vegetables.

Boneless Idaho Spring trout served pan-seared topped with a garlic butter and white wine reduction and served with roasted potatoes and fresh seasonal vegetables.

Blackened salmon filet topped with a Danish blue cheese aux gratin, served with a sweet red pepper sauce, roasted potatoes and fresh roasted seasonal vegetables.

Salmon filet served pan-seared in garlic, tomato and white wine, topped with a sauteed shrimp and served with roasted potatoes and fresh seasonal vegetables.