Fresh-Made Pastries LUNCH SIDES APPETIZERS Salads BREAKFAST
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BRUNCH | fall 2019 CHICAGO LOOP Fresh-made pastries APPETIZERS by executive pastry chef greg mosko Soup of the Day ...................................... 10 Hazelnut Coffee Cake ........................... 9 sauteed caramel apples, chocolate hazelnut sauce, candied Chicken & Orzo Soup .............................. ..8 hazelnuts, streusel (V) english peas Pumpkin Bread .................................. 9 Gage Scotch Egg .....................................12 cream cheese icing, salted butter, spiced pumpkin seeds, hard boiled duck egg, fennel sausage, herbed mustard aioli pickled pear butter (V) P.E.I. Mussels ........................................ 19 Warm Apple Cider Doughnuts .................. 9 garlic-fennel butter, fresno pepper, white wine, cherry tomatoes, toast (S) two baked doughnuts, sage cajeta, apple jalapeno butter (V) ADD another doughnut 4.50 “PBR” Battered Fried Pickles ........................ 10 smoked serrano aioli (V) House Poutine ....................................... 14 chicken confit, foie gras gravy, tarragon, wisconsin cheese curd, red onion BREAKFAST ADD roasted foie gras 12 Yogurt & Spiced Pears ................................ 9 Fava Bean Falafel ..................................... spiced pear, fresh pomegranate seeds, greek yogurt, honey, 13 whipped feta, leccina olives, italian parsley (V) dried fruit, nut granola (V) White Cheddar & Pear Tartine ......................14 Irish Breakfast ........................................16 seeded walnut sable, bosc pear, pear preserves, pine honey eggs over easy, back bacon, grilled tomato, baked beans housemade sausages, brown bread (T) Eggs Benedict ........................................ 17 salads fennel sausage, spinach, homemade english muffins, hollandaise Roasted Beet ......................................... 14 Banana Pecan Pancakes .............................. 16 mixed vegetables, sunflower seeds, endive, lemongrass vinaigrette (GF/V) maple syrup, vanilla chantilly, banana brûlée (V) Super Green ......................................... Smoked Salmon ...................................... 14 18 tuscan kale, spinach, arugula, avocado, quinoa, pumpkin seeds, bagel, capers, tomato, red onion, cucumber, chive cream cheese green goddess dressing (GF/V) Monte Cristo ......................................... 14 Caesar ................................................ egg battered brioche, turkey, ham, gruyere, berry jam, yellow mustard 13 gem lettuce, garlic croutons, white anchovy Chilaquiles ........................................... 15 Apple & Endive ...................................... 14 salsa guajillo, two eggs over easy, oaxaca cheese, frisée, empire apple, sunflower seeds, cider-herb vinaigrette (GF/V) crème fraiche, guacamole (V/T) aDD chicken 8 chorizo 7 hanger steak (T) 16 ADD TO ANY SALAD shrimp (S) 14 amish chicken 8 sea scallops (S) 12 hanger steak (T) 16 Housemade Corned Beef Hash ...................... 16 poached eggs, hollandaise, toast (T) SIDES LUNCH Spicy Fried Chicken ................................. 17 Applewood Smoked Bacon (GF) ....................... 5 pickles, dill havarti, spicy cilantro sauce, bacon Bangers ................................................ 5 Wild Roasted Mushroom ............................ 18 grilled radicchio, red onion, beemster cheese (V) House Chorizo (GF) .................................... 7 The “Regular” Burger ............................... Gage Potatoes (GF) 16 ..................................... 5 choice of swiss, cheddar or bleu cheese, lettuce, tomato, onion (T) Lobster Roll ..........................................28 hot cocktail Features chilled maine lobster, tarragon crème fraiche, lemon, onion, chive (S) Hot Buttered Calvados........................... 15 claque-pepin fine apple brandy, quatre-épices, brown butter, The Gage Venison Burger ........................... 19 honey, vanilla, sea salt, whipped cream smoked gouda, fried jalapeño, woodland mushrooms, mustard aioli (T) Stockholm for the Holidays ...................... 14 Today’s Fish & Chips .................................20 kronan swedish punsch, lingonberry wine cordial, cardamom, guinness batter, malt tartar sauce, lemon cinnamon, juniper, orange The Gage Hot Toddy ............................ 13 jameson irish whiskey, demerara sugar, lemon, clove EXECUTIVE CHEF CHRIS GAWRONSKI (GF) Gluten-Free • (V) Vegetarian • (S) Shellfish (T) Cooked to order; consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness Private dining room available. Valet parking available around the corner at the University Club of Chicago at 76 East Monroe for $32 11.09.19 brunch cocktails Tangerine Mimosa ..................................12 Bloody Mary .........................................13 prosecco, tangerine prairie vodka, gage bloody mix, guinness, smoked sea salt rim Golden Plum & Vanilla Mimosa ....................12 Bloody Caesar ...................................... 13 prosecco, vanilla-scented mirabelle plum purée, honey prairie vodka, clamato, lemon, horseradish salt rim Breakfast of Champions ............................14 Bloody Mirija ...................................... 13 hine cognac, iced espresso, cinnamon-oat horchata, linie aquavit, gage bloody mix, salt and pepper rim cream, cinnamon toast crunch Brunch Punch ........................... 12gls/42carafe a daily special, designed by our skilled bar team gage classics Habanero Margarita ............................. 14 The Gage’s Single-Barrel Old Fashioned .......15 casa noble reposado tequila, luxardo triplum, lime, chile our house-barrel old forester, sherry-demerara, bitters, orange The Gage G&T ...................................14 Bramble ..........................................13 seasonal spanish-style gin-and-tonic with unique rotating spirit and garnish prairie organic vodka, blackberry-rose cordial, lime, mint glendalough wild rose gin, fever tree pink aromatic tonic, red apple, pink peppercorn, star anise draft beer wine by the glass Starcut Ciders ‘Octorock’ ............................ 8 bubbles SEMI-DRY CIDER | BELLAIRE, MI | 4.5% | PILSNER Cremant de Bourgogne ............................. 15 YANNICK PAQUET | BURGUNDY, FR | 2017 Unibroue ‘Ephemere’ ................................ 8 BELGIAN WHITE ALE WITH APPLE | MONTRÉAL, QB | 5% | PILSNER Prosecco ............................................. 12 LA CONTESSE | NV Pilsner Urquell ....................................... 9 Sparkling Rosé of Grenache ........................ PILSNER | CZECH REPUBLIC | 4.4% | MUG 14 ROYAL MARINE | PROVENCE, FR | NV Weihenstephaner ‘Hefeweissbier’ ................... 8 Moscato.............................................. 12 BAVARIAN WHEAT | GERMANY | 5.4% | PILSNER MARCHESI DE GRESY “LA SERRA” | ASTI, IT | 2018 Lake Brother’s Lager ................................. 8 VIENNA LAGER | MICHIGAN | 5.0% | NONIC rosé Brouwerij Bockor ‘Kriek des Jacobins’ .............. 9 Rosé of Gamay ...................................... 13 CHERRY SOUR ALE | BELGIUM | 4.5% | CHALICE CHATEAU THIVIN | BEAUJOLAIS, FR | 2017 Paulaner ‘Marzen Festbier’ .......................... 8 white MARZEN LAGER | MUNICH, GE | 5.8% | PILSNER Riesling .............................................. 13 Brasserie Meteor ‘Blanche’ .......................... 8 RICHARD BOCKING "UNGSBERG" | MOSEL, GE | 2017 FRENCH WITBIER | NORMANDY, FR | 5.5% | NONIC Dry Riesling ......................................... 14 Spiteful Brewing Czech Dark Lager ................. 9 WEINGUT HEINRICH SPINDLER "TROCKEN" | PFALZ, GE | 2014 DARK LAGER | CHICAGO, IL | 4.9% | PILSNER Pinot Gris ........................................... 14 Revolution ‘Gagelicious’ ............................. 8 SHADY LANE CELLARS | LEELANAU, MI | 2017 GOLDEN ALE | CHICAGO | 4.7% | NONIC Sauvignon Blanc .................................... 13 Allagash ‘Tripel’ ...................................... 8 WAIRAU RIVER | MARLBOROUGH, NZ | 2017 BELGIAN-STYLE TRIPEL | PORTLAND, ME | 9.0% | CHALICE Chardonnay ......................................... 14 Alesmith ‘Nut Brown’ ............................... 9 B SIDE | NORTH COAST, CA | 2017 ENGLISH BROWN ALE | SAN DIEGO, CA | 5.5% | NONIC Albariño Blend ...................................... 13 Dogfish Head ‘Midas Touch’ ......................... 9 HERDADE DO ROCIM "MARIANA" | ALENTEJO, PT | 2018 HONEY ALE | MILTON, DE | 9% | CHALICE red Revolution ‘Hero Series IPA’ ........................ 8 Lambrusco INDIA PALE ALE | CHICAGO | 6% | TULIP .......................................... 12 CLETO CHIARLI "PRUNO NERO EXTRA-DRY" | EMILIA-ROMAGNA, IT | NV 3 Floyd’s ‘Alpha King’ ............................... 9 Pinot Noir ........................................... INDIA PALE ALE | HAMMOND, IN | 6.6% | NONIC 13 GOLDEN | MONTEREY, CA | 2017 Lagunitas ‘Super Cluster’ ............................ 8 Syrah Blend ......................................... 13 IMPERIAL PALE ALE | PETALUMA , CA | 8% | TULIP STORM POINT | CAPE TOWN, SA | 2017 Guinness ............................................. 9 Cabernet Sauvignon-Merlot........................ 14 DRY STOUT | IRELAND | 4.1% | PINT CAP ROYAL BORDEAUX SUPERIEUR | BORDEAUX, FR | 2016 Unibroue “La Terrible” .............................. 9 Cabernet Sauvignon ................................ 15 BELGIAN QUADRUPEL | MONTREAL, QB | 10.5% | CHALICE HAYES VALLEY | CENTRAL COAST, CA | 2017 Stone Brewing ‘Xocoveza’ ........................... 8 Malbec ............................................... 15 MOCHA STOUT | ESCONDIDO, CA | 8.1% | TULIP CASA DE UCO "SALVAJE" | MENDOZA, AG | 2016 Please inquire with your server to view the full Libations Menu and Wine List.