Family Friendly
Fixed Price Menu Available
Daily Specials
Late-Night Dining
Weekend Brunch Available
While many Chicago restaurants are making the move to utilize organic ingredients and sustainable practices, it seems none hold a candle to Northcenters’ newest treasure, Browntrout.
Head Chef and Founder Sean Sanders boasts that the restaurant’s own rooftop garden produces everything from tomatoes to rhubarb to hops, and that all ingredients not produced at the restaurant itself are obtained exclusively from sustainable farms. This eco-friendly practice means that the menu will change seasonally in order to feature optimal fare. Browntrout’s green efforts have already expanded beyond food, as even their to-go containers are made from sustainable materials and the trucks that deliver their foods run on bio-diesel. All menu items are signature creations of Sanders', and include such favorites as Golden Trout with roasted parsnip carrots and a Crispy White Lake Bass with celery root purée, sunchokes, herb salad, and carrot béarnaise. A unique treat for children is the tableside-tossed fruit salad that accompanies all kids' menu items, and diners of all ages will enjoy the chef’s delectable desserts. Be sure to try the flourless chocolate soufflé and the bacon-caramel taffy apple with toasted hazelnuts and juniper crème brûlée.
sample menu selections
cocktails:: The Cherry Fall Hendricks gin, House 4-Alive, Amareno cherry, and sage White Russian Grey Goose vodka and house coffee cordial; topped with cream
smalls:: House Pommes Frites Fresh herbs and Gruyère fondue Living Water Greens Pecan, Fiscalini Cheddar, house spam, and crème fraîche vinaigrette Buchot-Blue Hill Bay Mussels Bacon lardon, tarragon, spinach, vin blanc, and crostini Warm Spinach Salad Cilantro, apples, bacon vinaigrette, crispy broccoli, and fried egg Browntrout Fish Trio Orange-cured Tasmanian sea trout, orange dill mascarpone, and bagel chips
Applewood-smoked rainbow trout, celery heart, herbed salad, and lemon
Pan-seared Lake Erie yellow perch with cucumber-mustard sauce
chalkboard specials:: Sonoma Foie Torchon Pan perdue, almond cream, and pear jam Wild Mushroom Tart Mushroom duxelle, chanterelle, Oregon fresh black truffles, and mushroom butter Madsen Farms Roasted Beets Toasted hazelnuts, baby arugula, blue cheese fondue, and Banyuls vinaigrette
bigs:: Crispy White Lake Bass Celery root potato purée, sunchokes, herb salad, and carrot béarnaise Seared Idaho Golden Trout Celery root, parsnips, carrots, shallots, sage, and tart apple beurre blanc Sweet Mama Squash and Bacon Risotto Tarragon, walnuts, mascarpone, and sherry
Grilled Slagel Family Flat Iron Steak Ham farro risotto, glazed Brussels sprouts, and house ham vinaigrette Falafel Dog Caramelized onions, baba ganoush, tzaziki, sweet potato fries, and red lentil soup Mint Creek Farms Lamb Pot Au Feu Root vegetables, smoked butter, and pâté sucre Slagel Farm Burger Fiscalini Cheddar, pancetta, crispy shallots, béarnaise, and pommes frites Country Cottage Half Chicken Brick-roasted, bacon potato hash, squash purée, and Madiera bacon jus
finals:: Fallen Chocolate Soufflé Italian Amareno cherry and cherry sabayon Elvis's Sweet Potato Pie Marshmallow crisp and candied sweet potato Bacon Taffy Apple Hazelnuts, juniper, star anise, and crème brulée
