Brunch is Coming to III Forks

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Brunch

Brunch has become a staple in America, from small diners to five star restaurants, everyone is starting to offer the popular midday meal. And now one of Chicago’s favorite steakhouses, III Forks Prime Steakhouse in Lakeshore East (180 North Field Boulevard), will begin Saturday brunch service on March 22. Chef Billy Caruso’s menu, outlined below, will feature Bread Pudding French Toast, Chicken & Waffles, New England Lobster Roll, Artichoke Benedict, Steak & Eggs and “The Ditka” Patty Melt, among other dishes. Sides include seasonal baked bread, cheese plate, molasses waffle, slab bacon and skillet potatoes. 

Creative cocktails will be available for Saturday sipping. Highlights include the “Bloody Saturday” (Tito’s Vodka, housemade bloody mary mix, seasonal garnish), “Oranginal Sin” (Bacardi O, Grand Marnier, Absolut Mandarin and fresh squeezed orange juice) and “Golden Mist” (Ransom Gin, Vya Vermouth and Luxardo Maraschino liqueur). Mimosas made with J. Rogét champagne and fresh squeezed orange juice will be offered by the glass ($5) and bottle ($20). The brunch cocktail menu is also outlined below. 
III Forks will be open for brunch every Saturday starting March 22 from 11 a.m. to 3 p.m. The menu will also be offered on the gorgeous rooftop, weather permitting.

BRUNCH MENU 

From the Oven $12

basket of seasonal assorted fresh baked breads and pastries

Oatmeal $8

steel cut Irish oats, roasted apples, cinnamon brown sugar butter, golden raisin jam

Bread Pudding French Toast with Optional Foie Gras $12

cinnamon custard, candied lemon and maple brandy glaze. add seared foie gras, $11

Chicken & Waffles $15

fried boneless chicken breast and thigh with molasses waffle, salted caramel butter, Vermont maple syrup. add bourbon barrel aged maple syrup, $5

Artichoke Benedict $12

grilled artichokes, baby spinach and basil hollandaise on grilled challah bread, with skillet potatoes

Bird Benedict $12

thyme and yogurt marinated chicken thighs, jalapeno and red onion marmalade, collard greens and Tabasco hollandaise on grilled challah bread, with skillet potatoes

Sticky Bun of the Day $6

Eggs & Steak $19

two broiled eggs, 10oz USDA Prime boneless ribeye with fried leeks and skillet potatoes

New England Lobster Roll $17

fresh Maine lobster with mayonnaise and celery salt on brioche hot dog bun with fries

Frittata $12

seasonal vegetable frittata with baby spinach salad and charred shallots

Croque-Madame $14

Edwards Country Ham, Dijon mustard, Comte Gruyere, Mornay sauce and sunny side egg on sourdough

The Ditka Patty Melt $15

8oz Certified Angus Beef patty, Comte Gruyere, slab bacon and grilled onions on grilled sourdough. add a fried egg, $3

SIDES
Slab Bacon $5
Seasonal Fruit $6

Whole Grain Toast $3

Skillet Potatoes $4
Molasses Waffle $7

Cheese Plate $14

Seasonal Baked Bread $5

Two Eggs Any Way $6

MORNING COCKTAILS 


Mimosa $5/$20 individual/bottle

J. Rogét champagne and fresh squeezed orange juice

La Reina $5

Chandon Sparkling, grapefruit juice and triple sec

Bloody Saturday $10

Tito’s Vodka, housemade bloody mary mix, seasonal garnish


Genever Fizz $9

Genever Gin and lemon juice

Oranginal Sin $9

Bacardi O, Grand Marnier, Absolut Mandarin and fresh squeezed orange juice

Golden Mist $16

Ransom Gin, Vya Vermouth and Luxardo Maraschino liqueur

Poppin’ Passion $13

Double Cross Vodka, St. Germain Elderflower Liqueur and passion fruit

Via Edible Ink PR/III Forks

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