State and Lake Chicago Tavern

Creamy Greek yogurt layered with vibrant fresh strawberries, raspberries, and blackberries, finished with citrusy orange zest and raw Manuka honey.

Slow-simmered organic steel-cut oats topped with dried tart cherries, fresh sliced banana, and a luxurious swirl of nutella-crème fraîche.

A colorful selection of market-fresh sliced seasonal melons, pineapple, and wild fresh berries.

Toasted harvest wheat bread loaded with whipped ricotta, zesty harissa-piquillo pepper sauce, pickled red onion and radish salad, topped with two eggs cooked to order.

Premium cold-smoked salmon served on a toasted artisan bagel with rich chive cream cheese, sliced red onion, ripe tomato, and peppery wild arugula.

Classic breakfast bundle featuring your choice of freshly brewed coffee, tea, or juice, a savory egg sandwich, and your choice of oatmeal, cereal, or fruit yogurt parfait.

Two eggs prepared your way, served alongside crispy tavern potatoes, your choice of breakfast meat, and artisan toast.

Fluffy egg royal patty, sharp cheddar cheese, and savory Canadian bacon stacked inside a flaky, buttery croissant, served with golden tavern potatoes.

Crispy potato hash, zesty sausage crumbles, and melted smoked gouda baked with eggs cooked to your preference, finished with tangy salsa verde and served with toast.

Three-egg omelet packed with bell peppers, tender baby spinach, sauteed mushrooms, diced ham, and cheddar, dusted with everything bagel seasoning and served with tavern potatoes.

Decadent omelet filled with tender shrimp, lobster, and sweet scallops, folded with scallions, arugula, and rich herbed cream, served with toast.

Wholesome egg white omelet loaded with baby spinach, tangy feta, marinated tomatoes, and red onion, served with cool cucumber sauce, toast, and tavern potatoes.

Flour tortilla stuffed with scrambled eggs, cheddar cheese, zesty pico de gallo, savory chorizo rice, salsa verde, and smooth avocado cream.

House-ground corned beef sautéed with caramelized onions and bell peppers, topped with a soft poached egg and spicy aioli, served with tavern potatoes and toast.

Golden, fluffy buttermilk pancakes stacked tall and served with rich butter, real maple syrup, and whipped cream.

Fluffy pancakes infused with sweet wild blueberries, topped with vanilla whipped cream, powdered sugar, and a bright honey lemon glaze.

Crisp-on-the-outside Belgian waffle dusted with powdered sugar and served with authentic Vermont maple syrup and whipped butter.

Thick slices of cinnamon-swirled French toast topped with fresh banana, warm brown sugar glaze, toasted pecans, and smooth vanilla cream.

Savory-sweet egg-battered French toast stuffed with grilled ham, melted Swiss cheese, and sweet fig spread, finished with a dusting of powdered sugar.

Selection of artisanal farmer-style salami, curated local cheeses, house-pickled vegetables, and toasted garlic ciabatta bread.

Chilled jumbo tiger shrimp served with a robust tomato-horseradish cocktail sauce and fresh lemon wedges.

Toasted brioche topped with crushed avocado, cold-smoked salmon, pickled red onions, savory everything seasoning, and a drizzle of herb ranch.

House-cured duck pastrami served on dark rye bread with tangy gherkin pickles and homemade thousand island dressing.

Crispy jumbo chicken wings tossed in signature spice rub, finished with a drizzle of sweet hot honey, toasted sesame seeds, and fresh scallions.

Toasted herbal focaccia bread smothered in warm, velvety smoked gouda fondue and finished with vibrant microgreens.

Crisp romaine lettuce topped with herb-roasted chicken, double-smoked bacon, avocado, hard-boiled egg, ripe tomatoes, crumbled blue cheese, and honey herb dressing.

Crisp romaine hearts tossed with aged parmesan, house-torn herb croutons, and rich creamy Caesar dressing.

Blend of seven field greens with crisp cucumber, carrots, marinated tomatoes, croutons, and a light honey champagne herb vinaigrette.

Slow-roasted red beets served over peppery wild arugula, topped with crumbled goat cheese, sliced red onion, and aged balsamic vinaigrette.

Tender grilled chicken breast over greens with toasted pecans, sharp cheddar cheese, sliced red onions, watermelon radish, and classic ranch dressing.

Seared rare ahi tuna served over arugula and marinated tomatoes with smoked paprika aioli and bright lemon vinaigrette.

Marinated skirt steak grilled and served over greens with chimichurri dressing, roasted peppers, cheddar cheese, jicama, cucumber, and crispy tortilla threads.

Crispy chicken tender rolled in a warm flour tortilla with crisp romaine, shredded cheddar cheese, green scallions, and dill dressing; served with salt and pepper fries.

Shaved tender smoked brisket, pickled red onions, and melted gouda cheese served on a toasted onion roll with seasoned salt and pepper fries.

Slow-cooked BBQ pulled pork, shaved ham, kosher dill pickles, and yellow mustard layered on a toasted hoagie roll; served with salt and pepper fries.

Blend of ground sirloin and tenderloin topped with double-smoked bacon, sharp cheddar cheese, fresh onion, lettuce, ripe tomato, and kosher pickle on a brioche bun; served with fries.

Shaved roasted turkey breast, double-smoked bacon, leaf lettuce, vine-ripe tomato, and mayo served on toasted wheat bread with salt and pepper fries.

Melted aged cheddar and ripe tomatoes grilled on buttered brioche and ciabatta with a hint of truffle oil, served with kosher pickles and fries.

Authentic Eisenberg all-beef hot dog on a poppy seed bun with chopped onions, green neon relish, dill pickle spear, tomato wedges, yellow mustard, and spicy sport peppers.

Sweet claw and knuckle lobster meat sautéed in lobster butter with a sweet chili glaze, stuffed into a toasted split-top bun; served with salt and pepper fries.

Tender braised short rib folded into a flour tortilla with melted Chihuahua cheese, caramelized onions, cilantro vinaigrette, salsa verde, sour cream, and cabbage slaw.

Seared beef tenderloin medallions with a rich blue cheese crust, served with sweet marinated red onions, a double-baked potato, and rich beef demi-glace.

10-ounce prime New York strip steak finished with garlic-lemon parsley butter, served with savory salt and pepper fries and red wine demi-glace.

Charbroiled prime T-bone steak topped with a crispy garlic-herb crunch and served with deep savory demi-glace.

Pan-roasted sea bass served over garlic sautéed spinach, citrus lemon potatoes, and a velvety sweet pepper almond sauce.

Hearty seafood stew with sweet lobster meat, jumbo shrimp, sea scallops, mussels, sweet corn, and tender potatoes in a fragrant dill-tomato broth with ciabatta bread.

Fresh Lake Superior whitefish topped with sweet lump crab salad and accompanied by a creamy roasted sweet pepper sauce.

Herb-parmesan crusted chicken breast served with a delicate caper butter sauce and freshly grilled asparagus spears.

Slow-cooked fall-off-the-bone pork ribs glazed in a rich, sweet and spicy BBQ sauce, served with soft white bread.

Rotating chef-inspired house pot pie prepared fresh daily with flaky pastry crust and seasonal meats and vegetables.

Tender butternut squash ravioli tossed in nutty brown butter, fresh sage leaves, and aged Wisconsin parmesan cheese.

Crispy fries tossed with aromatic black truffle oil, sea salt, and freshly cracked black pepper.

Silky mashed potatoes whipped with rich butter, cream, and sea salt.

Roasted baby potatoes tossed with sharp cheddar cheese and fresh garden herbs.

Tender baby carrots roasted with sweet honey butter and fresh thyme.

Pan-charred broccolini sautéed with garlic, red chili flakes, and grated parmesan cheese.

Classic creamed spinach prepared with rich cream, nutmeg, and garlic.

Crispy fried Brussels sprouts tossed with sweet clover honey, chili flakes, and grated Asiago cheese.

Decadent multi-layered dark chocolate cake layered with rich fudge, dark chocolate sauce, and freshly whipped cream.

Moist spiced carrot cake packed with shredded carrots, golden raisins, and walnuts, layered with orange cream cheese frosting and caramel sauce.

Comforting banana pudding layered with crisp vanilla wafer cookies and rich caramel sauce.

Classic rich Chicago-style cheesecake served with sweet mixed berry compote, whipped cream, and tart raspberry reduction.

Vodka shaken with white cranberry juice, fresh lime, triple sec, chambord, and simple syrup.

Tequila combined with Ancho Reyes chile liqueur, peach puree, fresh lime and lemon, agave, hellfire bitters, and a spicy Tajín rim.

Choice of premium whiskey or bourbon stirred with rich Demerara syrup, Angostura bitters, and aromatic orange bitters over a large ice cube.

Smoky mezcal combined with bitter Campari, sweet vermouth, and orange bitters.

Vodka and sweet lychee liqueur shaken with passionfruit, fresh lime, ginger beer, and orange bitters.

Rich espresso cocktail made with your choice of tequila or vodka, Demerara syrup, Baileys Irish Cream, and Licor 43.

No. 3 London Dry Gin, herbaceous Green Chartreuse, fresh lime juice, and sweet Maraschino liqueur.

Pre-mixed canned cocktail crafted by Marz Brewery featuring Chicago's iconic Jeppson's Malört (4.75% ABV).