Briejo

Name: Briejo
Address: 211 Harrison St., 60304, IL, 60304
Telephone: 708-848-2743

211 Harrison St., Oak Park, IL 60304, US

• Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-11:00PM •Saturday: 5:00PM-11:00PM •Sunday: 5:00PM-9:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Brunch Menu

Brunch

THE HARVEY BUTTERMLK

Biscuits topped with house-made seasonal fruit preserves, two eggs your way with crispy applewood smoked bacon

THE S.O.B

“South of the border” style omelet spawned from three cream-fluffed eggs filled with crispy strips of corn tortillas, black beans and Chihuahua cheese and sour cream and mango salsa

SHROOMIN

Biscuits and mushroom gravy “grooving” with crispy sage and two “have it your way” eggs

THE SAWMILL

Biscuits and bacon sage gravy with two “have it your way” eggs

OH HOLY-DAISED

English muffins topped with apple-wood smoked bacon or sautéed spinach, poached eggs and nutmeg infused hollandaise and a side of mini corn flake potato pancakes

SMOKED

Salmon, cream cheese, tomatoes, red onion, capers, and sliced hard boiled egg with toasted bagel

THE “TRUMAN COMPOTE”

Flattened winter spiced chicken breast served with vanilla pate a choux gnocchi, apple hazelnut compote and crispy apple

WHAT A CREPE

a tasty crepe wrapped around our house-made seasonal preserves served with a side of yogurt and granola

HOT CHICK

Cajun spiced chicken sweet potato hash, eggs-you call it, Louisiana Hot Sauce pudding and 2 slices of whole grain toast points, house made butter, oatmeal gone wild – just try it…served with “strawberries and bananas”

HANGOVER HELPER

NY strip on toasted ciabattawith blue cheese, caramelized onion puree, bacon, and fried egg, smothered with truffle mayonnaise, side cornflake potato casserole

Crepe BOURGUIGNONNE

NY strip, sautéed mushrooms and onions with side of brown rice

MACRO “BRIEOTICS”

Seared tofu, winter vegetable, kale, sides of brown rice, and Chef Kitty’s organic sprouted mung bean

SOUPS/SALADS

BEET ME

Roasted beets, Clementine segments and goat cheese on baby spinach

ALA CARTE

Dinner Menu

SOUP/SALADS

SOUP de jour

Briejo HOUSE salad

Mixed greens, cucumbers, tomatoes, feta and roasted pine nuts dressed with a honey, balsamic vinaigrette

ROMAINE

lettuce, radicchio, fresh basil, cherry tomato, Wisconsin blue cheese, dressed with a sherry/hazelnut vinaigrette

SPINACH salad

with diced tomatoes, goat cheese in a warm pancetta and balsamic reduction

APPETIZERS

Spicy grilled SHRIMP

on a bed of tropical fruit salsa

Crispy ARTICHOKES

served with a soy ginger aioli

ESCARGOT

in a simmering sauce of garlic, shallots and parsley butter

MUSSELS

in a light white wine cream sauce seasoned with garlic and shallots

Tomato, GOAT

cheese gratin dip w/garlic crisps

Pan seared truffled SCALLOPS

w/fried leeks

Spicy CRAB

cakes drizzled with a honey mustard glaze

ENTREES

TILAPIA

steamed in parchment paper with zucchini, squash, and mushrooms in a garlic, white wine sauce

Grilled PORK

tenderloin topped w/raspberry BBQ sauce, complemented by a healthy side of our signature truffled mac-n-cheese

Lytle LINGUINE

with sautéed chicken, mushrooms and asparagus simmered in a light peppery, cream sauce and finished with fresh grated Parmesan

DUCK

confit w/savory lentils, sautéed brussels sprouts

Half CHICKEN

w/roasted potatoes and sautéed seasonal vegetables

Tender braised short RIBS

w/ au jus and mashed potatoes

FROMMAGE

a’ Trois – Pasta sautéed in a creamy guerre and smoked cheddar sauce topped with buffalo mozzarella and smoked, pulled chicken breast

Seared sea SCALLOPS

drizzled with truffle oil served w/whipped mashed potatoes and crispy fried leeks