Browntrout

Name: Browntrout
Address: 4111 N. Lincoln Ave., 60618, IL, 60618
Telephone: 773-472-4111

4111 N. Lincoln Ave., Chicago, IL 60618, US

• Monday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-12:00PM •Saturday: 5:00PM-12:00PM •Sunday: 11:00AM-10:00PM •

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Details

Cuisine: American (New), Small Plates
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH/BRUNCH MENU

ENTREES

Blueberry Crisp

Ellis Farms blueberries

Chicken Trio

Pistachio stuffed chicken thigh, house biscuits, dark chicken gravy, poached egg

Buttermilk Pancakes

Ellis Farms blueberries, house syrup

Tall Grass Steak and Eggs

hash browns, toast

House cured Tasmanian Sea Trout Bagel

orange dill mascarpone, cucumber and tomato salad

Eggs in a basket

hash browns, bacon or sausage

Omelet of the Moment

(Ask your server), hash browns

Falafel Platter

fresh chickpea falafel, baba ganoush, tzaziki, cucumber and feta salad, grilled pita

Canadian Lake Trout “Cosby” Sandwich

crispy lake trout filet, sauce gribiche, toasted french roll, root vegetable chips

Dietzler Farms Burger

The burger comes as an eight ounce patty that is seasoned and then dredged in wondra flour before being seared on the flattop. Comes on a brioche bun with lettuce, tomato, red onion, a pickle, house made ketchup, aioli, and waffle fries. Fiscalini Cheddar or smoked Bleu Cheese along with bacon can be added.

SIDES

Fresh Fruit

Raisin River Bacon

House Breakfast Sausage

Hash Browns

Bagel

with chive cream chees and house strawberry rhubarb jam

DINNER MENU

Idaho Russet Waffle Chips

Russet Potatoes cut on a mandolin into a waffle shape that are then soaked into malt vinegar for 12 hours before blanching. Served with Gruyere Fondue that is made by reducing white wine with shallots and garlic, bringing to a boil and wisking in gruyere cheese dredged in corn starch, finished with fine herbs.

Suhaileh’s Hummus

Nadia’s mothers' recipe for hummus. We take fresh chick peas (never canned) and grind them with a little jalapeño, lemon juice, Onion, Garlic, Parsley, Cumin, and olive oil. Notice there is no tahini. Served on a small place with brunoise tomato, red onion, chopped parsley, EVO and sumac. Two pitas are warmed and cut into eighths on another plate.

Trio of Cheese

Our house cheese plate, the cheeses will change periodically with the seasons. Served with Mejool Dates that have been macerated in port, golden raisins that are soaked in sherry, crackers that are a basic lean dough we make in house and bake off on the flattop, and nuts.

Browntrout Fish Trio

| The fish on this plate may change with seasonal availability. | First we take wild Tasmanian sea Trout and cure it for 36 hours in a mixture of salt, sugar, orange zest, orange oil, and dill and then cold smoke it. The fish is not cooked but the curing and the smoke preserves the flesh while maintaining it’s integrity. This is slice very thin and placed alongside of bagel chips with a dollop of mascarpone and cream cheese mixed with orange z

SMALLS

Fresh Farm Greens

The green mixture will change day to day but will likely include frisee, some form of oak leaf lettuce, and another green lettuce. The salad is tossed with sherry crème friache vinaigrette that is make with shallots, black pepper, sherry vinegar and salt. A Dollop of the dressing goes down on the plate with the greens atop, which are then sprinkled with Fiscalini Cheddar (a small production artisan cheese from california that is not sealed in wa

Arugula Salad

Madsen Farms radish, Ellis Farms peach, shaved fennel, lemon mascarpone, lemon basil, preserved lemon

Amish Chicken Thigh

A chicken thigh that has been boned out, pounded flat, and then rolled up and filled with a chicken mousse that has been flavored with roasted pistachios. Caul fat is used to hold the shape of the thigh. The thigh is seared, sliced thinly and served in a bowl placed atop a cornmeal polenta (polenta made from cornmeal which helps to retain a little texture, butter, and marscapone) and finished with chopped pistachios, sherry chicken jus (a sauce m

Buchot-Blue Hill Bay Mussels

A variety of Mussel from Blue Hill Bay at the northern tip of Maine that are picked up with applewood smoked bacon lardon, fish stock, vin blanc (white wine reduced with shallot and garlic then bound with cream), baby spinach, and fresh tarragon leaves. Served in a large bowl with three garlic oil brushed crostini.

BIGS

Pan-Seared Canadian Walleye Pike

Canadian Walleye that is seared and served on a bed of Haricot verts, Salsify Root (a very starchy root vegetable that is roasted in the oven) and wild mushroom mix. Finished with Salsa verde (Chopped parsley, chives, thyme, capers and lemon zest with EVO).

Dietzler Farms Top Sirloin

smashed fingerling potatoes, spring asparagus, horseradish crème fraiche, port reduction

Pan-Seared Idaho Golden Trout

The signature of the restaurant. A 7-9 ounce golden Trout Fillet that comes to us from a small fishery in Idaho. The fish is seasoned with kosher salt and white pepper (the same as all of our fish) and then the skin is dredged in wondra flour and placed in to a hot skillet with clarified butter. When the fish is nearly done whole butter is added to the pan until it begins to brown at which point crushed walnuts are added and toasted in the butter

Parpedelle

Hand made pasta in house cut to order and tossed with sautéed shallots, house made meat balls, arugula from the roof, EVO, parmesan reggiano, and shallots.

Dietzler Farms Burger

The animals are all free range, grass fed only, no antibiotics, no hormones, no genetic modifications. About as sustainable as beef can be. The burger comes as an eight ounce patty that is seasoned and then dredged in wondra flour before being seared on the flattop. Comes on a brioche bun with lettuce, tomato, red onion, a pickle, house made ketchup, aioli, and waffle fries. Fiscalini Cheddar or smoked Bleu Cheese along with bacon can be added.

Canadian Lake Trout “Cosby” Sandwich

crispy lake trout filet, sauce gribiche, toasted french roll, root vegetable chips

Grilled Mint Creek Farms Lamb Leg Osso Bucco

English pea risotto, braised escarole, spring onions, lamb jus

Falafel Platter

fresh chickpea falafel, baba ganoush, tzaziki, cucumber and feta salad, grilled pita

Country Cottage Farms Chicken Breast

truffled spaetzle, grilled squash salad, Tuaca Chicken Jus

SIDES

Browntrout’s crispy mac and cheese

Buttered Beans

Seasonal risotto

Caramelized onion and Potato rösti

FINALS

Strawberry Shortcake

Strawberry, prarie farms cheese, almonds, shortbread

Grandma Burns

chocolate chip cookies and organic milk shaken not stirred

Bananas 3 ways

banana nut cake, vanilla banana salad, banana malt

Trio of Cheese

with golden raison terrine and house-made crackers

AFTER

Browntrout

Reviews 0

Deals & Coupons

Details

Blueberry Crisp

Chicken Trio

Buttermilk Pancakes

Tall Grass Steak and Eggs

House cured Tasmanian Sea Trout Bagel

Eggs in a basket

Omelet of the Moment

Falafel Platter

Canadian Lake Trout “Cosby” Sandwich

Dietzler Farms Burger

Fresh Fruit

Raisin River Bacon

House Breakfast Sausage

Hash Browns

Bagel

Idaho Russet Waffle Chips

Suhaileh’s Hummus

Trio of Cheese

Browntrout Fish Trio

Fresh Farm Greens

Arugula Salad

Amish Chicken Thigh

Buchot-Blue Hill Bay Mussels

Pan-Seared Canadian Walleye Pike

Dietzler Farms Top Sirloin

Pan-Seared Idaho Golden Trout

Parpedelle

Dietzler Farms Burger

Canadian Lake Trout “Cosby” Sandwich

Grilled Mint Creek Farms Lamb Leg Osso Bucco

Falafel Platter

Country Cottage Farms Chicken Breast

Browntrout’s crispy mac and cheese

Buttered Beans

Seasonal risotto

Caramelized onion and Potato rösti

Strawberry Shortcake

Grandma Burns

Bananas 3 ways

Trio of Cheese

European and healthy

Farmed greens/ sherry vinaigrette