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Offshore Rooftop Bar, located atop Navy Pier, 600 E. Grand, listed as the world's largest rooftop bar by The Guinness Book of World Records, celebrates its first fall season at the Pier with a new weekend brunch curated by Executive Chef Michael Shrader.
Dishes include: eggs on eggs with steamed sushi rice, avocado, poached egg, smoked trout roe, togarshi and nori, $17; smoked cheddar poutine with French fries, black pepper gravy, a fried egg, bacon, and scallions, $15; chicken chilaquiles verde, topped with roasted poblano chiles, pickled red onions, and a lime crema, $15; and avocado toast with shaved Reggiano Parmesan, a poached egg, and heirloom tomatoes, $14.
Brunch flatbreads are also available,and include a cheddar, egg & bacon, with hot sauce, scallions, and sour cream, $16 and prosciutto & asparagus, with arugula, confit shallot, and chili flakes, $15. Sweet options include cinnamon rolls with a glazed frosting, $12; and dark chocolate fondue, with marshmallows and salty pretzels, $12. Must be 21 and over with valid identification.
Brunch flatbreads are also available,and include a cheddar, egg & bacon, with hot sauce, scallions, and sour cream, $16 and prosciutto & asparagus, with arugula, confit shallot, and chili flakes, $15. Sweet options include cinnamon rolls with a glazed frosting, $12; and dark chocolate fondue, with marshmallows and salty pretzels, $12. Must be 21 and over with valid identification.
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