MarketHouse

under 12

two grade a cage free eggs, two strips of heritage bacon and a choice of breakfast bread served with our organic signature skillet browns.

served with tomato, broccolini, onion, mushrooms and cheddar cheese.

fluffy scrambled cage free eggs, tangy chorizo sausage, diced tomato, cheddar and monterey jack cheese folded into a jalapeño tortilla and topped with salsa.

a three egg cage free omelet with ham, swiss cheese and sautéed mushrooms. fresh fruit garnish.

a windy city favorite breakfast pizza. fluffy cage free egg, organic signature potatoes with heritage ham and topped with a four cheese blend, pan sautéed finished under the broiler.

two poached eggs with blue crab on a toasted english muffin with traditional hollandaise sauce.

flame grilled skirt steak, cooked to order with two cage free eggs prepared any style.

fresh cold smoked sockeye salmon with capers folded in three fluffy cage free eggs.

hot buttermilk pancakes topped with sweet butter and served with warm maple syrup.

our fluffy buttermilk pancakes filled with plump blueberries.

slices of our fresh cinnamon rolls dipped in vanilla infused egg batter and grilled to a golden brown served with warm maple syrup.

golden belgian waffle served with whipped cream and fresh berries.

vanilla yogurt with your choice of bananas, strawberries or blueberries topped with whipped cream.

the season's best selections, served with cream and brown sugar.

healthy serving of season's best selections with a scoop of cottage cheese.

with fruit & granola

with cream cheese

cranberry jam, pumpkin seed oil

aleppo, truffle

roasted red pepper-cucumber-pine nut relish, herb flatbread

purple sweet potato, goat cheese, arugula, marinated olive salad

circus frisee, fennel, asparagus, page orange

vermont woodchuck cider, fennel, gala apple, preserved lemon

wild field greens, bleu cheese

markethouse fresh jardinière

hill county blue cheese dressing, brioche croutons, applewood smoked bacon bits, oven roasted tomatoes

romaine lettuce, radicchio, hearts of palm, black olive, cherry tomatoes, cucumber, celery, goat cheese, corn, red onion, sweet & sour tarragon-mustard dressing

add chicken

endive & watercress, shaved fennel, marcona almonds, heirloom apples, roquefort cheese, white balsamic vinaigrette

warm salad of fingerling potatoes, green beans, asparagus, green acres sweet corn, & mesclun greens

black trumpet & hedgehog mushrooms, wild rocket, sage, sheep parmesan, brown butter

buccatini, lardon, farm fresh egg, sheep parmesan

wild honeycomb-cayenne mop, candied lemon, asparagus

corn on the cob,& our chef's secret barbeque sauce

atlantic pollack, tartar sauce

smoked muscovy duck breast, salsify, artichoke barigoule, asparagus, wild rice, cider-marine-brown butter vinaigrette

green garlic, charred radish, english peas, hedgehog mushrooms, ice spinach

grilled chop, braised shank, cauliflower, heirloom braising greens, pumpkin, leeks, preserved

20 day dry aged, pork marrow butter, sweet & sour quince, red cabbage confit, braised mustard seed, red wine sauce

black truffle-potato fritter, red wine-red onion jam, nichols farm four onion roast, red wine jus

applewood smoked bacon, 7 year aged carr valley white cheddar

artichoke, chanterelles, asparagus, fingerling potato, celery root, truffle cream, crispy golden brown puff pastry. please allow fifteen minutes for this preparation.

add chicken

house made bbq sauce, slaw and apple butter, red hen bun

chopped short rib, lettuce, tomato, onion ring, carr valley cheddar, red hen bun

spicy herb aioli, lettuce, tomato, red onion, red hen bun, mixed green salad

candied lemon

side portion of our classic

smoked gouda béchamel, bacon

"our signature dessert" - a la mode (served in le creuset mini oval cocotte)

a la mode

a la mode

a la mode

a la mode

chef's seasonal selection

roasted red pepper, cucumber, farmers cheese, herb flatbread

purple sweet potato, goat cheese, arugula, marinated olive salad

hill county blue cheese dressing, brioche croutons, applewood smoked bacon bits, oven roasted tomatoes

romaine lettuce, radicchio, hearts of palm, black olive, cherry tomatoes, cucumber, celery, goat cheese, corn, red onion, sweet & sour tarragon-mustard dressing

add chicken

warm salad of fingerling potatoes, green beans,    asparagus, green acres sweet corn, & mesclun greens

house made bbq sauce, slaw and apple butter

burger chopped short rib, lettuce, tomato, onion ring, carr valley cheddar, red hen bun

smoked gouda béchamel, bacon

wild field greens, bleu cheese

house cured applewood bacon, aged white cheddar, herb gratin

markethouse fresh jardinière

atlantic pollack, tartar sauce

corn on the cob, coleslaw, and our chef's secret barbeque sauce half rack

wild honeycomb-cayenne mop, candied lemon, asparagus

vodka, rum, gin, tequila, triple sec, sour and pineapple juice

vodka, triple sec, peach schnapps, cranberry juice and ginger ale

amoretto, whiskey, sweet vermouth, bitters

vodka, apple pucker, cranberry juice

pama pomegranate liqueur, vodka, triple sec

markethouse version of the french vodka, chambord, pineapple juice

the chocolate martini with style

fine fruit and excellent supporting acidity

light oak, passion fruit, honeycomb

citrus notes and a fresh, clean finish

aromas of acacia blossom, tropical fruit, faint toasty notes

light gold-colored with a sprightly nose of mineral, spring flowers, and lemon peel.

ripe cherries layered with sweet oak, dried flowers, leather, spice

spicy strawberry and raspberry aromas, tangy white pepper

cherry, raspberry, red plum, spice, earth, smoke and vanilla

plum, cherry, strawberry, hints of chocolate and spice

soft aromas of coffee, black berry and tobacco. flavors of fresh plum, currents and smoke ,soft tannins that hint of cocoa

soft tannins, spicy raspberry and black pepper. winery practices sustainable framing and winemaking methods

ruby red, with aromas of blueberry, cassis and mocha, sweet balanced tannins that leave an elegant finish