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Foundation Room Chicago
Belvedere vodka, Benedicitine, simple syrup, Chandon Brut sparkling
Lavender infused Nolet’s Gin, orange zest, Fever Tree tonic, fresh sage & lemon twist
Mint & lemongrass infused Tito’s Vodka, Effen cucumber Vodka, citrus infused St. Germain, fresh lemon, fresh lime, muddled cucumber
Savage & Cooke Burning Chair Bourbon, St. George spiced pear liqueur, demerara, barrel aged bitters, cinnamon stick
Roca Patron Reposado Tequila, Vida mezcal, peach syrup, fresh lime, toasted agave, pomegranate seeds, lemon zest
Journey Man OCG apple cider liqueur, Bumboo & Blackwell rums, Bitter Truth Pimento dram, fresh lime juice, lemon zest
Journeyman Last Feather Rye, Lustau Cream Sherry, scotch rinse, Angostura bitters, maraschino cherry
Hennessy VSOP cognac, Tempus Fugit créme de banana, Fee Bros choco bitters, Copper & Kings absinthe, pure maple syrup
Chef’s selection of 3 artisan cheeses, 2 cured meats with accompaniments
Flash fried cauliflower, oelek sambal aioli, ponzu sauce
Granny smith apple, sharp cheddar, mustard sauce
Curry & tamarind braised chicken, mint yogurt sauce, bell peppers, cilantro
Marinated prime flat iron steak with chimichurri & truffle fries
Ground chicken thigh, ricotta, arrabiata sauce, truffle cheese bread
Chopped chicken thigh, cucumber, green onion, cilantro, hoison & gochujang sauces
homemade spicy sausage, cherry bomb peppers, white cheddar, arrabiata sauce
Fresh mozzarella, basil, arugula, heirloom tomatoes, evoo & balsamic glaze
Brined & smoked chicken wings, house rub,honey hot sauce
Lardon, ancho breadcrumbs, bacon-white cheddar mornay
eight-ounce ground Wagyu beef, heirloom tomato, arugula, white cheddar, fries
Pei mussels, shrimp, spicy chorizo, saffron, bomba rice, garlic, asparagus, peas,
fresh locally sourced fish, saúteed patty pan squash, broccolini, roasted red skins, beurre blanc
Pan seared scallops, butternut squash puree, wild mushrooms, lardon, charred lemon vinaigrette
half chicken, saúteed spinach & mushrooms, garlic herb pan sauce
Eight-ounce Angus filet, grilled asparagus, Béarnaise sauce, Himalayan salt
Thirty-two ounce bone-in prime ribeye, whole roasted garlic, blue cheese & shallot butter, horseradish creme
Heirloom tomatoes, Mozzarella di Bufala, arugula, evoo & 12 yo balsamic, fleur de sel
cornbread croutons, Abita beer infused Caesar dressing, anchovy gremolata
Truffle oil, fresh rosemary
king trumpet, hon-shimeji, maitake
Smashed red skins, chive créme fraiche, bacon, cheddar, green onion
Menu for Foundation Room Chicago provided by Allmenus.com
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