Chef Billy Caruso to Launch Midday Menu and Morning Cocktails
Saturdays, starting March 22
11 a.m.-3 p.m.
III Forks Prime Steakhouse in Lakeshore East will begin Saturday brunch service on March 22. Chef Billy Caruso’s menu, outlined below, will feature Bread Pudding French Toast, Chicken & Waffles, New England Lobster Roll, Artichoke Benedict, Steak & Eggs and “The Ditka” Patty Melt, among other dishes. Sides include seasonal baked bread, cheese plate, molasses waffle, slab bacon and skillet potatoes.
Creative cocktails will be available for Saturday sipping. Highlights include the “Bloody Saturday” (Tito’s Vodka, housemade bloody mary mix, seasonal garnish), “Oranginal Sin” (Bacardi O, Grand Marnier, Absolut Mandarin and fresh squeezed orange juice) and “Golden Mist” (Ransom Gin, Vya Vermouth and Luxardo Maraschino liqueur). Mimosas made with J. Rogét champagne and fresh squeezed orange juice will be offered by the glass ($5) and bottle ($20). The brunch cocktail menu is also outlined below.
III Forks will be open for brunch every Saturday starting March 22 from 11 a.m. to 3 p.m. The menu will also be offered on the gorgeous rooftop, weather permitting.
BRUNCH MENU punapharmacy.com
From the Oven $12 basket of seasonal assorted fresh baked breads and pastries
Oatmeal $8 steel cut Irish oats, roasted apples, cinnamon brown sugar butter, golden raisin jam
Bread Pudding French Toast with Optional Foie Gras $12 cinnamon custard, candied lemon and maple brandy glaze. add seared foie gras, $11
Chicken & Waffles $15 fried boneless chicken breast and thigh with molasses waffle, salted caramel butter, Vermont maple syrup. add bourbon barrel aged maple syrup, $5
Artichoke Benedict $12 grilled artichokes, baby spinach and basil hollandaise on grilled challah bread, with skillet potatoes
Bird Benedict $12 thyme and yogurt marinated chicken thighs, jalapeno and red onion marmalade, collard greens and Tabasco hollandaise on grilled challah bread, with skillet potatoes
Sticky Bun of the Day $6
Eggs & Steak $19 two broiled eggs, 10oz USDA Prime boneless ribeye with fried leeks and skillet potatoes
New England Lobster Roll $17 fresh Maine lobster with mayonnaise and celery salt on brioche hot dog bun with fries
Frittata $12 seasonal vegetable frittata with baby spinach salad and charred shallots
Croque-Madame $14 Edwards Country Ham, Dijon mustard, Comte Gruyere, Mornay sauce and sunny side egg on sourdough
The Ditka Patty Melt $15 8oz Certified Angus Beef patty, Comte Gruyere, slab bacon and grilled onions on grilled sourdough. add a fried egg, $3
Mimosa $5/$20 individual/bottle J. Rogét champagne and fresh squeezed orange juice
La Reina $5 Chandon Sparkling, grapefruit juice and triple sec
Bloody Saturday $10 Tito’s Vodka, housemade bloody mary mix, seasonal garnish
Genever Fizz $9 Genever Gin and lemon juice
Oranginal Sin $9 Bacardi O, Grand Marnier, Absolut Mandarin and fresh squeezed orange juice
Golden Mist $16 Ransom Gin, Vya Vermouth and Luxardo Maraschino liqueur
Poppin’ Passion $13 Double Cross Vodka, St. Germain Elderflower Liqueur and passion fruit
Upper Randolph and Field