Brunch


 

 Range  .  BRUNCH
Summer 2019


Saturdays & Sundays
Breakfast & Lunch Menus served   9am-2:30pm
Lunch Menu served   2:30pm-4pm

chickie2 v = vegetarian  /  gf = gluten free

 

 

SAVORIES

TWO EGGS  . 
house potatoes/ toast  9.5
veg

BISCUIT SANDWICH  .  
two eggs scrambled/ caramelized onion/ Peppadew jack cheese/ 
plum jam/ pork sausage/ spinach/ house potatoes  13.5

BROCCOLI GRITS  . 
roasted romesco/ spinach/ garlic/ cheddar/
poached egg/ pea shoots  14
 veg/gf

ROASTED CAULIFLOWER OMELET  .  
marinated broccoli/ spinach/ horseradish cheddar/ 
dried cherries/ house potatoes/ toast  14 veg

ZUCCHINI OMELET  . 
green beans/ ginger/ grilled spring onion/marinated bok choy/ 
simple greens salad with lime & sweet pepper vinaigrette/ toast  14 veg

CORN FRITTER BENEDICT  . 
two eggs poached/ caramelized onions/ sweet pickles/ 
parmesan/ sweet pepper hollandaise/ house potatoes  14  veg/gf

CHILAQUILES  .  
two eggs over medium/ salsa ranchera/ pico de gallo/ radish/ sour cream/ 
roasted pork/ chihuahua cheese/ cotija cheese  14  gf

STEAK & EGGS  . 
two eggs poached/ smoked potatoes/ onions/ peppers/ 
corn-chipotle sauce/ hollandaise/ toast  21

 

SWEETS

CORN CAKES  .  cherry-basil compote/ sweet sour cream/ 
orange & cardamom syrup  11  veg/gf

BUTTERMILK PANCAKES  .  butter/ 100% maple syrup  8  veg
add chocolate chips  1 / add strawberries or bananas  2

Gluten Free PANCAKES  .  butter/ 100% maple syrup  8 veg/gf
add chocolate chips  1 / add strawberries or bananas  2

 

KIDS

ONE EGG  .  
house potatoes/ toast  5
 veg

SMALL PANCAKES  .  
butter/ 100% maple syrup  5
veg
add chocolate chips  1 / add strawberries or bananas  2

Katie’s CHICKEN FINGERS  .  
herb fries  8.5
 gf

LIL Range BURGER  .  
grass fed beef/ 6yr cheddar/ toasted bun/ herb fries  8.5

 

LUNCH

ROASTED CARROT & RED PEPPER SOUP  .  
sour cream/ parmesan croutons  6 veg

ZUCCHINI & BROCCOLI SOUP  .  
feta cheese/ melrose pepper/ microgreens  6 veg/gf

 

LETTUCE MIX SALAD  .  
cherries/ goat cheese/ pickled onion/ cabbage/ micro-radish/ 
blueberry & dill vinaigrette  12.5 veg/gf

KALE SALAD  .  
pickled green beans/ carrots/ parmesan/ lentils/ beets/ parmesan croutons/ 
lime & sweet pepper vinaigrette  12.5 veg

SIMPLE GREENS  .  any dressing  7 veg/gf

ADD CHICKEN TO ANY SALAD  .  4

 

VEGGIE BURGER  .  
black beans/ smoked lentils/ garlic/ split peas/
caramelized onions/
Range pickles/ chipotle aioli/ toasted bun/
simple greens salad with lime & sweet pepper vinaigrette  13
veg

TURKEY SANDWICH  .  
house bacon/ over medium duck egg/roasted plums/ blue cheese/ red onion/ 
toasted cranberry multigrain/ herb fries  13

Range BURGER  .  
grass fed beef/ caramelized onions/ 6yr aged yellow cheddar/
caramelized Range bacon/ Range pickles/ aioli/ toasted bun/ herb fries  15.5

 

 

SIDES

sub EGG WHITES   2
ONE HEN EGG or DUCK EGG  2.75
HOUSE POTATOES  2.5  veg/gf
HOUSE FENNEL PORK SAUSAGE or BACON  4  gf
FRUIT PLATE  4.5
TOAST  2
100% MAPLE SYRUP  . for extra  1.5
herb FRIES  .  aioli  4 veg/gf
bacon fat FRIES  .parmesanaioli  5 gf
add chicken to any salad  4
sub any salad for fries  3.5

 

 

BEVERAGES

open WATER  .  16oz sparkling water  2.25

DRAM Lemongrass CBD  .  
12oz sparkling 
water (20MG CBD)  3.75  

La Colombe COFFEE  .  3.75

La Colombe PURE BLACK  .  
cold pressed coffee  4

La Colombe DRAFT LATTE  .
 cold pressed espresso/ coconut milk  4

Kilgus Farms 2% MILK  .  2.5

Rishi TEA  .  hot or iced  2.5

SODA POP  .  2.5

Range ROSEMARY LEMONADE  . 3

Kure’s unfiltered GINGER BEER  .  4.5

fresh squeezed ORANGE or GRAPEFRUIT JUICE   MP*

carafe of FRESH ORANGE or GRAPEFRUIT JUICE   MP*

 

 

BRUNCH COCKTAILS

BEER-MOSA  .  
orange juice/ 12oz Destihl Here Gose Nothin’ Gose  9

MICHELADA  .
tomatillo mix/ rotating draft lager/ lime/ salt  9

BLOODY MARY  .  
Journeyman Red Arrow Vodka/
Gamle Ode Dill Aquavit/ house mix  10

BEER BACK  . 2

Range MIMOSA  .
rotating flavor/ Gruet Brut  10

MIMOSA  .
orange juice/ Gruet Brut  9

MIDWEST ROMANCE  .  
// fruity – tart – juicy \\
Journeyman Road’s End Rum/ Heirloom Creme de Flora/
Tellu’s Ruby Port/ Gruet Brut/ raspberry/ lemon  11

 

 

 

NOT ALL INGREDIENTS ARE LISTED, PLEASE INFORM US OF ANY ALLERGIES
The Chicago Dept. of Public Health advises that consumption of raw or under cooked foods of animal origin,
such as beef, eggs, fish, lamb, pork, poultry, or shellfish, may result in an increased risk of food borne illness.