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New Menu American

Allgauer's on the Riverfront, located in Northbrook, has introduced a refreshed lunch and dinner menu to its programming. Under the direction of Executive Chef David Brantner, the restaurant presents American fare with a flair. 

“We are excited to introduce our guests to a new standard of culinary programming at Allgauer’s on the Riverfront,” said Executive Chef David Brantner. “With this menu, we have created a selection of flavor-filled, well-executed dishes that offer something for everyone to enjoy.”  

The all new menu features a variety of options including starters, soups and salads, fresh made pasta, chicken and beef entrées, as well as a selection of fresh seafood. Guests looking to kick off their meal with an appetizer may choose from a variety of starters such as Fresh Mozzarella Caprese Crostinis topped with burrata mozzarella, tomatoes, red onions, and balsamic glaze; and Stuffed Jumbo Shrimp with crab served with lemon beurre blanc sauce. For those dining on the lighter side, salad options on the menu include Insalata Mista, Steak Knife Wedge Salad, and Asian Chicken Salad. Additionally, patrons can opt for fresh made pasta dishes including Portobello and Porcini Ravioli with spinach and salsa di pomodoro and shaved pecorino; Beef Tenderloin & Wild Mushroom Da Vinci served with pan seared filet mignon tips, wild mushrooms, penne pasta, and rich madeira cream sauce; and Shrimp Farfalle Alfredo with sautéed jumbo shrimp, creamy alfredo sauce, farfalle pasta and crispy parmesan garnish.

A selection of chicken and beef entrées include Chicken Madeira prepared with asparagus, mozzarella, madeira mushroom sauce, and garlic mashed potatoes; Roasted Half Chicken with herb au jus and savory roasted root vegetables; Aged Center Cut Filet served with broccolini, garlic creamed arrow head spinach, pecorino mashed potatoes, caramelized Cipollini, onions, and red wine demi-glace; and Dry Aged New York Strip Loin with polenta and roasted red pepper demi-glace. Seafood-focused entrées such as Harvest Sea Scallops with bacon parmesan risotto and corn “veloute”; Sesame Crusted Ahi Tuna made with honey soy glaze, broccolini, carrots, and green onions; and Cilantro Crusted Mahi Mahi made with tropical relish, grilled pineapple, and broccolini, are also available.

Highlights of the lunch menu include Shrimp and Bacon Club with marinated jumbo shrimp on a triple decker brioche bread with bacon jam, garlic aioli, guacamole, bacon, tomatoes, and lettuce; Allgauer’s Salad mixed with pear, bleu cheese, cranberries, spicy walnuts, and sherry vinaigrette; Maple Pepper Bacon Flatbread with garlic aioli, roma tomatoes, mozzarella cheese, and fresh basil; and Skirt Steak Chimichurri with wild mushrooms, grilled onions, and steak fries

For those looking for a quick bite, Frank’s Place, the bar adjacent to Allgauer’s on the Riverfront, offers a variety of small plates including Poke Tuna Crisp prepared with fresh diced ahi tuna, green onions, sesame seeds, crispy wonton shells, cabbage, shredded lettuce, carrots, and seaweed salad; Filet Mignon Sliders topped with caramelized onions and Dijon aioli; Sweet Corn Tamale Cakes with honey roasted corn, fresh avocado, pico de gallo, ancho chili sauce, cilantro, and tomato cream sauce; and Tex-Mex Rolls with grilled marinated chicken breast, cheese, black beans, salsa, ancho chili cream sauce drizzle, and pico de gallo. A limited lunch and dinner menu is also available at Frank’s Place.

In addition to its new menu, Allgauer’s on the Riverfront offers weekly event programming. Every Friday, the restaurant hosts an All-You-Can-Eat Fish Fry with beer battered cod, lake perch, walleye, catfish or mahi mahi and cole slaw, potato cakes, and french fries ranging from $13.95-$15.95 per person. A $9 Burger and Beer Special is available all day on Saturdays. Sunday Champagne Brunch, the Chicagoland’s largest brunch buffet, is available from 11am- 3pm and includes seafood, prime rib, and bottomless champagne and mimosas for $42 per person. 

Allgauer’s on the Riverfront’s hours are Monday-Friday 6am-10pm and Saturday-Sunday 7am-10pm. 


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