Offshore, sitting on the third floor of Navy Pier at 1000 East Grand, is welcoming their first fall season on the pier with the launch of their weekend brunch, curated by Executive Chef Michael Shrader. Patrons will have the opportunity to experience rooftop season all year long, as Offshore features a barrel-vaulted roof and operable glass enclosure.
The new brunch menu, available Saturdays and Sundays from 11 a.m. to 3 p.m., features a selection of options, including Eggs on Eggs, complete with steamed sushi rice, avocado, poached eggs, smoked trout roe, togarshi, and nori, $17; a Smoked Cheddar Poutine, with French fries, black pepper gravy, a fried egg, bacon, and scallions, $15; Chicken Chilaquiles Verde, topped with roasted poblano chiles, pickled red onions, and a lime crema, $15; and an Avocado Toast, with shaved reggiano parmesan, a poached egg, and heirloom tomatoes, $14. Brunch flatbreads are also available, and include a Cheddar, Egg & Bacon, with hot sauce, scallions, and sour cream, $16; along with Prosciutto & Asparagus, with arugula, confit shallot, and chili flakes, $15; and more. Sweet options include Cinnamon Rolls with a glazed frosting, $12; and Dark Chocolate Fondue, with marshmallows and salty pretzels, $12.
Patrons can also opt to choose off the regular menu with under water and on land shareable bite options. Seafood lovers can choose from Oyster Shooters, mixed with really good bloody, cilantro, and orange, $12; Maine Lobster Deviled Eggs, with tobiko, scallion, and thai hot sauce, $15; Fried New England Clam Strips, with spicy aioli, $12; and more. For a lighter bite, friends and family can enjoy a Shaved Kale Salad, tossed with grilled chicken, Yuzu vinaigrette, smoked almonds, mint, and cucumber, $16; Baby Vegetables, with an avocado mousse, romesco, and almonds, $18; and more. Offshore’s signature Fried Amish Chicken Sandwich, topped with a Hawaiian roll, southern slaw, and hot sauce, $14; along with the Prime Burger, with white cheddar, bacon, and aioli, $14; are also available, along with other lunch options off the regular menu.
The hours of operation for Offshore are Monday – Thursday 4 p.m. to midnight, Friday from 4 p.m. to 2 a.m., Saturday from 11 a.m. to 2 a.m., and Sunday from 11 a.m. to midnight. Patrons must be 21 and over to enter Offshore.