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The Reservoir

American Restaurant, New American Restaurant, and Bar$$$$

Uptown, Chicago

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The Reservoir

8.9^/10

161

ratings

106 Photos

Drinks 4Food 7Brunch 5

Drinks

Cocktail‏

French 844

9.00

Plymouth gin,‏ solletico prosecco, lime juice, simple syrup, served in a champagne flute.

Lakefront Lady

10.00

Grey goose, prosecco, lemon juice, simple syrup, cinnamon, orange zest, served straight up.

Blood Orange Sidecar

12.00

Hennessey, solerno blood orange liqueur, simple syrup, lemon juice, served on the rocks.

Camparita

10.00

Avion reposado, campari, grape fruit juice, simple syrup, served on the rocks.

Maple Old Fashioned

9.00

Jim beam, maple syrup, chocolate bitters, lemon juice, served on the rocks.

White Wine

Pinot Grigio, Benvolio, 2011, Italy

7.00 - 27.00

Vibrant on the palate, the crisp acidity acts as a counterpoint to the peach, almond, and light floral notes in the wine.

Moscato, Mirassou, 2011, California

7.00 - 27.00

Notes of peach, tangerine, melon and honey suckle.

Solletico, Prosecco, 2010, Italy

9.00 - 34.00

Well balanced with crisp fruit flavors of peach and apricot. Soft flavorful wine with delicate bubble.

Torrontes, Pago Cimera, 2010, Argentina

9.00 - 34.00

A floral‏ nose with a fruity aroma and complexity, hints of peach, orange and tropical fruit, with an unctuous and lively finish.

Chardonnay, Calina, 2011, Chile

8.00 - 31.00

Lush and crisp, with bright fruit followed by hints of butter and light oak on the lingering finish.

Red Wine‏

Pinot Noir, Murphy-Goode, 2010, California

8.00 - 32.00

Zesty black cherry character and intriguing notes of spice.

Malbec, Alta Vista, 2010, Argentina

8.00 - 31.00

Intense red fruit and plum aromas with subtle coffee notes and a red fruit on the finish.

Cabernet Sauvignon, Casillero Del Diablo, 2010, Chile

7.00 - 27.00

Ripe cherries, black currant and dark plums with a touch of vanilla and toasted oak. Hints of plums and cherries and toasted American oak.

Meritage, Cameron Hughes, 2009, California

7.00 - 27.00

Aromas of black currant and cassis, textured with a myriad of black and purple fruit delivering a smooth, elegant finish.

Merlot, Tin Roof, 2009, California

6.00 - 23.00

Ripe, luscious black cherry and plum fruit aromas and flavors characteristic of the merlot variety, enhanced by hints of tobacco, herbal spice and chocolate.

Food

Plates‏

Hummus

8.00

Cucumber, carrot,‏ grilled pita.

Tuna Caponata

9.00

Seared ahi tuna, sicilian caponata.

Mussels and Frites

12.00

Steamed with Allagash white ale.

Braised Pork Belly

11.00

Parsnip puree‏ scented with madagascar vanilla, port wine poached apple, sumac.

Brie en Croute

9.00

Baked in a flakey pastry shell, walnuts, spicy fruit compote, petit salad.

Fried Calamari

9.00

Lightly breaded and fried, cocktail sauce, citrus aioli.

Wings

8.00

Sweet- sour-spicy sauce, Asian slaw.

Salads

Roasted Beet

9.00

Red and golden beets, field greens, granny smith apple, bleu cheese, candied walnuts.

Mediterranean

8.00

Red onion, red pepper, cucumber, tomato, kalamata olives, chick peas, feta.

Cobb

8.00

Grape tomato, radish, roasted red pepper, carrot, avocado, bleu cheese, tortilla strips.

House

7.00

Grape tomato, carrot, cucumber, red onion, radish.

Flatbreads‏

Caprese

8.00

Roma tomato, fresh basil, mozzarella.

D’Jour

Chef’s selection, changes daily.

Asparagus E Porcini

9.00

Asparagus, porcini mushroom, creamy chavrie, toasted garlic, shallot.

Sandwiches

All sandwiches served with frites or side salad

Chicken Club

8.00

Grilled chicken breast, chipotle mayo, arugula, tomato, bacon, avocado.

Lamb Burger

10.00

Fennel seed, shaved red onion, roasted red pepper, cucumber, tzatziki.

Uptown Burger

10.00

8oz certified angus beef, bacon, lettuce, tomato, BBQ sauce, fried egg, onion blossoms.

Au Poivre

11.00

Pan seared, pepper encrusted flat iron steak, horseradish cream, arugula, onion blossom.

Entrees‏

Mac and Cheese

9.00

Catch of the Day

Ask your server about today’s seafood offering.

Risotto Di Verdura

11.00

Organic arborio rice, seasonal vegetables, parmesan.

NY Strip

22.00

Lyonnaise potatoes, sautéed spinach, choice of butter.

Sides

Grilled Asparagus

5.00

Balsamic reduction.

Reservoir Frites

7.00

White truffle, parmesan.

Dippin’ Frites

5.00

Roasted garlic aioli, spicy ketchup.

Brunch

Beverages‏

Bloody Mary

7.00

Traditional or‏ spicy habanero.

Lake Breeze

6.00

Absolut, grapefruit juice, cranberry juice.

Irish Coffee

7.00

Jameson and Bailey’s.

Coffee

3.00

Espresso

4.00

Cappuccino

5.00

The Reservoir Belini

8.00

Vander mill hard cider, St. Germaine, stirrings peach liqueur.

Bottomless Mimosas

15.00

Juice

3.00

Tea

3.00

Cafe Latte

5.00

Sweet

French Toast

8.00

Citrus mascarpone and sauteed apples.

Pancakes

8.00

Savory‏

Served with wheat or texas toast.

The following are served with reservoir roasted reds

Florentine Benedict

10.00

Sauteed spinach and mushrooms, poached egg, creole hollandaise, English muffin.

Build Your Own Omelette

9.00

Choose 2 sausage, applewood smoked bacon, asparagus, mushroom, tomato, onion, red pepper, cheddar, feta, mozzarella. Served with wheat or texas toast.

Biscuit and Gravy Flatbread

8.00

Scrambled egg, savory sausage gravy.

Crab Cakes Benedict

12.00

Blue crab‏ cakes, poached egg, creole hollandaise, English muffin.

Reservoir Scramble

10.00

Three eggs, chorizo, peppers, onion, cheddar, tortillas.

Sides

Bacon

3.00

Extra Egg

2.00

Toast

2.00

Sausage

3.00

Reservoir Roasted Reds

3.00

English Muffin

2.00

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The Reservoir

Drinks

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