November and December Brewpub Menu | Revolution Brewing
Menu Location / Hours Rev Rewards

Brewpub

Hours

Sun, Mon, Wed, Thurs / Noon-10pm
Fri-Sat / Noon-11pm
Tues / Closed

Humans of all ages are welcome. Four-legged friends (with the exception of service animals) will need to stay at home.

Address

2323 N. Milwaukee Ave
Chicago, IL 60647

773-227-2739

Brewery + Taproom

Hours

Sun-Sat / Noon-7pm (Curbside only)

Our Taproom is currently Curbside pickup only. Curbside Pickup hours are 7 days a week, Noon-7pm

Address

3340 N. Kedzie Ave
Chicago, IL 60618

773-649-5066

November and December Brewpub Menu

11.02.17

Our November and December brewpub menu rolls out on Thursday, November 2. Check out the new dishes below:

LUNCH & DINNER:

  • Cheese Curds — Cross of Gold battered Wisconsin curds, pickled sweet peppers, Calabrian aioli.
  • Mushroom Fries - Portabello mushroom, herb aioli, parmesan
  • Cheese Steak Hand Pies — Grass fed beef, griddled onion & pepper, mozzarella, cremini mushroom, red pepper crema.
  • Brussels Sprouts — Pan fried brussels, roasted cauliflower, butternut squash, maple-chipotle, toasted pumpkin seed.
  • Roasted Beet Salad — Mixed green, roasted butternut squash, Bosc pear, cranberry, toasted pumpkin seed, apple vinaigrette.
  • Duck Salad — Confit duck leg, mixed green, goat cheese, quinoa, seasonal citrus, red onion, honey vinaigrette.
  • Amarillo-Hero Burger — 6 oz griddle patty, pepper-jack, Texas hot sausage, honey mustard, fried shallot, poppy seed bun, choice of side.
  • Chicken Patty Melt — Herbed chicken sausage, caramelized onion, cheddar, swiss, Russian dressing, sourdough, pickle.
  • Yukon Gold Pierogis — Yukon potato, cheese curd, braised red cabbage, granny smith apple, Brussels sprouts, French onion jus, chive sour cream.
  • Pappardelle Bolognese — Pappardelle pasta, Italian sausage, carrot, onion, celery, kale, basil.
  • Mushroom Pizza — Brussel sprouts, cremini mushroom, garlic cream, mozzarella, herb puree, red pepper flake.
  • Pan Seared Trout — Herb marinated trout, butternut squash, barley risotto, smoked tomato beurre blanc, herb salad.

BRUNCH:

  • Pork Hash — Confit pork, carrot, butternut squash, russet potato, 2 sunnyside eggs, swiss cheese, sage butter.
  • Goat Cheese & Kale Frittata — Kale, spinach, goat cheese, goat cheese, roasted red pepper & arugula salad w/ balsamic vinaigrette, brunch potato, biscuit.
  • Chicken Chilaquiles — Milagro corn tortilla chips, salsa verde, roasted chicken, topped with queso, avocado, radish, pickled red onion and a sunny side egg.