Chicago Blues Brunch

A Chicago brunch experience with a twist, on Downtown's Michigan Avenue.

Howells & Hood hosts a magnificent brunch, with gourmet food stations filled with the array of choices below (just $29 per person).

Enjoy live, acoustic blues music from artist Matt Hendricks as he sets the stage for the quintessential Chicago brunch experience. Indulge in Chef Scott Walton's culinary creativity and enjoy your weekend on the Magnificent Mile. Matt Hendricks plays from 11am-2pm.

OMELETS  omelets made with locally sourced farm eggs

country ham, applewood bacon, smoked pulled pork, seasonal wild mushrooms, artichokes, heirloom tomato, spinach, onion, garden sweet peppers, aged white cheddar, sweet swiss, pepper jack

WAFFLES   Burton's maple syrup, strawberry lemongrass, blueberry ginger, dark chocolate ganache, chantilly cream

CHARCUTERIE & SEAFOOD - house cured salamis and sausages, housemade mustards, smoked Superior whitefish, citrus cured salmon, deviled eggs

CHEESE & FRUIT - assorted local cheeses, sliced seasonal fruit & berries, housemade jams & jellies, assorted artisan breads, bagels, breakfast pastries, croissants & muffins

CARVING STATION  served with assorted artisan rolls

•dry aged Painted Hills New York strip, horseradish cream

•Benton's Farm Country Ham, stout maple glaze

HOT

•house cured applewood smoked bacon

•Esposito's breakfast sausage

•sweet malted griddle cakes, Burton's maple syrup

•Miller Farms Corn Flake fried chicken

•braised short rib & green egg chilaquiles

•Swan Creek scrambled eggs, farmer's cheese, chives

•1891 Chili, cornbread muffin

•milk-braised pork & beans: 8 hour Slagel Farm pork shoulder, bacon vinegar beans, salsa verde, housemade tortillas

•Howells & Hood Meatloaf: pork, veal, and beef, roasted root vegetables, yukon mashed, red wine sauce

COLD

•chopped salad: garden pepper buttermilk ranch dressing

•romaine salad: endive, chopped eggs, sheep's milk parmesan, brioche croutons, white anchovy, creamy lemon garlic dressing

•heirloom tomato salad: pickled red onion, buratta cheese, marinated olives, basil pistou

PASTRY STATION - Chef's favorites