Chicago's Sixteen Offering Sophisticated Lunch, Brunch, and Breakfast Menus


Sixteen and Trump International Hotel & Tower Chicago is now offering Lunch at Sixteen from 11:30 a.m. to 2:30 p.m. Mondays through Saturdays. It caters to both busy professionals seeking a beautiful dining experience with colleagues and clients, as well as those simply enjoying a delightful meal while taking in the incredible vistas offered by the city skyline and Chicago River.

Sixteen’s lunch menu encourages guests to create their own experience by selecting one starter with a fish or meat option for $44; a starter with fish and meat for $56; or savor a six-course tasting menu for $78. A la carte items are available upon request. Current menu highlights include:


Salad of Tender Greens with Berries, Almond, Goat Cheese and Lavender Tart

Tartare of Salmon with English Peas, Egg and Espelette Lavosh

Burrata with Ham, Minted Tomato, Mizuna and Olive Oil

Summer Squash Gazpacho, Crab, Tomato and Basil

Golden Saffron Risotto with Ragout of Shellfish, Market Tomatoes and Zucchini

Medallion of Foie Gras with Kumquat, Turnip and Verjus (supplement $7)


Norwegian Cod with Fava Beans, Chanterelles, Bacon and Vin Jaune Hollandaise

Striped Bass with Vegetables à la Grecque, Brandade, Confit Potato and Cipollini

Dover Sole with Artichoke Ragoût, Lemon, and Asparagus Jus


Tarragon Poached Young Hen with Thumbelina Carrots and Wild Mushroom Ragoût

Filet of Prime Beef with Marrow Peas, Minted New Potato and Red Wine Jus

Braised Pork Belly with Mussels, Clams, Barigoule and Ramps

Prime Beef Burger with Comte, Bacon Marmalade, Caramelized Onions and Red Wine Aioli 

Additionally, Sixteen offers a six-course tasting menu for afternoon diners with complementary wine pairings ($50) curated by Sommelier Parag Lalit. Highlights include:

Burrata with Ham, Minted Tomato, Mizuna and Olive Oil

Domaine Hatzidakis, Santorini, Greece 2015 (Assyrtiko)

Summer Squash Gazpacho, Crab, Tomato and Basil

Kiralyudvar Estate, Tokaji Sec, Hungary 2015 (Furmint)

Dover Sole with Artichoke Ragoût, Lemon, and Asparagus Jus

Domaine Huet, Vouvray Sec « Le Haut Lieu, Loire, France 2014 (Chenin Blanc) 

Filet of Prime Beef with Marrow Peas, Minted New Potato and Red Wine Jus

Domaine Perrot Minot, Vieilles-Vignes, Bourgogne, France 2013 (Pinot Noir) 

Domestic & Imported Cheese with Black Fig Compote and Frisee

Domaine Zind-Humbrecht, Calcaire, Alsace, France 2013 (Pinot Gris) 

Gianduja with Hazelnut Dacquoise, Gianduja Mousse, Sour Cherry Sorbet and Praline Crunch

Château Coutet, Sauternes – Grand Cru Classé, Graves, France 2006 (White Bordeaux Blend)

Trump Hotel Chicago’s Executive Chef Lloyd Moonga is also offering a lavish brunch spread every Sunday beginning at 11 a.m. Menus change on a weekly basis and feature an array of breakfast meats, made-to-order omelets, salads, carving stations, cheeses and charcuteries and delicious desserts. A kids table is always featured, boasting childhood favorites from chicken fingers to chocolate cookies. Sunday brunch is priced at $70 per person, and includes a complimentary mimosa or glass of sparkling wine. For children ages eight or younger, the cost is $25. To take full advantage of the late summer months, guests are encouraged to enjoy The Terrace at Trump, the downtown Chicago hotel's sophisticated outdoor dining destination, following their meal.

Sixteen also serves breakfast— a menu including pastries, egg specialties, and a special blend of Sparrow Coffee unique to the restaurant— daily from 6:30 to 11 a.m.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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