What to Eat at Prairie Fire, Opening Soon in the West Loop

Photo: zol87/Flickr

Northbrook’s Prairie Grass Cafe has always been one of those places that was almost, almost worth trekking up out of the city to visit. To the lucky folks already living within a stone’s through of Sarah Stegner’s stellar burger and the rest of the seasonal, locally-sourced menu, we stuck out our metaphorical tongue and thumbed our metaphorical nose. But now, neener neener, Stegner and co-chef/partner George Bumbaris have brought their kitchen to the heart of town, as the much-anticipated Prairie Fire finally set to open in the next few days. The menu is classic Stegner/Bumbaris: a terrine of blue cheese, grapes and candied walnuts, a crock full of creamy chicken liver pate, a moussaka made with lamb from Mint Creek Farm. Read on for the full menu.


* Warm baked feta cheese with thin slices of spicy banana peppers and tomato - $6.00

* Chicken liver pâté in a crock with sliced apples and port wine balsamic reduction - $6.00

* Duck ballotine “pâté” with cornichons, mustard and cognac-marinated prunes - $9.00

* Mushroom ricotta and Parmesan ravioli with mushroom reduction - $9.00

* Crispy rolls of tender braised Mint Creek Farm lamb with cucumber, mint and yogurt sauce - $6.50

* Shrimp “spring-roll style” with spicy dipping sauce - $9.50

* Ahi tuna and basil with pickled ginger “tartar” sauce - $9.00

* Prairie Fire spicy grilled chicken wings with homemade ranch dressing - $6.00

* French lentils slow-cooked with tomato marmalade, crumbled Capriole Farm goat cheese and crispy shallots - $6.00

* Niman Ranch bacon and Pleasant Ridge cheese pizza - $9.00

* Smoked salmon pizza, sour cream and traditional toppings - $12.00

* Prairie Fire Caesar salad with romaine lettuce, homemade dressing, toasted croutons and shaved Parmesan - $7.50
* Citrus honey-marinated local beets with sliced pear, Capriole Farm goat cheese and toasted hazelnuts - $8.00
* Farmer’s salad with Three Sisters Garden greens, chopped romaine, roasted root vegetables, pomegranate, pumpkin seeds, Pleasant Ridge cheese and herb dressing - $9.00
* A terrine of blue cheese, grapes and candied walnuts, mixed greens and balsamic vinaigrette - $8.00
* Pea shoot tendrils, romaine lettuce, crispy shallots, apples, goat cheese and sherry vinaigrette - $8.00

* Bill Kurtis’s Tallgrass filet mignon with twice-baked potato, bacon, Hook’s cheddar cheese and mushroom ragoût - $39.00
* Slow-braised Bill Kurtis’s Tallgrass BBQ brisket with Yukon Gold potato puree and mirepoix of vegetables - $20.00
* Ancho-marinated skirt steak, local beans and rainbow Swiss chard ragoût with grilled onions - $23.00
* Penne pasta tossed in Bill Kurtis’s Tallgrass beef, basil and tomato sauce with Parmesan and toasted breadcrumbs - $13.50
* Chicago magazine’s #1 sirloin burger with mild blue cheese topping, warm beefsteak tomato, grilled red onions and crisp potato wedges, served without the bun - $15.00
* Moussaka with tender layers of braised Mint Creek Farm lamb, potato, eggplant and golden crusted béchamel sauce - $17.00
* Mint Creek Farm handcrafted lamb sausage with giant Greek-style beans - $18.00
* Spicy grilled goat sausage flavored with winter leeks and lemon-oregano “Greek” potatoes - $18.00
* Center cut ahi tuna seared rare with baby bok choy and River Valley Ranch shiitake mushrooms tossed in a spicy soy sauce - $27.00
* Wild Alaskan cod in brioche breadcrumb crust, root vegetable, shallots and herbs - $22.00
* Parmesan-crusted tilapia over creamed spinach - $20.00
* Sautéed Lake Superior whitefish, roasted portobello mushrooms and creamy Yukon Gold potatoes - $19.00
* Prairie Fire fish and chips, potato wedges, crunchy vegetable slaw and homemade tartar sauce - $15.00
* Boneless half chicken marinated in rosemary, thyme and garlic, pan-seared until crispy, served with roasted honey-glazed sweet potatoes and braised seasonal greens - $17.00
* Crisp duck leg and tender duck confit cake with braised cabbage, apples and apple cider sauce - $19.00
* Golden browned pork schnitzel, lightly breaded, served with local potatoes, broccoli rapini and caper-lemon sauce - $15.00
* Phyllo strudel filled with spinach, feta, and toasted pine nuts, served with vegetable compote - $16.00
* For our vegetarian diners: Best of today’s vegetables “chef’s choice” - $16.00

Prairie Fire opens next week, at 215 N. Clinton St., 312 382 8300.

What to Eat at Prairie Fire, Opening Soon in the West Loop