Philosophy: Food

The goal at Fountainhead is to provide farm to table pub fare. We believe that local and regional food simply tastes better, and we are happy to feature menu items that utilize products from our local farms. We focus on using sustainable and seasonal ingredients, allowing us to provide you with a fresher, and tastier food experience. Our food is all around you. The herbs and greens we are growing on the roof are utilized in our menu on both floors. We also have a large plot down the block at Montrose Green where we harvest tomatoes, greens, peppers, and more. Each dish - from our mayo, ketchup, and sauces, to our entrees and desserts - is all made right here, in our small kitchen. We believe in speaking to your heart through your stomach, without pretense. We also believe that food goes hand in hand with community. Therefore our dishes are created for you to enjoy alone, or to share with company. How many people you share with depends on your appetite. Discuss your needs with our staff and let us create a journey through our menu for you or your group. Our roof menu is a limited version of the main dining room for no other reason than lack of space and equipment. For now, we can only produce certain things on the roof, so we have chosen some of the best dishes that lend themselves to a more laid back setting. Ask your server for specials, as we will be throwing things on the menu as mother nature gives them to us. Kick back, relax, and enjoy. Cleetus & the entire Fountainhead crew

follow us on twitter @thefountchicago An 18% gratuity may be added to all parties of 6 or more

garden menu

bowl of pickled things (V, GF) 7 castlevetrano olives, pappadew peppers, pickled garlic (V, GF) 7/13 smoked hummus, pita, crudit (V) 8/14 Cleetus Heatus salsa & parsnip guacamole warm homemade tortilla chips (V, GF) 9/15 sriracha deviled eggs (GF) 5/9 cheese board chef select cheeses, jam, nuts & baguette (VG) 12/21 meat & cheese board chef select charcuterie & artisan cheeses cornichon, olives, grain mustard, jam, grilled bread & crackers 16/29 cobb-like hearty greens, egg, bacon, buttermilk bleu cheese, carrot, red onion, cucumber, smoked chicken, yogurt ranch dressing (GF) 12 roasted beet salad beets, pickled onion, watercress, radish, balsamic reduction 11 (V, GF) add prairie fruits fresh chevre 5 mushroom quinoa risotto shaved parmesan & fresh basil (VG, GF) 8/15 add duck confit or chopped bacon 4/6 turkey honey smoked turkey, smoked gouda, rosemary mayo, tomato focaccia served with old bay chips, potato salad, or slaw 12 raw veggie wrap raw vegetables, smoked hummus, balsamic syrup, whole wheat wrap (V) served with old bay chips, potato salad, or slaw 11 chicken salad roasted chicken, mayo, dried cranberries, jicama, ciabatta served with old bay chips, potato salad, or slaw 11 roast beef herb roasted beef, horseradish mayo, romaine, pretzel roll served with old bay chips, potato salad, or slaw 10 bbq georgia mustard bbq chicken, charred scallion, brioche served with old bay chips, potato salad, or slaw 11

sidecars

cole slaw or potato salad 3 side salad with Dijon vinaigrette 4 tortilla chips 2 old bay potato chips 2 extra salsa 3

VG Vegetarian GF Gluten Free V - Vegan