Chicago Restaurant Week 2025 Menu
Available January 24th through February 9th.
Lunch
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THREE-COURSE MEAL 24.95/42.95 WITH WINE PAIRING
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Choose one
SOUP OF THE DAY
Chef’s daily soup
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BARBABIETOLE gf
Arugula, diced roasted beets, shaved fennel, orange segments, goat cheese, and lemon dressing.
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ARANCINI
Rice fritters stuffed with wild boar ragu, served with marinara
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BRUSCHETTA
Cherry tomatoes, basil, olive oil, aged balsamic and pecorino cheese
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Choice of Regular or Rose Prosecco la Gioiosa
Choose one
GNOCCHI
Asparagus, arugula, mushrooms, cherry tomatoes, green onions and black truffle cream sauce
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ORICCHIETTE ALLA BARESE
Ear shaped pasta tossed with crumble sausage, rapini, garlic, olive oil and chili flakes.
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POLLO ALLA PARMIGIANA
Lightly breaded pan-fried chicken breast, marinara, mozzarella & parmesan, basil, served with pasta
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PESCE BIANCO AL LIMONE
Wood oven roasted whitefish served with spinach, garlic mashed potato and lemon butter-capers sauce
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VITELLO ALLA MILANESSE
Lightly breaded pan-fried, served with arugula, cherry tomatoes, and shaved parmesan cheese and lemon oil
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Choice of Barbera Otto Soldi or Pinot Grigio Cembra
Choose one
CANNOLI
Ricotta cheese, pistachios, chocolate candied and citrus zest
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MILLEFOGLIE
Layers of crispy pastry puff, vanilla and chocolate chips custard
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Choice of Serena Sweet Red or Moscato la Gioiosa
Dinner
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THREE-COURSE MEAL 34.95/52.95 WITH WINE PAIRING
Choose one
SOUP OF DAY
Chef’s daily soup
​
BARBABIETOLE gf
Arugula, diced roasted beets, shaved fennel, orange segments, goat cheese, and lemon dressing
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CARPACCIO DI POLPOgf
Thinly sliced pouched octopus topped with julienned heart of palm, celery, bell peppers & cucumbers, lemon oil
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POLPETE
Beef, veal & pork meatballs on a bed of creamy polenta.
Choice of Regular or Rose Prosecco la Gioiosa
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Choose one
GHOCCHI
Asparagus, arugula, mushrooms, cherry tomatoes, green onions and black truffle cream sauce
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TAGLIOLINI FRUTTI DI MARE
Clams, mussels, shrimp, calamari, bay scallops and garlic tomato sauce
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ORICCHIETTE ALLA BARESE
Ear shaped pasta tossed with crumble sausage, rapini, garlic, olive oil and chili flakes
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VITELO ALLA MARSALA
Sautéed veal with Marsala mushroom sauce served with sauteed veggies and roasted potatoes
​POLLO ALLA PARMIGIANA
Lightly breaded pan-fried chicken breast, marinara, mozzarella & parmesan, served with pasta
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PESCE BIANCO Al LIMONE
Pan seared whitefish, served with spinach, garlic mashed potato and lemon butter-capers sauce
Choice of Barbera Otto Soldi or Pinot Grigio Cembra
Choose one
MILLEFOGLIE
Layers of crispy pastry puff, vanilla and chocolate chips custard.
CANNOLI
Ricota cheese, pistachios, chocolate chips and candied citrus zest.
PANNA COTTA gf
Coconut eggless Italian custard with raspberry sauce
Choice of Serena Sweet Red or Moscato la Gioiosa