Chicago Restaurant Week Menus
Menus available through February 5th, 2023.
Lunch
THREE-COURSE LUNCH MENU $25
CHOOSE ONE APPETIZER:
ARANCINI
Rice fritters stuffed with wild boar ragu, served with marinara.
MINESTRONE (VG)
Emmer wheat, beans, & vegetables.
INSALATA DELLA CASA (VG)
Mixed greens, cucumbers, olives, cherry tomatoes, and balsamic dressing.
CHOOSE ONE ENTREE:
GARGANELLI BOLOGNESE
Traditional meat sauce with fresh ricotta.
CAVATELLI VODKA
Tomato vodka cream sauce prosciutto and asparagus.
GNOCCHI AVANZARE (VG)
Roasted butternut squash, arugula, mushrooms, cherry tomatoes, green onions, and black truffle butter.
POLLO AL LIMONE
Sautéed chicken breast, lemon butter caper sauce Served with spinach and roasted potatoes.
POLLO VESUVIO
Chicken breast served with roasted potatoes, green peas garlic white wine sauce.
PETO DI POLLO ALA PARMIGIANA
Lightly breaded pan-fried chicken breast, marinara, mozzarella & parmesan, and basil, served with pasta.
CHOOSE ONE DESSERT:
CANNOLI
Ricotta cheese, pistachios, chocolate candied, and citrus zest.
TIRAMISU
Ladyfinger cookies, espresso, Kahlua, mascarpone cheese.
BISCOTTI
Twice-baked almonds and golden raisins Italian cookies.
Dinner
THREE-COURSE DINNER $39/ $55 WITH WINE PAIRING
CHOOSE ONE APPETIZER:
MINESTRONE (VG)
Emmer wheat, beans, & vegetables.
INSALATA AVANZARE (GF)
Brussel sprouts, escarole, apples, currants, pine nuts, bacon, pecorino cheese, citrus dressing.
POLPO ALLA GRIGLIA (GF)
Grilled octopus, marble potatoes, Brussels sprouts, roasted bell peppers, tuna caper sauce.
POLPETE
Beef, veal & pork meatballs on a bed of creamy polenta.
CHOOSE ONE ENTREE:
GNOCCHI AVANZARE (VG)
Asparagus, arugula, mushrooms, cherry tomatoes, green onions, and black truffle butter.
TAGLIOLINI FRUTTI DI MARE
Clams, mussels, shrimp, calamari, bay scallops, and garlic tomato sauce.
PAPARDELLE CON SUGO DI CINGHIALE
Slowly braised wild boar shoulder ragu.
BRACCIOLE (GF)
Slow braised rolled boneless beef short ribs served with roasted cauliflower puree, spinach, and red wine reduction.
PETTO DI POLLO ALLA PARMIGIANA
Lightly breaded pan-fried chicken breast, marinara, mozzarella & parmesan, and basil, served with pasta.
SALMONE ALLA GRIGLIA (GF)
Grilled Scottish salmon served with asparagus, heirloom cherry tomato, garlic, basil sauce, and aged balsamic.
CHOOSE ONE DESSERT:
CANNOLI
Ricotta cheese, pistachios, chocolate candied, and citrus zest.
TIRAMISU
Ladyfinger cookies, espresso, Kahlua, mascarpone cheese.
PANNA COTTA (GF)
Coconut eggless Italian custard with raspberry sauce.ins Italian cookies.