top of page
Avanzare Website.png

Chicago Restaurant Week 2024 Menu

Available January 19th through February 4th.

Avanzare Website.png
Avanzare Website.png

Lunch

THREE-COURSE LUNCH MEAL $25

CHOOSE ONE APPETIZER:

 

ARANCINI

Rice fritters stuffed with wild boar ragu served with marinara.

 

BRUSCHETTA

Cherry tomatoes, basil, olive oil, aged balsamic, and pecorino cheese.

MINESTRONE (Vegan)

Emmer wheat, beans, and vegetables.

 

MISTA

Mixed greens, cucumbers, olives, cherry tomatoes, and balsamic dressing.

CHOOSE ONE ENTREE:

 

SPAGHETTI BOLOGNESE

Traditional meat sauce.

 

CAVATELLI VODKA

Tomato vodka cream sauce prosciutto and asparagus.

TORTELLINI (Vegetarian)

Asparagus, arugula,  mushrooms, cherry tomatoes, green onions, and black truffle cream sauce.

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.

PESCE BIANCO ALMONDINE

Wood oven-roasted whitefish served with spinach, garlic mashed potato, and lemon butter almond sauce.

CHOOSE ONE DESSERT:

CANNOLI

Ricotta cheese, pistachios, chocolate candied, and citrus zest.

TIRAMISU

Ladyfinger cookies, espresso, Kahlua, mascarpone cheese.

Pasta and Wine
Red Wine
Red Wine
Avanzare Website.png

Dinner

THREE-COURSE DINNER $39/ $55 WITH WINE PAIRING

CHOOSE ONE APPETIZER:

 

MINESTRONE (Vegan)

Emmer wheat, beans, and vegetables.

 

BARBABIETOLE (Gluten-Free)

Arugula, diced roasted beets, shaved fennel, orange segments, goat cheese, and lemon dressing.

CRAB CAKE

Crabmeat, breadcrumbs, garlic, and scallions, drizzled with saffron aioli.

 

POLPETE

Beef, veal, and pork meatballs on a bed of creamy polenta.

CHOOSE ONE ENTREE:

TORTELLINI (Vegetarian)

Asparagus, arugula,  mushrooms, cherry tomatoes, green onions, and black truffle cream sauce.

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.

ROSTICCIANA

Slowly-braised short ribs, served with roasted cauliflower puree and sauteed vegetables.

PETTO DI POLLO ALLA PARMIGIANA

Lightly breaded pan-fried chicken breast, marinara, mozzarella, and parmesan, and basil, served with pasta.

PESCE BIANCO ALMONDINE

Wood oven-roasted whitefish served with spinach, garlic mashed potato, and lemon butter almond sauce.

CHOOSE ONE DESSERT:

 

CANNOLI

Ricotta cheese, pistachios, chocolate candied, and citrus zest.

 

TIRAMISU

Ladyfinger cookies, espresso, Kahlua, mascarpone cheese.

 

PANNA COTTA (Vegetrian/Gluten-Free)

Coconut eggless Italian custard with raspberry sauce.

bottom of page