Chicago Restaurant Week 2024 Menu
Available January 19th through February 4th.
Lunch
THREE-COURSE LUNCH MEAL $25
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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.
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MINESTRONE (Vegan)
Emmer wheat, beans, and vegetables.
MISTA
Mixed greens, cucumbers, olives, cherry tomatoes, and balsamic dressing.
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CHOOSE ONE ENTREE:
SPAGHETTI BOLOGNESE
Traditional meat sauce.
CAVATELLI VODKA
Tomato vodka cream sauce prosciutto and asparagus.
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TORTELLINI (Vegetarian)
Asparagus, arugula, mushrooms, cherry tomatoes, green onions, and black truffle cream sauce.
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POLLO VESUVIO
Chicken breast served with roasted potatoes, green peas garlic white wine sauce.
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PETO DI POLLO ALA PARMIGIANA
Lightly breaded pan-fried chicken breast, marinara, mozzarella parmesan, and basil, served with pasta.
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PESCE BIANCO ALMONDINE
Wood oven-roasted whitefish served with spinach, garlic mashed potato, and lemon butter almond sauce.
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CHOOSE ONE DESSERT:
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CANNOLI
Ricotta cheese, pistachios, chocolate candied, and citrus zest.
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TIRAMISU
Ladyfinger cookies, espresso, Kahlua, mascarpone cheese.
Dinner
THREE-COURSE DINNER $39/ $55 WITH WINE PAIRING
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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.
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CRAB CAKE
Crabmeat, breadcrumbs, garlic, and scallions, drizzled with saffron aioli.
POLPETE
Beef, veal, and pork meatballs on a bed of creamy polenta.
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CHOOSE ONE ENTREE:
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TORTELLINI (Vegetarian)
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.
PAPARDELLE CON SUGO DI CINGHIALE
Slowly braised wild boar shoulder ragu.
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ROSTICCIANA
Slowly-braised short ribs, served with roasted cauliflower puree and sauteed vegetables.
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PETTO DI POLLO ALLA PARMIGIANA
Lightly breaded pan-fried chicken breast, marinara, mozzarella, and parmesan, and basil, served with pasta.
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PESCE BIANCO ALMONDINE
Wood oven-roasted whitefish served with spinach, garlic mashed potato, and lemon butter almond sauce.
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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.