08 Jan Chicago Restaurant Week Menu

Chicago Restaurant Week 2016

Jan. 22 – Feb. 4

$44 per person (3-course)

(Excludes beverages, taxes and gratuities)

Substitutions to this menu are politely declined

™ Anitpasto (guest’s choice) ˜

Involtini di melanzane al pomodoro e basilico (G) (V)

Eggplant rolled with Parmigiano Reggiano and parsley, oven baked, in our special homemade fresh tomato and basil sauce

 Tarta di carciofi

Warm artichoke tart prepared with Mortadella di Bologna, eggs, cream and Parmigiano Reggiano, baby greens salad dressed with Aceto Balsamico Originale di Modena vinaigrette

 Carciofi crudi all’olio di prima spremitura, cuore di sedano, Parmigiano Reggiano invecchiato 36 mesi (V)

Raw artichoke heart in cold first-pressed Extra Virgin Olive Oil, celery, mache, 36 month aged Parmigiano Reggiano

 Insalata croccante di mele verdi, noci e gorgonzola (G) (V)

Green apples, fennel, walnuts, Belgian endive and champignon mushrooms, apple vinegar vinaigrette,Gorgonzola imported from Lombardia, Italy

 Minestra di verdure e legumi (G) (V)

Vegetable minestrone, celery, carrots, onion, cherry tomatoes and other seasonal market fresh produce, Parmigiano Reggiano, basil and cold first-pressed Extra Virgin Olive Oil

Secondo (guest’s choice) ˜

Taglioline paglia e fieno

Handmade green and yellow tagliolini with a veal and Prosciutto di Parma ragout, hard boiled quail eggs and truffle oil

Tagliatelle al ragù Bolognese

Handmade tagliatelle with our Bolognese style ragout

 Stricchetti verdi con ragù di coniglio

Green handmade bow tie pasta, made with parsley and Parmigiano Reggiano with rabbit ragout and sautéed artichokes

 Ravioli di kamut erbette con le noci (V)

Handmade kamut flour ravioli stuffed with bietine and Parmigiano Reggiano, tossed with walnuts, parsley and garlic melted in butter

 Tortelloni ai funghi porcini (V)

Handmade tortelloni filled with homemade ricotta, served with porcini mushrooms and Parmigiano Reggiano

 Stinco di agnello con patate arrosto e asparagi (G)

Prepared daily. Colorado lamb shank, slow braised for six hours in white wine, garlic, celery and carrots.  Oven-roasted rosemary potatoes and sautéed asparagus

 Cappesante saltate al cognac

Wild fresh catch scallops sautéed in cognac, served with pea velouté, a dollop of burrata and microgreens

Dolce (guest’s choice) ˜

Budino di mascarpone, cioccolato e caffé

Slices of angel bread cake dipped in espresso coffee and Grand Marnier, with a mascarpone cream and dark chocolate crunch

Panna Cotta (G)

Panna cotta made with vanilla beans imported from Madagascar drizzled with caramel served on a pool of melted dark chocolate with fresh seasonal berries 

Gelati tradizionali e di stagione

Choice of three flavors of homemade Gelato, chef’s choice of seasonal fresh fruit and traditional recipes

 

 

*(G) Gluten Free *(V)-vegetarian