Chef Theo Gilbert * Chef di Cucina Lauren McAvinchey
Delivery & carry-out available Tue thru Sat 11:30am ‘til 10pm, Sun 3’til 9pm 773 383 8783
Please note: Some items do not travel well & are not available for delivery/carryout.
Menu items subject to change based on the season/availability/no reason - call with any questions
(v) = may be prepared as a vegetarian option – let us know (g) = gluten free option
*small plates & antipasti* |
all' Ortolano one/ 4 three/ 9 five/ 14
house-made veggie pickles (v, g)
celery-date salad (v, g)
roasted beets, goat cheese & pine nuts (v, g)
mushrooms agrodolce (v, g)
Castelvetrano olives (v, g)
|
| Crostini herbed goat cheese, caramelized onion (v) |
5 |
| Sformato savory spinach custard, mushroom-onion strudel, fontina fonduta (v) |
11 |
| Suppli di Riso crispy rice stuffed w/ bufala mozz, herbed tomato sauce (v) |
8 |
| Insalata veggies & local greens, crispy sage, parmigiano, sherry vinaigrette (v) |
6 |
****
| Rockafella Delaware oysters baked w/ creamy spinach ea |
3 |
| Scallops jumbo seared, mixed citrus salad, herbed vinaigrette (g) |
12 |
| Cozze PEI mussels, herbed tomato & white wine broth, garlic crostini |
8 |
| Aragosta lobster, celery root custard, crispy potato, black truffle, white wine (g) |
15 |
****
| Polpetti hand-made meatballs slow-cooked in tomato sauce |
8 |
| Porchetta warm Hampshire pork, rosemary aioli & arugula on toasted crusty bread |
7 |
| Zuppa hearty prosciutto & bean puree w/ grilled crostino |
6 |
| Tramezzini three mini sandwiches - changes daily |
8 |
*primi piatti* |
Brodo
rich truffle-scented broth w/ classic meat-filled tortellini |
13 |
Gnocchi
semolina, w/ mixed winter mushrooms & jumbo scallops |
16 |
Polenta
baked, w/ lamb sausage, white beans , cavolo nero & pecorino sardo (g) |
14 |
Garganelli
pasta quills tossed w/ creamy gorgonzola, potato, spinach & pinenuts (v) |
15 |
Cappellacci
pasta stuffed w/ three squashes, brown butter, sage, amaretti cookies (v) |
16 |
Pappardelle
wide ribbons in a creamy four-meat sauce w/ parmigiano & scented w/ truffle |
17 |
Risotto (made to order, allow a little extra time)
whipped w/ caramelized onion & Parmigiano;topped w/ seared foie gras (g) |
21 |
*secondi piatti*
|
Trota, Rushing Waters rainbow trout
polenta crusted, olives, roasted peppers, spinach, thyme, white wine (g) |
18 |
Maiale, Hampshire pork
slow-cooked in white wine; w/ caramelized radicchio, baked polenta & gremolata (g) |
21 |
Pollo, Jidori free-range chicken
roasted half chicken, Savoy cabbage, mushrooms & sausage stuffing, pan sauce |
25 |
*sides & contorni * |
all sides 6 |
| Rapini olive oil roasted, toasted garlic chips (v, g) |
|
| Cavoletti roasted Brussels sprouts (v, g) |
|
| Roasted potatoes crispy, roasted in lard, tossed w/ parm & herbs (g) |
|
*dolci * |
Nidi alla Toscana
crispy cocoa “pasta” w/ vanilla bean gelato, honey & salted almonds |
8 |
Spumoni Parfait
house-made tart berry mascarpone, pistaccio cream, dark chocolate |
8 |
| Panna Cotta maple, w/ apple & pine nut brittle |
7 |
| Tiramisu espresso mascarpone mousse |
7 |
| Dark Chocolate Tart w/ soft cream |
9 |
| Assaggini assorted bite-size treats - changes daily |
6 |
*chef's tastings*
(chef’s choice, must be ordered by the entire table) |
| flight of 7 small plates min 2 guests |
- 32/pp |
| 3 courses family-style |
- 36/pp |
| 4 courses family-style |
- 40/pp |
All food prepared on equipment shared w/ eggs
Please note that the City advises against consuming undercooked meat or seafood
20% GRATUITY ADDED TO PARTIES LARGER THAN 5
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