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CHANDLER’S SICILIAN CALAMARETTI . . . . . . ……….13
Crispy calamari, artichoke, pepperoncini, caper, tomato, Kalamata olive, feta cheese, lemon butter sauce
BRUSCHETTA . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Marinated tomatoes, garkic, basil served with herbed crostini, balsamic reduction and extra virgin olive oil
Il COZZE . . . . . . . . . . . . . . . . . . . . . . 13
Fresh steamed PEI mussels, tomato, classic white wine lemon butter
STUFFED MUSHROOMS . . . . . . . . . . . . . . . . .12
Mushrooms filled with blend of house sausage, imported cheeses, herbs and roasted with garlic butter. Served with Dijon crema
CRISPY BRUSSELS . . . . .. . . . . . . . . . . . . . . . . . 10
Chef Galen’s fried Brussels sprouts, pancetta, crispy shallots, house blend spices, lemon zest, served with parmesan-dijon dipping sauce
ARANCINI . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Fried risotto balls filled with house Italian sausage, herbs and cheeses, fresh parmesan, rosa sauce
BURRATA . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Burrata Mozzarella, roasted red pepper coulis, organic spring greens, basil, extra virgin olive oil, toast points
ANTIPASTI BOARD. . . . . . . . . . . . . . . . . . . . . .18
Imported meats, cheeses and cicchetti bites served family style
Zuppa
PAPA MIKE’S PASTA FAGIOLE .. . . . . . . . 6
ZUPPA DEL GIORNO. . . . . . . . . . . . . . 6
Le Insalata
NONNA’S SALAD . .. . . . . .. . . . . . . . . . . . . 10
Fresh marinated beets, spring greens, candied walnut, feta, gorgonzola vinaigrette
ARUGULA SALAD . . . . . .. . . . . . . . . . . . . .12
Organic arugula, pear, toasted pine nut, pecorino romano, leek straw, lemon drizzle
CAPRESE AL POMODORO . . . . . . . . . . . . . . .10
Pulled house mozzarella, vine ripened tomato, basil, EVOO, balsamic reduction
JOE’S INSALATA DI CESARE FOR TWO . . . . . . .14
Crisp romaine, Joe’s Caesar dressing, parmesan, crostini
MEDITERRANEAN SALAD . . . .. . . . . . . . . . .13
Romaine, baby greens, kalamata olive, tomato, feta, red onion, dolmas, pepperoncini, greek vinaigrette
Chicago Wood Oven Fired Pies
Nonna’s Brick Oven, hand tossed pies, Neapolitan thin crust 12” medium/ 16” large
Gluten-Free Crust available in 16” only. Add 3.00
MEDITERRANEAN. . . . . . .. . . . . . . . . . . . . 17/23
Basil pesto, sundried tomato, Spinach, artichoke, olive, fontina, and Feta Cheese
MARGHERITA . . . . . . . . . . . . . . . . . . . . . . 17/23
-An Italian Classic –
Garlic oil, Fresh mozzarella, vine tomatoes, basil and finished with balsamic reduction
SOPPRESSATA TOSCANA . .. . . . . .18/24
Cured pork salami sliced thin, roasted red pepper, cherry tomato, herbs, fresh mozzarella and extra virgin olive oil
CREATE YOUR OWN PIE . . . . . . . . . . . . . . .14/16
Add $1.75 / 2.75 for each meat or cheese topping
Add $0.75 / 1.50 for tomato, onion, shallot, basil. Olive, garlic, pesto
Sausage, pepperoni, hot Cappiocola, Volpi salami, Soppressata, Pancetta, tomato, bell pepper, pesto roasted peppers, onion, mozzarella, pepperoncini, anchiovies
** All Pies come standard with house marinara, mozzarella cheese blend, unless stated otherwise**
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ARRABIATA. . . . . .. . . . . . . . . . . . . . . . . . . . . . .19
Italian sausage, peppers, mushroom, onion, penne, pasta and spinach, spicy vodka sauce
LASAGNA ALLA BOLOGNESE . . . . . . . . . . . . . 18
Pasta layered with sausage, beef., béchamel four cheese blend, ricotta, and house marinara
NONNA’S VEGETARIAN LASAGNA ……………17
Fresh seasonal vegetables, a blend of imported cheeses marinara, finished with melted mozzarella
SALSICCIA E POLPETTA SPAGHETTI. . .. . . . . . .17
Spaghetti with homemade meatball and Italian sausage marinara, shaved parmesan
BROWN BUTTER CHEESE RAVIOLI. . . . .. . . . . 17
Ricotta, fresh sage, pine nuts, shaved parmesan, brown butter
CARCIOFO CON POLLO . . . . . . . . . . . . . . . . 19
Roasted chicken, sun dried tomatoes, artichokes heart, tossed in light creamy parmesan sauce with farfalle pasta
LINGUINI VONGOLE. . . . . . . . . . . . 21
Fresh Shell-on clam, linguini, pasta, cherry tomato, parsley, garlic, lemon cream, crispy pancetta, linguini pasta
SEASONAL VEGETABLE RISOTTO. .. . . . . 20
Arborio rice, seasoned vegetables, compound butter, parsley,with traditional risotto preparation *Gluten Free*
Add chicken 4, Steak 7, Shrimp 7, grilled salmon 9
PAPPARDELLE BOLOGNESE. . . . . . . . . . .19
Rich three-meat Bolognese sauce of veal, pork and Colorado ground chuck, tossed with pappardelle pasta, shaved parmesan, Italian parsley and fresh lemon zest
Manzo Pollo Maiale
*MANZO*. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
10 oz Ribeye grilled and sliced to order, served with chef’s house potatoes, sautéed mushrooms, porta-senape sauce
VEAL SCALOPPINE AL MARSALA . . . . . . . . . 25
Sauteed wild mushroom, fresh sage, shallot, Lombardo, marsala wine, compound butter, over linguini pasta
NANA’S CHICKEN PARMESANA . . 19 / Veal 25
Breast of Chicken, mozzarella cheese, house marinara,, shaved parmesan, Serve with linguini pasta
CHICKEN PICATTA . . . . . . . . . . . . . 19 / Veal 25
Breast of chicken artichokes, capers, garlic, lemon butter creama sauce, linguini pasta
CHEF GALEN’S PORK CHOP . . . . . . . . . . . . 23
First grilled then wood-oven roasted double bone chop served with a warm slaw of seasonal vegetables, chefs house potatoes, jicama and pan dripping sauce
STEAK TIP GNOCCHI. . . . . . . . . . . . . . . . . . . 23
Ribeye steak tip, red wine, garlic, parmesan, shallot and herbs, Tossed with our potato gnocchi pasta dressed with asiago cheese and black pepper
Pesce Di Mare
PESCE BACCALAO. . . . . . . . . . . . . . . . 22
Breaded and pan-seared flakey Italian white fish, Orzo pasta, house tapenade of olive, caper, peppers, tomato, and lemon
BISTRO SCAMPI . . . . . . . . . . .. . . . . . . . . . . . . 23
Sauteed shrimp, garlic, butter, spinach, white wine lemon sauce tossed with linguini pasta.
CIOPPINO . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Italian white fish, mussels, crab leg, scallops, shrimps, and clams, in spicy tomato broth over cappellini pasta
SEARED SALMON . . . . . . . . . . . . . . . . . . . . . . 24
Fresh salmon, roasted garlic glaze, crispy artichoke, chef’s house potato dill-caper crema
SEARED SCALLOPS . . . . . . . . . . . . . . . . . . . . . . . 28
With bacon beurre-blanc, roasted vegetable, risotto, chili oil drizzle
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