CHANDLER’S SICILIAN CALAMARETTI ………………….15
Crispy calamari, artichoke, caper, tomato, kalamata olive, feta cheese,
lemon butter sauce. TRADITIONAL BRUSCHETTA………………….11
Marinated tomatoes, garlic, basil on herbed crostini, balsamic reduction IL COZZE…………………………………………………………….16
Fresh steamed PEI mussels and clams, tomato, classic white wine lemon butter. STUFFED MUSHROOMS ……………………………………….14
A butter roasted mushroom cap filled with a blend of Italian cheeses, sausage, and herbs. Served with Dijon-Parmesan dipping sauce. CRISPY BRUSSELS………………………………………………..13
Fried brussel sprouts, pancetta, Parmesan-Dijon dipping sauce. EGGPLANT ROLLATINI…………………………………………12
Ricotta, mozzarella, Italian parsley, parma, marinara. NONNA’S SICILIAN STUFFED ARTICHOKE………………15
Whole artichoke, breadcrumbs, oregano, garlic, Italian cheeses, and spices EVOO
ANTIPASTI BOARD……………………………… 20
An Italian feast to be shared SEAFOOD PLATTER……………………………… MKT PRICE
Seafood sampler for 2 Zuppa LOADED POTATO …………………………………………………7
Potato, cheese, bacon, chives. PAPA MIKE’S PASTA FAGIOLE………………………………..7
Pancetta, cannelloni bean, lima bean, spinach, shaved Parmesan, herbs, and pasta in a chicken broth. InsalataJOE’S INSALATA DI CESARE…………………………………12
Fresh romaine, Parmesan, marinated tomatoes, house Caesar dressing, crostini. NONNA’S SALAD ……………………………………………….11
Mixed greens, marinated beets, candied walnuts, feta cheese, gorgonzola vinaigrette. ARUGULA SALAD……………………………………………….15
Baby aragula, pear, pomegranate seed, gorgonzola, pear vinaigrette CAPRESE POMODORO………………………………………12
House mozarella cheese, vine tomato, fresh basil, balsamic reduction,
extra virgin olive oil. Chicago PiesNonna’s hand-tossed pies, Neapolitan thin crust.
12” medium / 16” large. Gluten-free crust available in 12” only +$3 MEDITERRANEAN ………………………………………….17/26
Basil pesto, sundried tomato, spinach, artichoke, black olives, fontina, feta. MARGHERITA………………………………………………..17/25
Garlic oil, vine tomatoes, fresh mozarella, basil, balsamic reduction. SALSICCIA CALABRIA……………………………………18/27
House Italian sausage, marinara, spicy calabrian chili, fresh mozarella, roasted red peppers, oregano. FUNGHI Y PROSCIUTTO………………………………….17/27
Prosciutto, white sauce, wild mushroom, fontina, asiago cheese, arugula. CREATE YOUR OWN PIE…………………………………15/18
Add $2.75 / 1.75 for each meat or cheese topping.
Add $2.60/ 1.50 for each vegetable topping Gratuity will be added for parties of 6 or more guests. $6 split plate charge. These items maybe served in raw or uncooked or contain raw or undercooked ingredients Consuming raw or uncooked meat, seafoods, shellfish or eggs may increase risk of foodborne illness. | ARRABBIATA……………………………………………………….22
Italian sausage, peppers, mushroom, onion, penne pasta, spinach, spicy rosa sauce. LASAGNA ALLA BOLOGNESE ……………………………..23
Pasta layered with sausage, bechamel, cheese blend, ricotta,
spicy house marinara. SALSICCIAE POLPETTA SPAGHETTI ……………………….19
Spaghetti with homemade meatball & Italian sausage, marinara, Parmesan. PAPPARDELLE BOLOGNESE…………………………………24
Three meat Bolognese sauce of veal, pork and Colorado ground chuck, tossed with pappardelle pasta, Parmesan. BROWN BUTTER CHEESE RAVIOLI…………………………18
Ricotta, sage, slivered almonds, parma, lemon zest. Manzo Pollo MaialePICCATA . . . . . . . . . . . . . . . . . . . . . Chicken..26 / Veal..31
Breast of chicken, artichokes, capers, garlic, lemon butter, crema sauce, linguini pasta SCALLOPINI MARSALA . . . . . . . . . . . . .. Chicken 26/Veal 31
Sauteed wild mushroom, fresh sage, shallot, Lombardo, marsala wine, compound butter, over linguini pasta NANA’S CHICKEN PARMESAN . ………………….23
House pomodoro, fresh mozzarella cheese,
linguini pasta, season vegetable, PARMESAN CRUSTED CHICKEN………………………….26
Chicken breast wrapped in Prosciutto, and stuffed with Fontina cheese, parmesan cheese sauce atop aglio e alio pasta NONNA’S MANZO . . . . . . . . . . . . . 39
8 oz. fillet served with Chef’s potatoes, mixed greens
Add grilled shrimp $8, add scallops $10, add crab legs $12 MEDITERRANEAN LAMB . . . . . . . . . . . . 34
Marinated Aspen lamb grilled to order, chef’s potatoes, rosemary, cumin, garlic, lemon. SHORT RIB………………………29
Brined slow cook short rib on a bed of buttery mashed potatoes and spinach with garlic Pesce Di MareBISTRO SCAMPI ………………………………………………….28
Sauteed shrimp, garlic, butter, spinach, white wine lemon sauce tossed with linguini pasta. MEDITERRANEAN SALMON…………………………………29
Grilled salmon served with chef’s potatoes, caper butter, tomato, olive, feta tapenade. CIOPPINO………………………………………………………….33
Mussels, crab leg, scallops, shrimp and clams in spicy tomato broth over spaghetti pasta. SCALLOPS AL BURRO …………………………………………30
Pan-seared scallops tossed in a light herbed butter, parma, with linguini. CHILLEAN SEA BASS……………………………………………38
Pan fried,caper butter, Italian parsley. LINGUINI VONGOLE…………………………….25
Fresh shell-on clam, luingini pasta, parsley, garlic, lemon cream, crispy pancetta SEAFOOD RISOTTO…………………………30
Shrimp, lobster, garlic, tomatoes, asparagus, GNOCCHI PESTO GAMBERETTI………………………28
Jumbo shrimp, shallot, white wine, simmered in pesto cream sauce, romano cheese, slivered almond. |
