CHANDLER’S SICILIAN CALAMARETTI ………………….15
Crispy calamari, artichoke, caper, tomato, kalamata olive, feta cheese,
lemon butter sauce. CHEESE BREAD…………………………………………………….9
Garlic spread, melted mozzarella.
TRADITIONAL BRUSCHETTA………………………………….10
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………………………………………………..12
Fried brussel sprouts, pancetta, Parmesan-Dijon dipping sauce. ARANCINI ………………………………………………………….11
Fried risotto balls filled with house Italian sausage, cheeses and herbs, pomodoro sauce. EGGPLANT ROLLATINI…………………………………………12
Ricotta, mozzarella, Italian parsley, parma, marinara. BACON WRAPPED SCALLOPS & DATES……………….15
Fresh scallops, brie stuffed dates, garlic aioli drizzle. 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. HOUSE SALAD ……………………………………………………..9
Spring greens, cucumber, tomato, red onion, crouton, house vinaigrette. THE WEDGE ……………………………………………………….12
Tomato, bacon, onion, blue cheese dressing, gorgonzola crumbles. NONNA’S SALAD ……………………………………………….11
Mixed greens, marinated beets, candied walnuts, feta cheese, gorgonzola vinaigrette. ARUGULA SALAD……………………………………………….12
Organic arugula, pear, fried leeks, Parmesan,
tossed in a simple lemon oil. MEDITERRANEAN SALAD…………………………………….15
Romaine, spring greens, Greek dressing, roma tomato, cucumber,
pepperoncini, kalamata olive, red onion, feta, dolmatas. 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 $1.75 / 2.75 for each meat or cheese topping. Add $1.50 for tomato, onion, shallot, basil, olive, garlic, pesto, sausage, pepperoni, hot Cappiocola, Volpi salami, Soppressata, Pancetta, bell pepper, roasted peppers, ricotta, gorgonzola, brie, caper, artichoke, mozzarella, pepperoncini, anchovies | ARRABBIATA……………………………………………………….23
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. CARCIOFO CON POLLO ……………………………………23
Roasted chicken, sun-dried tomatoes, artichoke heart, tossed in a light creamy Parmesan sauce, penne. LINGUINI VONGOLE …………………………………………..26
Fresh shell-on clam, linguine pasta, parsley, garlic, lemon cream, crispy pancetta. PAPPARDELLE BOLOGNESE…………………………………25
Three meat Bolognese sauce of veal, pork and Colorado ground chuck, tossed with pappardelle pasta, Parmesan.
ASPARAGUS RAVIOLI………………………………………….20
Asparagus, ricotta, lemon cream sauce. LINGUINI ALFREDO……………………………………………..17
Add chicken $7; add shrimp $8; add salmon $9 GNOCCHI PESTO GAMBERETTI……………………………27
Jumbo shrimp, shallot, white wine, simmered in a pesto cream sauce, romano cheese, slivered almonds.
PENNE AGLIO E OLIO…………………………………………17
EVOO, garlic, anchovie, crushed red pepper, Parmesan, over linguini. Add chicken 7/ add shrimp 8 BROWN BUTTER CHEESE RAVIOLI…………………………18
Ricotta, sage, slivered almonds, parma, lemon zest. SEAFOOD RISOTTO …………………………………………….30
Shrimp, lobster, garlic, tomatoes, asparagus Manzo Pollo MaialePICCATA . . . . . . . . . . . . . . . . . . . . . Chicken..22 / Veal..27
Breast of chicken, artichokes, capers, garlic, lemon butter, crema sauce, linguini pasta SCALLOPINI MARSALA . . . . . . . . . . . . . . Chicken 22/Veal 27
Sauteed wild mushroom, fresh sage, shallot, Lombardo, marsala wine, compound butter, over linguini pasta NANA’S PARMESAN . . 22 / Veal 27
House pomodoro, fresh mozzarella cheese,
linguini pasta, season vegetable MANZO . . . . . . . . . . . . . 25
B 10oz prime ribeye, truffled garlic butter, chef’s potatoes, parmesan, mixed greens. Add Scallops 9. Add Fried Shrimp 7. Add Crab Leg 10. MEDITERRANEAN LAMB LOLLIPOPS . . . . . . . . . . . . 29
Marinated Aspen lamb grilled to order, chef’s potatoes, oregano, lemon, grilled heirloom tomato salad & mixed greens VEAL SALTIMBOCCA . . . . . . . . . . . . . . . . . . . . . . 30 Veal lined with prosciutto and fresh sage marinated in wine served with Chef’s potatoes and vegetables Pesce Di MareBISTRO SCAMPI ………………………………………………….28
Sauteed shrimp, garlic, butter, spinach, white wine lemon sauce tossed with linguini pasta. MEDITERRANEAN SALMON…………………………………27
Grilled salmon served with chef’s potatoes, caper butter, tomato, olive, feta tapenade. CIOPPINO………………………………………………………….30
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……………………………………………30
Pan fried,caper butter, Italian parsley. |
