CHANDLER’S SICILIAN CALAMARETTI . . . . . . ……….14
Crispy calamari, artichoke, pepperoncini, caper, tomato, kalamata olive,
feta cheese, lemon butter sauce NONNA’S BRUSCHETTA TRIO……………………………….12
Crostinis topped with tomato, garlic & basil, warm artichoke spread,
tapenade of brie, fig, pear. TRADITIONAL BRUSCHETTA………………………………….10
Marinated tomatoes, garlic, basil on herbed crostini, balsamic reduction,
EVOO, shaved Parmesan. Il COZZE . . . . . . . . . . . . . . . . . . . . . . 14
Fresh steamed PEI mussels, tomato, classic white wine lemon butter STUFFED MUSHROOMS……………………………………….13
A butter roasted mushroom cap filled with a blend of Italian cheeses, sausage
and herbs. Served with Dijon-Parmesan dipping sauce, black pepper. CRISPY BRUSSELS………………………………………………..12
Fried brussel sprouts, pancetta, crispy shallots, house blend spices,
lemon zest, Parmesan-Dijon dipping sauce ARANCINI………………………………………………………….11
Fried risotto balls filled with house Italian sausage, cheeses and herbs.
Served with Parmesan, parsley, rosa sauce ANTIPASTI BOARD. . . . . . . . . . . . . . . . . . . . . . .22
An Italian feast of imported meats, cheeses served family style to be shared. Zuppa ZUPPA DEL GIORNO…………………………………………….7 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…………………………………11
Fresh romaine, saved Parmesan, marinated tomatoes, house Caesar
dressing, crostini, deviled egg. HOUSE SALAD……………………………………………………..9
Spring greens, cucumber, tomato, red onion, crouton, house vinaigrette
deviled egg. ITALIAN CHOPPED SALAD…………………………………..14
Assorted meats, cheeses, olives, tomatoes, cucumber, red onion, artichokes
roasted garlic, chickpeas, house vinaigrette, deviled egg. NONNA’S SALAD……………………………………………….11
Mixed greens, marinated beets, toasted walnuts, feta cheese, gorgonzola
vinaigrette, deviled egg. ARUGULA SALAD……………………………………………….12
Organic arugula, pear, toasted pine nuts, fried leeks, shave Parmesan
tossed in a simple lemon oil, deviled egg. MEDITERRANEAN SALAD…………………………………….14
Romaine, spring greens, Greek dressing, roma tomato, cucumber, pepperoncini, kalamata olive, red onion, feta, dalmatas, deviled egg. CAPRESE POMODORO………………………………………12
House mozarella cheese, vine tomato, fresh basil, balsamic reduction
extra virgin olive oil, deviled egg 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, sweet & spicy calabrian chili, fresh
mozarella, roasted red peppers, oregano. FUNGHI Y PROSCIUTTO………………………………….17/27
Prosciutto, white sauce, wild mushroom, fontina, asiago cheese, organic 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 tomato, bell pepper, pesto, roasted peppers, onion, shallot garlic basil, ricotta, gorgonzola brie, caper, artichoke, olive, blue cheese, mozzarella, pepperoncini, anchovies |
ARRABIATA. . . . . .. . . . . . . . . . . . . . . . . . . . . . .21
Italian sausage, peppers, mushroom, onion, penne pasta, spinach, spicy rosa sauce. LASAGNA ALLA BOLOGNESE……………………………..21
Pasta layered with sausage, beef, bechamel, four cheese blend, ricotta, spicy house marinara SALSICCIA E POLPETTA SPAGHETTI………………………19
Spaghetti with homemade meatball & Italian sausage, marinara, shaved Parmesan. CARCIOFO CON POLLO……………………………………21
Roasted chicken, sun-dried tomatoes, artichoke heart, tossed in a light creamy Parmesan sauce with farfalle pasta LINGUINI VONGOLE…………………………………………..24
Fresh shell-on clam, linguini pasta, cherry tomato, parsley, garlic, lemon cream, crispy pancetta. PAPPARDELLE BOLOGNESE…………………………………23
Rich three meat Bolognese sauce of veal, pork and Colorado ground chuck, tossed with pappardelle pasta, shave Parmesan, Italian parsely and fresh lemon zest BROWN BUTTER CHEESE RAVIOLI…………………………18
Ricotta, fresh sage, pine nuts, shaved Parmesan, brown butter. ASPARAGUS RAVIOLI………………………………………….18
Asparagus, ricotta, lemon cream sauce
LINGUINI ALFREDO……………………………………………..16
Add chicken $6; add shrimp $7; add salmon $8 GNOCCHI PESTO GAMBERETTI……………………………27
Jumbo shrimp, shallot, white wine, simmered in a pesto cream sauce, romano cheese, toasted almonds. MUSHROOM RISOTTO…………………………………………22
Arborio rice cooked in traditional risotto method, with seasoned vegetable, finished with Parmesan and butter. Add chicken $6; add shrimp $7; add steak/salmon $9 PORK BELLY RAGU……………………………………………..18
Tender, juicy pork belly, onions, and carrots in a tomato-base ragu over pasta. PENNE AGLIO E OLIO…………………………………………15
EVOO, garlic, anchovie, crushed red pepper, Parmesan, over penne pasta. Add chicken 6/ add shrimp 7 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 MareBBISTRO SCAMPI………………………………………………….27
Sauteed shrimp, garlic, butter, spinach, white wine lemon sauce tossed with linguini pasta. MEDITERRANEAN SALMON…………………………………27
Grilled salmon served with chef’s potatoes, brown butter, with a tomato, olive and feta tapenade. CIOPPINO………………………………………………………….29
Italian white fish, mussels, crab leg, scallops, shrimp and clams in spicy tomato broth over cappelini pasta. SCALLOP CAPELLINI…………………………………………..29
Pan-seared scallops tossed in a light herbed butter with angel hair pasta and cherry tomato |
