Antipasti 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 ANTIPASTI BOARD. . . . . . . . . . . . . . . . . . . . . .18 Imported meats, cheeses and cicchetti bites served family style CRAB CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Jumbo lump crab meat, bread crumb herb mix, citrus basil pasta, roma tomato, frisee insalada. Served with house aioli 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. . . . . . . 7 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** | Pasta 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 Roasted Artichoke Risotto. . . . . . . . . . . . . . . . . 21 Roasted artichoke puree, fresh roasted artichoke, Arborio rice slow cooked in traditional risotto preparation finished with Parmesan cheese Add chiken 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 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 Breast of chicken, artichoke, capers, garlic, lemon butter crema sauce, linguini pasta “Diane’s Favorite” CHEF GALEN’S PORK CHOP . . . . . . . . . . . . 23 Double brined chop, grilled and served with parsley butter potatoes wilted spinach and pork jus STEAK TIP GNOCCHI. . . . . . . . . . . . . . . . . . . 23 Ribeye steak tip, red wine, garlic, parmesan, shallot and herbs, Tossed with our potato gnocchi pasta dresses 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, shrimp, and clams in spicy tomato broth over cappellini pasta MEDITERRANEAN GRILLED SALMON . . . . . . . 24 Marinate and grilled 8oz salmon filet, dressed with tapenade of olive, lemon, tomato, and feta, Served with parley buttered tomatoes SCALLOP CAPPELLINI. . . . . . . . . . . . . . . . . . . . . . 29 Pan seared scallops tossed in a light herbed butter with angel hair pasta and cherry tomato MUSSELS ALA VODKA . . . . . . . . . . . . . . . . . . . . . . .25 PEI mussels, garlic, shallot simmered ala vodka sauce tossed with spaghetti pasta |