Menu last updated: Jan '25 Flashcards
Ingredients; I Mark; M Drop Description; D Allergens; A $ (37 cards)
Schiacciata Rossa
(Skee-ah-chat-ah Roh-sa)
Focaccia Toscana , Pomodoro, Tuscan Pecorino, Wild Oregano
Chef Evan’s play on Chicago Deep Dish pizza
I: Sugo di cipolla (shallots, red onion, pomodoro, anchovy), olive oil, Tuscan Pecorino and Oregano
M: Fork/knife
D: Focaccia Toscana, salsa di pomodoro, erbe (herbs), extra virgin olive oil
A: Gluten, Dairy, Onion, Garlic, Fish, Nightshade, Honey (?)
$12
Schiacciata Bianca
(Skee-ah-chat-ah Bianca)
I: EVOO, salt, fried rosemary
M: Fork/knife
D: Focaccia Toscana, rosemary, sea salt, extra virgin olive oil
A: Gluten, Honey (?)
$11
Gnocchi Fritti
Gnocchi Fritti, Parmigiano Reggiano, Pecorino Croccolo, Black Pepper
I: Ricotta gnocchi, a parmigiano reggiano and pecorino croccolo fonduta, with butter and cream
M: Fork/knife
D: Parmigiano Reggiano, pecorino croccolo
A: Dairy, egg, gluten, spice (black pepper)
$19
Polpette di Brasato
Braised short rib meatballs and pecorino dolce
I: Braised short rib meatballs, breaded and crisped in hot oil, braising jus, and tuscan pecorino
M: Fork/knife
D: Short rib and pecorino dolce
A: Dairy, Pork, Onion, Garlic, Fin Fish, Alcohol, Egg, Gluten, Nightshade, Spice/Spicy elements
$24
Patate Fritte
Yukon gold potatoes, rosemary, wild fennel, lardo pestata (pounded lard)
I:
M:
D:
A: Nightshade, CC with gluten
$12
Bruschetta Fegatini di Pollo (Poh-Lo)
Duck and Chicken Liver Mousse, cipollini (small onion) agrodolce
I: Duck and chicken liver mousse, cipollini agrodolce, sea salt
M: Fork/knife
D: Crostini di fegatini, cipollini agrodolce and EVOO
A: Gluten, Nightshade, Dairy, Onion, Fin fish, alcohol, garlic/allium, poultry
$18
Bruschetta Classica
I: Peeled cherry tomatoes, salsa verde, Green Gold olive oil, Condimento bianco and torn basil
M: Fork/knife
D: Cherry tomatoes, fresh basil, and Green gold olive oil
A: Wheat, Garlic/allium , Nightshade
$18
Misticanza del Campo
Lettuces, herbs, flowers, condimento rosso (Lambrusco vinegar from Emilio Romagna)
I:
M:
D:
A: Onion/allium , Nightshade
$19
La Panzanella (Pahn-zah-neh-la)
Burrata pugliese (flown in every Thursday from Puglia) , cherry tomatoes, basil, pane fritto (ciabatta)
I:
M:
D:
A: Onion/allium, Nightshade, Dairy, Gluten
$26
Insalata di Cicoria (Chee-coh-ree-ah)
Chef Funke’s interpretation of a caesar salad. Radicchios, Wild Arugula, anchovy vinaigrette, Tuscan Pecorino, and bread cumbs
I: Chicories, Pecorino Toscano, Salsa di Acciughe, lemon juice, bread crumbs
M: Spoo/Fork
D: Insalta di cicoria, castelfanco, pecorino toscano and anchovy
A: Fin fish, Wheat/gluten, garlic/allium, citrus, black pepper, dairy
$22
Burrata e (Eh) Crudo
Pugliese Burrata , Prosciutto Toscana from the Apennine Mountains, EVOO
I:
M:
D:
A: Diary
$34
Gamberi in Salsa Verde
Blue Prawns, from the water just W of Fiji, Roasted and dressed with green garlic salsa verde
I:
M:
D:
A: Shellfish, Garlic/allium, dairy, citrus
$29
Battuto di Manzo
Prime hand-cut beef tenderloing tartare, Parmigiano reggiano vacche rosse, carciofi (Car-chof-ee) fritti, Artichoke
I:
M:
D:
A: Onion/allium, dairy, wheat, citrus
$34
Pici Cacio E Pepe
No substitutions
Udon thick noodle, toasted black pepper and tuscan pecorino
I:
M:
D:
A: Dairy, Gluten, Spicey
$28*
Lasagna Batarde
From the N of Piedmont. It was difficult to get wheat, so they used chestnut flour, Pesto Genovese, Pecorino (sheep), Parmigiano Reggiano
I:
M:
D:
A: Garlic/allium, Nuts, Dairy, Gluten
$32
Linguine al Limone
Hand rolled and cut thin, ribbon pasta, garlic, meyer lemon
I:
M:
D:
A: Garlic/allium, Nightshade, Dairy, Wheat, Citrus
$27
Tagliatelle al Ragu
White Bolognese made with pork shoulder, rosemary, sage and wild fennel
I:
M:
D:
A: Garlic/allium, Onion/allium, Nightshade, Egg, Dairy, Wheat/gluten, Alcohol, Pork
$42
Rigatoncini All’Arrabbiata
Ridged tubular pasta, 5 different chilis
I:
M:
D:
A: Garlic/allium, Nightshade, Dairy, Wheat/gluten, Spicey
$27
Rigatoni con Guanciale e Pomodorini
Cherry tomato, Rigatoni, Aged Pecorino
I:
M:
D:
A: Garlic/allium, Nightshade, Dairy, Gluten, Pork
$29
Pappardelle Con Ragu d’Anatra
Duck Ragu, shaved pecorino
I:
M:
D:
A: Fin-fish, Garlic/allium, oinon/allium, nightshade, Dairy, Gluten, Alcohol, Mushroom
$36
Spaghetti Alle Vongole
Manila clams, shaved garlic, white wine, peperoncino, parsley and butter
I: Linguine, Pastam Butterm Garlic, Manila Clam, Parsley Chiffonade, Lemon, White wine(?)
M: Fork/Spoon
D: Saghetti alle vongole, Manila clams, vino bianco
A: Shellfish, mollsuk, Garlic/allium, nightshade, dairy, wheat/gluten, citrus, alcohol
$38
Gnudi di Spinaci
Similar to gnocchi, but made with ricotta and spinach instead of potato. Mushrooms, brodo di funghi (mushroom broth), and shaved parmigiano reggiano
I:
M:
D:
A: Egg, Dairy, Wheat, Mushroom
$36
Pesce Spada Alla Ghiotta
Pacific swordfish, with a concentrated pomodoro sugo, taggiasca (Calabria, small, plump, fruity, wide range of colors) and Castelvetrano (Sicily, plump, mild, buttery, with a meaty texture) olives, lemon, and salsa verde.
I:
M:
D:
A: Fin-fish, Garlic/allium, onion/allium, nightshade, Dairy, Citrus, Alcohol
$49
Rosticciana
Wild fennel and porcini rubbed pork spare ribs. Served over Salmoriglio sauce (garlic, anchovy, parsley, marjoram, Sicilian, oregano
I:
M:
D:
A: Fin-fish (?), Garlic/allium, Nightshade, Citrus, Mushroom, Pork, Spice
$34
