DINNER MENU

DAILY SPECIALS

Antipasto Plate – Selection of italian cheeses and Salumi with crisp flatbread – 15

Ravioli – MKT

Risotto of the day – MKT

Fresh Fish – MKT


STARTERS

Olives – castelvetrano, kalamata, manzanilla, nicoise, cerignola, sicilian green, pickled garlic, pepperoncini – 5

Calamari – wood-fire grilled with treviso radicchio, lemon vinaigrette – 10

Bruschetta – herb whipped ricotta, roma tomatoes, basil, shallots – 9

Italian Sausage – roasted bell peppers, garlic toast points – 9

Burrata – cow’s milk mozzarella, tomato basil jam – 10

Mussels and Clams – PEI mussels, Manila clams, fennel, garlic white wine – 11

Crab Cakes – lump crab meat, jalapeno aioli, treviso radicchio – 12


SALADS

Mixed Greens – romaine, carrot, cucumber, roma tomato, balsamic vinaigrette – 8

Arugula – pears, spiced walnuts, castelmango blue cheese, citrus vinaigrette – 9

Carpaccio – raw beef tenderloin, shaved parmesan, capers, endive, arugula, radicchio, lemon oil vinaigrette – 12

Caprese – buffalo mozzarella, oven-roasted tomato, basil pesto oil – 11

Caesar – romaine, anchovy vinaigrette, parmesan crisp – 8

Roasted Beets – orange, endive, goat cheese, creamy honey citrus – 7


STEAKS & CHOPS

Filet Mignon in Gorgonzola Cream – 8 oz. petite cut – 39;  12 oz. large cut – 47  – with horseradish mashed

Prime Dry Aged New York Strip – 14 oz. prime cut with rosemary roasted potatoes and au Jus – 49

Berkshire Pork Chop – 14 oz. with veal demi glaze, horseradish mashed – 26

New Zealand Rack of Lamb – 14 oz. petitie grilled double cut chops – 34


SPECIALTIES

Ossobuco – braised veal shank with horseradish mashed – 47

Chicken Vesuvio – oven roasted amish chicken, english peas, lemon and thyme butter – 23

Eggplant Parmesan – bread crumb crusted and pan seared eggplant, fusilli pasta, tomato basil sauce – 18

Veal Milanese – pounded veal cutlet, arugula, fresh tomato – 30

Chicken Breast – grilled or milanese style, salad of torn herbs, fresh tomato – 18


PASTA

*gluten free pasta available upon request

Spaghetti Pomodoro – tomato basil sauce – 12

Tagliatelle – grilled shrimp, white wine tomato sauce, baby arugula – 18

Pappardelle – with lamb ragu – 16

Frutti Di Mare – spaghetti, PEI mussels, Manila clams, shrimp, spicy garlic white wine – 19

Rigatoni – Italian sausage, peas, tomato goat cheese cream – 19

Squid Ink Linguine – butter poached crabmeat with calabrese pepper tomato sauce – 17

Penne – spicy chicken sausage, broccoli rabe, oven-dried tomato, olive oil – 16

Gnocchi “VIVO” – gratinata of black truffle and parmesan cream – 17

SEAFOOD

Scottish Salmon – wood-fire grilled with asparagus and beefsteak tomato – 27

Whole Branzino – roasted mediterranean sea bass with seasonal vegetables and lemon citronette – 36

Yellow Fin Tuna – grilled and blackened with spicy ginger soy – 33


SIDES

Wood-Fire Grilled Shrimp – 6

Brussel Sprouts with pancetta – 5

Sautéed Spinach, garlic, parmesan – 5

Horseradish Mashed – 5

Rosemary Roasted Potatoes – 5

Oyster Mushrooms and Thyme – 8


CLASSIC COCKTAILS $12

MANHATTAN
knob creek rye, carpano antica, angostura bitters, brandy infused luxardo cherry

OLD FASHION
maker’s mark, regan’s orange bitters, sugar cube, orange zest

SAZERAC
ritten house rye, peychaud bitters, absinthe, sugar cube essence of lemon

NEGRONI
citadelle gin, carpano antica, campari, essence of orange

SIDECAR
larid’s apple brandy, Pierre Ferrand Dry Curaçao, fresh lemon
orange zest

SUMMER COCKTAILS $12

SANGRIA
white wine, peche de vigne, aylesbury duck vodka, seasonal fruit

GARDEN ZEST
blaum brothers vodka, lavender syrup, basil, prosecco fresh lemon

VIVITO
3 stars plantation rum, strawberry, fresh mint, shaved chocolate

CHIRITA
alto’s olmeca reposado, watermelon juice, habenero bitters, fresh lime

RANDOLPH’S ROSÉ
blaum brother’s gin, combier rose, fresh cucumber, brut rosé

 


WINES BY THE GLASS

SPARKLING

Colli Eugaini – prosecco, glera, veneto n/v – 13 / 58

Vietti – moscato d’ asti, piedmont 2015 – 12 / 54

Particolare – brut rose, sangiovese and syrah tuscany n/v – 14 / 63

WHITE

Tiefenbrunner – pinot grigio, alto adige 2014 – 13 / 58

Russiz – sauvignon blanc ,friuli 2014 – 14 / 63

Contesa – pecorino , abruzzo 2014 – 11 / 50

Decoy – chardonnay, sonoma coast 2014 – 14 / 63

Peter Nicolay – riesling , mosel 2014 – 12 / 54

ROSE

Barone di Valforte – cerasuolo, d’Abruzzo 2013 – 12 / 54

 

RED

Saracco – pinot nero, piedmont 2011 – 15 / 68

Ghiomo “sansteu” – nebbiolo d’ alba, piedmont 2012 – 17 / 76

Luigi Giordano – barbera d’ alba, piedmont 2013 – 13 / 58

Flavio Fanti – “la palazzetta” sangiovese, rosso di montalcino, tuscany 2013 – 15 / 68

Passitivo – primativo, puglia 2012 – 13 / 58

Arsonist – petit verdot, cabernet sauvignon, merlot dunnigan hills 2012 – 16 / 72

Chateau de Hauterive – malbec, cahors 2012 – 14 / 63

The Hess Collection – “Allomi” cabernet sauvignon, napa valley 2013 – 20 / 90

 

 

BOTTLED BEER

Krombacher Pilsner – Germany – 6

Victory Prima Pilsner  – Dowington, PA – 7

Peroni Lager  – Italy – 7

Two Brothers Ebel’s Weiss  – Warrenville, IL – 7

Allagash White – Portland, MA – 8

Great Lakes Dortmonder – Cleveland, OH – 7

Two Brothers Domaine Dupage – Warrenville, IL – 7

 

Lagunitas IPA – Chicago, IL – 7

Lagunitas Lil’ Sumpin Sumpin Ale – Chicago, IL – 7

Hopothesis IPA – Monroe, WI – 6

Great Lakes Edmond Fitzgerald Porter – Cleveland, OH – 7

Left Hand Milk Stout – Longmont, CO – 7

Ace Joker Hard Cider – Sonoma, CA – 7

Erdinger N/A  – Germany – 6

 

A 20% gratuity may be added to parties of 6 or more.
Consuming raw or undercooked food products can pose health risks.