LUNCH MENU

DAILY SPECIALS

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

Ravioli – MKT

Fresh Fish – MKT


STARTERS

Burrata – cow’s milk mozzarella, tomato basil jam – 9

Bruschetta – herb whipped ricotta, roma tomatoes, basil and shallots – 7

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

Sauteed Calamari – shrimp, spicy tomato sauce, toast points – 10

PEI Mussels – Manila clams, fennel, garlic white wine reduction – 11


SALADS

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

Arugula – pears, spiced walnuts, castelmagno blue cheese, citrus vinaigrette – 7

Mixed Greens – carrot, cucumber, tomato and balsamic vinaigrette – 7

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

Classic Caesar – parmesan crisp – 7

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


PASTAS

Tagliatelle – sauteed shrimp, spinach, fresh herbs, roasted bell peppers, white wine tomato sauce – 15

Pappardelle – with lamb ragu – 13

Spaghetti Vongole – Manila clams, pepperoncini, garlic white wine reduction – 16

Squid Ink Linguine – butter poached crabmeat, calabrese pepper tomato sauce – 16

Rigatoni – italian sausage, sweet peas, tomato and goat cheese – 16

Penne – spicy chicken sausage, broccoli rabe, sun-dried tomatoes and olive oil – 13

Gnocchi “VIVO” – gratinata of black truffle and parmesan – 15

Spaghetti Pomodoro – tomato basil sauce – 12


SANDWICHES

Italian Sausage – with rapini and spicy aioli – 11

Chicken Breast – arugula, fresh tomato, mozzarella and garlic aioli – 12

Eggplant – bread crumb crusted and pan seared eggplant, buffalo mozzarella, tomato basil sauce – 11


SPECIALTIES

Scottish Salmon – pan seared with asparagus and beefsteak tomatoes – 21

Chicken Breast – grilled or milanese style, salad of torn herbs and fresh tomato – 16

Veal Milanese – pounded veal cutlet with arugula and fresh tomato – 26

Filet Mignon – 8 oz filet mignon and gorgonzola cream with horseradish mashed – 37

Berkshire Pork Chop – 14 oz oven roasted berkshire pork chop with veal demi glaze and horseradish mashed – 24


SIDES & ADDITIONS

Pan Seared Shrimp6

Scottish Salmon – 4oz oven roasted filet – 7

Brussel Sprouts – carmalized brussel sprouts and pancetta – 5

Oyster Mushrooms and Thyme6

Spinach – sautee of spinach, garlic, lemon and parmesan – 5

Potatoes – horseradish mashed or roasted rosemary potatoes – 5


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.