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STARTERS

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  1. STARTERS Oven Roasted Shishito Peppers, Tuna Conserva, Lemon 14 Frillman Farms Arugula Salad, Pine Nuts, Dante Cheese 11 Lamb Liver Bruschetta, Chopped Lamb Liver, Radish, Chives, Potato Bread 12 Market Cucumbers, Pickled Melon, Red Onion, Black Olive Vinaigrette 14 BurratadiPanna, Strawberry Mostarda, Radish, Mustard Greens 16 Tuscan Kale “Caesar Salad”, Tonnato, Sardines, Croutons 12 Scallop Crudo, Green Curried Yogurt, Spruce Tips 12 Cumin & Coriander Focaccia, Green Ceci Hummus 6 SALAMI FROM THE GREY PLUME, OMAHA, NE Dill & Black Pepper Kaffir Lime, Ginger, Lemon Verbena Red Wine & Garlic 18 SELECTION OF PECORINO • Gregoriano, 2 months, Abruzzo • StagionatoGrotta, 4 months, Tuscany • Crotonese, 6 months, Sardinia • 17 PASTA Spaghetti Cacio e Pepe15 TaglioliniNero, Crab, Sea Urchin, Chili 19 Orecchiette, Kale, Lemon, Bread Crumbs, Chili 16 Potato & Leek Ravioli, Black Truffles, Chives 21 Rigatoni, Pork Ragu, Porcini Mushrooms 16 Hen Egg Tajarin, Sage, Brown Butter 15 BavettePomodoro, Basil, Olive Oil 15 12” PIZZA Suggested for the table, during peak times may take longer to prepare. Spicy Pepperoni, Mozzarella, Tomato 19 Spicy Sausage, Red Onion, Tomato, Mozzarella 18 Fava Leaf, Lamb Pancetta, Smoked Mozzarella, Green Olives 22 Grilled Peaches, Speck, Tropea Onion, Chevre, Arugula 24 Mushroom, Fontina, Taleggio, Scallion, Thyme 20 GRILL/OVEN/ROTISSERIE Swan Creek Rotisserie Pork Chop, Summer Vegetable Salad 32 Hanger Steak, Cherry Tomatoes, Red Onion, Sherry Vinaigrette 24 Wood Grilled Quail, Bitter Greens, Green Curry Vinaigrette, Cucumbers 27 Gunthorp Farms Salt & Pepper Chicken Thighs, Spicy Romanesco, Anchovy 23 Whole Grilled Rushing Waters Trout, Pickled Sour Cherries, Pistachios, Plums 26 36 oz Bistecca, Lemon, Salt, Olive Oil, Roast Garlic Head 69 SIDES Baked Polenta, Tomato Fondue, Dante Cheese 8 Sweet Onion Gratinato, White Wine, Cream, GranaPadano 8 Grilled Romano Beans, Horseradish Gremolata, Mint 8 Charred Radicchio, Dante Cheese, Parsley 8 The menu is thoughtfully created by Chef/Owner Chris Pandel. Many items on the menu contain ingredients that are not listed; please inform your server of any food allergies or dietary restrictions before you place your order. The Chicago Department of Public Health advises that consumption of raw or undercooked foods may result in an increased risk of foodborne illness.

  2. APERITIVO The following are served on the rocks with an orange peel. Our vermouth selection is listed in order of intensity, from lowest to highest. The ‘l’ indicates a vermouth that is lighter in color. ‘d’ indicates a darker vermouth. • Dolin Dry (l) 8 • tarragon, hyssop, stone fruit • Cocchi Americano (l)9 • artemisia flowers, gentian, bitter orange • Dolin Bianco(l)8 • slate, lemon thyme, grapefruit peel • Imbue Bittersweet (l) 11 • elderflower, tamgerine, vanilla • VerganoBianco(l)15 • thyme, marjoram, wormwood • Bonal(l) 8 • gentiana, red cherries, plum • Dolin Rouge (d) 8 • clove, chestnut honey, fig • Vergano Americano (d) 15 • woodsy, clove, red cherries • CarpanoAntica(d) 10 • mint, plum, almonds • Cocchi Vermouth di Torino (d) 9 • cocoa, lemon peel, rhubarb • Carpano Punt e Mes (d) 9 • coffee, cola, bitter orange peel • ContrattoRosso(d) 10 • cardamom, coriander, juniper • Vya Sweet Vermouth (d) 11 • cinnamon, nutmeg, candied raspberries BITTERS MIXOLOGY Balena cocktails are an exploration of amaro and the bitters from countries surrounding Italy as the basis of our mixology. . • Strawberry no1 • Dimmi, Grey Goose, Fragoli, La MarcaProsecco, wild strawberry • Rosemary no2 • Campari, Aperol, fresh sour, egg white, flamed rosemary • Mirto no2 • Nardini Myrtle Berry, Old Forester bourbon, Pernod absinthe, orange bitters • Manlino no3 • Aperol, Bombay Dry, fresh sour, soda • Carmella no3 • Amaro CioCiaro, AtlanticoReservarum, CarpanoAntica, Benedictine, orange bitters • Negroni no5 • Plymouth gin, Campari, Cocchi Vermouth di Torino • Francesco no5 • AvernaAmaro, Templeton Rye whiskey, CarpanoAntica, Cointreau • Montenegro no6 • Amaro Montenegro, Nolet gin, Bitter Truth grapefruit bitters, orange peel • Pina no9 • AmaroSibilla, HerraduraReposado, Cointreau, grapefruit, sage • FIB no10 • Amaro dell Erborista, Ransom gin, pink grapefruit, basil • all cocktails 11 • we are here to serve you and can make most cocktails upon request WINE • SPARKLING • ROSATO • La MarcaProsecco, Veneto (dry) NV 12 / 49apple, lemon, cream • Donelli “Amabile” Lambrusco, Emilia Romania (red, semisweet) 10 / 49strawberry, kirsch, spice • Ca’ del BoscoChardonnay, Pinot Noir, Franciacorta (dry) NV16 / 59lemon zest, fresh biscuit, wet stone Ambra“Rosato Di Carmignano” Sangiovese, Canaiolo, Tuscany 2011 11 / 39red raspberries, licorice, candied rose • RED • WHITE • Castello di Volpaia“Chianti Classico” Sangiovese, Canaiolo, Tuscany 2010 14 / 51black cherry, plum, vanilla • Terre NereNerelloMascalese, Sicily 2011 13 / 50red flower, raspberry, cherry • J. HofstätterBlauburgunder (Pinot Nero),Alto Adige 201214 / 55rainier cherry, sage, vivacious acidity • Librandi “CiroRosso” Gaglioppo, Calabria 2010 11 / 39red cherry, dried fig, cinnamon • Fratelli “Revello” BarberaD’Alba, Piedmont, Italy 2012 15 / 56blackberry, violet, bright acidity • LiveliPassamante “SaliceSalentino” Negroamaro, Puglia 2010 12 / 43plum, prune, spice • RoccaNero D’Avola, Sicily 2011 11 / 39stewed cherry, smoke, violet • Piane Di Maggio “Agriverde” Montepulciano, Abruzzo 2011 11 / 39black cherry, strawberry preserves, thyme • ArnaldoCapraiMontefalcoRossoSangiovese, Sagrantino, Merlot, Umbria 2010 12 / 44red currant, tar, vanilla • PoderiEliaDolcetto, Piedmont 2010 12 / 43red currant, red raspberry, tobacco • Santadi “Grotto Grosso” Carignano del Sulcis, Sardinia 2010 12 / 47black cherry, fennel blossom, dried rose • Bruno GiacosaNebbioloD’Alba, Piedmont 2011 19 / 73red raspberry, dried rose petal, earth • PalmadinaRefosco, Friuli 2009 12 / 47blackberry, graphite, anise • CastellodiVolpaia “Prelius” Cabernet Sauvignon, Tuscany 2011 13 / 47black currant, grilled herb, spice AnterraPinot Grigio, Veneto 2012 10 / 35bartlett pear, lemon zest, slate Bruno GiacosaArneis, Piedmont 2011 14 / 51peach skin, apricot, white flower CastelveroCortese, Piedmont 2012 10 / 39white flower, pear, citrus BibiGraetz “BiancodiCasamatta” Vermentino, Tuscany 2011 11 / 39yellow plum, nectarine, mineral Stefano Massone “Gavi” Cortese, Piedmont 2012 13 / 45pear, lemon, crisp minerality DonnafugataAnthiliaCatarrato, Sicily 2012 10 / 36pear, lemon peel, flowers FontaleoniVernaccia di San Gimignano, Tuscany 2012 12 / 43honeydew, orange peel, honey AttemsSauvignon Blanc, Friuli 2011 13 / 48gooseberry, lime zest, hay ArnaldoCapraiGrechetto, Umbria 2012 10 / 39persimmon, chalk, tarragon Salviano “Orvieto” Procanico, Umbria 2011 11 / 39pear, fujiapple, mineral DonnafugataLigheaZibibbo, Sicily 2011 13 / 48orange blossom, melon, herbs MandrarossaFiano, Sicily 2010 11 / 35pineapple, pear, citrus Rapitala “Piano Maltese” Grillo, Catarratto, Sicily 2010 11 / 39starfruit, citrus, spice Castello Della Sala “Bramito” Chardonnay, Umbria 2012 13 / 47lemon pie, sweet cream, light oak BEER & SODA(BOTTLED) Menabrea‘BirraBionda’, Light Lager, Biella, Italy (11.2oz) 7lemon zest, fresh mint, grain Menabrea ‘BirraAmbrata’, Amber Ale, Biella, Italy (11.2oz) 8apricot, chestnut honey, caramel malt Grieskirchner ‘Bier Specialitaten’, Weisse, Grieskirchen, Austria(16.9oz) 10 spicy clove, preserved lemon, banana peel Grieskirchner, ‘Bier Specialitaten, Pils, Grieskirchen, Austria(11.2oz) 6 floral hops, lemongrass, honeyed maltLurisia “Gazzosa”, Sfusato Lemon Soda, Roccaforte Mondovi, Italy (9.3oz) 4 amalfi lemon, tart citrus, clean carbonation CollesiImper Ale, Bionda, Apeechio, Italy (16.9oz) 20 caramel, fresh cut grass, violet CollesiImper Ale ‘TriploMalto’, Tripel, Apeechio, Italy (16.9oz) 19 oats, vanilla bean, stone fruit St. Peters ‘Gluten Free’, Sorghum Beer, Suffolk, UK (16.9oz) 14 grass, mandarin oranges, minty hops Lurisia “Chinotto”, Chinotto Soda, Roccaforte Mondovi, Italy (9.3oz) 4cola, orange citrus, spice