HOUSE

S P E C I A LT I E S

ZU PPA &
I N S A L AT E

N O NNA S R E L IS H T R AY 15

W E DDI N G SOU P 9
Chicken Meatballs & Stracciatella

Bagna Cauda Stuffed Olives

Melanzane Agrodolce
Rinforzo Salad
Radicchio Ripieni
Sweet Potato Cannoli

CA E SA R SA L A D 10
Anchovy Croutons & Soft Herbs
I N SA L ATA T R E COLOR E 9
Endive, Radicchio & Romaine,
Balsamic & Almonds

Ligurian Beets

AN T I PAST I SA L A D 9
Iceberg Wedge, Tuscan Salami, Provolone,
Tomato, Peperoncini, Mortadella

GAR L I C B R E AD 6

F RU T T I DI M A R E 19
Sicilian Oregano Vinaigrette

A N T I PAS T I
CL A M S CAS INO 16
Salsify, Spicy Salami, Breadcrumbs
CAL A M A R I F R IT T I 12
Arrabbiata & Lemon
STU F F ED P EP P ER S 9
Baccala Mantecato & Tartar Sauce
SH R IM P SCA M P I m/p
Cook Islands Langoustine, Shrimp Sausage,
Lemon Bread Crumbs
GIA R DINIERA F R IT TA 9
Meyer Lemon Crme Fraiche, Basil

Chef /Partner To n y Q uar tar o

Facebook ~ FormentosChicago
Twitter ~ @FormentosChi
Instagram ~ @FormentosChi

EGGPL ANT PA R M ESAN 10

Marinara & Mozzarella
PROSCIU T TO SAN DANIEL E 16
Pickled Cabbage, Apple Conserva, Frico

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.

MACARONI

CARNI

RIGATO NI A L L A VOD K A 15
Pancetta, Tomato, Mascarpone

HA L F C HIC K E N PA R M E SAN 25
Spaghetti Pomodoro & Mozzarella

NICK S L INGU INE & C L A M S 18

Manila & Littleneck Clams, Garlic, Chiles

RA B B I T CACC I ATOR E 25
Crespelle of Rabbit, Braised Leg, Tomato, Caper

BUCATINI A M AT R IC IANA 15
Spicy Tomato Sauce, Nduja, Pecorino Romano

QUA I L SA LT I M B OCCA 29
Prosciutto, Sage, Hazelnut, Smoked Cauliflower

O RECC H IET T E & SAUSAGE 15

Broccoli Rabe, Barese Sausage,
Tomato, Parmesan

B RA I SE D L A M B SHAN K 32
Semolina Dumpling & Charred Date

CANESTRI WIT H SU NDAY G RAV Y 16

Pork Neck, Meatballs, Fennel Sausage
CAVAT EL L I A L L A NO R M A 14
Ricotta & Sicilian Eggplant Ragu

16 OZ. VE A L TOM A HAW K 46

Mushrooms, Marsala, Taleggio
1 0 OZ. ST E A K DE BU R GO 34
Beef Filet, Beef Jus, Crispy Shallots
16 OZ. BONE-IN PRIME NEW YORK STRIP STEAK 55
42 OZ. P R I M E B I ST ECCA F IOR E N T I N A 125

PESCI

W HOL E R OAST E D C HIC K E N VE SU V IO 49

Schmaltz Potatoes, Peas, Chicken Jus

CIOPP INO CA L A BR ES E 29
Prawns, Calamari, Mussels, Trout
TUN A T ET RA Z Z INI 27
Lardo-Wrapped, Potato Velutata, Almond
GRILLE D WHOL E F IS H 22 per person
Salmoriglio & Livornese Sauce
LO BST ER F RA DIAVOLO 45
1.5 lbs. Canadian Lobster, Spaghettini,
Tomato, Chile

CONTORNI
Nonnas Meatballs 9
Spaghetti Pomodoro 6
Vesuvio Potatoes 7
Fontina-Creamed Escarole 8
Brussels Sprouts, Date Gremolata 8
Gorgonzola-Mashed Potatoes 8
Roasted Cauliflower 8