Chicago Restaurant Week

Dinner | Three Courses 
$60 exclusive of tax & gratuity
Choose 1 item from each course

Course 1

ARUGULA SALAD (v/gf)
orange, fennel, red onion, lemon vinaigrette

BAKED CAPRESE SALAD (v/gf)
focaccia crouton, blood orange balsamic

Course 2

CIOPINO
mussels, bay scallops, clams, tomato, pancetta, grilled sourdough

HERB ROASTED CHICKEN BREAST (gf)
creamy polenta, robiola, thyme jus 

BUCATINI (v)
vodka sauce, ricotta, fresh basil

Dessert

BAKED RICOTTA CHEESECAKE
red currants, maple, crème fraiche, rosemary

CITRUS TIRAMISU (gf)
tangerine mascarpone mousse, amaretti cookies, espresso caramel, almond praline

Lunch | Three Courses 
$30 exclusive of tax & gratuity
Choose 1 item from each course

Starter

BEET CURED SALMON
cucumber, radish, citrus gel, dill cream cheese, bagel chips, pickled fennel

SOUP OF THE DAY
chef’s daily selection

Entree

BUCATINI (v)
vodka sauce, ricotta, fresh basil

RAINBOW TROUT (gf)
creamy scallion, crispy marble potatoes, petite greens

MEATBALL SUB
pomodoro, provolone, pepperoncini, hoagie roll, french fries

Dessert

STRAWBERRY CANOLI
whipped ricotta and mascarpone, orange blossom, rose, pistachio

AFFOGATO & BISCOTTI
vanilla bean gelato, espresso shot, golden cocoa and date biscotti