La Storia, Italian Restaurant

Italian restaurant, 1154 N Dearborn St, Chicago, IL

VeganScore 30

Menu

Mains

• Gnocchi Genovese — Basil pesto, pine nut, garlic, extra virgin olive oil and pecorino cheese
• Pappardelle alla Bolognese — Pork and veal bolognese sauce, parmesan
• Orecchiette Pugliese — Broccoli, Italian sweet and spicy sausage, rosemary and parmesan cheese
• Lasagna alla Bolognese — Traditional Italian lasagna style
• Tagliolini Neri Frutti di Mare — Black squid ink tagliolini, shrimp, calamari, mussels, clams, scallops on a brandy red sauce and topped with bottarga
• Ravioli di Spinaci e Ricotta — Homemade ravioli filled with ricotta, Pecorino Romano, Parmesan, and spinach, finished in pomodoro sauce
• Malloreddus al Cinghiale — Handmade Sardinian pasta stew, wild boar in a cannonau red wine sauce, thyme and pecorino
• Risotto al Funghi Porcini — Carnaroli rice, porcini mushrooms, garlic, white wine sauce, truffle paste, parsley and pecorino sardo cheese
• Rigatoni alla Bolognese — Pork and veal Bolognese sauce, parmesan cheese
• Spaghetti Carbonara — Pancetta, egg yolk, pecorino cheese and pepper
• Linguini Cacio e Pepe — Pecorino cheese, black pepper sauce
• Risotto del Giorno — Risotto of the day
• Branzino Livornese — Caponata, livornese sauce
• Pesce Dentice Rosso alla Griglia — Red snapper, trapanese sauce, fried potato confit, lemon capers sauce
• Spalla di Maiale — Slow cooked pork shoulder, Italian mashed potatoes, milk, honey sauce and roasted almonds
• Vitello alla Milanese — Bone in veal chop, breaded and fried, served with a fresh arugula and heirloom tomato salad
• Costelette di Agnello alle Erbe — Half New Zealand rack of lamb served over hummus, roasted Sardinian artichokes, crispy chickpeas and gremolada
• Filetto Mignon — Served with roasted rosemary potatoes, veal demi glaze, asparagus
• Roasted Cauliflower Heart — Served over a cauliflower puree, pesto, chickpeas, cherry tomatoes, mozzarella pearls and topped with pecorino cheese
• Pollo alla Parmigiana — Tender chicken breast breaded, fried, and topped with melted mozzarella and parmesan cheese, cherry tomato, served over pomodoro sauce and sauté green beans and saba
• Pizza — Choice of Margherita or Formagio
• Pollo Milanese — Chicken breast lightly breaded and fried, served with a choice of truffle fries or arugula salad with cherry

Breakfast

• French Toast — Three slice toast, roasted peach, ricotta mousse, crudible pecans, and maple syrup
• Summer Italian Frittata — Peas, red onions, leeks, red peppers, served with arugula, cherry tomatoes and parmesan
• Eggs alla Campana — Three eggs poached in a tomato sauce with fresh basil and served on grilled ciabatta bread
• Eggs alla Siciliana — Mediterranean sea bass, Livornese sauce over crispy confit potato and two poached eggs

Starters

• Crema di Lenticchie Rosse — Creamy red lentil soup with coconut milk, fragrant cumin, curry spices, and a bright hint of lemon Vegan
• Beet Salad — Roasted assorted beets, frisee, pecans, smoked ricotta and strawberry/honey dressing
• Insalata di Spinaci — Baby spinach, orange wedge, walnuts, parmesan cheese, capers, crispy chickpeas and balsamic reduction dressing
• Burrata — Pea coulis, tomato confit, basil oil, crispy Sardinian bread carasau and rosemary
• Arancini alla Amatriciana — Fried rice balls on amatriciana style fonduta valdostana, truffle paste and roasted hazelnuts
• Salumi — Chef selection of cured meats and cheese with traditional accompaniments
• Fritto del Pescatore — Fried calamari, shrimp, zucchini, sundried tomato, romesco and tartar sauce
• Polpo Arrosto — Roasted octopus, potato salad, cannellini beans, parsley, celery root and saba dressing
• Caesar Salad — Romaine hearts topped with pancetta, Parmesan shavings, golden croutons, and classic Caesar dressing with anchovie
• Polpette — Pork and veal meatballs, tomato sauce, pistachio crumble and gorgonzola dressing
• Zuppa del Giorno — Soup of the day, grilled bread

Desserts

• Tiramisu — Soaked ladyfingers in an amaretto coffee, layers of mascarpone cheese topped with chocolate ganache
• Olive Cake — Homemade cake stuffed with lemon curd, berries and crème fraiche chibous

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