Prasino

Mediterranean restaurant, 33 S Wabash Ave, Chicago, IL

VeganScore 50 · 1 vegan main dish

Menu

Mains

• Falafel Mezze — Baked falafel, herbed couscous tabbouleh, cucumber, tomato, sautéed spinach, hummus, and lemon-tahini sauce. Vegan
• Ikarian Chicken — Lemon-herb roasted chicken over farro and green split peas with sautéed spinach, zucchini, and fresh herbs. Finished with lemon-infused olive oil and goat cheese.
• Tuna Poke — Shoyu-marinated ahi tuna, jasmine rice, avocado, edamame, cucumber, green onion, carrot, radish, pickled ginger, and toasted sesame seeds.
• Steak Fajita — Chipotle-marinated grass-fed steak, jasmine-cilantro rice, black beans, roasted corn, roasted peppers, pickled red onions, cotija cheese, and spicy avocado crema.
• Teriyaki Salmon Crispy Rice — Baked wild-caught salmon, teriyaki glaze, jasmine rice, cucumber, avocado, edamame, carrots, pickled ginger, scallions, sriracha aioli, and toasted sesame seeds.
• Spinach & Feta — Spanakopita-style sautéed spinach, fresh herbs, crumbled feta cheese, red onion, garlic confit sauce, and lemon-infused olive oil drizzle.
• Pesto & Tomato — Pine nut pesto, mozzarella cheese, marinated sun-dried tomatoes, cherry tomatoes, arugula, basil, and olive oil.
• Fig & Prosciutto — Euboea Greek figs, prosciutto, whipped goat cheese, arugula, pistachios, and balsamic drizzle.
• Chicken Kebab — Chicken breast, grilled bell peppers, and onion over turmeric-spiced rice.
• Tomato Basil Pasta — Whole-wheat fusilli, crushed tomatoes, garlic, fresh basil, extra-virgin olive oil, chili flakes, and grated Graviera Naxou cheese.
• Mediterranean Salmon — Oven-roasted wild-caught salmon, grilled sumac zucchini, baby spinach, piquillo pepper quinoa, hummus, and lemon-caper vinaigrette.
• Chimichurri Steak — Grilled grass-fed steak, warm tomato-squash farro salad, fresh herbs, peppers, and house chimichurri.
• Ahi Tuna Tataki — Sesame-crusted ahi tuna, seared rare and thinly sliced, served with miso-soy dressing, crispy garlic, and jalapeño over fresh cilantro and bok choy.

Starters

• Classic Hummus — Chickpeas blended with tahini, lemon, garlic, extra-virgin olive oil, toasted pine nuts, and sumac. Vegan
• Thai Chopped Crunch — Bok choy, mixed greens, cabbage, carrot, bell pepper, green onion, cashews, cilantro, and shoyu-mirin vinaigrette. Vegan
• Spicy Avocado Feta — Whipped avocado, Greek feta cheese, jalapeño, garlic, lemon, and extra-virgin olive oil.
• Beet & Goat Cheese — Roasted beets blended with goat cheese, extra-virgin olive oil, garlic, chili flakes, and pistachios.
• Little Gem Greek — Little gem lettuce, tomato, cucumber, red onion, Kalamata olives, feta cheese, and white balsamic vinaigrette.
• Prasino Caesar — Kale and baby spinach, Greek yogurt Caesar dressing, grated Graviera Naxou cheese, house-made croutons, and marinated sun-dried tomatoes.
• Southwest Avocado — Romaine, black beans, fire-roasted corn, roasted red peppers, tomato, pickled red onions, cilantro, pepitas, cotija cheese, and avocado Greek yogurt dressing.
• Tuscan Herbs & Greens — Arugula, kale, mint, parsley, quinoa, spiced pumpkin seeds, feta cheese, pickled red onions, and white balsamic vinaigrette.

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