Prosecco

Italian restaurant, 710 N Wells St #12, Chicago, IL

VeganScore 30

Menu

Mains

• Tartufate — Fresh orecchiette with cremini, asparagus, sun-dried tomatoes, black truffle cream, Grana Padano, and white truffle oil.
• Calabrese — Fusilli with sautéed shrimp, Calabrese peppers, rapini, and fresh mint.
• Frutti Di Mare — House-made black and white linguini with seasonal fresh seafood, spicy marinara, capers, cured olives, and baby spinach.
• Fettucine Al Granchi — House-made fettucine with king crab, shrimp, bay scallops, crawfish, tomato and brandy cream sauce, and Old Bay.
• Carbonara — House-made black pepper tagliatelle with guanciale, farm egg, and Pecorino Romano.
• Norcina — Rigatoni with Italian sausage, pancetta, light tomato cream, and Parmigiano-Reggiano.
• Salsiccia E Rapini — Fresh orecchiette with sautéed rapini, Italian sausage, garlic, extra virgin olive oil, and shaved Grana Padano.
• Bolognese — House-made fettucine with ground veal, beef and pork, tomato, and Parmigiano-Reggiano.
• Risotto Frutti Di Mare — Aged organic Carnaroli rice with squid ink, seasonal fresh seafood, garlic, extra virgin olive oil, and white wine.
• Risotto Manzo — Aged organic Carnaroli rice with sautéed beef tenderloin, caramelized onions, roasted red peppers, fresh herbs, and Parmigiano-Reggiano.
• Pesce Bianco — Sautéed Great Lakes white fish with lemon, white wine, capers, and sautéed spinach.
• Salmone — Seasonal salmon with braised lentils, baby spinach, lemon, and thyme oil.
• Capesante — Seared sea scallops with English pea purée, roasted red pepper purée, green beans, and Roma tomatoes.
• Halibut — Sautéed Alaskan halibut with diced avocado, Roma tomatoes, red onions, baby arugula, lemon, and thyme oil.
• Branzino — Grilled branzino filet with watercress, heirloom cherry tomatoes, Castelvetrano olives, capers, lemon and thyme oil, and fresh basil.
• Melanzane — Grilled eggplant with fresh mozzarella, smoked caciocavallo, and tomato sauce.
• Petto Di Pollo — Parmigiano-Reggiano-crusted Amish chicken breast with lemon, white wine, garlic, fresh herbs, and sautéed spinach.
• Costoletta Di Maiale — Double Duroc pork chop with roasted red peppers, onions, and roasted fingerling potatoes.
• Saltimbocca Di Vitello — Scaloppine of veal with Prosciutto di Parma, fresh mozzarella, tomato, brandy and sage, and sautéed spinach.
• Agnello — Balsamic and rosemary-marinated rack of lamb with charred green beans.
• Filetto Di Manzo — 9 oz filet of prime beef with bone marrow butter and charred broccolini.
• Bistecca Tagliata — 16 ounce prime aged rib eye, grilled and sliced, with extra virgin olive oil and truffled sea salt.

Starters

• Zuppa Di Pesce — Seasonal fresh seafood in saffron and marinara broth with crostini.
• Burrata — Imported burrata with heirloom tomato jam, ciabatta crostini, balsamic, and fresh basil.
• Caprese — Imported bufala mozzarella with heirloom tomatoes, basil oil, and fresh basil.
• Bufala — Imported bufala mozzarella with Prosciutto di Parma, oven-cured tomatoes, balsamic reduction, and fresh basil.
• Avocado — Avocado with grilled Maine lobster and prawns, red bell peppers, scallions, basil oil, balsamic, and fresh basil.
• Carpaccio — Wagyu with arugula, capers, Parmigiano-Reggiano, and balsamic reduction.
• Caesar — Romaine with ciabatta croutons, white anchovy, and shaved Parmigiano-Reggiano.
• Fragole — Mixed greens with fresh strawberries, goat cheese, toasted pistachios, pickled red onions, and port wine and balsamic reduction vinaigrette.
• Arugula — Arugula with heirloom tomatoes, shaved Parmigiano-Reggiano, and lemon-thyme oil.
• Bread Service — Artisan Italian bread with caponata, EVOO, and grated Parmigiano-Reggiano.
• Granchio — Jumbo lump crab cake with grilled corn, roasted red peppers, and caramelized onion puree.
• Polpo — Grilled baby octopus with crispy fingerling potatoes, oven-cured heirloom tomatoes, salsa verde, squid ink aioli, and grilled onion and roasted pepper oil purée.
• Cozze E Vongole — P.E.I. mussels and Manila clams with 'nduja, cannellini beans, Roma tomatoes, baby kale, garlic, white wine, fresh herbs, and herbed crostini.
• Lumache — Jumbo snails with Prosciutto di Parma, brandy and garlic cream, and crostini.
• Dattero — Bacon-wrapped, Italian sausage-stuffed dates with spicy tomato sauce and shaved Parmigiano-Reggiano.
• Salsiccia — Grilled Italian sausage with roasted red peppers and caramelized onions.
• The Meatball — Veal, beef and pork meatball with ricotta, Parmigiano-Reggiano, breadcrumbs, fresh herbs, tomato sauce, and a touch of burrata.

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