Torchio Pasta Bar

Italian restaurant, 738 N Wells St, Chicago, IL

VeganScore 40

Menu

Mains

• Lemon Basil Fettuccine — Fettuccine with lemon juice, heavy cream, basil & a touch of egg yolk
• Béchamel Bolognese Lasagna — Our bolognese with béchamel, mozzarella & Parmigiano-Reggiano topped with whipped burrata & nutmeg
• Spicy Tomato & Sausage Risotto — Plum tomato sauce, crushed Calabrian chilis & spicy Italian sausage, topped with whipped Calabrian chili burrata
• Radiatore With Scallops & Bacon — Radiatore pasta with pan-seared scallops, smoked bacon & Pecorino Romano in a roasted red pepper & sun-dried tomato purée
• Roasted Mushroom Risotto — Cremini, shitake & button mushrooms with Pecorino Romano topped with white truffle-infused olive oil
• Bucatini Arrabbiata Burrata — Bucatini pasta, Calabrian chili tomato sauce, red onion, garlic & red pepper flakes topped with burrata cheese & chili-infused olive oil (Vegetarian)
• Pecorino & Lemon Risotto — With Pecorino Romano, lemon juice, black pepper, topped with lemon zest
• Seafood Fra Diavolo — Spaghetti with mussels, shrimp & calamari in a spicy red tomato sauce
• Spaghetti Carbonara — Spaghetti with pancetta, guanciale, smoked bacon, Parmigiano-Reggiano & egg yolks
• Tuscan Chicken — Seared & roasted boneless half chicken, lemon, garlic & white wine, served with sautéed broccoli rabe
• Cacio E Pepe — Spaghetti with Pecorino Romano & coarse black pepper (Vegetarian)
• Shrimp & Spinach Sauté — Jumbo shrimp, sautéed spinach, garlic, white wine & tomatoes
• Fettuccine & Shrimp With Garlic Cream — Fettuccine with shrimp in a creamy garlic parmesan cream sauce with a touch of crushed Calabrian chili peppers
• Radiatore Al Telefono — Radiatore pasta with plum tomato sauce, melted mozzarella & baby meatballs
• Rigatoni & Chicken With Pesto Cream — Rigatoni with chicken, pesto cream, sun-dried tomatoes & toasted pine nuts
• Torchio Pasta — Radiatore pasta with sausage & cremini mushrooms in a brandy-thyme cream sauce
• Giovanna's Bolognese — Pappardelle with bolognese in a parmesan basket
• Braised Short Rib & Pappardelle — Pappardelle served with red wine-braised beef short rib
• Orecchiette, Sausage & Broccoli Rabe — Spicy Italian sausage & broccoli rabe in a garlic tomato sauce
• Truffle & Fried Burrata Fettuccine — Fettuccine with roasted shitake & cremini mushrooms, parmesan truffle cream, truffle mushroom purée topped with fried, panko-breaded burrata (Vegetarian)
• Bucatini With Smoked Bacon & Onion — Bucatini, smoked bacon, onion, peas & pecorino cream sauce
• Fettuccine & Lemon Basil Cream — Fettuccine with lemon, heavy cream, basil & Parmigiano-Reggiano (Vegetarian)
• Fresh Vegetable Pappardelle — Pappardelle, asparagus, peas, zucchini & yellow squash in a lemon butter sauce topped with Pecorino Romano (Vegetarian)
• Calabrian Shrimp & Spaghetti — Spaghetti with anchovy purée butter, garlic & jumbo shrimp with Parmigiano-Reggiano
• Seafood Bianco Nero — Squid ink bigoli with mussels & shrimp in a white garlic cream sauce
• Rigatoni, Taleggio Cream & Truffle Oil — Rigatoni, taleggio cheese, heavy cream, roasted mushrooms & spinach topped with black & white truffle-infused olive oil (Vegetarian)
• Little Lion Fusilli — Fusilli, guanciale, cherry tomatoes, garlic, white wine, black olives, fava beans & a touch of plum tomato sauce
• Semolina Gnocchi — Semolina gnocchi baked in marinara sauce & topped with mozzarella
• Sunday Meat Sauce — A meat ragu made with ground beef, braised pork shoulder, pancetta & Parmigiano-Reggiano served with rigatoni & topped with whipped ricotta
• Puttanesca With Sausage & Prosciutto — Bucatini with olives, capers, garlic, red onion, plum tomato sauce, prosciutto & Parmigiano-Reggiano
• Midnight Pasta With Shrimp — Spaghetti, garlic, olive oil, puréed anchovy, parsley & chopped Calabrian chili
• Pasta Alla Zozzona — Rigatoni, guanciale, egg yolks, sausage, red onion, crushed Calabrian chili, white wine & Parmigiano-Reggiano
• Capellini & Mussels Oreganato — Capellini, mussels, oregano, garlic, white wine, lemon juice, topped with seasoned breadcrumbs
• Pasta Caprese — Mafaldine pasta with pesto, served on a bed of plum tomato sauce & topped with whipped burrata cheese, olive oil & Maldon salt (Vegetarian)
• Spaghetti, Chicken & Vegetables — Spaghetti, chicken, asparagus, sun-dried tomatoes, cremini mushrooms, garlic, olive oil, white wine & Parmigiano-Reggiano
• Asparagus Risotto — With parmesan/pecorino cream & lemon zest
• Shrimp & Saffron Risotto — Saffron risotto with mascarpone cheese & sautéed shrimp

Starters

• Antipasto Salad — Cubed salami & pepperoni, celery, red onion, artichoke hearts, cherry tomatoes, chick peas, mozzarella, provolone, pepperoncini, olives & oregano in a red wine vinaigrette dressing
• Shrimp & Calamari Scampi — Jumbo shrimp, calamari, garlic, olive oil butter, white wine & toasted breadcrumbs
• Fried Artichoke Hearts — Fried artichoke hearts with lemon caper butter sauce, served with a side arugula salad
• Meatballs — Beef & veal meatballs served in house-made tomato sauce
• Eggplant Caprese — Fried eggplant topped with basil, heirloom tomatoes, whipped burrata, olive oil, balsamic glaze & Maldon salt
• Arugula Salad — With shaved mushrooms & Pecorino Romano, dressed in lemon & olive oil
• Caesar Salad — With house-made Caesar dressing, house-made croutons & shaved Parmigiano-Reggiano
• Burrata & Pesto — Burrata cheese served with pesto, heirloom tomatoes, olive oil & Maldon salt
• Saffron Arancini — Saffron rice arancini stuffed with bolognese & mozzarella, served with a Calabrian chili garlic tomato sauce
• Whipped Ricotta & Tomato Fig Jam Crostinis — Crostini topped with plum tomato fig jam & ricotta
• Torchio Salad — Chopped salad, shrimp, crispy pancetta, mozzarella, celery, chickpeas, cherry tomatoes & red onion in a light red wine vinaigrette dressing

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