Enoteca Piatini - Chicago, IL

the original roman garlic bread topped with tomato, fresh mozzarella, basil and parmigiano reggiano

baby spinach salad with crumbled goat cheese, crisp prosciutto, red onion, in a herb vinaigrette

mixed greens, oranges, cucumbers, and blue cheese all tossed in a citrus vinaigrette served over roasted beets

nonna butera's recipe, four meatballs served in our homemade marinara sauce with garlic bread

homemade spicy italian sausage grilled and served with roasted bell peppers

sliced beefsteak tomatoes, basil and fresh mozzarella drizzled with basil infused extra virgin olive oil

grilled baby octopus served over a bed of radicchio, endive, and arugula

mixed greens topped with dried cranberries, walnuts and gorgonzola cheese in raspberry vinaigrette

marinated olives and assorted cheese

imported sun dried beef served slightly warm with shavings of parmigiano reggiano cheese, fresh baby arugula and extra virgin olive oil

roasted prince edward island mussels served sizzling with a lemon butter sauce. spicy marinara available.

battered breaded and fried in canola oil, served with homemade cocktail sauce

crisp romaine tossed with our homemade gorgonzola caesar dressing. parmesan, homemade croutons, anchovies. option to add chicken.

organic baby arugula, fennel, toasted pine nuts, cherry tomatoes, and shaved parmigiano reggiano dressed in an herb vinaigrette

provolone cheese, breaded and fried in canola oil. served with spicy marinara sauce

homemade dumplings served in vodka, tomato cream sauce

tossed with gorgonzola, fontinella, parmigiano and mascarpone cheeses

bowtie pasta, fresh salmon tossed in a tomato cream sauce

sun dried tomato and basil pesto with goat cheese and walnuts and a touch of cream

wide flat macaroni tossed in a wild boar ragu

our fresh selections of the day. call restaurant and ask about it.

clams, mussels, calamari, and shrimp, sauteed with fresh vegetables in a white wine sauce with a touch of cream, all tossed with linguine

roasted plum tomato sauce with roasted red peppers, zucchini, and onions topped with goat cheese

pancetta, green onions, tomato, basil and in a spicy marinara sauce

spinach noodles tossed with chicken, cherry tomatoes, baby spinach, garlic, and extra virgin olive oil

long, thin noodles dressed in a simple tomato basil sauce

grilled baby new zealand lamb chops served over a bed garlic spinach with our risotto of the day

10 oz. herb marinated pork chop grilled and served with mashed potatoes

14oz. usda prime strip steak topped with sauteed peppers, shitake mushrooms, garlic and onions

stuffed with sweet italian sausage and wrapped in bacon, riesling sage reduction on a bed of polenta

two boneless chicken breasts sauteed in a light lemon caper sauce served with broccoli

veal medallions sauteed, topped with prosciutto di parma, fontina cheese in light butter sauce with spring peas

3-3oz. filets peppercorn crust, red wine shallot reduction and topped with gorgonzola cheese

beef short ribs braised in barolo and tomatoes, served over polenta

shrimp sauteed in a spicy red sauce tossed with linguine

20 oz.

20 oz.