Rose Angelis - Chicago, IL

toasted italian bread topped with fresh tomato tossed in basil pesto

toasted italian bread topped with grilled skirt steak, mixed greens, sauteed onions and sliced grape tomato drizzled with a spicy cilantro aioli

slices of baby eggplant baked with tomato sauce and fresh mozzar

grilled asparagus spears wrapped in prosciutto and served chilled with grilled portobello mushrooms, herbed ricotta cheese, toast points and a roasted red bell pepper coulis

grilled calamari steaks sauteed with spinach and onions in a spicy balsamic sauce with toast points

fresh mozzarella and tomato slices topped with basil and drizzled with olive oil

torn romaine lettuce tossed in dressing of parmesan cheese, olive oil, garlic, and lemon with croutons

mixed greens, bell pepper, mushrooms, kalamata olives, croutons, and parmesan cheese in a balsamic dressing

spinach pasta half moons stuffed with ricotta and pesto served in a seasoned brown butter sauce with sundries tomatoes, toasted pine nuts and parmagiana

salmon filled raviolini in a basil pesto cream sauce with chopped kalamata olive

rotini in an aromatic tomato sauce with capers, black olives, onions and toasted pine nuts sprinkled with parmagiana

gorgonzola filled tortellone tossed with grapes in a walnut pesto cream sauce

ricotta filled ravioli served in a sundried tomato cream sauce topped with toasted pine nuts and parmagiana

rigatone tossed with italian sausage, roasted red bell peppers, spinach and mozzarella cheese in an aglio e olio sauce with seasoned bread crumbs

fresh linguini served in a tomato white wine sauce with mussels, shrimp, calamari and scallops garnished with parmagiana cheese

duck filled tortellone tossed with spinach, tomato and fresh mozzarella in a wine and cognac reduction topped with toasted pine nuts and parmagiana

potato pasta served in a mascarpone cream sauce with dried apricots, prosciutto, scallions and walnuts

layers of fresh pasta, herbed ricotta, fresh mozzarella and toasted pine nuts baked in marinara

(no t available friday or saturday), medium rare, peppercorn crusted 16 oz steak finished with gorgonzola and sauteed onions served with grilled asparagus and sun dried tomato mashed potatoes

breast of chicken sauteed in a marsala wine reduction with sliced portobello mushrooms served with sauteed vegetables

(not available friday or saturday), bone in chicken baked in olive oil and white wine with rosemary, garlic, and lemon. served with quartered, roasted potatoes

boneless breasts of chicken panko breaded and stuffed with provolone and spinach. served in a spicy roasted tomato sauce on a bed of risotto mixed with bell peppers and mushrooms

slices of pan sauteed eggplant layered with fresh mozzarella and baked in marinara sauce

grilled and oven roasted 16oz bone in pork chop stuffed with sauteed apples, fresh fennel and onions. served in lemon white wine sauce with sauteed spinach and polenta

fresh fish, mussels, shrimp, calamari and scallops simmered in a spicy tomato broth with polenta and farfalle

with warm caramel sauce

in raspberry sauce

in chilled caramel with white and dark chocolate

vanilla pound cake in warm caramel sauce with white chocolate ice cream and strawberries