Va Pensiero - Evanston, IL

chef's seasonal preparation

eggplant cannoli stuffed with three cheeses, red peppers, kalamatas, topped with a pomodoro sauce

italian sausage braised in tomato sauce served beluga lentils, pomodoro sauce, giardenara peppers, and arugula

baby mixed greens in a sherry vinaigrette

salad of arugula, lemon, and shredded parmigiano

red and golden beet slices with naval and blood orange segments, pistachio crusted goat cheese, raspberry-beet foam, and balsamic reduction over arugula puree

naval, cara cara, and blood oranges with shaved fennel dressed in citrus vinaigrette and slivered almonds over arugula

hand-cut tagliatelle prepared with wild mushrooms and pistachios tossed in a wheel of grana padano, served with white truffle oil in a mushroom broth

homemade spaghetti in pomodoro sauce with rasped parmigiano

homemade and hand-cut pappardelle in a wild boar bolognese topped with parmigiano

carnaroli rice risotto prepared with wild mushrooms, celery root, parmigiano, and fennel chip

pan seared salmon served with wild rice pilaf, spinach dressing, lemon-caper burre blanc, and pecan parmesan tuille

pan seared duck breast with basil orange glaze, shaved fennel gratin, parmesan polenta and fried basil leaf

olive oil confit pork belly with sauteed broccolini, potato hash, in apple cider consomme, granny apple salad and applewood smoked bacon crumble

braised shortrib with white truffle carrot puree, whipped potatoes, brussels sprout leaves, caramelized carrot, and oven-dried tomatoes

amish chicken breast, reduction of chicken stock, served with sauteed fingerling potatoes, eggplant camponata, and fried carrot

vanilla gelato

cheese, carrot cake ice cream, rum

house made sorbets and ice creams

cannolis filled with housemade raspberry filling