16 W. Maple Street, Chicago | Phone: (312) 335-8200 | Hours: Sun.-Thu: 5:30PM-9:30PM | Fri. & Sat: 5:30PM-10:30PM

Our food

Luisa Silvia prepares sophisticated recipes based on Bolognese cuisine, adding real comfort to the warm, inviting atmosphere.

The main commitment of the kitchen is devoted to maintaining the integrity and flavor of the ingredients utilizing them to their maximum potential. Explore our menu below or download our full current menu and wine list here.

Getting hungry? Reserve your table here.

AntipastiPrimi PiattiSecondi PiattiDolci

Look for the (G) symbol to identify gluten-free menu items.
Look for the (V) symbol to identify vegetarian menu items.

Antipasto all’italiana (G) …..$24

A traditional Italian assortment of starters served on a tray including: Prosciutto di Parma and Speck Tirolese; baby artichokes, eggplant in house-cured in Extra Virgin Olive Oil; Parmigiano Reggiano and Pecorino di Pienza, and a baby mixed greens salad

Carpaccio di filetto di manzo con sedano e tartufo in Olio Extravergine di Oliva di prima spremitura (G) …..$18

Grass-fed beef tenderloin carpaccio, fresh celery, Parmigiano Reggiano and Black Truffles, cold first-pressed Extra Virgin Olive Oil

Carpaccio di tonno alla nizzarada (G)…..$18

Wild fresh catch Ahi Tuna carpaccio, capers, anchovies, Taggiasche olives, quail eggs, chili pepper, basil, cold first-pressed Extra Virgin Olive Oil

Mozzarelline allo speck e asparagi  (G) …..$15

Baby buffalo mozzarella imported from Italy, Speck Tirolese, asparagus spears and cherry tomatoes, cold first-pressed Extra Virgin Olive Oil

Involtini di melanzane al pomodoro e basilico  (G) …..$11

Eggplant rolled with Parmigiano Reggiano and parsley, oven baked, covered with our special homemade fresh tomato and basil sauce

Tarta di carciofi …..$12

Warm artichoke tart prepared with Mortadella di Bologna, eggs, cream and Parmigiano Reggiano, baby greens salad dressed with Aceto Balsamico Originale di Modena vinaigrette

Insalata mista (G) …..$9

Mache, baby arugula, radicchio trevigiano, Belgian endive, micro greens, edible flowers, cold first-pressed Extra Virgin Olive Oil, Aceto Balsamico Originale di Modena

Insalata croccante di mele verdi, noci e gorgonzola (G) …..$12

Green apples, fennel, walnuts, Belgian endive and champignon mushrooms, apple vinegar vinaigrette,Gorgonzola imported from Lombardia, Italy

Minestra di verdure e legumi  (G) (V) …..$9

Vegetable minestrone made with celery, carrots, onion, cherry tomatoes and other seasonal market fresh produce topped with shaved Parmigiano Reggiano and basil

Passatelli …..$14

Homemade extruded pasta dough made with Parmigiano Reggiano, eggs, grated bread and nutmeg simmering in hen stock

The (G) symbol represents gluten-free menu items.
The (V) symbol represents vegetarian items.

Look for the (G) symbol to identify gluten-free menu items.
Look for the (V) symbol to identify vegetarian menu items.

Tagliatelle al ragù Bolognese …..$20

Handmade tagliatelle with our Bolognese meat ragout

Tagliatelle di farro al tartufo nero fresco Estivo, burro e Parmigiano Reggiano (V) …..$26

Handmade tagliatelle with fresh summer black truffles, imported from Umbria, tossed in butter and Parmigiano Reggiano

Pappardelle di farina integrale con pomodorini scoppiati e fiocchi di burrata (V) …..$21

Handmade whole wheat pappardelle tossed with oven-roasted grape tomatoes, basil and dollops of burrata imported from Andria, Italy

Agnolotti dal plin ai 3 arosti col loro sugo ……$22

Handmade pinched agnolotti stuffed with roasted veal, pork and cappone, sautéed escarole, Parmigiano Reggiano and homemade sausage. Cooked in broth, drained and tossed in the pan juices from the roast and Parmigiano Reggiano

Taglioline paglia e fieno …..$22

Handmade green and yellow tagliolini with a veal and Prosciutto di Parma ragout, hard boiled quail eggs and truffle oil

Stricchetti verdi con ragù di coniglio…..$18

Green handmade bow tie pasta, made with parsley and Parmigiano Reggiano and topped with rabbit ragout and sautéed artichokes

Tortelloni ai funghi porcini (V)…..$20

Handmade tortelloni filled with homemade ricotta, served with porcini mushrooms and Parmigiano Reggiano

Lasagna verde al ragù Bolognese…..$22

Oven-cooked green lasagna, made with spinach, Bolognese ragout, light besciamella sauce
and Parmigiano Reggiano

Gnocchi di spinaci al tartufo nero fresco Estivo in fonduta di Parmigiano Reggiano (V)…..$28

Handmade spinach and potato gnocchi with a Parmigiano Reggiano and fresh summer black truffle fondue

Tortellini in brodo di gallina …..$22

Handmade tortellini stuffed with Prosciutto di Parma, Parmigiano Reggiano and veal tenderloin in hen broth

Ravioli di kamut erbette e noci (V) …..$20

Handmade kamut flour ravioli stuffed with bietine and Parmigiano Reggiano, tossed with walnuts, parsley and garlic melted in butter

Ravioli di crostacei alle primizie dell’ orto…..$32

Ravioli filled with shrimp and prawns, ragout made with asparagus, fresh artichokes, green peas and morel mushrooms, basil pesto, topped with oven roasted langoustine

Risotto dello Chef …..$ Market

Risotto of the day

The (V) symbol represents vegetarian menu items.
*The pasta of your choice can be prepared with a homemade gluten free dough

Look for the (G) symbol to identify gluten-free menu items.

Medaglioni di filetto all’ Aceto Balsamico Originale di Modena con tartufo nero fresco e soufflé di zucca…..$39

Grass-fed beef tenderloin medallions, fresh black truffles imported from Umbria,
Aceto Balsamico Originale di Modena, pumpkin soufflé

Ossobuco di vitello con risotto allo zafferano…..$42

Prepared daily. Eight hours slow-stewed at low temperature veal ossobuco in cognac,
white wine, onions, carrots and celery. Served with saffron Carnaroli risotto

Imprigionata alla Petroniana …..$39

Pounded veal tenderloin filets filled with slices of Prosciutto di Parma and Parmigiano Reggiano; dipped in nutmeg, lemon and Parmigiano Reggiano scented eggs, dusted in bread crumbs, pan fried in fresh Extra Virgin Olive Oil and topped with melted Parmigiano Reggiano. Served with sautéed spinach and sweet and sour cipolline in Aceto Balsamico Originale di Modena

La carne del giorno proposta dello Chef ……$ Market

Every day our Executive Chef selects among a vast variety of meats and different cuts in order to find the most satisfying way to execute and present her traditional recipes

Stinco di agnello con patate arrosto ed asparagi  (G) …..$34

Colorado lamb shank, slow braised daily for six hours in white wine, garlic, celery and carrots.
Oven-roasted rosemary potatoes and sautéed asparagus

Tonno rosato  (G) …..$38

Wild fresh-catch Ahi Tuna encrusted with finely ground black pepper, pan seared and served over a bed of baby arugula and Aceto Balsamico Originale di Modena

Salmone selvaggio del fiume Columbia crosta di zucchine e mandorle (G)…..$38

Zucchini and almond encrusted wild Columbia river King Salmon, sun flower honey, ginger, asparagus, spring onions, orange and lemon zest

Pesce del giorno …..$Market

Our Executive Chef selects only the freshest seafood available on the market and prepares it following the most traditional recipes of our region.

Fritto di pesce con carciofi e zucchini ……$25

Wild fresh-catch scallops, calamari, tiger shrimp, artichoke and zucchini lightly fried in Extra Virgin Olive Oil. Spiced fresh tomatoes and spring onion sauce

The (G) symbol represents gluten-free menu items.

Look for the (G) symbol to identify gluten-free menu items.

Budino di mascarpone, cioccolato e caffé …..$14

Slices of angel bread cake dipped in espresso coffee and Grand Marnier, with a mascarpone cream and dark chocolate crunch

Panna Cotta …..$10

Panna cotta made with vanilla beans imported from Madagascar drizzled with
caramel served on a pool of melted dark chocolate with fresh seasonal berries

Torta al cioccolato con panna montata …..$12

Fondant dark chocolate molten cake, baked to order and served with homemade whipped cream and fresh strawberries

Budino di amaretti….. $14

Caramelized almonds and Piedmontese amaretti pudding, chocolate gooseberries, whipped cream and cocoa

Gelati tradizionali e di stagione …..$12-15

Homemade Gelato, chef’s choice of seasonal fresh fruit and traditional recipes (Price will vary depending on flavor of choice)

Il Tagliere dei formaggi …..$21 or $36

A selection of imported italian cheese served on a wooden cutting board accompanied with dry raisins, walnuts and red bell pepper marmelade:
Parmigiano Reggiano (cow- aged 24 months from Parma),
Pecorino di Pienza (sheep- aged 12 months from Tuscany),
Gorgonzola dolce (cow- from Lombardia),
Fontina della Val D’Aosta (cow-Val D’Aosta)
Additional cheeses upon market availability and Chef selection

The (G) symbol represents gluten-free menu items.