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.

AntipastiIn BrodoPrimi PiattiSecondi PiattiPiatto VeganoDolciTasting Menu


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

Antipasto all’italiana – serves 2 (G) …..$28

Prosciutto di Parma,Speck Tirolese, Cotechino, homemade dry salsiccia, house-cured in Extra Virgin Olive Oil baby artichokes, eggplant & shallots, 36 month aged Parmigiano Reggiano and insalata russa

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

Tartra: flan di parmigiano funghi trifolati crema di bagnacauda leggera(G) …..$12

Parmigiano Reggiano flan, sautéed wild mushrooms, light bagnacauda sauce

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

Terrina di foie gras, fichi e arancia candita al porto, pan brioches pera caramellata…..$21

Foie gras terrine, figs, raisins and oranges candied in porto wine, caramelized pear, house made pan brioches

Carciofi crudi all’olio di prima spremitura cuore di sedano, Parmigiano Reggiano 36 mesi…..$12

Raw artichoke heart in cold first-pressed extra virgin olive oil, celery, mache, 36 month aged Parmigiano Reggiano

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

in_brodo_topper

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

Tortellini in brodo di gallina …..$22

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

All pastas are prepared in house daily and by order

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

Taglioline ai 40 rossi al tartufo nero fresco, Parmigiano Reggiano (V) …..$26

Handmade 40 organic egg yolks taglioline with Umbria fresh black truffles, and Parmigiano Reggiano

Raviolo aperto di farina di farro, pomodorini schiattati e burrata pesto leggero (V)…..$20

Farro flour open ravioli gratineé with oven roasted grape tomatoes, herbs, Parmiginao Reggiano, dollops of burrata and light pesto

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

Tagliatelle gialle e nere cappesante e gamberi rossi…..$34

Hand cut tagliatelle yellow and black squid ink, diver scallops, chives and red shrimp carbonara

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

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

Risotto dello Chef …..$ Market

Risotto of the day

The (V) symbol represents vegetarian menu items.
*select pastas cab be prepared with a homemade gluten free dough


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

La rosa di Parma…..$48

Grass-fed beef tenderloin, open, covered with sliced parmigiano and Prosciutto di Parma, rolled up, cut cross wise, oven roasted with marsala wine, served on spinach sauté with Parmigiano Reggiano

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

Costoletta vitello alla valdostana asparagi bianchi e verdi funghi selvatici …..$ Market

Free range veal chop breaded with grissini crumbs and Parmigiano Reggiano, melted fontina della val d’aosta, white and green asparagus and wilde mushrooms

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

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.

vegan_header

Mille foglie di verdure stagionali, fonduta leggermente piccante di pomodoro e extra vergine olio d’ oliva (V)……$25

Variety of fresh seasonal vegetables towered with fresh tomatoes in extra virgin olive oil, fondue lightly spiced

The (V) symbol represents vegan 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.

8-course tasting menu

Substitutions to this menu are politely declined

Primo Corso

Prosciutto di Parma e Parmigiano-Reggiano invecchiato 24 Mesi

Secondo Corso

Tarta di carciofi e insalatina
Warm artichoke tart prepared with Mortadella di Bologna, eggs, cream and Parmigiano-Reggiano,
served with a baby greens salad dressed with aceto balsamico originale di Modena vinaigrette

Terzo Corso

Involtini di melanzane al pomodoro e basilico
Sliced eggplant rolled with Parmigiano-Reggiano and parsley, baked in the oven and covered with fresh tomato and basil sauce

Quatro Corso

Passatelli alla bolognese
Homemade extruded dough pasta made of Parmigiano-Reggiano, eggs and grated bread simmering in hen stock

Quinto Corso

Tagliatelle al ragù bolognese
Handmade tagliatelle with Bolognese meat ragoût

Sesto Corso

Tortelloni al burro e salvia
Handmade tortelloni stuffed with ricotta di pecora and tossed with fresh sage and butter

Settimo Corso

Medaglione di filetto all’aceto balsamico originale di modena con tartufo nero fresco e soufflé di zucca
Grass-fed beef tenderloin medallion with fresh Tuber Melanosporum Vitt (black truffle) shavings imported from Umbria, served with homemade kabocha squash soufflé

Ottavo Corso

Panna cotta
Panna cotta made with vanilla beans imported from Madagascar, drizzled with caramel and served
with fresh strawberries and blueberries

$78

Click here for menu
Click here for menu