Dinner Menu

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        Antipasti—Appetizers

 

 

        

         ARANCINI DI RISO   12

Crispy rice saffron balls, each filled with one of the following: bolognese ragout sauce and smoked mozzarella and mascarpone,  pepato and spinach

 

 

POLPETTE ALL’ARRABBIATA   13

Beef, ricotta, and porcini meatballs in an arrabbiata sauce

 

 

 

POLIPO ALLA GENOVESE  16

      

       Tenderized Spanish octopus, yukon gold potatoes, diced asparagus, and carmelized onions in pesto sauce

 

 

CALAMARI FRITTI   16

Crispy  julienne calamari in a delicate golden crust with potato  chips

 

 

       

 

 

 

 

                    Insalate—Salads

 

                    

                                   CUORI DI LATTUGA DEI CESARI   10

Organic heart of romaine lettuce with ceasar dressing, shaved parmesan cheese and croutons

 

         CAPRESE ALLA NANDO    18

        

         Imported burrata mozzarella, cherry tomato, arugula and radish topped with basil pesto                                  

 

INSALATA VALENTINO   10

Organic baby arugula and fennel drizzled with an orange dressing and grana padano cheese

 

             DELIZIA TRICOLORE   10

Roasted beets, and baby arugula topped with gorgonzola cheese in a port wine dressing                                   

 

       

         SPINACI E PERE DEL GIARDINO   10

Organic baby spinach with pears, pine nuts, pecorino cheese in a shallot vinaigrette

 

 

 

 

 

                  

 

                 

      

        Primi Piatti—Handcrafted Pastas

 

 

 

RIGATONI ALLA BEPPE   16

Rigatoni pasta, crumbled mild spicy sausage, peas in a delicate cream tomato sauce

 

 

GNOCCHI DI PATATE ALLA SORRENTINA   18

Gnocchi in a peeled baked tomato sauce and smoked mozzarella with a touch of pesto

 

 

 

FETTUCCINE BOLOGNESE   18

Fettuccine pasta in a traditional northern italian meat sauce

 

 

 

RAVIOLI DI ARAGOSTA E GRANCHIO   24

Crab and lobster ravioli with pan seared bay scallop in a delicate lobster cream sauce

 

 

 

LINGUINE PORTOFINO   24

Linguine with a mix of seafood, shellfish, and cherry tomatoes in a light tomato sauce

 

 

       

       

 

        Secondi Piatti—Entrees

 

 

FISH OF THE DAY  M.P.   

 

SALTIMBOCCA DI MAIALE   22

Tenderized berkshire pork loin with speck and sage topped with fontina cheese served with rusitc potatoes and caramelized onions

 

SCALOPPINA DI VITELLO AI FUNGHI  26

Veal scaloppina with seasonal mushrooms in truffle sauce

 

 

ContorniSides

 

 

PATATE RUSTICHE AL FORNO   6                                     SPINACI   6

Oven roasted potatoes with herbs                                                 Steamed or sautéed baby spinach

 

 

MISTO DI VERDURE    9                                                        ASPARAGI     7      

Steamed, sautéed or grilled seasonal vegetables                          Steamed, sautéed or grilled asparagus      


 

 

OPEN 7 DAYS
FOR DINNER

Nando Milano Trattoria
2114 West Division Street, Wicker Park, Chicago   (773) 486-2636

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