Sunday

June
7th,
2009



















72
East
Walton
Street




Chicago
IL



60611

312­6490055





 Sunday, June 7th, 2009
(Fresh Oregon Black Truffle add $15)

ANTIPASTI
Baby spinach salad, pickled and seedless watermelon, pain d’epice, burdock root,
goat cheese and tarragon-balsamic dressing

 9

Pane Caldo salad, baby Romaine, baby arugula, Belgian Endive asparagus, mache greens,
upland cress, tuile of Parmesan, lemon-oil vinaigrette 11
Roasted artichoke, green asparagus, avocado, shaved fennel, black truffle vinaigrette 14
Roasted baby golden, candy and red beets, Belgian endive, haricot verts,
fingerling potatoes, chive vinaigrette 12
Prosciutto di Parma, Duck Prosciutto, Duck Confit, strawberries, Tomato gazpacho,
condiments 16
Mille Feuille of Sea Scallop, Upland cress, avocado, plum dressing 15

*****
Grilled Portabella mushroom, goat cheese, mixed greens, balsamic, e. v. o. oil 8
Roasted soft-shell crab, fricassee of cauliflower, provencale sauce 12
Grilled seasonal vegetables, shishito peppers, balsamic, extra virgin olive oil 10
Fresh grilled Calamari, baby arugula, white northern beans 12
Grilled eggplant, Bufala di mozzarella, toasted almonds, light tomato sauce 11
Steamed fresh Jumbo Shrimp, shaved avocado, tomato, light coconut juice 15
Grilled Vidalia onion, chicken, Italian sausage, savory, Napa cabbage, red wine sauce 10

PRIMI

Parpadelli Primavera, seasonal vegetables, Pine nuts, extra virgin olive oil 14
Homemade Ravioli, king crab, avocado, Saffron-fennel sauce 18
Tortellini filled with Butternut Squash, Ricotta cheese, asparagus sauce 16
Homemade Potato Gnocchi, aromatic herbs, veal pizzaiola sauce 15
Risotto, Red Mullet, blueberries, vegetable broth 14

Pane Caldo wishes to thank all the passionate farmers for their dedication in bringing us the freshest and finest
herbs, organic produce, meat, and wild fish
 PRIMI cont.
Risotto, fresh Wild mushrooms, fine herbs, vegetable broth 19
Spaghettini, chives, white truffle sauce, Osetra caviar 25
Black Linguini, Assorted Shell Fish, fresh chick peas, light spicy tomato sauce 24
Risotto with fresh King Crab, green asparagus, saffron broth 28
Capellini pasta, fine herbs, extra virgin olive oil, Oregon Black Truffle 29

SECONDI

Bouillabaisse of fish trio: Red Mullet, Monkfish, Salmon 25

Seared Salmon fillet, green asparagus, Lemongrass sauce 29
Potato-crusted Mediterranean Sea Bass, poached Brussels sprouts, Lavender sauce 32
Seared Monk Fish fillet, Littleneck Clams, Brittany Seaweed, White truffle sauce 35
Grilled Red Mullet filet, green asparagus, Tofu cream sauce 28

*****
Roasted layers of organic Chicken, Prosciutto di Parma, Bufula di Mozzarella,
Wild Mushroom sauce 27
Grilled New Zealand Lamb Chops, potato puree, rosemary - mustard sauce 28
Roasted duck breast, baby carrots, red and white cherry-Porto sauce 29
Osso Bucco, baked Veal shank, grilled polenta, vegetable sauce 35
Grilled Filet Mignon, fingerling potatoes, Oregon Black Truffle sauce 37

*****
Chef’s special 6 course sequence 95
Vegetarian 5 course sequence 78
3 course chef’s sequence (served from 5 to 6:30 pm) 34

CONTORNI
Cauliflower Fricassee 6, Fresh Seasonal Vegetables 8, Mixed Greens 7

We
reserve
the
right
to
add
an
18%
gratuity
to
parties
of
5
or
more,
we
are
not
responsible
for
lost,
stolen
or
damaged
articles.


Service
charges:
$3
per
person
to
split,
$40
corkage
fee
per
bottle
(limit
one
bottle
for
entire
table).
Please
silence
your
cell
phone



while
in
the
dining
room