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SALUMI
Prosciutto San Daniele D.O.P., Principe
signature cured ham of Friuli, aged 20 months (Italy)
Jamón Mangalica, Jamones de Segovia
ancient heritage breed, raised in Hungary, aged 24 months (Hungary)
Jamón Ibérico de Bellota, Cinco Jotas
100% black Iberian pig, aged 36 months (Spain)
Coppa, Spiaggia
cap-on shoulder tender, aged 3-6 months (Chicago)
Lardo, West Loop Salumi
Ibérico de bellota, aged in traditional Colonnata style (Chicago)
Finocchiona, ‘Nduja Artisans
fennel seed and black pepper (Chicago)
Soppressata Calabrese, Bava Brothers
spicy, Calabrian-style dry-cured sausage (California)
Mortadella, Levoni
traditional sausage of Bologna, studded with pistachios (Italy)
Bresaola, ‘Nduja Artisans
dry-cured beef, aged 2-3 months in traditional Valtellina style (Chicago)
‘Nduja, Spiaggia
spicy Calabrian-style spreadable salumi (Chicago)
paired with chef’s selection of accompaniments
Each Selection 10
Grand Tasting 85
2
FORMAGGI
Robiola due latti. (Piemonte) cow, sheep, mild, soft, bloomy rind
Robiola tre latti (Piemonte) cow, sheep, goat, soft, creamy, tang y
Wabash Cannonball (Indiana) goat, soft, bloomy rind, creamy, tang y
Testun Ciuc (Piemonte) cow, semi-firm, Nebbiolo washed rind, floral
Piacentinu D.O.P. (Sicilia) sheep, semi-firm, mild, saffron, black pepper
Javitar di San Miniato (Tuscany) sheep, creamy, studded with black truffle
Pecorino Pepato (Sardegna) sheep, hard, 12-month aged, black peppercorn
Granduca di Mandas (Sardegna) sheep, 3-year aged, hard, grassy, piquant
Piave Vecchio (Veneto) cow, firm, sweet, nutty
Ubriaco Rosso (Piemonte) cow, semi-firm, red wine washed rind, floral
Sofia (Indiana) goat, soft, creamy, grassy, vegetable ash
Bleu 61 Carpenedo (Veneto) cow, blue veining, cranberry washed rind, fruity
Blu del Piemonte (Piemonte) cow, blue veining, buttery, earthy
Verdi di Capra (Lombardia) goat, blue-green veining, 90-days matured, sharp
paired with chef’s selection of Mieli Thun
mono-floral honey
Each Selection 8 Grand Tasting 90
3
man t uano and t h e band co r k
Wansas reposado tequila, grapefruit-infused Aperol,
Lillet blanc, prosecco
14
P ap e r P lan e
Aperol, Buffalo Trace bourbon, Amaro Montenegro, lemon
14
old fashion e d
Oola whiskey, bourbon barrel-smoked brown sugar,
orange & Peychaud’s bitters
18
TORON TO
rye whiskey, fernet branca, simple syrup
16
Th e L igh t hous e
Bulleit rye, yellow Chartreuse, Antica vermouth, fino Sherry,
orange & Angostura bitters
18
manha t t an
Buffalo Trace bourbon, Derek’s vermouth, Angostura bitters
18
4
S piaggia B aci
Cognac, raspberry, balsamico, soda
16
T e x as fi z z
gin, citrus, pomegranate, Prosecco, chocolate bitters
17
co r ps e r e viv e r # 2
Plymouth gin, Lillet blanc, Cointreau, lemon, absinthe rinse
15
G iovanni D al y
Tito’s vodka, Meyer lemon, iced tea
15
N onino S ou r
Amaro Nonino, honey, Champagne spuma
17
b e e t s b y dan
beet-infused Wansas Tequila, lime, rosemary, cinnamon
17
T r e e s Kn e e s
Plymouth gin, Meyer lemon, maple, mint
16
5
The Negroni was created in the 1920s in Florence
& named for Count Cammillo Negroni.
For a time Count Negroni made a living as a rodeo cowboy in
the United States, needless to say a tough man. To strengthen his favorite
cocktail, the Americano, he asked for gin instead of soda water
& a cocktail revolution was born.
5 - H ou r N e g r oni
aged Letherbee gin, Campari, Antica vermouth, fresh sidecar
17
N e g r oni d ’ O r
G’Vine Nouaison gin, Gran Classico, Contratto vermouth bianco
15
fumo
Campari, Herencia blanco tequila, Del Maguey mezcal ‘Chichicapa,’
Punt e Mes vermouth rosso
15
c r iminali t a
Campari, Rendezvous rye, Contratto fernet, Antica vermouth rosso
15
6
SPUM A NTI
M.V. Prosecco Superiore, Le Vigne de A lice, Valdobbiadene,
Veneto
14
M.V. Brut Premier Cru ‘Selection de Parcelles,’
Henriet-Bazin, Villers-Marmery
27
M.V. Brut Rosé ‘Oeil de Perdrix,’ Jean Vesselle, Bouzy
25
2007 Metodo Classico Brut, ‘Perlé,’ Ferrari, Trentino
20
BI A NCH I
Coda di Volpe ‘Cerere,’ Ocone, Taburno Sannio, Campania
2013
13
2012 Etna Bianco, ‘Erse,’ Tenuta di Fessina, Sicilia
15
2012 Riesling ‘Hérzu,’ Ettore Germano, Langhe, Piemonte
16
2006 Tocai Friulano, Ca’Ronesca, Collio, Friuli
19
2010 Trebbiano d’Abruzzo ‘Marina Cvetic,’ Masciarelli,
Abruzzo
28
7
Rosa t o
2013 Chiavennasca Rosato, Mamete Privostini, Lombardia
15
ROSSI
2011 Syrah ‘A nton,’ Katunar, Island of Krk, Croatia
15
2012 Freisa ‘Canone Inverso,’ Cantine Valpane, Piemonte
14
2009 Pinot Nero ‘Modri,’ Movia, Ceglo Brda, Slovenia
22
2006 A marone della Valpolicella Classico ‘Morar,’ Valentina Cubi,
Veneto
30
2006 Barolo Riserva ‘Villero,’ Franco Molino, La Morra, Piemonte
28
2010 Sagrantino ‘Etnico,’ DiFilippo, Montefalco Sagrantino,
Umbria
19
2011 Vino Nobile di Montepulciano, Avignonesi, Toscana
20
8
D R A F T B I RR A
F RE N C H C O U N TRY A L E , domain e dupag e ,
T W O B R O T H ER S B RE W I N G C O . , wa r r e nvill e , il
a French country ale that is food friendly and toasty 5.9% alc
8
I P A , L A G U N I T A S B RE W I N G C O . , P ET A L U M A , C A
an India pale ale, slightly bitter with grapefruit rind and pine notes
6.2% alc
7
L I G H T- B O D I E D
N as t r o A z z u r o L ag e r , P e r oni , L a z io
a German-style golden lager that is crisp, clean and refreshing with subtle
citrus and bitter notes. Italy’s best-selling lager 5.1 % alc
7
L e B aladin L u r isia S e i , P io z z o , 1 1 . 2 O z
a Belgian-style ale fermented with wine yeasts, spicy and funky with fruity
notes of peach, melon and grapes 5.2% alc
11
M E D I U M- B O D I E D
pin k ipa , B i r r ificio A lmond 2 2 , A b r u z z o , 1 2 .7 o z
an Italian-style pale ale brewed with pink peppercorn 6% alc
22
9
F U L L -B ODI E D
W a y an S t r ong A l e , B i r r e r ia B aladin ,
P i e mon t e , 2 5 . 4 o z
rich saison beer with 17 proprietary spices and herbs 5.8% alc
49
S e lla d e l D iavolo , B i r r ificio B a r l e y,
S a r d e gna , 1 2 .7 o z
rich amber ale, Sella del Diavolo means ‘saddle of the devil’
6.5% alc
38
D e mon H un t e r D a r k A l e , B i r r ificio
M on t e gioco , L omba r dia 1 1 . 2 o z
dark Italian ale with a complex, robust palate and notes of
chestnuts, plums and caramel with a long finish 8.5% alc
32
t o r ba t a almond ‘ 2 2 da r k al e ,
B i r r ificio , ab r u z z o
unfiltered and unpasteurized ale, brewed with honey and
orange zest 8.7% alc
1 2 .7 o z 30 25.4oz 54
10
STOU TS
V e r di I mp e r ial S t ou t, B i r r ificio D uca t o ,
Emilia Romagna , 1 1 . 2 o z
heady stout with chili spices 8.2% alc
24
M al t hus B aluba S t ou t, B i r r ificio d e l C omo ,
L omba r dia , 2 5 . 4 o z
double malted stout with spices, thick and creamy 6.9% alc
62
C hoca r r ubica S t ou t, G r ado P la t o , P i e mon t e ,
25.4oz
rich oatmeal stout with Venezuelan cocoa beans and
Sicilian carob 7% alc
69
R I C H A L E S & B A R L EY W I N E
D ’ U vab e e r S ou r A l e , B i r r ificio L ov e r b e e r ,
P i e mon t e , 11.2oz
sour ale brewed with grape must, vintage 2011 8% alc
45
D r aco S t r ong A l e , B i r r ificio M on t e gioco ,
L omba r dia
strong ale brewed with blueberries and fermented three times with honey,
caramel and forest fruit on the nose 11% alc
11.2oz 35 | 25.4oz 59
B B 1 0 , B i r r ificio B a r l e y, S a r d e gna , 12.7oz
brewed with Cannonau grape must, spicy and rich 10% alc
40
11