Trattoria No. 10
10 N Dearborn St, Chicago, IL 60602
(312) 984-1718
3129841718
Print MenuFall Lunch Menu | |
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Soups and Small Plates
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Zuppa Del Giorno
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House Made Minestrone Soup
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Prosciutto Di Parma
with melon, mint, cracked black pepper & saba
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Organic Beets
baked marinated goat cheese, almonds, garlic thyme vinaigrette
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Seared Scallops
with a celery-radish-fennel salad and bibb lettuce puree
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Baked Mini Pumpkin
with chanterelle mushrooms, cipollini onions and creamed onion sauce
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Caprese Salad
with vine ripened tomatoes, fresh bufala mozzarella, basil, sea salt
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Carpaccio
of prime beef arugula, tomatoes, oranges, herbed black olives and sicilian olives oil
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Insalati
Small and Large Salads ( 15.00)
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Field Greens
with candied walnuts, goat cheese, sherry-raisin vinaigrette
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Arugula Salad
with granny smith apples, pine nuts, tomato, mozzarella di bufala
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Caesar Salad
with baby red and green romaine, egg- less caesar dressing and grana padano
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Entree Size Salads
with shrimp
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Grilled Steak Salad
mixed greens, tarragon roasted vegetables, fried onions, lemon vinaigrette
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Roasted Vegetable Antipasti
with greens, baked herb goat cheese and sweet fig vinaigrette
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Chicken
with mesclun greens, roasted cauliflower, grilled peppers, red wine mustard dressing
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Primi Piatti
Ravioli and Pasta ( 19.00)
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Ravioli
with asparagus, caciotta di bufala cheese, sun-dried tomato sauce
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Farfalle Pasta
with duck confit, asparagus, mushrooms, pearl onions and pine nuts
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Rigatoni Pasta
with chicken, pancetta, caramelized onions, walnuts and goat cheese
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Garganelli
with sautéed chicken, hunter sauce, basil, and parmigiano-reggiano
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Risotto
with carnaroli rice, spinach, prosciutto american, smoked mozzarella, and parmigiano reggiano
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Secondi Piatti- Entrees
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Grilled Swordfish
with cannellini beans, spinach, grape tomatoes, rosemary and extra virgin olive oil
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Porcini Crusted Washington State Wild King Salmon
with cauliflower, pancetta, onions, lemon, basil
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A Selection Of Seasonal Vegetables
with extra virgin olive oil, lemon and goat cheese crostini
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Pan Roasted Berkshire Pork Tenderloin
root vegetable puree, caramelized onions, balsamic vinegar
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Chicken
with prosciutto picante, smoked mozzarella, mushrooms, onions, tomato, fettuccini
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Scaloppini Of Veal
sweet potato gnocchi, sugar snap peas, sage, caramelized onions
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Fall Dinner Menu | |
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Antipasti
Soups, Salads And Small Plates ( 8.00)
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House Made Minestrone Soup
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Prosciutto Di Parma
with melon, mint, extra virgin olive oil, saba
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Seared Scallops
with a celery-radish-fennel salad and bibb lettuce puree
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Organic Beets
with fennel, arugula, baked marinated goat cheese, almonds, garlic thyme vinaigrette
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Sautéed Madagascar
shrimp with garlic, chili threads, butter, white wine and rosemary foccacia
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Baked Mini Pumpkin
with chanterelle mushrooms, cipollini onions and creamed onion sauce
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Caprese Salad
with vine ripened tomatoes, bufala mozzarella, basil, sea salt
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Carpaccio
of prime beef, baby spinach, pancetta, marinated red onions and parmigiano-reggiano
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Field Greens
with candied walnuts, goat cheese, sherry-raisin vinaigrette
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Arugula
salad with granny smith apples, pine nuts, tomato, imported mozzarella di bufala
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Caesar Salad
with baby red and green romaine, egg-less caesar dressing and parmigiano reggiano
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Primi Piatti
Ravioli and Pasta ( 19.00)
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Ravioli
with asparagus tip, caciotta di bufala cheese, and sun-dried tomato sauce
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Farfalle Pasta
with duck confit, asparagus, mushrooms, pearl onions and pine nuts
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Garganelli Pasta
with hunter sauce, basil and parmigiano-reggiano cheese
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Linguini
with madagascar shrimp, spiny lobster, scallops, calamari, tomatoes, basil
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Rigatoni Pasta
with chicken, pancetta, caramelized onions, walnuts and goat cheese
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Risotto
with carnaroli rice, prosciutto americano, smoked mozzarella and parmigiano reggiano
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Secondi Piatti
Entrees ( 22.00)
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Grilled Swordfish
with cannellini beans, spinach, grape tomatoes, rosemary, and extra virgin olive oil
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Pan Roasted Wagyu Steak
with roasted corn and pancetta, and garlic steak butter
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Porcini Crusted Washington Wild King Salmon
broccoflower, pancetta, onions, lemon, basil
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Veal Osso Bucco
with root vegetable puree and natural reductions
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Pan Roasted Berkshire Pork Tenderloin
with root vegetable puree, caramelized onions, balsamic vinegar
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Roasted Heritage Pork
with mini pumpkin, wild mushrooms, cipollini onions and creamed onion sauce
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Grilled Bone In Sirloin Steak
with spinach, garlic and natural reductions
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Scaloppini of Veal
with sweet potato gnocchi, sugar snap peas, sage and caramelized onions
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Chicken Rolled
with prosciutto picante, smoked mozzarella with mushrooms, onions, tomato & fettuccini
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