New Fall-Winter Menu at Due Lire Vino & Cucina

New Dinner Menu Now Offered

Tuesday-Thursday 5-10pm
Friday-Saturday 5-11pm
Sunday 5-10pm

Due Lire, located in Chicago’s vibrant Lincoln Square neighborhood, has unveiled a new dinner menu for the fall-winter season. Chef Kevin Abshire incorporates authentic and creative Italian cuisine into each of his antipasti, crostinis, homemade pastas and desserts. His new seasonally-inspired dishes include Chickpea Polenta with wild mushroom and pomegranate; Pera Salad with pears, fennel, endive, walnuts, Blis sherry; Zucca Crostini with butternut squash, chestnut, ricotta salata;  Tartufato Crostini with wild mushroom, corn, Canaria cheese, truffle oil; Lasagna with butternut squash, root vegetable and bechamel;  Merluzzo roasted cod, lentils, cauliflower; cotechino; Spada swordfish, brussels sprouts, potatoes, grapefruit and Galletto cornish hen, peppers, potatoes, onions. Due Lire’s new dessert offerings include Torta Mele apple tart, vanilla gelato, pecan crumble and Panna Cotta pomegranate custard, saba, black sea salt. The new menu is outlined below.

Due Lire Vino & Cucina

4520 North Lincoln Avenue

Chicago, Illinois 60625

(773) 275-7878

http://www.Due-Lire.com

Due Lire, Dinner Menu

Antipasti

Fritelle Crecenza Cheese Fritters / Duck Ragu / Amarena 10
Polenta Chickpea Polenta / Wild Mushroom / Pomegranate 9
Arancino Saffron Rice / Asparagus / Fontina Fondue 7
Involtini Eggplant / Zucchini / Smoked Mozzarella / Tomatoes 8
Calamari Fried Calamari / Caper Berries / Sage / Chili Aioli 9
Cozze Mussels / Ale Beer / Leeks / Pretzel Rolls ­10
Pane Grilled Italian Bread / Homemade Daily Spreads 4
Olive House Marinated Italian Olives 5

Insalate

Rucola   Rucola / Grape Tomatoes / Parmigiano / Lemon 7
Pera   Pears / Fennel / Endive / Walnuts / Blis Sherry 8
Barba   Beets / Watercress / Pistachios / Goat Cheese / Balsamic 8

Crostini

Rustico   Mozzarella / Cherry Tomatoes / Basil Pesto 7
Zucca   Butternut Squash / Chestnut / Ricotta Salata 9
Tartufato   Wild Mushroom / Corn / Canaria Cheese / Truffle Oil 9

Pasta

Gnocchi   Homemade Potato Dumplings / Bolognese / Grana 13
Tortelloni   Carrots / Dunbarton Blue Cheese / Marcona Almonds 15
Lasagna   Butternut Squash / Root Vegetable / Béchamel 14
Risotto   Rice / Mussel / Clams / Calamari / Saffron 17
Ravioli   Short Rib Ravioli / Porcini / Parmigiano 15

Secondi

Merluzzo   Roasted Cod / Lentils / Cauliflower / Cotechino 18
Spada   Swordfish / Brussels Sprouts / Potatoes / Grapefruit 19
Galletto   Cornish Hen / Peppers / Potatoes / Onions 18
Tagliata   Flat Iron Steak / Polenta / Swiss Chard / Mustard Seed 19

Contorni

Patate   Roasted Potatoes / Fresh Herbs / Olive Oil 4
Fritte   French Fries / Parmigiano / Rosemary 4
Rapini   Sautéed Broccoli Rabe / Garlic / Olive Oil / Chili 5
Cavoletti   Sautéed Brussels Sprouts / Pecorino / Mint 6
Cavolo   Cauliflower / Sherry Mustard Seed/ Parsley 6

Dolci

Tiramisu   Ladyfingers / Espresso / Baileys / Mascarpone 6
Cioccolatissimo   Warm Chocolate Soufflé / Amarena / Cream 6
Torta Mele   Apple Tart, Vanilla Gelato, Pecan Crumble 6
Panna Cotta   Pomegranate Custard, Saba, Black Sea Salt 6
Gelati Sorbetti   Seasonal Gelato and Sorbets 6

Caffe & Affini

French Press 4 / 8
Cappuccino 4
Hot Tea 3
Espresso 3

Thanksgiving Day Dining at Park Grill

Special Holiday Menu with Suggested Wine Pairings

Thursday, November 24
11 a.m. to 9:30 p.m.

This year, celebrate the Thanksgiving holiday in the heart of Chicago’s beautiful Millennium Park while dining at Park Grill. Chef Alex Shalev’s special menu, featuring Park Grill favorites as well as traditional Thanksgiving fare, will certainly please your friends and family.

Highlights of the menu include seasonal dishes (Pumpkin Ravioli, BBQ Turkey Leg, Spiced Pumpkin Soup, Slow Roasted Amish Turkey and Sweet Potato Risotto), as well as a number of Park Grill specialties (American Kobe Burger, Grilled Salmon and Back Wrapped Pork Tenderloin). Traditional sides, such as roasted garlic mashed potatoes, house-made apple sauce, green beans, sausage stuffing and double-baked sweet potato may be added, to make this Thanksgiving feel just like home.

Park Grill has also taken the liberty of including suggested wine pairings (and one Bell’s brew for the burger). These varietals, like the Thanksgiving menu, are offered a la carte.

The complete menu is outlined below. Thanksgiving service will be offered Thursday, November 24 from 11 a.m. to 9:30 p.m. Please call for reservations (recommended, not required).

Thanksgiving Day Menu

Starters

Half Lobster butter poached, vanilla creamed fennel, purple potato, watercress 16

Pumpkin Ravioli hazelnuts, sage, pecorino, brown butter 14

Crisp East Coast Calamari spicy bloody mary sauce, lemon, pickled peppers 10

Soup & Salad

Spiced Pumpkin Soup brown sugar apples, pumpkin seed oil, chives 5/7

French Onion crouton, gruyere 8

Pear Salad pleasant ridge reserve, crispy mushrooms, shallots, arugula, truffle vinaigrette 10

Park Grill Caesar focaccia croutons, tomatoes, coddled egg dressing 9

Market House greens, balsamic onions, cucumbers, cherry tomatoes, radishes, tomato vinaigrette 8

Park Grill Specialties

Slow Roasted Amish Turkey spiced sausage stuffing, cranberry compote, giblet gravy 25
Duck Horn “Decoy” Chardonnay, Sonoma County, California 2009 13 G / 19 Q / 59 B

Bacon Wrapped Pork Tenderloin green beans, pickled raisins, pork sauce 26
Ridge “Lytton Springs” Zinfandel, Healdsburg, California 2008 14 G / 20 Q / 75 B

Sweet Potato Risotto pumpkin, sage, pine nuts, leeks, manchego cheese 16
Alamos torrents, Slata, Argentina 2010 9 G / 13 Q / 33 B

American Kobe Burger balsamic onions, grain mustard, pretzel bun 17
gorgonzola cheese 2 / cured bacon 2
Bell’s Two Hearted Ale, Kalamazoo, MI 7

Grilled Center Cut Filet red wine, roasted fingerling potatoes, spinach 6oz 28 / 10oz 35
Salvestrin Cabernet Sauvignon, Napa Valley, California 2006 14 G / 20 Q / 75 B

Seared Ocean Trout king crab, swiss chard, spiced pecans, lobster nage 27
Kings Ridge, Pinot Noir, Oregon 2008 13 G / 19 Q / 52 B

Grilled Salmon butternut squash, maetake mushrooms, pumpkin seed pesto 25
Cosentino “The Zin” Zinfandel, Lodi, California 2008 9 G / 13 Q / 50 B

Sides

BBQ Turkey Leg 6

Double Baked Sweet Potato maple syrup, walnuts, breadcrumbs 7

Baked Mac and Cheese tasso ham 7

Sausage Stuffing 7

Roasted Garlic Mashed Potatoes truffle oil 7

Green Beans shallots, raisins 7

House Made Apple Sauce 7

Dessert

Pecan Pie vanilla ice cream 7

Pumpkin Cheesecake cranberry compote, aged balsamic 7

*Ask server for full dessert menu to view more delicious fall sweets like squash bread pudding, apple pie and doughnuts
Park Grill
11 North Michigan Avenue
Chicago, Illinois 60602
312.521.7275
http://www.parkgrillchicago.com