LUNCH - miafrancesca.com · cheese, tomatoes, and lemon mayonnaise on tomato focaccia SALSICCIA...
Transcript of LUNCH - miafrancesca.com · cheese, tomatoes, and lemon mayonnaise on tomato focaccia SALSICCIA...
QUATTRO STAGIONI 12.75prosciutto, artichokes, mushrooms, olives, and egg
NAPOLETANA 11.75arugula, cherry tomatoes, garlic, olive oil,
provolone, and shaved parmesan
INSALATA CESARE CON POLLO 13.25classic caesar salad with grilled chicken breast,
roasted peppers, garlic croutons, and parmigiano
INSALATA CON GAMBERI E CAPESANTE 15.95sautéed sea scallops and shrimp served over baby greens
with tomatoes, lemon, extra virgin olive oil, and sea salt
INSALATA ITALIANA 11.95mixed greens with genoa salami, coppa, mortadella, provolone,
roasted peppers, artichokes, and cucumbers with red wine vinaigrette
INSALATA DI CALAMARI 14.95fresh spinach tossed with fried calamari, red and yellow
peppers, and a spicy cayenne pepper dressing
FETTUCCINE ALLA CARBONARA 11.95fresh fettuccine pasta sautéed with pancetta,
black pepper, parmesan cream sauce, and egg yolk
CONCHIGLIE ALLA AFFUMICATE 11.95shell-shaped pasta sautéed with portobello mushrooms, baby
spinach, roasted plum tomatoes, herb broth, and smoked mozzarella
LINGUINE DEL BOSCAIOLO 12.95sautéed with wild mushrooms, veal tips,
herbs, garlic, and olive oil in a tomato sauce
RIGATONI ALLA SICILIANA 11.95sautéed with a spicy tomato sauce,
roasted eggplant, garlic, parsley, and parmigiano
POLLO ALLA PARMIGIANA 13.50breaded chicken breast with tomato-basil sauce,
melted mozzarella, and parmesan, served over linguine
POLLO ALLA DIAVOLA 14.95sautéed chicken breast with tomato sauce,
chilies, capers, and black olives, served over linguine
GAMBERI ALLA FRANCESCA 15.95sautéed jumbo shrimp with wild mushrooms,
spinach, tomatoes, lemon, balsamico, and basil
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.ingredients are subject to change based on availability. please notify us of any dietary restrictions. 1118
Antipasti
CARPACCIO CON CARCIOFI 13.25thinly-sliced raw sirloin with roasted artichoke hearts, capers,
tomatoes, mushrooms, lemon, olive oil, and shaved grana padano
BRUSCHETTE ALLA ROMANA 7.75garlic toast with tomatoes, basil, and fresh mozzarella
CALAMARI FRITTI 13.75crispy fried calamari served with marinara VEGETALI GRIGLIATI 11.95
grilled zucchini, yellow squash, peppers, portobello mushrooms, tomatoes, basil, extra virgin olive oil, garlic, and creamy goat cheese on ciabatta
CAPRESE 11.95caprese sandwich of fresh tomatoes, basil, and mozzarella
DAVANTI BURGER 15.95char prime burger, roasted tomatoes, crispy mozzarella,
arugula, bacon jam, and roasted garlic aioli on a brioche bun
FOCACCIA CON POLLO 13.95grilled chicken breast with portobello mushrooms, provolone cheese, tomatoes, and lemon mayonnaise on tomato focaccia
SALSICCIA 12.95roasted italian sausage, red and yellow peppers, red onions, basil,
garlic, and herbs with rustic tomato sauce on a french baguette
Paniniserved with french fries or side salad
Lunch Combo 10.95FETTUCCINE ALLA CARBONARA
CIABATTA CON VEGETALI GRIGLIATI
LINGUINE DEL BOSCAIOLO CIABATTA ALLA CAPRESE
CONCHIGLIE ALLA AFFUMICATE FOCACCIA CON POLLO
RIGATONI ALLA SICILIANA PANINO CON SALSICCIA
Choose a soup or side salad & a half-portion entrée below
MINESTRONE 4.95homemade italian vegetable soup
SOUP OF THE DAY 4.95ask your server for today’s special
CAESAR SALAD 6.75classic caesar salad with roasted peppers,
garlic croutons, and shaved parmesan
INSALATA ALLA FRANCESCA 7.75romaine, endive, and radicchio with
blue cheese, fresh vegetables, lemon, and balsamic
INSALATA DI RUCOLA 6.25arugula, fresh tomatoes, lemon, olive oil, and shaved parmesan
SALAD ENHANCEMENTSfilet 7.95 salmon 5.95
chicken 4.95 shrimp 5.95
Pizza
Piatti Principali
Insalate e Zuppe
Paste e Secondi
LUNCH
LEARN ITALIANCi Vediamo - I’ll see you
Sfzio - Whim / Fancy / Fun
Basta - Enough
Sfinci - Cravings Culacinno -
The mark left on a table by a cold glass
Rocambolesco - Fantastic / Incredible
Abbiocco - The drowsiness that follows eating a big meal Che Figata! -
What a fig! (a.k.a. cool!)
Figurati - Don’t worry about it!
Magari - If only / I wish
Conosco I Miei Polli - I know my chickens (a.k.a. I know what I’m talking about)
Harris has expanded his vision to form the Francesca’s Restaurant Group which operates restaurants throughout the Chicagoland area and Raleigh, NC. His restaurant concepts include Francesca’s Restaurants, Davanti Enoteca, Fat Rosie’s Taco and Tequila Bar, and Disotto. His managerial philosophy of building working partnerships with Chefs and other restaurant professionals, not just obtaining financial backers, has had a direct influence on the success of his restaurants. “We have really created a Family of Restaurants. Everyone has a vested interest in the restaurant’s success,” Harris notes.
OUR STORYWhen Chef Scott Harris opened the doors to Mia Francesca on North Clark Street in 1992, he created a trend in the Chicago restaurant scene that has become a benchmark for urban dining. Mia Francesca, touted an immediate success by the press and patrons alike, was one of the first restaurants to encourage the lively art of dining with a contemporary, casually sophisticated trattoria ambiance. Featuring simple, rustic cooking, friendly service and fair prices, Mia Francesca won accolades from Chicago Magazine as “Critics’ Choice – Rookie of the Year.”