Phil Stefani's 437 Rush

Name: Phil Stefani's 437 Rush
Address: 437 N. Rush St., 60611, IL, 60611
Telephone: 312-222-0101

437 N. Rush St., Chicago, IL 60611, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-11:00PM •Saturday: 5:00PM-11:00PM •

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Details

Cuisine: Italian, Steakhouse
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH

Appetizers

Bruschetta al Pomodoro

Toasted Italian bread topped with oven roasted cherry tomatoes and capers

Fried Calamari

Vegetable Crudité

A medley of carrots, celery, cucumber, bell peppers and radish, served with ricotta and Italian tomato gazpacho

Pan Fried Crab Cake

With bib lettuce heart and pizzaiola cruda sauce

Prosciutto San Daniele

With homemade sweet Italian giardiniera

Tomato and Mozzarella

Beefsteak tomato and fresh mozzarella with a light pesto sauce

Mussels all Marinara

Mediterranean mussels, sautéed in a lightly spicy tomato broth with Tuscan toast points

Garganelli alla Mollichella

Served with clams and shrimps, tossed with an aromatic herbs bread toasted bread crumbs scented with Bottarga

Maccheroni Cipriani

Homemade square noodles in a tomato cognac cream sauce

Ravioli alle Erbette

Pasta stuffed with ricotta and greens in a sauce of walnuts, brown butter, pecorino romano, scented with sage leaf

Tortelloni di Vitello Burro e Salvia

Filled with aromatic ground veal, served with brown butter and fresh sage

Gnocchetti al Pomodoro e Mozzarella

Homemade potato dumplings, served with a fresh cherry tomatoes sauce, mozzarella and fresh basil

Spaghetti al Pomodoro e Mozzarella

Spaghetti prepared in a fresh tomato basil sauce

Linguine ai Frutti di Mare

A compilation of mussels, clams, shrimp, calamari and scallops tossed with a spicy tomato sauce

Veal and Prosciutto Medallion

Sautéed veal medallions wrapped with prosciutto San Daniele, served on a bed of baby artichokes and fumee blanc reduction

Roasted Red King Salmon

Served with potato puree, caramelized shallots, toasted bacon and a 10-year aged balsamic vinegar reduction

Prime Ribeye Tagliata

Served with caramelized pearl onions, roasted rosemary potatoes and sweet Marsala reduction

Chicken Breast Montecarlo

Skinless chicken breast, pan seared with prosciutto and fontina cheese, served with buttered parmigiano spinach

Chicken Breast Milanese

Breaded chicken pounded thin and sautéed, served with arugula salad and cherry tomatoes

Sausage and Peppers

Italian sausage served over onions, bell peppers and a touch of fresh tomato sauce

Soup and Salad

Lobster Bisque

Caesar Salad

Served in a parmigiano basket

Stefani’s 437 Salad

Arugula marinated chicken, William pears, parmigiano cheese, walnuts and raspberry vinaigrette served in a parmigiano basket

Tuna Salad

Seared tuna with mixed baby greens, haricot verts, cherry tomatoes, boiled quail eggs, anchovies, cilantro, celery leaf, dill and vinaigrette

Garbage Salad

Assorted house greens with cured meat, cheese and crispy chopped vegetables tossed with house dressing

Tomato and Red Onion

With Maytag bleu cheese and house Italian vinaigrette

Shrimp Louis Salad

Sweet baby shrimp on a bed of chopped romaine lettuce with chopped egg and capers in a tangy Louis dressing

Cobb Salad

Chicken, avocado, bleu cheese, bacon and garden vegetables served with choice of dressing

House Salad of Mixed Greens

Sides

French Fries

Italian Mashed Potatoes

Creamed Spinach and Mushrooms

Broccoli with Garlic and Oil

Asparagus with Butter and Parmigiano

Prime Steaks

Petite Filet Mignon

Filet Mignon

Prime Kansas City Strip of Beef

8 oz. Ribeye Filet

Sandwiches

Grilled 8 oz. Ribeye Steak

On ciabatta roll with garlic aioli and caramelized red onions

Blackened Salmon Panini

On Tuscan bread with Boston lettuce and honey mustard sauce

Lobster Club

Maine lobster with pancetta, frisee, citrus mayonnaise, lettuce and tomato

All American Burger

10 oz. burger on an onion roll with lettuce, tomato, red onion and pickle

Honey Glazed Turkey

On ciabatta bread with Swiss cheese and horseradish mustard mayo

DINNER

Appetizers

Bruschetta al Pomodoro

Toasted Italian bread topped with oven roasted cherry tomatoes and capers

Pan Fried Crab Cake

With bib lettuce heart and pizzaiola cruda sauce

Mussels alla Marinara

Mediterranean mussels, sautéed in a lightly spicy tomato broth with Tuscan toast points

Fried Calamari

Blackened Shrimp

Served on a bed of tomato coulis scented with orange and campari, served with honey mustard sauce

Calamari alla Livornese

Sautéed calamari and baby spinach tossed with a spicy tomato sauce and served in a crunchy bread basket

Tomato and Mozzarella

a light pesto sauce

Roasted Pacific Ahi Tuna

Encrusted in black pepper and sea salt, served with tomato and red onion confit, fried bread and arugula shallot vinaigrette

Steak Tartar

Seasoned with fresh green onions, capers, Dijon mustard, lemon juice and marjoram

Grilled Spiced Baby Octopus

Served with Californian cranberry beans in guazzetto and extra virgin olive oil

Raw Bar

Shrimp Cocktail

1 lb. Maine Lobster Cocktail

Seafood Combination

Oysters, crab claws, and shrimp

Seafood Combo Deluxe

Oysters, crab claws, shrimp and Maine lobster (2 person minimum)

Oysters

Malpeque or Blue Point ~ 6 on the half shell

Soups and Salads

Lobster Bisque

Caesar Salad

Served in a parmigiano basket

Tomato and Red Onion

With Maytag bleu cheese and house Italian vinaigrette

Chopped vegetable Salad

Chopped greens with crisp chopped vegetables, tossed with bleu cheese vinaigrette and topped with jumbo shrimp (2 person minimum)

House Salad of Mixed Greens

Sides

Baked Potato

Twice Baked Potato

Italian Mashed Potatoes

Creamed Spinach and Mushrooms

French Green Beans

Asparagus

with Butter & Parmigiano

Sautéed Mushrooms

Prime Steak

Petite Filet Mignon

Filet Mignon

Veal Chop

Prime Ribeye Chop

Chateaubriand for Two

Prime Kansas City Strip

Prime Porterhouse

Fresh Seafood

Farm Raised Canadian Salmon

Pacific Ahi Tuna

Lake Superior Whitefish

Chilean Sea Bass

Pacific Swordfish

28 oz. Atlantic Dover Sole

Lobster and Crab

16 oz. Australian Tail

24 oz. Australian Tail

1 1/2 lb. Alaskan King Crab

Entrees

Gnocchetti al Pomodoro e Mozzarella

Homemade potato dumplings, served with a fresh cherry tomato sauce, mozzarella and fresh basil

Tortelloni di Vitello Burro e Salvia

Filled with aromatic ground veal, served with brown butter and fresh sage

Garganelli alla Mollichella

Served with clams and shrimp, tossed with toasted aromatic herb bread crumbs scented with Bottarga

Risotto alla Parmigiana con Quaglia

Organic aged Carnaroli rice parmigiana style, served with a roasted quail and black truffle

Maccheroni Cipriani

With jumbo shrimp in a cognac cream sauce

Linguine ai Frutti di Mare

A medley of mussels, clams, shrimp, calamari and scallops tossed with a spicy tomato sauce

Spaghetti al Pomodoro e Basilico

Spaghetti prepared in a fresh tomato basil sauce

Australian Lamb Chop

Wrapped in speck prosciutto, with white asparagus, caramelize pearl onions and a merlot and elderberry reduction

Grigliata di Pesce

A medley of swordfish, Australian lobster, scallops and shrimp, with grilled vegetables, infused parsley oil and Bottarga

Roasted Red King Salmon

In a Yukon potato crust, served with a potato purée, caramelized shallots, toasted bacon and a 10-year aged balsamic vinegar reduction

Grilled Chicken Mattone

Marinated whole grilled chicken under a brick served with mixed greens tossed with Chianti vinaigrette

Chicken Breast Montecarlo

Skinless chicken breast, pan seared with prosciutto di parma and fontina cheese, served with buttered parmigiano spinach

Milanesine di Vitello

Three veal medallions lightly breaded, served with baby arugula and cherry tomatoes

Veal and Prosciutto Medallions

Sautéed veal medallions wrapped with prosciutto San Daniele, served on a bed of baby artichokes and fumée blanc