Va Pensiero

1566 Oak Ave. Evanston IL

Phone: 847-475-7779 | Fax: 475-7825

today's ordering times: not available

Antipasti First Course

Carpaccio of Venison served with a Red Pepper-Potato Salad

drizzled with chive-infused oil

Sautéed Chicken Livers served on Rustic Peasant Bread with a Marsala Glaze

roasted shallots

Bobwhite Quail stuffed with Spicy Fennel Sausage with a Tangy Pomegranate S

green lentils

Seafood "Salad" of Calamari, Rock Shrimp, Bay Scallops, and Mussels

lemon-mustard dressing

Jumbo Saltwater Prawns served over a Risotto Cake with Pistachio Pesto

extra virgin olive oil, chives

Winter Beet Risotto topped with Taleggio Cheese

folded with sweet cream butter

Napoleon of Buffalo Mozzarella and Sweet Roasted Peppers

minced capers, extra virgin olive oil

Grilled Parmesan Polenta Cakes with a Truffled Mushroom Sauce

drizzled with white truffle oil

Soup

Va Pensiero's Signature Potato-Rosemary Soup

garnished with crisp fried leeks

Mediterranean Mussel "Soup" steeped in White Wine and Thyme

garnished with garlic costrini

Salad

Baby Arugula with Blood Oranges and Shaved Fennel

parmesan cheese

Spinach Salad with Crisp Pancetta and Gorgonzola Naturale

sherry dressing

Watercress Salad with Couturier Goat Cheese, Sliced Red Grapes, Toasted Pin

citrus vinaigrette

Pasta

Housemade Semolina Ravioli filled with Spinach and Ricotta

toasted walnuts, brown butter sage sauce

Tagliatelle Egg Noodles tossed with Wild Mushrooms in a Porcini Broth

grana padano

Hand-Rolled Cavarelli with Sicilian Tuna, Black Olives, Capers

basil-tomato sauce

Traditional Linguine "alle Vongole" with Manila Clams in a Garlic-White Win

spicy dried chili flakes

Rigatoni Rigate "alla Brunelleschi" with Peppered Beef Ragu topped with Sha

rosemary essence

Orecchiette tossed with Spicy Fennel Sausage and Broccoli Rabe

parmesan cheese

Entrée

Veal Saltimbocca "alla Sorrentina" topped with Prosciutto and Scamorza

tomato-oregano "relish"

Seared Medallions of Duck with Savory Roasted Garlic Bread Pudding

gran gala orange liqueur sauce

Loin of Venison with a Peppercorn Sauce and Pesto Mashed Potatoes

brussels sprouts

Chianti-Braised Beef Short Ribs with Butternut Squash Orzo and Fried Onions

arugula-lemon gremolata

Australian Lamb Chops served with a Potato and Goat Cheese Gratin and Rapin

baby carrots

Mustard-Rubbed Pork Tenderloin wrapped in Pancetta with a Savory Gorgonzola

grilled anjou pears

Portobello Piccata with a Fallen Spinach Soufflé filled with Goat Cheese,

cherry tomatoes, capers

Sea Scallops with a Savory Sweet Pea-Pancetta Flan and Caramelized Endive

roasted red pepper-balsamic sauce

Striped Bass "Aqua Pazzo" poached in Shellfish Broth with Fennel and Plum T

gold potatoes

Atlantic Salmon on a bed of Creamy Polenta and Sautéed Spinach

horseradish-apple cream sauce