312 Chicago

Name: 312 Chicago
Address: 136 N. LaSalle St., 60602, IL, 60602
Telephone: 312-696-2420

136 N. LaSalle St., Chicago, IL 60602, US

• Monday: 7:00AM-10:00PM •Tuesday: 7:00AM-10:00PM •Wednesday: 7:00AM-10:00PM •Thursday: 7:00AM-10:00PM •Friday: 7:00AM-11:00PM •Saturday: 8:00AM-11:00PM •Sunday: 9:00AM-9:00PM •

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Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

BREAKFAST MENU

Breakfast

Assorted Cereals

Homemade Granola

with Vanilla Yogurt and Fresh Fruits

Hot Oatmeal

with Apples, Cinnamon, Raisins and Walnuts

Farm Fresh Eggs

Two Eggs, Cooked Any Style with Bacon or Sausage, Parmesan Potatoes and Toast

Blueberry Pancakes

with Vermont Maple Syrup

French Toast

Brioche Bread with Warm Banana and Walnut Compote

Smoked Salmon

on a Bagel with Onions, Capers, and Cream Cheese

Cheddar Cheese and Bacon Omelet

with Toast

Baby Artichoke and Goat Cheese Frittata

with a Cherry Tomato Ragu

Egg White Omelet

with Mushrooms, Spinach, Onions and Herbed Tomato Relish

Eggs Benedict

with Canadian Bacon and Hollandaise

SIIDES

Bacon or Sausage

Fresh Fruit

Parmesan Potatoes

Toast/English Muffin

Bagel with Cream Cheese

BRUNCH MENU

The lighter side

Assorted Cereals

Housemade Granola

with fresh fruit and vanilla yogurt

Baby Field Greens

with Roasted Shallot Dressing

Caesar Salad

with Focaccia Croutons and Shaved Parmesan

Carpaccio of Beef

with Celery Root, Potatoes, Mache and Truffle Oil

Bowl of Fresh Seasonal Fruit

The larger side

Smoked Salmon

on a Bagel with Cream Cheese, Onions, Capers and Tomato

Two Farm Fresh Eggs

cooked any style with Bacon or Sausage, Parmesan Potatoes, Toast and Homemade Jam

Blueberry Pancakes

with Vermont Maple Syrup

Brioche French Toast

with a Warm Banana and Walnut Compote

Eggs Benedict

with Canadian Bacon, Hollandaise and Parmesan Potatoes

Baby Artichoke and Goat Cheese Frittata

with Cherry Tomato Ragu

Cheddar Cheese and Bacon Omelet

with Toast

Egg White Omelet

with Mushrooms, Spinach, Onions and Herbed Tomato Relish

Spit Roasted Chicken Breast Salad

with Local Apples, Hazelnuts, Bibb Lettuce, Parmesan Reggiano and Celery

Grilled Ribeye Sandwich

with Charred Sweet Peppers and Smoked Mozzarella on Homemade Grilled Foccacia

Rigatoni with Anna’s Veal Meatballs

poached in Tomato Sauce with Ricotta Salata

Grilled Chicken Sandwich

with Roasted Tomatoes, Fontina Cheese and Parmesan Potatoes on a Homemade Brioche Roll

Lunch Menu

STARTERS

Grilled Prosciutto Wrapped Prawns

with Chick Peas, Roasted Chilies and Mint

Fritto Misto

Fried Calamari, Vegetables and Herbs with Lemon Aioli

Carpaccio of Beef

with Celery Root, Potatoes, Mache and Truffle Aioli

Seared Day Boat Scallops

with Wild Mushrooms and Truffle Oil

Grilled Honey Marinated Quail

with Oranges, Dates, Pomegranates and Pistachios

Grilled Pheasant Sausage

with House Made Giardiniera

Grilled Flat Bread

with Taleggio Cheese, Grapes, Fennel and Pine Nuts

Prosciutto di Parma, Genoa and Felino Salami

with Marinated Olives

SOUPS AND SALADS

Soup of the Day

Cappelletti in Broth

Baby Field Greens

with Roasted Shallot Dressing

Caesar

with Focaccia Croutons and Shaved Parmesan

Moscato Poached Pears

with Radicchio, Walnuts, Honey and Pecorino Dolce

Spit Roasted Chicken Breast Salad

with Local Apples, Hazelnuts, Bibb Lettuce, Parmigiano Reggiano and Celery

Seared Ahi Tuna

with Potatoes, Tomatoes, Olives, Capers and Arugula

Marinated Shrimp, Calamari and Octopus

with Caper Berries, Tomatoes and Basil

PASTA AND RISOTTO

Rigatoni with Anna’s Veal Meatballs

Poached in Tomato Sauce with Ricotta Salata

Pappardelle

with Braised Duck, Pecorino Dolce and Port Wine Sauce

Nonna Zanella’s Gnocchi

with Braised Organic Lamb, Tomatoes, Rosemary and Pecorino Cheese

Orecchiette

with Rock Shrimp, Tomatoes, Capers and Extra Virgin Olive Oil

Ricotta Cheese Tortelloni

in a House Made Sausage Ragú

Local Goat Cheese Ravioli

with a Wild Mushroom Ragú

Risotto of the Day

MAIN COURSES

Roasted Organic Chicken Breast

with Butternut Squash Gnocchi, Wilted Radicchio, Sage and Balsamic

Sautéed Tilapia

with Sweet Peppers, Caper Berries, Tomatoes and Fregola

Oven Roasted Wild Salmon

with Braised Swiss Chard, Poached Fennel, Fingerling Potatoes and Tomato Broth

Grilled T-Bone Pork Chop

with Farro, Thumbelina Carrots and Balsamic Sauce

Sautéed Walleye

with Braised Artichokes, Melted Leeks, Israeli Cous Cous and Meyer Lemons

Grilled Filet of Beef

on Sicilian Potato Cake with Gorgonzola and Barolo Wine Sauce

Grilled 14oz. Ribeye

with Rosemary Potatoes and Balsamic Butter

Shellfish Stew

with Clams, Mussels, Fish and Shrimp in Saffron Broth

Grilled Steak Sandwich

with Charred Sweet Peppers and Smoked Mozzarella

Soup and Sandwich

Prosciutto, Tomato, Basil and Mozzarella Panini with Today’s Soup

SIDES

Sautéed Spinach

with Roasted Garlic Cloves

Sicilian Potato Cakes

Nichols Farm Roasted Beets

with Goat Cheese and Pine Nuts

Braised Rapini

with Garlic and Chick Peas

DINNER MENU

STARTERS

Grilled Prosciutto Wrapped Prawns

with Chick Peas, Roasted Chilies and Mint

Fritto Misto

Fried Calamari, Vegetables and Herbs with Lemon Aioli

Carpaccio of Beef

with Celery Root, Potatoes, Mache and Truffle Aioli

Seared Day Boat Scallops

with Wild Mushrooms and Truffle Oil

Grilled Flat Bread

with Red Grape, Taleggio, Fennel and Pine Nuts

Prosciutto di Parma, Genoa and Felino Salami

with Marinated Olives

Grilled Honey Marinated Quail

over a salad of Oranges, Dates, Pomegranate, and Pistachios

Grilled Pheasant Sausage

with House Made Giardiniera

SOUPS AND SALADS

Soup of the Day

Cappelletti in Broth

Baby Field Greens

with Roasted Shallot Dressing

Caesar

with Focaccia Croutons and Shaved Parmesan

Moscato Poached Pears

with Radicchio, Walnuts, Honey and Pecorino Dolce

Marinated Shrimp, Calamari and Octopus

with Caper Berries, Tomatoes and Basil

Apple and Hazelnut Salad

with Bibb Lettuce, Parmigiano Reggiano and Celery

PASTA

Rigatoni with Anna’s Veal Meatballs

Poached in Tomato Sauce with Ricotta Salata

Pappardelle

with Braised Duck, Pecorino Dolce and Port Wine Sauce

Nonna Zanella’s Gnocchi

with Braised Organic Lamb, Tomatoes, Rosemary and Pecorino Cheese

Orecchiette

with Rock Shrimp, Tomatoes, Capers and Extra Virgin Olive Oil

Ricotta Cheese Tortelloni

in a House Made Sausage Ragú

Local Goat Cheese Ravioli

with a Wild Mushroom Ragú

Risotto of the Day

MAIN COURSES

Grilled 14oz. Ribeye

with Rosemary Potatoes and Balsamic Butter

Sautéed Tilapia

with Sweet Peppers, Caper Berries, Tomatoes and Fregola

Oven Roasted Wild Salmon

with Braised Swiss Chard, Poached Fennel, Fingerling Potatoes, and Tomato Broth

Shellfish Stew

with Maine Lobster, Clams, Mussels, Fish and Shrimp in Saffron Broth

Sautéed Walleye

with Braised Artichokes, Melted Leeks, Israeli Cous Cous and Meyer Lemons

Grilled Filet of Beef

on Sicilian Potato Cake with Gorgonzola and Barolo Wine Sauce

Grilled T-Bone Pork Chop

with Farro, Thumbelina Carrots and Balsamic Sauce

Roasted Lamb Chops

with Parsnip Puree and Grappa Marinated Grapes

Roasted Organic Chicken Breast

with Butternut Squash Gnocchi, Wilted Radicchio, Sage and Balsamic

SIDES

Sautéed Spinach

with Roasted Garlic Cloves

Sicilian Potato Cakes

Nichols Farm Roasted Beets

with Goat Cheese and Pine Nuts

Braised Rapini

with Garlic and Chick Peas

DESSERT MENU

Desserts

Vanilla Biancomangiare

| Poached Sour Cherries | Toasted Hazelnuts

Brown Butter and Vanilla Cake

| Maple Roasted Pears | Ricotta, Toasted Walnuts

Sticky Date Budino

| Butterscotch Sauce | Coffee Gelato, Toasted Walnuts

Bonet

| Caramelized Piedmontese Custard | Whipped Crème Fraiche | Amaretti Cookies

Flourless Chocolate Cake

| Raspberry Sauce and Chantilly Cream

Caramelized Apple Cake

| Golden Raisin Verjus Sauce | Vanilla Gelato

Cookie Plate

| Pistachio and Lemon | Vanilla Shortbread | Brutti ma Buoni | Pumpkin and Walnut