La Piazza

Name: La Piazza
Address: 410 Circle Ave., 60130, IL, 60130
Telephone: 708-366-4010

410 Circle Ave., Forest Park, IL 60130, US

• Monday: 4:30PM-9:30PM •Tuesday: 4:30PM-9:30PM •Wednesday: 4:30PM-9:30PM •Thursday: 4:30PM-9:30PM •Friday: 4:30PM-10:30PM •Saturday: 4:30PM-10:30PM •

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Details

Cuisine: Italian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Antipasti

Involtini di melenzane

Eggplant stuffed with ricotta, parmesan and spinach, topped with tomato sauce and baked with mozzarella

Calamari ripieni Porto Rosa

Tempura-fried calamari roll with asparagus, topped with spicy shrimp sauce, with soy-lime citronette and borlotti bean aioli

Tortino di granchio

Pan-seared crab cakes served with roasted red pepper vinaigrette, aioli, raspberry-chipotle coulis and mâche salad

Gamberetti al Gorgonzola

Sautéed Gulf shrimp in creamy gorgonzola sauce with caramelized garlic in puff pastry

Tortino di patate

Butternut squash-potato cake with caramelized onions and mascarpone royale, with mushroom ragout

Carpaccio all' Albese

Thinly sliced beef tenderloin topped with arugula, truffle pesto and shaved parmesan cheese

Caprese con la bufala

Imported buffalo mozzarella cheese with vine-ripened tomatoes and basil chiffonade, drizzled with aged balsamic

Zuppe

Zuppa del giorno

Gumbo Mambo Italiano

Spicy shrimp bisque with housemade Italian sausage, Louisiana-style mirepoix and rice suppli

Tortellini Emiliani in brodo di gallina

Tortellini stuffed with prosciutto di Parma, mortadella and parmesan cheese, poached in consommé

Insalate

Insalata della casa

Baby mixed greens tossed with sliced tomato, cucumber and onion in Chef Gaetano's mustard vinaigrette, with caramelized almonds, crispy pasta and carrots

Mediterraneo

Arugula, radicchio, avocado and hearts of palm dressed with a tomato-avocado vinaigrette, topped with shaved Parmesan

Con mele e fett'unta di Gorgonzola

Watercress, apple, celery, and candied walnuts, dressed with a cider-balsamic vinaigrette, with toasted foccacia and melted gorgonzola mousse

Carpaccio di barbabietole

Thinly sliced beets dressed with honey-champagne vinaigrette, mâche, cherry tomatoes and breaded goat cheese

Le Paste Fatte in Casa

Pappardelle al ragout di vitellina

Pappardelle tossed with veal confit and mixed mushrooms in a truffle-cream sauce

Spaghetti Chitarre alla Sorrentina con pomodoro alla Lombarda

Guitar string pasta with tomatoes, garlic, olive oil and basil, topped with imported buffalo mozzarella

Rigatoni alla Trasteverina

Rigatoni pasta with housemade Italian sausage and mushrooms in tomato-cream sauce, topped with goat cheese

Gnocchi alla Norcina con Pollo

Butternut squash gnocchi with diced chicken breast, shallots and asparagus in a truffle-cream sauce and parmesan

Fettuccine alla Piazza

Fettuccine pasta with two Maine lobster tails, shrimp, shallots and cognac in a sweet and sour tomato sauce

Stringozzi al ragout di noci, pere, gorgonzola e capesante

Stringozzi pasta with shallots, walnuts, pear and gorgonzola, with sea scallops

Paste al Forno

Lasagna all Emiliana

Traditional Italian lasagna with Bolognese, béchamel, mortadella, imported ham, mozzarella and parmesan

Cannelloni alla Fiorentina

Cannelloni stuffed with ricotta, spinach, mozzarella and parmesan, baked with tomato sauce and béchamel

Cannolicchi al cartoccio

Cannolicchi pasta with calamari, shrimp, bay scallops and mussels with garlic in tomato fumet with a touch of cream, baked and served tableside

Risotti

Risotto Milanese Milanese

Saffron and parmesan cheese risotto, topped with diced chicken Milanese, arugula, tomato Trapanese and goat cheese fondue

Risotto ai funghi

With assorted mushrooms and demi-glace, finished with Parmesan and truffle pesto

Risotto all'onda del Pescatore

With shrimp, garlic, chardonnay, herbs and parmesan cheese, topped with calamari, shrimp, bay scallops and mussels, sautéed with garlic, and tomato fumet

Risotto alle Barbabietole

With organic beet juice reduction, wild mushroom and goat cheese fondue

Carni

Petto di pollo alla Sofia

Chicken breast sautéed with Marsala-cream sauce, baked with eggplant stuffed with ricotta, spinach and mozzarella

Mezzo pollo al mattone

Under the brick grilled half chicken, served with asparagus Milanese

Scaloppine di vitellina ai funghi selvaggi

Veal scaloppine sauteed with wild mushrooms, garlic, Marsala reduction, baked with fontina, Chianti marmalade

Costoletta di maiale alla Milanese

Pork chop breaded mamma-style with focaccia breadcrumbs, pan-fried, served with tomato Trapanese and baby arugula

Chef's Choice

Four-course family-style dinner, personally selected by Chef Gaetano.

Gae-tapas

A variety of stuzzichini, personally selected by Chef Gaetano.

Dolci

Budino di Panettone con gelato alla vaniglia e salsa di cioccolata

Traditional Christmas bread pudding, with vanilla semifreddo and chocolate sauce

Crème Brule' Napoleon con le pesche

Caramelized phyllo dough layered with custard and peaches with caramel sauce

Torta di cioccolato con gelato al burro di noccioline

Chocolate flourless cake with gianduia semifreddo and raspberry coulis

Tiramisu

Layers of cookies dipped in coffee flavored with kahlua and amaretto with mascarpone cream and cocoa

All'aceto balsamico

Housemade vanilla semifreddo drizzled with 25-years old balsamic vinegar from Modena

Torta di zucca al formaggio

Pumpkin cheesecake with gingerbread crust, cognac and crème fraiche

Parfait alla Mandorla con cioccolata calda

Almond semifreddo drizzled tableside with chocolate sauce flamed with rum