White:
Remo Farina, Bianco di Custoza,
2006 Italy
Red:
La Baronne, Carignon Blend,
2003 France
$5 a glass Monday thru Friday.
Chicago Restaurant Week
February 20-27
Special Restaurant Week Menu
A 3sixty Restaurant. Copyright 2008.
All rights reserved.
Lunch – Dinner – Carryout – Wine List
Download a PDF of our Carryout menu.
Party Size portions serve approximately 4-6 people.
|
Beginning |
Party Size | |
| Foil-Roasted Crackling Niçoise Olives | 4 | 12 |
| Pizza Fondue: Cheesy Tomato Sauce & Pizza Bread | 7.5 | 22 |
| Toasted Bruschetta, Seasonal Wild Mushrooms, Marsala Glaze, Whipped Ricotta Dolce | 9 | 27 |
| Oven-Roasted Globe Artichokes | 8.5 | 34 |
| Bresaola, Shaved Fennel, Sweet Peppers & Parmesan | 8 | 24 |
| Oven-Roasted Taleggio Stuffed Medjool Dates, Prosciutto Di Parma | 9 | 27 |
|
Salads |
||
| Organic Mixed Greens, Cucumber, Radish, Crimini, Tomatoes & Herb Vinaigrette | 8 | 32 |
| Organic Arugula, Herb Chicken with 3 Hour Roasted Grapes & Crisp Apples & Spicy Walnuts | 9 | 36 |
| Market Tomatoes, Bufala Mozzarella & Roasted Peppers, Honey Balsamic Dressing | 9.5 | 38 |
| Heirloom Beet Salad, Watercress, Salt-Roasted Almonds & Gorgonzola Dolce | 8.5 | 34 |
| Romaine Lettuce & Market Tomatoes, Crispy Pancetta, Creamy Mustard Dressing | 8 | 32 |
| Shaved Belgian Endive & Radicchio Salad, Blood Orange & Dried Cranberries, Balsamic Dressing | 8 | 32 |
|
Sardinian Flat Bread Sandwiches Available from 11:15am until 3:30pm daily. |
||
| Market Tomato, Mozzarella di Bufula, Roasted Peppers, Arugula & Balsamic Vinaigrette | 8 | 32 |
| Mortadella & Pecorino Toscano, Shaved Romaine Lettuce | 8 | 32 |
| Fire Roasted Winter Squash, Eggplant, Peppers, Watercress & Gorgonzola Dolce | 8 | 32 |
| Wood Roasted Bosc Pear, Taleggio & Walnuts | 8 | 32 |
| Prosciutto di Parma, Arugula, Market Tomatoes, Burrata | 9 | 36 |
|
Entree Salads Available from 11:15am until 3:30pm daily. |
||
| Romaine Lettuce & Market Tomatoes, Crispy Pancetta, Herbed Chicken, Creamy Mustard Dressing | 9 | 36 |
| Organic Arugula, Herbed Chicken with 3 Hour Roasted Grapes, Crisp Apples & Spicy Walnuts | 9 | 36 |
| Organic Mixed Greens, Cucumber, Tomatoes, Radish, Mushrooms, Chicken & Herb Vinaigrette | 9 | 36 |
| Organic Baby Spinach with Shrimp, Pomegranate, Almonds, Gorgonzola Dolce & Balsamic Vinaigrette | 9 | 36 |
|
Specialty Our pastas are crafted in house |
||
| Straw & Hay Pasta, Chicken, Crimini, Mascarpone Cream, Finished with White Truffle Oil | 15 | 60 |
| Ricotta Gnocchi, House-Made Sausage & Spinach | 15 | 60 |
| Chicken, Spinach & Ricotta Ravioli, Brown Butter Sauce We donate $1 from the sale of each order of ravioli to the Muscular Dystrophy Foundation |
16 | 64 |
| Pappardelle Pomodoro, Shrimp & Fresh Fennel | 18 | 72 |
| Risotto Carnaroli with Autumn Wild Mushrooms & Parmesan | 14 | 56 |
| Diver Sea Scallops, Fingerling Potatoes & Spinach, Pomegranate, Butter Sauce | 23 | 92 |
| Pork Milanese, Radicchio & Endive, Parmesan & Lemon | 18 | 72 |
| Chianti Braised Short Ribs, Risotto Carnaroli | 22 | 88 |
|
Pizza |
||
| Classic Margherita: Tomato Sauce with Mozzarella Cheese | 9.5 | |
| House-Made Fennel Sausage, Tomato Sauce with Mozzarella Cheese | 13 | |
| Triple Pepperoni, Tomato Sauce & Mozzarella Cheese finished with White Truffle Oil | 14.5 | |
| Mozzarella di Bufala Campana, Tomato Sauce & Torn Basil | 14.5 | |
| Fire Roasted Eggplant, Market Tomatoes & Burrata | 15 | |
| Shaved Artichoke, Reggiano Parmesan & Garlic | 9.5 | |
| Roasted Asparagus Sweet Onions, Pecorino Toscano & Oregano | 12 | |
| Seasonal Wild Mushrooms, Pecorino | 13 | |
| Taleggio and 3 Hour Roasted Grapes | 11 | |
| Parma Classic: Mozzarella Cheese, finished with Arugula & Prosciutto di Parma | 14 | |
| Spinach and Speck, Toasted Pinenuts & Extra Virgin Olive Oil | 13 | |
| La Madia's House-Made Fennel Sausage, Sweet Peppers & Vidalia Onions | 13 | |
|
Sweets |
||
| "Wisconsin Electric" Butter, Lemon & Pinenut Cookies | 4 | 16 |
| Spiced Apple & Pecan Crostata | 7.5 | 30 |
| Chocolate Tortino, Toasted Pistachios | 7.5 | 30 |