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 Lunch menu.
Chef Proprietor Jonathan Fox & Operating Partner Tony Bardwell welcome you!
|
Beginning |
|
| Foil-Roasted Crackling Niçoise Olives | 4 |
| Pizza Fondue: Cheesy Tomato Sauce & Pizza Bread | 7.5 |
| Heirloom Beet Salad, Watercress, Salt-Roasted Almonds & Gorgonzola Dolce | 7.5 |
| Shaved Belgium Endive & Radicchio Salad, Blood Orange, Dried Cranberries, Balsamic Dressing | 7.5 |
| Organic Mixed Greens, Cucumber, Radish, Mushrooms, Tomatoes & Herb Vinaigrette | 7.5 |
| Romaine Lettuce & Market Tomatoes, Crispy Pancetta, Creamy Mustard Dressing | 7.5 |
| Soup of the Moment | 5 |
|
Entree Salads |
|
| Romaine Lettuce & Market Tomatoes, Crispy Pancetta, Herbed Chicken, Creamy Mustard Dressing | 9 |
| Arugula, Herbed Chicken with Crisp Apples & Spicy Walnuts | 9 |
| Organic Mixed Greens, Cucumber, Radish, Mushrooms, Tomatoes, Chicken, Herb Vinaigrette | 9 |
| Baby Spinach & Shrimp, Gorgonzola Dolce, Salt-Roasted Almonds, Pomegranate & Balsamic Vinaigrette | 9 |
| Panzanella Herbed Foccacia, Tomatoes, Cucumber & Chicken, Herb Vinaigrette | 9 |
|
Sardinian Flat Sandwiches |
|
| Market Tomatoes, Mozzarella di Bufala, Roasted Peppers, Arugula & Balsamic Vinaigrette | 8 |
| Mortadella & Pecorino Toscano | 8 |
| Fire-Roasted Autumn Squash, Eggplant, Peppers, Watercress & Gorgonzola Dolce | 8 |
| Wood-Roasted Bosc Pear, Taleggio & Walnuts | 8 |
| Prosciutto di Parma, Arugula, Market Tomatoes, Burrata | 9 |
| "Soup, Salad & Sandwich", any Half Sandwich, served with Side Salad of Organic Mixed Greens | 9 |
|
Pizza |
|
| Classic Margherita: Tomato Sauce with Mozzarella Cheese Pair with Bin No. 710 |
9 |
| House-Made Fennel Sausage, Tomato Sauce with Mozzarella Cheese Pair with Bin No. 720 |
11 |
| Triple Pepperoni, Tomato Sauce & Mozzarella Cheese, finished with White Truffle Oil Pair with Bin No. 719 |
11 |
| Mozzarella di Bufala Campana, Tomato Sauce & Torn Basil Pair with Bin No. 717 |
9 |
| Shaved Artichoke, Reggiano Parmesan & Garlic Pair with Bin No. 129 |
9 |
| Roasted Asparagus, Sweet Onions, Pecorino Toscano & Oregano Pair with Bin No. 224 |
9 |
| Seasonal Wild Mushrooms, Pecorino Pair with Bin No. 320 |
11 |
| Taleggiio and 3 Hour Roasted Grapes Pair with Bin No. 725 |
9 |
|
Calzone |
|
| House-Made Fennel Sausage, Mozzarella & Mascarpone Cheese | 8 |
| Eggplant & Zucchini with Sliced Crimini Mushrooms & Smoked Scamorza Cheese | 8 |
| Chicken & Garlic Spinach, Mozzarella Cheese | 8 |
|
La Madia Luncheon – Serves Two |
|
| Select any One Beginning & Select any One Pizza & Wisconsin Electric Cookies $15 |
|
| Lazy Luncheon Served with Wine Paring for Two $25 |
|
|
Sweets |
|
| "Wisconsin Electric" Butter, Lemon & Pinenut Cookies | 4 |
| Spiced Apple & Pecan Crostata, Vanilla Bean Gelato | 7.5 |
| Chocolate Tortino, Toasted Pistachios | 7.5 |
| Blood Orange Ice in Prosecco | 6 |
| House-Made Gelato of the Moment | 6 |
| Affogato with Chocolate & Sambuca Gelato | 5 |
|
Beverages |
|
| Hot: | |
| ILLY Coffee | |
| JULIUS MEINL Hot Tea, Austria | |
| Cold: | |
| JULIUS MEINL Ceylon Black Iced Tea | |
| ABITA Cane Sugar Root Beer, Louisiana | |
| BLUMERS Cream Soda, Wisconsin | |
| Shaken Fresh Squeezed Lemonade |