starters 12” pizza pasta grill/oven/rotisserie sides

STARTERS
CURED MEAT, The Grey Plume, Omaha, NE
SELECTION OF PECORINO
Old Town Social’s Finocchiona
“Gin & Juice”, Juniper, Orange
Dill & Black Pepper
18
Brigantaccio, 16 months, Abruzzo
Tinto Rosso Monnalisa, 2 months, Tuscany
Crotonese, 6 months, Sardinia
17
Arugula Salad, Pine Nuts, Dante Cheese 11
Pumpkin Arancini, Taleggio, Pickled Cranberry Jam 6
Zampone, Beluga Lentils, Raspberry Jam, Mustard Greens 13
Endive Salad, Wild Citrus, Parmigiano Reggiano, Anchovy Vinaigrette 13
Tuscan Kale “Caesar Salad”, Tonnato, Sardines, Croutons 12
Pork Terrina, Pickled Ramps, House Mustard, Toast 11
Smoked Mackerel, Pumpernickel, Soft Egg, Aioli 12
PASTA
Bavette, Pomodoro, Basil, Olive Oil 15
Hen Egg Tajarin, Sage, Brown Butter 15
Rigatoni, Pork Ragu, Porcini Mushrooms 17
Manilla Clams in Brodo, Fregola, Spicy Salami, Grilled Toast 21
Pappardelle, Lamb Sugo, Castelveltrano, Orange, Pecorino di Fossa 18
Fermented Pumpkin Agnolotti, Lamb Pancetta, Brown Butter, Pecorino di Parco 16
Orechiette, Kale, Lemon, Bread Crumbs, Chili 16
Tagliolini Nero, Crab, Sea Urchin, Chili 19
12” PIZZA
Suggested for the table, during peak times may take longer to prepare.
Mozzarella, Pomodoro, Basil 15
Spicy Pepperoni, Mozzarella, Tomato 18
Mortadella, Pistachio Pesto, Red Onion, Mozzarella 18
Fennel Sausage, Red Onion, Tomato, Mozzarella, Chili Flake 16
Brussels Sprout, Red Onion, Pancetta, Pecorino Romano 19
Mushroom, Fontina, Taleggio, Scallion, Thyme 18
GRILL/OVEN/ROTISSERIE
Hanger Steak, Grilled King Trumpet, Porcini Mustard, Frisee Salad 25
16 oz Rotisserie Pork Chop, House Fermented Sauerkraut, Pork Jus 32
Roasted ½ Chicken, Creamy Polenta, Sunchoke, Pickled Radicchio, Black Truffle Jus 28
Whole Grilled Rushing Waters Trout, Pickled Cranberries, Pistachios, Grapes 26
36 oz Bistecca, Lemon, Salt, Olive Oil, Roasted Garlic Head 69
Maine Diver Scallops, Celery Root, Saor, Marcona Almonds 27
SIDES
Baked Polenta, Tomato Fondue, Dante Cheese 8
Frillman Farms Glazed Farm Carrots, Ginger, Honey, Mint 8
Charred Bitter Greens, Persimmon, Yogurt, Green Curry Vinaigrette 10
Sweet Onion Gratinato, White Wine, Cream, Grana Padano 8
The menu is thoughtfully created by Chef/Owner Chris Pandel.
Many items on the menu contain ingredients that are not listed; please inform your server of any food allergies or dietary restrictions before you place your order.
The Chicago Department of Public Health advises that consumption of raw or undercooked foods may result in an increased risk of foodborne illness.
APERITIVO
The following are served on the rocks with an orange peel. Our vermouth selection is listed in order of intensity, from
lowest to highest. The ‘l’ indicates a vermouth that is lighter in color. ‘d’ indicates a darker vermouth.
Dolin Dry (l) 8
Contratto Bianco (l) 10
Dolin Rouge (d) 8
tarragon, hyssop, stone fruit
elderberry, coriander, bitter orange peel
clove, chestnut honey, fig
Cocchi Americano (l) 9
Ransom (l) 13
Carpano Antica (d) 10
artemisia flowers, gentian, bitter orange
savory herb, honey, bread
mint, plum, almonds
Imbue Bittersweet (l) 11
Kina L’Avion (l) 14
Carpano Punt e Mes (d) 9
elderflower, tamgerine, vanilla
quince, orange marmalade, cinchona
coffee, cola, bitter orange peel
Vergano Bianco (l) 15
Bonal (l) 8
Cocchi Vermouth di Torino (d) 9
thyme, marjoram, wormwood
gentiana, red cherries, plum
cocoa, lemon peel, rhubarb
Carpano Bianco (l) 10
Cocchi Americano Rosa (d) 12
Contratto Rosso (d) 10
honeysuckle, vanilla, spice
quinine, spice, lush
cardamom, coriander, juniper
BITTERS MIXOLOGY
Balena cocktails are an exploration of amaro and the bitters from countries
surrounding Italy as the basis of our mixology.
St. Germain, Russian Standard, Fragoli, Prosecco, wild strawberry
.
Strawberry no1
Rosemary no2
Fumare no5
Lagavulin , Zucca , Carpano Antica
Francesco no5
Campari, Aperol, fresh sour, egg white, flamed rosemary
Averna Amaro, Old Forrester, Carpano Antica, Combier
Manlino no3
Montenegro no6
Aperol, Bombay, fresh sour, soda
Amaro Montenegro, Nolet Silver, Bitter Truth grapefruit bitters, orange peel
Carmella no3
Pina no9
Amaro Cio Ciaro, Atlantico Platino , Carpano Antica, Benedictine, orange bitters
Amaro Sibilla, Herradura Silver, Combier, grapefruit, sage
Negroni no5
Lincoln Parker
Plymouth, Campari, Cocchi Vermouth di Torino
Grey Goose, Your Choice of Vermouth
all cocktails 11
we are here to serve you and can make most cocktails upon
request
WINE
SPARKLING
Zardetto “Private Cuvee” Prosecco, Veneto (dry) 2012 12 / 44
apple, lemon, cream
Cleto Chiarli “Gasparossa di Castelvetro” Lambrusco, Emilia Romagna (red, semisweet)10 / 39
RED
strawberry, kirsch, spice
Pietrafitta “Chianti Colli Senesi” Sangiovese, Tuscany 2009 14 / 51
Ca’ del Bosco Chardonnay, Pinot Noir, Franciacorta (dry) 2006 16 / 59
black cherry, plum, spice
lemon zest, fresh biscuit, wet stone
Ar.Pe.Pe Rosso di Valtellina Nebbiolo, Lombardy 2010 25 / 105
Bisol “Cuvee Rose” Merlot, Pinot Noir, Veneto NV 15 / 56
white cherry, dried roses, wet stones
citrus, fresh red berries, crisp
Tramin Pinot Noir, Alto Adige 2012 14 / 51
rainier cherry, sage, vivacious acidity
WHITE
Fratelli Revello Barbera D’Alba, Piedmont, Italy 2012 15 / 56
blackberry, violet, bright acidity
Anterra Pinot Grigio, Veneto 2012 10 / 39
bartlett pear, lemon zest, slate
Cantina Sociale Coopertiva “Copertino Riserva” Negroamaro, Puglia 2007 13 / 47
plum, blackberry, leather
Bruno Giacosa Arneis, Piedmont 2012 14 / 51
peach skin, apricot, white flower
Piane Di Maggio “Agriverde” Montepulciano, Abruzzo 2011 10 / 39
black cherry, strawberry preserves, thyme
Bibi Graetz “Bianco di Casamatta” Vermentino, Tuscany 2011 11 / 42
yellow plum, nectarine, mineral
Cusumano Nero D’Avola, Sicily 2011 11 / 42
stewed cherry, smoke, violet
Donnafugata Anthilia Catarratto, Sicily 2012 10 / 39
pear, lemon peel, flowers
Arnaldo Caprai Montefalco Rosso Sangiovese, Sagrantino, Merlot, Umbria 2010 13 / 47
red currant, tar, vanilla
Dipinti Sauvignon Blanc, Trentino 2012 13 / 48
ruby red grapefruit, fig, nutmeg
Santadi “Grotto Grosso” Carignano del Sulcis, Sardinia 2010 12 / 44
black cherry, fennel blossom, dried rose
Arnaldo Caprai Grechetto, Umbria 2012 10 / 39
persimmon, chalk, tarragon
Palmadina Refosco, Friuli 2009 12 / 44
blackberry, graphite, anise
Donnafugata Lighea Zibibbo, Sicily 2011 13 / 48
orange blossom, melon, herbs
Vitiano Cabernet Sauvignon, Sangiovese, Merlot, Umbria 2011 14 / 51
black currant, grilled herb, spice
Castello Della Sala “Bramito” Chardonnay, Umbria 2012 13 / 48
lemon pie, sweet cream, light oak
BEER & SODA
(BOTTLED)
Menabrea ‘Birra Bionda’, Light Lager, Biella, Italy (11.2oz) 7
lemon zest, fresh mint, grain
Menabrea ‘Birra Ambrata’, Amber Ale, Biella, Italy (11.2oz) 8
apricot, chestnut honey, caramel malt
St. Peters ‘Gluten Free’, Sorghum Beer, Suffolk, UK (16.9oz) 14
grass, mandarin oranges, minty hops
Nectar Ales ‘Nectar IPA’, American IPA, Paso Robles, California (12oz) 7
citrus hops, toast, candy caramel malt
Stillwater “Existent”, Black Saison, Baltimore, MD (12oz) 9
dark roast coffee, baker’s chocolate, caramel malt
Collesi Imper Ale, Bionda, Apecchio, Italy (16.9oz) 20
caramel, fresh cut grass, violet
Collesi Imper Ale ‘Triplo Malto’, Tripel, Apecchio, Italy (16.9oz) 19
oats, vanilla bean, stone fruit
Lurisia “Chinotto”, Bitter Citrus Soda, Roccaforte Mondovi, Italy (9.3oz) 5
cola, orange citrus, spice
Lurisia “Gazzosa”, Lemon Soda, Roccaforte Mondovi, Italy (9.3oz) 5
amalfi lemon, tart citrus, clean carbonation
GLUTEN FREE MENU
CURED MEAT
18
Old Town Social’s Finocchiona
Gin & Juice, Juniper, Orange
Dill & Black Pepper
PECORINO TASTING
17
Brigantaccio, 16 mos,, Abruzzo
Tinto Rosso Monnalisa, 2 mos.,
Tuscany
Crotonese, 6 mos., Sardinia
STARTERS
Wild Arugula Salad, Pine Nuts, Dante 11
Burrata di Panna, Marinated Borlotti Beans, Pickled Tomato Vinaigrette 16
Endive Salad, Wild Citrus, Parmigiano Reggiano, Anchovy Vinaigrette 13
Tuscan Kale “Caesar Salad”, Tonnato, Sardines 11
Smoked Mackerel, Soft Egg, Aioli 12
GRILL/OVEN/ROTISSERIE
16 oz. Rotisserie Pork Chop, House Made Sauerkraut 32
Roasted ½ Chicken, Polenta, Sunchoke, Pickled Radicchio, Black Truffle Jus 28
Whole Grilled Rushing Waters Trout, Pickled Cranberries, Pistachios, Grapes 26
42 oz Dry Aged Double Cut Costata, Lemon, Anchovy Butter 99
36 oz Bistecca, Lemon, Salt, Olive Oil, Roast Garlic Head 69
SIDES
Frillman Farms Carrots, Mint, Ginger, Butter 8
Charred Bitter Greens, Persimmon, Yogurt, Green Curry Vinaigrette 10
Sweet Onion Gratinato, White Wine, Cream, Grana Padano 8
Baked Polenta, Tomato Fondue, Dante Cheese 8
Many items on the menu contain ingredients that are not listed;
please inform your server of any dietary restrictions
before you place your order. The Chicago Department of Public Health
advises that consumption of raw or undercooked foods
may result in an increased risk of foodborne illness