One more place that changes its mind about changing its name, and it’s a trend. First The Pump Room decided to change its name to The Pump Room, and now Francesca’s Forno, after a brief flirtation with calling itself Panza, will reopen tonight with the new name of… Francesca’s Forno. But nothing wrong with giving a successful place a physical remodel and a menu refresh after a decade or so in business, and that’s what the Francesca’s empire seem to have done with its popular Wicker Park outpost. Here’s the new menu, heavy on cured and roasted meats:
Salumi e Formaggi
Three for 17 • Five for 28
Cacciatore Porcini • 7
Cured, rustic hunter-style pork sausage infused with porcini
Prosciutto di Parma • 11
Salt cured, air dried Italian ham
Finocchiona • 8
Salami with fennel pollen and fennel seed
Ricotta e Miele • 8
Hand dipped ricotta cheese, grapes, marcona almonds, sea salt, black pepper
Scimudin • 8
Cows milk cheese from Lombardy, soft rind, milky, vegetal creamy
Robiola Rochetta • 7
Goat, cow and sheeps milk cheese, dense, semi-soft
Quadrello di Bufula • 7
“Square of Buffalo” firm, mild, balanced
Gorgonzola (DOC) Picante • 7
Aged cows milk cheese from Lombardy, sharp and tasty
Cicchetti
Assortimento di Olive • 5
Assorted Mediterranean olives, citrus, garlic
Cozze con Prosecco • 10
Mussels, prosecco, fennel, tomato, garlic
Bruchetta di Cannelini e Panza • 8
Cannelini beans, pork belly, balsamic, arugula
Uovo con Pomodoro e Guanciale • 7
Baked soft hen egg, pomodoro, guanciale
Carciofi Grigliata • 8
Fire-roasted artichoke, sweet lemon, rosemary aoli
Polpette di Agnello • 7
Grilled lamb meatballs, pomodoro, watercress, lemon
Patate Croccanti • 5
Olive oil-poached potato, lemon aioli, crispy proscuitto
Granturco Arrostito • 5
Sweet summer corn, grana padano, truffle oil
Insalate
Barbabietole • 8
Roasted red beets, fresh ricotta, orange, honey comb
Fetta d’ Anguria • 7
Watermelon, olive oil, roasted tomatoes, red onion, mint
della Casa • 5
Organic lettuce, cherry tomatoes, foccaccia croutons
di Cesare • 7
Hearts of Romaine, garlic croutons, white anchovies
di Mercato • 7
Green City Market Vegetables, seasonally inspired
Pizze
+ Made with organic hydro-milled flour +
Margherita D.O.C • 10
Tomato, bufulo mozzarella, basil
Semaforo • 10
Fontina, romesco, garlic, banana peppers, rapini, red cergnola olives
Napoletana • 10
Arugula, cherry tomatoes, garlic, provolone, extra virgin olive oil, shaved parmesan
Quattro Stagioni • 11
Prosciutto, artichokes, mushroom, olive, egg
Vongole, Panza de maiale e patate • 12
Clams, pork belly, potato, beschamel
Diavola • 10
Tomato, mozzarella, Italian sausage, spicy pepperoni
Paste
Stracci con Salsiccia e Rapini • 10
Pasta rags, Italian sausage, rapini, Calabrian chilies,extra virgin olive oil
Spaghetti con Funghi Trifolati • 11
Wild mushrooms, mascarpone cheese, marjoram, brandy-veal sauce, white truffle oil
Fazzoletti al Granchio • 14
Basil handkerchief, blue crab, brown butter, asparagus, peas
Cavatelli con Vegetali Stufati • 9
Eight finger cavatelli, braised greens, lemon, bread crumbs, extra virgin olive oil
Ignudi alla Fiorentina • 12
Ricotta & spinach dumplings, touch of tomato sauce
Gemelli con Polipo e Midollo di Bue • 12
Rotini, spinach octopus, bone marrow, spicy pomodoro
Risotto del Giorno
Seasonally inspired [ mp ]
Dal Forno e Griglia
Pollo Arrosto con Pesca • 17
Roasted Amish chicken, grilled peaches, red onion, radicchio, natural juices
Pollo e Rucola • 15
Sauteed chicken breasts, watercress, arugula, lemon, zucchini, crispy potato
Bistecca di Maiale • 17
Bone-in pork blade steak, two-corn polenta, summer beans
Spada Grigliato con Salsa Verde • 19
Grilled swordfish, olive oil braised artichokes, salsa verde
Trota con Patate al Burro • 15
Ruby trout, Yukon gold potatoes, capers, lemon, brown butter
Pesce del Giorno [ mp ]
Chef’s Choice
Contorni
Rapini Aglio Olio • 6
Rapini, garlic, chili, extra virgin olive oil, lemon
Funghi Trifolati • 7
Roasted wild mushrooms, balsamic, white truffle oil
Crema di Granturco • 5
Fresh sweet corn, cream
Francesca’s Forno, 1576 North Milwaukee Avenue, Chicago, 773-770-0184