What to Eat

What to Eat at Francesca’s Forno, Reopening Tonight

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

What to Eat at Francesca’s Forno, Reopening Tonight