Sapori Trattoria, Upscale Italian in Chicago's Lincoln Park
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TUESDAYS IN TUSCANY

Italian Style Tapas
Piattini Menu

Appetizers

Assorted Olives 3.5
Chef Anthony's pick.

Crostone Di Avocado 4.5
Delicate avocado, a touch of provolone, E.V.O.O., fresh tomatoes, and Parmesan.

Crostone Pomodoro 5.5
Oven roasted tomatoes, hint of garlic, oregano, E.V.O.O., and Grano Pandano cheese.

Roasted Red Pepper with Ricota Salata 5.5
Fire roasted red peppers with shaved hard goat cheese.

Caprese 4.5
Tomato slices, fresh mozzarella, basil E.V.O.O.

Prosciuto Di Parma 5.5
Premium Italian dried ham aged 18 months.

Roasted Vegetables 6.5
Zucchini, yellow squash, tomato, eggplant, and mushrooms, fresh herbs all tossed together with E.V.O.O.

Insalata Di Pesce 7.5
Calamari, Scallops, and Shrimp prepared with a spicy sauce and fresh tomatoes.

Roasted Beets 5.5
Arugula, a touch of mint, juicy Sicilian oranges.



Pasta

Filo di Fume 6.5
Mini rigatoni, pancetta, onions, spicy red sauce, smoked mozarella.

Chicken Torteloni 7.5
Better than Mom’s. Rich, homemade pasta stuffed with fresh chicken served in a light cream sauce with Italian style broccoli.

Gnocchi Bolognese 6.5
Classic meat sauce with potato dumpling.

Rigatoni Caprese 6.5
Sapori Signature pasta with fresh basil, stewed tomatoes, fresh mozzarella, and a touch of garlic.

Puled Chicken Risoto 7.5
4 hour natural broth, onions, carrots, celery, Italian Arborio rice.

Mushroom Risoto 8.5
Porcini and Champignone mushrooms, onions and Chianti. Mushroom lover feast.

Angoleti di Spinaca and Truffles 10.5
Hand made pasta stuffed with spinach in a truffle sauce.

Mini Meat Lasagna 7.5
A taste of all the good stuff.

Panzarotini 6
Classic Italian pizza dough stuffed with basil, tomato and fresh mozarella.

Rostice Di Spinaca & Pancetta 6.5
Puff pastry prepared with Spinach, Pancetta and Ricotta.

Polenta Fries 4.5
Spicy fries prepared with aioli sauce.

Zucca 8.5
The pasta that put Sapori on the Map. Savory Burnt butternut squash and sage surround light slightly sweet pumpkin dumplings.



LIVE JAZZ  EVERY TUESDAY  6:30-10pm
Live Jazz at Sapori
Elliot Ross, Guitar & Chris Merrill, Bass




Meat & Fish

Stufed Mussels 5.5
Beautiful fresh Mussels covered with a light breading made from fresh Scallops and Shrimp.

Barese Sausage with Polenta 8.5
Italian sausage combining lamb, beef, pork, basil, and fennel prepared in a light red sauce with polenta.

Lamb Chop 15.5
Two lamb chops lightly breaded and prepared with a savory lamb reduction sauce.

Veal Meat Bals 6.5
Better than granny's-for sure. Tender homemade mini meatballs simmered in a tomato sauce.

Vitelo Carciofi 13.5
Delicate slice with your finger veal scaloppini prepared with artichokes.

Milk and Honey Baby Back Ribs 8.5
Without question the best ribs in Chicago, possibly the U.S., and for sure Italy. Yes I really do think so. Smoked with hickory, and then simmered in a kettle with milk and honey--yes, milk and honey.

Lemon Brandy Chicken Skewers 6.5
Just right. A hint of pureed tomato, and fresh thyme, comes off the grill as they simmer.

Jumbo Shrimp Marinated 8.5
Two humungous shrimp marinated with fresh parsley, basil, and white wine. Artistically grilled and served with a white wine reduction sauce.

Braised Pork and Lamb 8.5
I'm not sure how I will prepare this, but I'm sure it will be great.

Filetino (4oz) 13.5
Two 2oz medallions pan served in E.V.O.O. with parsley, thyme, basil, a touch of Grappa, tossed with smashed potatoes and roasted tomatoes.



Dessert

Tiramisu 3.5

Bread Pudding 3.5

Chocolate Cake 3.5