QUATTRO STAGIONI 12.75prosciutto, artichokes, mushrooms, olives, and egg

NAPOLETANA 11.75arugula, cherry tomatoes, garlic, olive oil,

provolone, and shaved parmesan

INSALATA CESARE CON POLLO 13.25classic caesar salad with grilled chicken breast,

roasted peppers, garlic croutons, and parmigiano

INSALATA CON GAMBERI E CAPESANTE 15.95sautéed sea scallops and shrimp served over baby greens

with tomatoes, lemon, extra virgin olive oil, and sea salt

INSALATA ITALIANA 11.95mixed greens with genoa salami, coppa, mortadella, provolone,

roasted peppers, artichokes, and cucumbers with red wine vinaigrette

INSALATA DI CALAMARI 14.95fresh spinach tossed with fried calamari, red and yellow

peppers, and a spicy cayenne pepper dressing

FETTUCCINE ALLA CARBONARA 11.95fresh fettuccine pasta sautéed with pancetta,

black pepper, parmesan cream sauce, and egg yolk

CONCHIGLIE ALLA AFFUMICATE 11.95shell-shaped pasta sautéed with portobello mushrooms, baby

spinach, roasted plum tomatoes, herb broth, and smoked mozzarella

LINGUINE DEL BOSCAIOLO 12.95sautéed with wild mushrooms, veal tips,

herbs, garlic, and olive oil in a tomato sauce

RIGATONI ALLA SICILIANA 11.95sautéed with a spicy tomato sauce,

roasted eggplant, garlic, parsley, and parmigiano

POLLO ALLA PARMIGIANA 13.50breaded chicken breast with tomato-basil sauce,

melted mozzarella, and parmesan, served over linguine

POLLO ALLA DIAVOLA 14.95sautéed chicken breast with tomato sauce,

chilies, capers, and black olives, served over linguine

GAMBERI ALLA FRANCESCA 15.95sautéed jumbo shrimp with wild mushrooms,

spinach, tomatoes, lemon, balsamico, and basil

consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.ingredients are subject to change based on availability. please notify us of any dietary restrictions. 1118

Antipasti

CARPACCIO CON CARCIOFI 13.25thinly-sliced raw sirloin with roasted artichoke hearts, capers,

tomatoes, mushrooms, lemon, olive oil, and shaved grana padano

BRUSCHETTE ALLA ROMANA 7.75garlic toast with tomatoes, basil, and fresh mozzarella

CALAMARI FRITTI 13.75crispy fried calamari served with marinara VEGETALI GRIGLIATI 11.95

grilled zucchini, yellow squash, peppers, portobello mushrooms, tomatoes, basil, extra virgin olive oil, garlic, and creamy goat cheese on ciabatta

CAPRESE 11.95caprese sandwich of fresh tomatoes, basil, and mozzarella

DAVANTI BURGER 15.95char prime burger, roasted tomatoes, crispy mozzarella,

arugula, bacon jam, and roasted garlic aioli on a brioche bun

FOCACCIA CON POLLO 13.95grilled chicken breast with portobello mushrooms, provolone cheese, tomatoes, and lemon mayonnaise on tomato focaccia

SALSICCIA 12.95roasted italian sausage, red and yellow peppers, red onions, basil,

garlic, and herbs with rustic tomato sauce on a french baguette

Paniniserved with french fries or side salad

Lunch Combo 10.95FETTUCCINE ALLA CARBONARA

CIABATTA CON VEGETALI GRIGLIATI

LINGUINE DEL BOSCAIOLO CIABATTA ALLA CAPRESE

CONCHIGLIE ALLA AFFUMICATE FOCACCIA CON POLLO

RIGATONI ALLA SICILIANA PANINO CON SALSICCIA

Choose a soup or side salad & a half-portion entrée below

MINESTRONE 4.95homemade italian vegetable soup

SOUP OF THE DAY 4.95ask your server for today’s special

CAESAR SALAD 6.75classic caesar salad with roasted peppers,

garlic croutons, and shaved parmesan

INSALATA ALLA FRANCESCA 7.75romaine, endive, and radicchio with

blue cheese, fresh vegetables, lemon, and balsamic

INSALATA DI RUCOLA 6.25arugula, fresh tomatoes, lemon, olive oil, and shaved parmesan

SALAD ENHANCEMENTSfilet 7.95 salmon 5.95

chicken 4.95 shrimp 5.95

Pizza

Piatti Principali

Insalate e Zuppe

Paste e Secondi

LUNCH

LEARN ITALIANCi Vediamo - I’ll see you

Sfzio - Whim / Fancy / Fun

Basta - Enough

Sfinci - Cravings Culacinno -

The mark left on a table by a cold glass

Rocambolesco - Fantastic / Incredible

Abbiocco - The drowsiness that follows eating a big meal Che Figata! -

What a fig! (a.k.a. cool!)

Figurati - Don’t worry about it!

Magari - If only / I wish

Conosco I Miei Polli - I know my chickens (a.k.a. I know what I’m talking about)

Harris has expanded his vision to form the Francesca’s Restaurant Group which operates restaurants throughout the Chicagoland area and Raleigh, NC. His restaurant concepts include Francesca’s Restaurants, Davanti Enoteca, Fat Rosie’s Taco and Tequila Bar, and Disotto. His managerial philosophy of building working partnerships with Chefs and other restaurant professionals, not just obtaining financial backers, has had a direct influence on the success of his restaurants. “We have really created a Family of Restaurants. Everyone has a vested interest in the restaurant’s success,” Harris notes.

OUR STORYWhen Chef Scott Harris opened the doors to Mia Francesca on North Clark Street in 1992, he created a trend in the Chicago restaurant scene that has become a benchmark for urban dining. Mia Francesca, touted an immediate success by the press and patrons alike, was one of the first restaurants to encourage the lively art of dining with a contemporary, casually sophisticated trattoria ambiance. Featuring simple, rustic cooking, friendly service and fair prices, Mia Francesca won accolades from Chicago Magazine as “Critics’ Choice – Rookie of the Year.”