spuntini p st pi tti vino b r > The Alpine answer to aperitivo at any time > Fresh housemade Italian pasta dishes inspired by > Larger plates for one, also great for sharing of day the flavors of the Italian Alps The easiest way to warm up in the Italian Alps? With a POLENTA CON ZUCCA glass of Italian vino! Flip the SPIEDINI DI MANZO FUSILLI AL FORNO Wild Hive creamy polenta, roasted menu to see our wine list. Snake River American Wagyu beef Afeltra spiral pasta, savoy cabbage, squash, spinach, hazelnuts, thyme ∙ 16 skewers, sea salt, extra virgin olive oil ∙ 10 potatoes, béchamel, Fontina & Parmigiano Reggiano® DOP ∙17 POLENTA CON RAGù DI MANZO FUNGHI FRITTI Baked until bubbly and golden! Wild Hive creamy polenta, porcini- Fried shiitake & cremini mushrooms, rubbed beef ragù, Parmigiano garlic aioli ∙ 8 AGNOLOTTI DEL PLIN CON ZUCCA Reggiano® DOP ∙ 22 NTIP STi Housemade butternut squash-stuffed pasta, > Small plates for the table to share…or not TROTA AFFUMICATA r clette swiss chard, Parmigiano Reggiano® DOP ∙ 18 House-smoked trout, pickled mustard Spring Brook Farm’s melted Reading raclette MAIALE ALLA BIRRA from Vermont. Served atop your choice of traditional Beer-braised pork shoulder, apricot INSALATA DI CAVOLO NERO seeds, “everything” cracker ∙ 9 pairing along with arugula and toasted housemade SPAGHETTI ALLA NORCINA glaze, celery root, Gala apples, Lacinato kale, shaved celery root & rustic bread. Fresh housemade string pasta, Catalpa Grove apple, bagna cauda ∙ 12 mustard vinaigrette ∙ 26 SCIATT Farm pork sausage, roasted mushrooms, VERDURE SOTT’ACETO black truffle butter ∙ 21 Beer-battered & fried Piave cheese ∙ 9 TAGLIATA POLENTA FRITTA House pickled vegetables ∙ 11 In the Valtellina dialect, sciatt literally means Pepper-rubbed Snake River Farms Fried Wild Hive polenta, Parmigiano “toad.” Happily, here it refers to crispy beer Reggiano® DOP ∙ 11 battered cheese. PATATE BOLLITE American Wagyu steak, creamy root vegetables, sugo d’arrosto ∙ 32 Marble potatoes ∙ 11 ARANCINI DI FUNGHI gnoccheri INSALATA DI PERE TROTA E GORGONZOLA E TARTUFI PROSCIUTTO COTTO BY MASTER GNOCCHI Rushing Waters trout, Piemontese black Rovagnati cooked & cured ham ∙ 11 Frisée, radicchio, endive, Bosc pear, Fried rice balls, mixed mushrooms, Urbani > Pillowy potato gnocchi dumplings cooked rice, squash, shaved Brussels sprouts ∙ 26 Gorgonzola Dolce DOP vinaigrette ∙ 12 truffle, Fontina Val d’Aosta cheese ∙ 8 and served with fresh, seasonal ingredients TRIO PROBUSTO Tasting of all three ∙ 28 GNOCCHI DI PATATE CON ZUCCA Housemade pork & veal sausage, braised Mamma Emma potato gnocchi, contorni red cabbage, marble potatoes ∙ 14 Raclette is a semi-hard cow’s roasted squash, brown butter, sage ∙ 18 > 8 each | 18 for three COCKT IL b r milk cheese melted on the half-wheel and scraped over a ZUPPA VALLE D’AOSTA After a long day of skiing plate of traditional bites GNOCCHI DI PATATE CAVOLETTI DI BRUXELLES or exploring the streets of Brussels sprouts, lemon, Parmigiano Cabbage and bread soup with CON RAGÙ DI VITELLO Chicago, treat yourself to a Reggiano® DOP melted fontina ∙ 12 Mamma Emma potato gnocchi, braised warming cocktail mixed just veal breast, caramelized onions ∙ 21 A hearty Alpine tradition made to warm you steps away at our Cocktail Bar! from the inside out. At BAITA, our chefs choose mamma emma by Master PATATE Gnocchi’s potato gnocchi imported from Italy and Crispy potatoes, anchovy, herbs made with only natural ingredients. ZUCCA ANTIPASTI MISTI ∙ 30 melted Roasted fall squash, hazelnuts, S LUMERI Housemade Mozzarella brown butter > Artisanal cured meats and cheeses from 18-month Parmigiano Reggiano® DOP pizz Giorgio’s Soppressata & Coppa Italy and the U.S. cheese b r > Rome meets the Alps with our housemade Basil & Walnut Pesto Selection of our favorite cheeses grilled & warm Roman-style pizza with a crispy crust and SALUMI E FORMAGGI MISTI Red Wine Bosc Pears toppings inspired by Alpine flavors Balsamic Cipollini Onions Chef’s selection of 5 salumi & Prosciutto Jam SCAMORZA Seared cow’s milk cheese, prosciutto crudo, formaggi ∙ 23 Chickpea & Pecorino Spread SPECK E FONTINA Tarrali Crackers & Marinated Olives arugula, apples ∙ 12 Recla cured and smoked ham, Fontina, SALUMI E FORMAGGI radicchio ∙ 14 TOMINO GRANDISSIMO Our mozzarella is stretched and shaped in-house daily, Made from smoked, dry-cured pork legs, speck comes served simply with sea salt and ROI extra virgin olive oil Grilled speck-wrapped soft cow’s milk cheese, to us from northern Italy. The epic board of 8 assorted salumi from Italy. housemade fig mostarda ∙ 14 & formaggi ∙ 40 CLASSICA MOZZARELLA NARRAGANSETT FUNGHI All boards served with housemade fruit mostarda Hand-pulled ball of fiore di latte Roasted mushrooms, smoked provolone, and amaretto honey Rhode Island grilling cheese, roasted cow’s milk cheese ∙ 8 housemade mozzarella, balsamic ∙ 15 red onions, red beets, pink peppercorns, extra virgin olive oil ∙ 14 BURRATA WHAT IS A BAITA? Soft, cream-filled ball of mozzarella ∙ 13 CAVOLETTI DI BRUXELLES E PANCETTA La Quercia pancetta, Brussels sprouts, BAITA <bye-tah> is the Piemontese word for a small deliciously vegetarian housemade mozzarella, Pecorino Romano ∙ 14 ski lodge in the Italian Alps. Sounds like a place we want to be! Please inform your server of any allergies or dietary restrictions. The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. lpine COCKT ILS w rming wines digestivi An autumnal selection of Italian wines to warm you from the inside with bold rich flavors. Whether you’re hitting the slopes or exploring the Windy City, cozy These bitter and strong Liquori are traditionally enjoyed after a satisfying up and recharge with these cold weather favorites inspired by the Italian Alps. meal to aid in digestion. Finishing your meal or beginning a friendship, Vin Brulé | 9 explore Italy from North to South and discover just the right digestivo! Warmed red wine, citrus peel, star anise, cinnamon, clove, cardamom seed, Vecchia Brandy SPUMANTI | SPARKLING GLASS | BOTTLE rossi | redS GLASS | BOTTLE AMARI | 9 /2 oz 15/flight of 3 amari or fernet In Piemonte, the northern region at the foot of the Italian Alps, winter isn’t complete NONINO Friuli-Venezia Giulia without vin brulé. Spiced and steaming, mulled wine is a staple of outdoor markets FRANCIACORTA LIBERA CUVÉE NV 17 | 64 SCHIAVA 2017 12 | 42 and cozy dinner parties alike. Monte Rossa | Lombardia Elena Walch | Trentino Alto-Adige CAPPELLETTI PASUBIO Trentino-Alto Adige CAPPELLETTI ALTA VERDE Trentino-Alto Adige BRUT NV 14 | 49 PINOT NOIR 2017 14 | 49 CAPPELLETTI RABARBARO Trentino-Alto Adige FEW Italia Bourbon | 15 Ferrari | Trentino-Alto Adige Peter Zemmer | Trentino-Alto Adige SFUMATO Rocks, Neat or Manhattan BOLLICINE PROSECCO NV 12 | 42 LUXARDO AMARO ABANO Veneto Our exclusive FEW Italia Bourbon produced in Evanston, IL and finishedin wine barrels ‘INFERNO’ VALTELLINA SUPERIORE 2013 20 | 70 from Donnafugata in Sicilia. Pick up a bottle from our enoteca today Serafini & Vidotto | Veneto Nino Negri | Piemonte | Nebbiolo NARDINI Veneto FRANCIACORTA CUVÉE PRESTIGE NV 22 | 77 LAZZARONI Lombardia The Stelvio Pass | 14 DONNAS 2015 19 | 50 RAMAZZOTTI Lombardia Ca'del Bosco | Lombardia Caves Cooperatives de Donnas Rittenhouse Rye, Borgogno Barolo Chinato, Chardonnay, Pinot Noir ETT ZUCCA RABARBARO Lombardia Fee Bros mint bitters Valle D’Aosta | Nebbiolo SIBONA Piemonte BRICCOTONDO MOSCATO D’ASTI 2016 11 | 39 BORGOGNO CHINATO Piemonte Negroni | 14 Fontanafredda | Piemonte VINI ORSONE REFOSCO 2014 12 | 42 FEW American Gin, Campari, Cocchi Vermouth di Torino Bastianich | Friuli-Venezia Giulia BRAULIO Piemonte MONTENEGRO Emilia-Romana Alpine Spritz | 12 BIANCHI e Rosato | WHITES & rosÉ GLASS | BOTTLE FONTERUTOLI CHIANTI CLASSICO 2013 18 | 63 CYNAR Liguria Luxardo Bitter Bianco, Prosecco, Sparkling Water SILLERY 2016 13 | 46 Mazzei | Toscana VARNELLI SIBILLA Marche The Spritz was Invented in Venice, Italy in the 1800s. Unaccustomed to the higher Frecciarossa | Lombardia | Pinot Noir VARNELLI DELL’ERBORISTA Marche alcoholic content of local wines, merchants requested a “spritzen” of water be VALPOLICELLA CLASSICO 16 | 56 added to their vino. SUPERIORE 2013 MELETTI Marche GEWÜRZTRAMINER 2017 15 | 53 PAOLUCCI CIO CIARO Lazio Snowball Fight | 12 Fumanelli | Veneto Tramin | Trentino-Alto Adige CAFFO Calabria VOV Zabaglione, Lurisia Gazzosa, Vecchia Brandy BRICCOTONDO ARNEIS 2016 11 | 39 ROSSO DEI NOTRI 2016 15 | 53 ISCHIA SAPORI RUCOLINO Campania With 17.8% alcohol content, VOV Zabaglione is fitting for its main purpose:warming Fontanafredda | Piemonte Tua Rita | Toscana | Sangiovese, AGROSAN Sicilia your spirits after a long day of skiing in the Italian Alps. Cabernet, Merlot, Syrah SENSAZIONI MONFERRATO 12 | 42 AVERNA Sicilia Alpenglow | 13 BIANCO 2016 NEBBIOLO ‘NO NAME’ 2012 18 | 60 DON CICCIO AMARO Washington D.C. Vecchia Brandy, Luxardo Triplum, Shrubb and Co. Ferraris | Piemonte | Viogner Borgogno | Piemonte DON FERNE Cranberry Pine, lemon CH AMARO Chicago ROSSO DI MONTALCINO 2016 16 | 56 Sastrugi | 14 VESPA BIANCO 2015 19 | 67 CH BITTER DOG Chicago Banfi | Toscana | Sangiovese Luxardo Sour Cherry Gin, maple simple syrup, lemon Bastianich | Friuli-Venezia Giulia CINPATRAZZO Chicago Chardonnay, Savignon, Picolit VALPOLICELLA RIPASSO 2014 15 | 53 Devil in the White City | 16 Bertani | Veneto FERNET | 9 /2 oz St. George Terroir Gin, Alessio Bianco, Luxardo Bitter Bianco ‘SOLEROSE’ LANGHE ROSATO 2016 13 | 46 Fontanafredda | Piemonte AGLIANICO CONTADO