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Terzo Piano

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  • $$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • Italian
  • 159 E Monroe St, Chicago 60603
  • (Btwn Michigan Ave & Columbus Dr)
  • google maps Subway Directions

Appetizers

Soup Of The Day    
Recco-style Focaccia stuffed with capriole indiana goat cheese   
Terzo Piano Antipasto assortment of american salumi, prosciutto, and marinated vegetables   
Olive Oil Whipped Smoked Whitefish with rosemary potato crisps and three color cerignola olives   
Tomato Flatbread with california burrata and zucchini   
Crispy Fried Smelt, Arugula, And Caper Berries    

Main Course Salads

Spring Salad Of Local Peas pea shoots, pea tendrils, crispy la quercia guanciale, aged wisconsin sheep's milk cheese   
Mache Salad with avocado, artichokes, asparagus, baby leeks, fava beans, sprouts, raw cashew ginger dressing   
What Came First Salad hard boiled organic chicken egg, chicken breast, shaved celery, celery leaves, arugula, house made celery salt, lemon vinaigrette   

Sandwiches

Yuppie Hill Farm Crispy Boneless Chicken Thigh with chef's garden bow tie arugula, roasted kinnickinnick farm tomatoes, sesame semolina bread   
Local Spinach And Broccoli Rabe Frittata On Brioche with mozzarella company fresh whole milk mozzarella, mixed wild greens   
Uno, Due, Tre Burgers an assortment of naturally raised piccolo burgers   
Illinois Piemontese Beef Burger with wisconsin widmer aged brick cheese   
Pinn Oak Farms Wisconsin Lamb Burger with capriole indiana goat cheese   
Shrimp Burger with dried tomatoes and arugula   

Pasta And Entrees

Sesame Crusted Lake Superior Whitefish with tahini, organic cucumber salad   
Crescenza Cheese filled ravioletti with ramps   
Hand-Made Spaghetti with morel mushrooms, house-made lemon ricotta   
Tagliata Of Prime Midwestern Beef with spring vegetables, polenta   
Illinois Quail Spedino with italian sausage, onions and ciabatta   

Terzo Piano Thursday Dinner - Presso Fisso

Assagino

First Course

Choice Of

McWethy Farms Tomato Salad with sweet cherries, prairie fruits fresh chevre and san giacomo 5 year aged balsamic vinegar   
Grilled Nichols Farm Squash Salad with spring onions, mint puree and california buratta   
House Made Ricotta Gnocchi In "Brodo" with spring onions, spigarello and shaved ocooch mountain sheep's milk cheese   

Second Course

Choice Of

Mozzarella Company Crescenza Cheese Filled Ravioletto with tomato, fava beans, and spring garlic   
Poached Yukon River Salmon with fennel puree and cauliflower almond salad   
Grilled Nettesheim Farm Beef Short Ribs with polenta fried onions and chef's garden pea tendrils and english peas   

Third Course

Choice Of

Selection Of Artisanal American Cheese    
Lemon Curd Semifreddo with graham cracker and local raspberries   
Tonight's Sorbet    

 

Terzo Piano
159 E Monroe St
Btwn Michigan Ave & Columbus Dr
(312) 443-8650
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