MODERN EUROPEAN CUISINE

inspired by local ingredients

SMALL BITES
Marinated olives | 5 Soft shell crab, Calabrian chili butter, cilantro | 8 Jamn croquettes | 5 Sardinian focaccia fritters | 7 English pea spread crostini | 6 Crispy fried artichokes, aoli | 6 Housemade pickles | 5 Hand-cut French fries with housemade ketchup | 5 Susan Fenigers curry coconut caramel corn | 4

SOUP / SALAD
Daily Soup | 7 Arugula, smoked steelhead trout, picholine olives, fingerling potatoes, red wine vinaigrette | 16 Spinach, house cured salmon, hard boiled eggs, caper vinaigrette, red onion, marble rye | 17 Terzo Piano signature: pea tendrils, English peas, housemade pancetta, shaved cheese, shallot vinaigrette | 17

ITALIAN BAR SANDWICHES

Grilled asparagus, tarragon aoli, hard-boiled egg | 11 Black olive butter, capers, olive oil poached salmon | 12 Pulled chicken sandwich, Moroccan spices, apricot-orange, goat cheese, pistachios, watercress | 12

PASTA
Fettuccine alla chitarra, fiddlehead ferns, house-cured pancetta, pecorino, fried egg | 15 Spaghettini, bottarga, lemon zest, garlic, Calabrian chili, parsley, breadcrumbs | 15 Malloreddus, braised rabbit, chili flake, pine nuts, golden raisins, mint, parmesan | 18

ANTIPASTI
House charcuterie with accompaniments | 12 Selection of artisanal cheeses
one for 6 | two for 10 | three for 14

MAIN
Roasted Skuna Bay salmon, tzatziki, asparagus, kalamata olives, red onion, golden beet | 21 Grilled beef burger, raclette, pickled zucchini | 14 Tortilla espaola, potatoes, onion, egg, romesco, Living Waters mizuna salad | 14 Seared chicken breast, pea pure, pea, radish, ramps | 18 Grilled cheese, local Saxon cheddar, Spring Brook raclette, ramps | 11

FLATBREAD
Margherita with burrata, whole milk mozzarella, tomato, basil | 15 Clams, house-cured aleppo bacon, marjoram butter, roasted garlic, Calabrian chilis, parmesan | 16 Housemade sausage, roasted mushrooms, fennel cream, shaved green onion, provolone, mozzarella | 17

CHEF DI CUCINA

MEGAN NEUBECK

CHEF / PARTNER TONY

MANTUANO

WINE DIRECTOR

CATHY MANTUANO Like us on Facebook!

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18% Gratuity added for all parties of 6 or more. With respect to Chicago Health Code and the policies of The Art Institute, we regret that boxed food can not be carried into the museum nor held at Terzo Piano or museum coat checks. We apologize for any inconvenience.

In the interest of public health, Terzo Piano chooses to remind its guests of the increased risk of food borne illness associated with eating raw or undercooked animal foods such as eggs, meat, poultry and seafood.