Carmine's
1043 N Rush St, Chicago, IL 60611 (312) 988-7676Dinner
Appetizers
fresh clams baked with garlic, herb and butter breading
baby squid lightly floured calamari, deep-fried and served with cocktail or marinara sauce
toasted crostini topped with vine-ripe tomatoes, olive oil, fresh basil and imported provolone
marinated with garlic and basil and served with fresh mozzarella cheese
pan-fried eggplant rolled with imported cheeses and baked in our rich marinara sauce
spicy Italian fennel sausage with sweet peppers
jumbo mushroom caps filled with bread crumbs, butter, garlic and herbs
plump Mediterranean mussels simmered in garlic and white wine or spicy tomato broth
char-grilled shrimp, calamari and octopus with vinegar peppers in a zesty vinaigrette
half-dozen fresh oysters served with horseradish cocktail sauce
half-dozen fresh clams served with horseradish cocktail sauce
chilled jumbo shrimp with lemons and horseradish cocktail sauce
Soups
hearty Italian-style vegetable soup flavored with prosciutto
home-style pasta and bean soup
Salads
crisp mixed greens tossed in red wine vinaigrette with tomatoes, olives, carrots, red onions and garbanzo beans
assorted vegetables, jumbo shrimp and crisp mixed greens tossed with Italian vinaigrette
vine-ripe beefsteak tomatoes, buffalo mozzarella and fresh basil with extra virgin olive oil
delicate Hearts-of-Romaine tossed in our homemade caesar dressing with seasoned croutons and parmesan cheese
roma tomatoes, red onions, black olives and shaved ricotta salata seasoned with extra virgin olive oil and red wine vinegar
imported Italian meats and cheeses served over crisp lettuce with tomatoes, pepperoncini and olives in a red wine vinaigrette
fresh calamari, scungilli, octopus and shrimp tossed in olive oil with fresh lemon, garlic and parsley and topped with Italian vinegar pepper
Milanese
parmesan breaded, pan-fried and served with arugula, onion and tomato salad with a side of pasta
Parmesan
parmesan breaded, pan-fried, topped with marinara and mozzarella and served with a side of pasta
Sides
steamed or sauteed
Pasta
our own rich marinara sauce
our original homemade square noodles in rich tomato basil sauce
our own marinara sauce with butter, basil and imported cheeses
garlic and white wine or spicy tomato sauce
homemade ricotta dumplings simmered in marinara with imported cheeses, topped with mozzarella and baked
a light tomato and mascarpone cheese sauce laced with vodka
pasta - wheels - simmered in our rich veal and beef tomato sauce with basil, butter and cheese
fresh pasta ribbons simmered in egg-rich parmesan cream sauce
ricotta-filled pasta - rings - simmered in parmesan cream sauce with mushrooms, prosciutto and sweet peas
little ear - pasta tossed in garlic and oil sauce with broccoli and sausage
8-finger - ricotta dumplings in spicy marinara sauce with fresh chilies, pancetta and white wine
white wine, hand-crushed tomatoes, red chilies and fresh shrimp
From The Broiler
served with sautéed broccolini
served with roasted potato wedges
Italian vinegar peppers, pepperoncini, garlic and roasted potato wedges
served with fresh lemon and oregano sauce with roasted potato wedges
Rosebud Favorites
a 14 oz. filet pan-roasted and served in rich marsala wine sauce with portobello mushrooms and steamed broccolini
a half chicken roasted crispy and served in garlic and white wine sauce with potato wedges
a boneless whole chicken pressed and roasted crisp with oregano and lemon
twin breasts of chicken in rich marsala wine sauce with mushrooms and a side of pasta
jumbo Gulf shrimp sautéed with a delicate egg batter in a light lemon sauce and served with broccolini
Norwegian salmon pan-roasted and served with plum tomateos, fresh arugula and capers tossed with fresh lemon and extra virgin olive oil
dipped in seasoned egg batter, sautéed and served in lemon butter sauce with a side of pasta
veal medallions sautéed with fresh mushrooms in a sweet marsala wine sauce served with a side of pasta
dipped in seasoned egg batter and served in lemon-caper sauce with a side of pasta
tender cutlets pounded thin with prosciutto and fresh sage, sautéed, topped with mozzarella and served in tomato and white wine sauce with a side of pasta
parmesan breaded, sautéed in olive oil with calabrese cherry peppers and white wine
Risotto
arborio rice with fresh asparagus, tender shrimp, a blend of cheeses and fresh herbs
arborio rice with fire roasted red peppers, wild mushrooms and spinach simmered in permesan cream
