Francesca's On Chestnut

Bruschette alla Romana

Garlic toast with tomatoes, basil, and fresh mozzarella

Bruschette con Ricotta

Garlic toast topped with whipped ricotta, watercress, wildflower honey and finished with a lemon agrumato olive oil

Calamari Fritti

Crispy fried calamari with marinara

Coppa con Pera

Thinly sliced coppa topped with Bosc pears, extra virgin olive oil, arugula and grana padana

Cozze Pomodoro

Steamed mussels served with spicy tomato sauce

Carpaccio con Carciofi*

Thinly sliced raw sirloin with roasted artichoke hearts, capers, tomatoes, mushrooms, lemon, olive oil and shaved grana padana

Insalata alla Francesca

Romaine, endive and radicchio with peapods, green beans, carrots, tomatoes, and cucumbers with crumbled blue cheese, lemon and balsamic vinaigrette

Insalata Cesare

Classic Caesar with roasted peppers, garlic croutons, and shaved parmesan

Insalata Mista con Pera

Mixed greens with a white balsamic vinaigrette, shaved Bosc pears, candied pecans, and blue cheese

Lenticchie e Spinaci

Braised lentils served warm with sautéed spinach and crumbled goat cheese

Burrata con Bruxelles

Creamy fresh mozzarella over Brussels sprouts, spiced fennel topped with pistachio gremolata

Pizza con Carne

Oven baked pizza with San Marzano tomatoes, calabrese salumi, sliced fennel sausage, scallions and shaved grana padana

Pizza Pastore

Oven baked pizza with plum tomatoes, basil, portobello mushrooms, sun-dried tomatoes, rosemary and goat cheese

Risotto ai Maitake

Carnaroli Invecchiato rice with roasted maitake mushrooms, aged manchego, and fresh parsley

Linguine alla Diavolo con Gamberi

Linguine sautéed with jumbo shrimp, capers, black olives, garlic and oregano in a spicy tomato sauce

Farfalle con Prosciutto e Piselli

Sautéed in a parmesan cream sauce with prosciutto di Parma, cremini mushrooms, peas and fresh tomatoes

Gnocchi Mantovana

Spinach stuffed gnocchi with wild mushrooms, sun-dried tomatoes and pine nuts in a gorgonzola cream sauce

Linguine con Vongole

Sautéed with manilla clams, olive oil, red chili flakes, garlic, white wine and fresh parsley

Fettuccine Bolognese

Fresh fettuccine tossed in Luigi's bolognese sauce, parsley, extra virgin olive oil

Rigatoni alla Paesana

Sautéed with Italian sausage, wild mushrooms, and peas in a light tomato cream sauce

Ravioli di Mare Puttanesca

Ravioli filled with shrimp and scallops tossed in a puttanesca sauce over sautéed zucchini finished with fresh oregano

Pollo Arrosto alla Romana

Roasted half chicken with garlic, shallots, rosemary, lemon, and olive oil, served with roasted potatoes

Pollo e Gamberi

Sautéed chicken breast with shrimp, red and yellow peppers, capers, garlic and white wine

Milanese di Vitello*

Veal scallopine lightly breaded with a salad of arugula, radicchio, red onion and grana padana with lemon agrumato oil

Salmone con Bruxelles*

Pan roasted Atlantic salmon with roasted Brussels sprouts, Calabrian chilies and pancetta, finished with an herb salad

Merluzzo Piccata*

Icelandic Cod with sautéed greens in a lemon, and caper butter sauce

Ossobuco di Maiale*

Braised pork shank over mascarpone polenta with a porcini mushroom sauce and watercress

Pasta Aglio e Olio

Sautéed Shrimp

Mixed Vegetables

Sausage & Peppers

Roasted Potatoes

Sautéed Spinach