L’Aventino Forno Romano

Roasted cauliflower with olives, raisins, pine nuts, colatura, and calabrian chili. Family style vegetable dish.

Shaved brussels sprouts with pecorino romano and black pepper. Family style vegetable dish.

Warm italian olives marinated with fennel, orange, and herbs. Family style vegetable dish.

young green beans, served chilled, with balsamic-Dijon vinaigrette, pickled shallots, sliced almonds and balsamic glaze

Wild arugula, shaved radishes, carrots, and cherry tomatoes with red wine vinaigrette.

Tomato rice croquettes with a molten provola center.

Raw young Tuscan kale, shaved brussels sprouts, butternut squash, pinsa croutons, Parmigiano Reggiano, and house Caesar dressing.

Roman meatballs poached in tomato sauce made with beef, pork, prosciutto, ricotta, herbs, and spices.

Layers of breaded eggplant baked with tomato sauce, basil, mozzarella and Parmigiano cheese

fresh egg pasta sheets layered and baked with beef and pork ragu, besciamella and Parmigiano cheese

fresh egg pasta sheets layered and baked with beef and pork ragu, besciamella and Parmigiano cheese

Tomato polpa, fior di latte, basil, and evo. Roman flatbread pizza made with 3 different types of flour, a long fermentation process, and a natural starter.

Tomato polpa, mozzarella, basil, and pork sausage. Roman flatbread pizza made with 3 different types of flour, a long fermentation process, and a natural starter.

Fior di latte, Pecorino Romano “crema”, melted leeks, and black pepper. Roman flatbread pizza made with 3 different types of flour, a long fermentation process, and a natural starter.

Tomato polpa, mozzarella di Bufala, basil, and evo. Roman flatbread pizza made with 3 different types of flour, a long fermentation process, and a natural starter.

Tomato polpa, mozzarella, basil, mushrooms, and pork sausage. Roman flatbread pizza made with 3 different types of flour, a long fermentation process, and a natural starter.

Fior di latte, gorgonzola, fontina, smoked Provola, Parmigiano, and basil. Roman flatbread pizza made with 3 different types of flour, a long fermentation process, and a natural starter.

Tomato polpa, mozzarella, artichokes, olives, mushrooms, and prosciutto cotto. Roman flatbread pizza made with 3 different types of flour, a long fermentation process, and a natural starter.

Tomato polpa, fior di latte, basil, smoked mozzarella, spicy soppressata, and Calabrian chili. Roman flatbread pizza made with 3 different types of flour, a long fermentation process, and a natural starter.

Mozzarella, besciamella, prosciutto cotto, gold potatoes, fontina, and rosemary. Roman flatbread pizza made with 3 different types of flour, a long fermentation process, and a natural starter.

Tomato polpa, mozzarella, basil, cremini mushrooms, and evo. Roman flatbread pizza made with 3 different types of flour, a long fermentation process, and a natural starter.

Tomato polpa, mozzarella, caramelized red onion, pancetta, and pecorino Romano. Roman flatbread pizza made with 3 different types of flour, a long fermentation process, and a natural starter.

Fior di latte, cherry tomato confit, garlic, prosciutto di Parma, burrata, arugula, and Parmigiano. Roman flatbread pizza made with 3 different types of flour, a long fermentation process, and a natural starter.

Tomato polpa, mozzarella, pepperoni, garlic, and oregano. Roman-style pizzas made with 3 different types of flour, a long fermentation process, and a natural starter.

tomato polpa, fior di latte mozzarella, basil, crispy eggplant, heirloom cherry tomatoes, fresh ricotta cheese

Savoiardi biscotti, espresso, amaretto layered with mascarpone, almonds, and cocoa powder.

Crispy pastry shell baked with ricotta and dark chocolate with chocolate sauce and whipped cream.

Apple-cinnamon shrub soda with 30mg CBD from Marz Brewing

Cherry, lime and basil-infused shrub soda from Marz Brewing

craft soda from Chicago, lightly spicy and fresh, made with cane sugar

Italian sparkling lemon soda

Italian sparkling orange soda

lightly sparkling dry red, juicy with pronounced fruits. Eimilia-Romagna

Dry and refreshing sparkling white with notes of white flowers and apricots

Rosato; balanced, dry and crisp with hints of red fruits and berries

Crisp, tart, mineral-driven white with notes of almond on the finish.

Elegant, dry and easy drinking medium-bodied white with fresh acidity and enticing aromas, hints of apple, herbs, citrus and hazelnuts

dry medium-bodied white, high acidity with hints of peaches and honeydew.

Medium-bodied dry white with good minerality, hints of herbs

Velvety, balanced, earthy and light bodied red, similar to Pinot Noir. Aromas of violets, sour cherries, spices.

dry and fruit-forward, round and supple. Cherries, plum, spices and cedar, 50% Sangiovese, 50% Montepulciano

dry, balanced, light bodied Nebbiolo red with good tannins, juicy notes of cherry and spice

full bodied, fruit forward red with hints of red cherries, anise, forest berries and tobacco

full bodied, dry red with aromas of dry cherries, white pepper, smoke