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Gold Coast

Bistronomic has announced a carb-loaded menu featuring fresh homemade pasta dishes accompanied by seasonal and local produce for the 2016 Bank of America Chicago Marathon. From Friday, October 7 through Sunday, October 9, 2016 during lunch, brunch and dinner an array of homemade pasta dishes will be available for runners, spectators and pasta lovers alike. Ranging from Handmade Ravioli with Nichols Farm kohlrabi, mushrooms, Parmesan shavings and truffle oil to Homemade Squid Ink Linguine with gulf shrimp, broccoli, colorful cauliflower, herbs and saffron sauce, the options and sizes are numerous and vegetarians options are available for each dish.

Handmade Ravioli Du Jour
Nichols Farm Kohlrabi | Mushrooms | Parmesan Shavings | Truffle Oil

Handcut Yukon Gold Gnocchi (vegetarian)
Confit of Red &Yellow Peppers | Sweet Onions | Capriole Goat Cheese | Basil Pistou

Handmade Fresh Fettuccine Pasta
Amish Chicken Breast | Nichols Farm Celery Root | Watermelon Radish | Gruyère Cheese

Homemade Squid Ink Linguine Pasta
Gulf Shrimp | Broccoli | Colorful Cauliflower | Fine Herbes | Saffron Sauce


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