Cafe Bionda

Tender calamari served fried or grilled, accompanied by zesty house giardiniera, rich sugo, classic marinara, zesty Calabrian aioli, and a charred lemon wedge.

Creamy authentic Burrata di Bufala paired with thinly sliced savory prosciutto di Parma, fresh wild arugula, and finished with a drizzle of extra virgin olive oil.

Traditional toasted homemade focaccia infused with roasted garlic, flaky sea salt, crushed vine-ripened tomatoes, and premium extra virgin olive oil.

Decadent eight-ounce lump blue crab cake pan-seared to perfection, paired with a smoky and spicy Calabrian chili aioli.

Two oversized homemade Italian meatballs simmered in rich house marinara and topped with silky whipped ricotta cheese.

Pan-blackened shrimp sautéed with sweet bell peppers, onions, and garlic, enveloped in a rich white wine cream sauce over creamy corn polenta.

Crispy golden Italian rice balls stuffed with rich meat ragù, tender sweet peas, and melted cheese, served over a velvety vodka sauce.

Plump mushroom caps stuffed with fragrant herbed breadcrumbs, baked in a delicate garlic and white wine butter sauce.

Mild banana peppers filled with savory Italian sausage and melted mozzarella cheese, slow-baked in homemade marinara.

Fresh East Coast oysters on the half shell served chilled over crushed ice with zesty cocktail sauce, spicy horseradish, and lemon wedges.

Silky whipped ricotta cheese drizzled with chili-infused hot honey, crushed red pepper flakes, and chives, served with warm homemade focaccia.

Classic Neapolitan style pizza topped with sweet tomato sauce, rich fior di latte mozzarella, aged Parmigiano-Reggiano, and fresh basil leaves.

Spicy Italian pizza featuring fiery hot soppressata, creamy mozzarella cheese, and robust tomato sauce baked to crusty perfection.

Hearty meat lovers pizza stacked with premium Italian cured meats including soppressata, prosciutto, coppa, and finocchiona.

Chicago specialty pizza loaded with tender shaved Italian beef, sautéed sweet peppers, provolone cheese, and spicy house giardiniera.

Indulgent pizza combining fresh burrata, spicy hot soppressata, mozzarella, local organic honey, red chili threads, and aromatic basil.

Crisp romaine heart salad tossed with aged shaved parmesan, crispy Italian pancetta, and house-made buttery brioche croutons.

Refreshingly crisp salad of romaine, spinach, ripe tomatoes, olives, celery, carrots, bell peppers, cucumber, and fresh mozzarella in an Italian vinaigrette.

Signature Bionda salad blending crisp radicchio, romaine, tender hearts of palm, zesty pepperoncini, and creamy gorgonzola cheese in a house dressing.

Freshly sliced mozzarella paired with a colorful tomato medley, fresh basil, extra virgin olive oil, and aged balsamic glaze reduction.

Chef Cosimo's daily handcrafted soup prepared with seasonal, premium ingredients.

Tender baby spinach leaves sautéed with extra virgin olive oil and fresh minced garlic.

Fresh spears of asparagus grilled over open flames with olive oil, sea salt, and cracked black pepper.

Freshly baked house focaccia bread infused with olive oil, rosemary, and sea salt.

Sautéed broccolini charred to crispy perfection with garlic and olive oil.

Fresh mixed green side salad tossed with seasonal garden vegetables and light dressing.

Creamy, buttery mashed potatoes whipped with roasted garlic and heavy cream.

Orecchiette pasta ears tossed with savory Italian sausage, charred broccolini, garlic, chili flakes, and extra virgin olive oil.

Al dente spaghetti tossed with slow-simmered homemade meatballs in rich, traditional marinara sauce.

Fresh linguini tossed in vibrant Genovese pesto sauce with toasted pine nuts, marinated cherry tomatoes, and grilled Black Tiger shrimp.

Authentic Roman carbonara featuring spaghetti, crispy cured pancetta, aged Pecorino Romano, and rich egg yolk cream sauce.

Tagliolini pasta coated in a refreshing Amalfi-inspired lemon butter sauce, paired with succulent shrimp, asparagus, and creamy stracciatella.

Wide homemade pappardelle pasta ribbons tossed in a rich, traditional slow-cooked meat ragù Bolognese.

Chef Cosimo's famous braised short rib ravioli finished in a fragrant brown butter demi-glace sauce with sage and parmesan cheese.

Rigatoni pasta coated in a silky tomato vodka cream sauce with mascarpone cheese, fresh basil, and creamy whipped ricotta.

Bucatini pasta prepared tableside in a decadent truffle cream sauce with parmesan, freshly cracked black pepper, and fresh shaved black truffles.

Massive 40 oz baked lasagna layered with fresh pasta sheets, Bionda's signature Bolognese sauce, provolone dolce, and whole milk mozzarella.

Fresh linguine sautéed with sweet little neck clams, minced garlic, extra virgin olive oil, and white wine sauce.

Piedmontese tender potato gnocchi tossed with Pecorino Romano cheese, fresh nutmeg, cream butter, and Italian parsley.

Creste di gallo macaroni baked in a decadent blend of melted fontina and asiago cheeses infused with spicy Calabrian chili.

Slow-braised tender pot roast simmered with San Marzano tomatoes and root vegetables, served over hearty rigatoni pasta.

Half marinated chicken roasted under a heavy brick with lemon, garlic, and white wine sauce, served with garlic mashed potatoes and grilled asparagus.

Crispy fried pan-breaded chicken breast served with your choice of spaghetti fettuccine Alfredo or traditional marinara sauce.

Crispy chicken cutlet served over rigatoni noodles tossed in a kickin' spicy vodka sauce with melted mozzarella.

Pan-seared chicken breast sautéed with savory mushrooms in a rich sweet Marsala wine reduction, accompanied by garlic mashed potatoes.

Slow-roasted flank steak roll stuffed with fresh herbs, breadcrumbs, and imported cheeses, served over cavatelli pasta with house marinara.

Grilled ten-ounce skirt steak cooked to medium-rare perfection, served with rich garlic mashed potatoes and charred green asparagus.

Wild salmon fillet grilled to order, served alongside creamy garlic mashed potatoes and roasted broccolini.

Pan-seared fresh halibut in a bright garlic lemon butter sauce with briny capers, served over a bed of wilted sautéed spinach.

Unique savory-sweet cheesecake infused with mascarpone and pecorino cheeses, drizzled with black peppered honey over a graham cracker crust.

Decadent twist on tiramisu featuring pistachio mascarpone cream layered with espresso-soaked ladyfingers and crushed pistachios.

Classic rich vanilla bean custard topped with a caramelized, brittle sugar crust.

Rotating daily selection of authentic handcrafted Italian gelato.

Moist citrus cake baked with extra virgin olive oil and fresh orange zest, served with vanilla bean gelato.