New Seasonal Menu at Wild Earth Cucina Italiana
In the Midwest, we rejoice in the change of seasons, particularly, the arrival of summer! It’s time to exchange bulky sweaters for tees and tanks, to roll the windows down and take to the streets for a walk, run or bike ride, perhaps en route to a neighborhood festival or farmer’s market.
The increased variety of fresh produce and grill-able meats makes it easy to enjoy a picnic or backyard BBQ. This active, social season is filled with foods that reflect its personality: light, refreshing fare with a wealth of fruits and vegetables.
Our summer menu at Wild Earth Cucina Italiana is no different. We’ve shed a layer, adding the latest flavors and freshest ingredients. The result? Dishes that will have your taste buds basking in the sunny afterglow.
First things first: Eat your veggies!
This directive never sounded so appealing as it does now referring to our Fried Artichoke appetizer. Crispy and tossed with parmesan, these flower-like vegetables are complemented by a white truffle mayonnaise.
Stick with the greens for a salad course like the Shaved Fennel Peidmonte, featuring spring mix greens, fennel, red onion, apple and salami, topped with a cider-honey vinaigrette.
Dip into the sea
Cool off with a crustacean—like the always popular, shrimp. The unique Shrimp Flatbread brings a sweet mix of fresh rock shrimp, basil-pine nut pesto, pancetta, fresh mozzarella and arugula to your palate, courtesy of the carb-conscious flatbread.
Get a taste of the North Pacific without leaving the Casino, as our Alaskan Wild King Salmon brings the pristine Northwest to your plate. This flavorful, prized fish is presented with spinach, asparagus, peas and tomatoes in a dill cream sauce, served over penne pasta.
Meat enthusiasts have plenty to cheer about with new and slightly wild summer sensations like the Roasted Chicken with Sage and Prosciutto. This dish consists of a semi-boneless chicken breast stuffed with sage and prosciutto, then topped with brown butter and served with roasted red peppers and sugar snap peas.
Craving steak? We’ve got a seasonally appropriate, slender cut sure to make your mouth water. Our Carved Flank Steak is crusted in zesty gorgonzola cheese, paired with cheesy polenta and sautéed spinach—the perfect balance of light and rich.
Summer food and fun will be out of season before we know it, so be sure to visit soon (and often) to sample this special menu. Make your reservations today.