the Del Rio Restaurant
228 Green Bay Road, Highwood, IL                            (847) 432-4608
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Weekly StoryChange of Side

HomeMenuWineHistoryOperaContact Us
Weekly StoryChange of Side

The following is our menu during the COVID crisis.

Our menu is easy.  We just find and prepare the freshest, highest quality ingredients in the same way you'd find it in our home or in the small mountain town near Bologna, Italy, from which our family came over 100 years ago.  Our presentations are simple, with emphasis on taste, texture and quality.

We consider our menu to have real value.
We combine classic Italian fare with new and creative dishes, while paying full attention to both.

Antipasto and Pasta

Bruschetta di Pomodoro 
GF Prosciutto and Melon 
GF Stella’s Sausage and Peppers
GF Shrimps Scampi 
GF Portabella Mushroom Polenta
Pasta Prosciutto 
Delicate Spinach Pasta rolled around Prosciutto

Garlic Bread

GF Antipasto for Two 
Traditional Spiced Meats, Cheeses, Fruit and Other Goodies

La Charcuterie 
Our daily selection of three Artisan meats from Creminelli Salumis and a sampling of three domestic and imported cheeses served with our own Giardiniera, our own brined Olive Mix, Rosemary and Sea Salt Crostini, and our Pear Mostardo ( A sweet and savory Italian fruit condiment for cheese and meat)

Polenta Sticks 
Crispy Polenta fries dusted with Grana Padano Cheese

SoupsTortellini          Minestrone 

SaladsGF Caprese Our version featuring sweet yellow and red cherry tomatoes
Ciliegia Mozzarella Cheese, fresh sweet Basil and our House Dressing.
GF Beet A trio of Heirloom Ruby, Golden and Candy Cane Beets served 
around a bed of crisp Arugula with a dollop of Mascarpone and Balsamic
GF Francesca Salad Dinner
Mixed Greens with Fresh Berries, Gorgonzola and Walnuts
** Our Caesar Salad 
GF Beefsteak Tomato and Onion with Gorgonzola 


GF Risotto Milanese or Wild Mushroom
Ravioli al Forno 

Pasta and Rice

Spaghetti Carbonara** 
Ravioli al Forno 
Baked Lasagna 
Angel Hair Marinara 

Seafood Rotini** 
Vegetable Rotini** 
GF Risotto Milanese 
GF Mushroom Risotto 
 Fettuccini Del Rio 
 Pasta Prosciutto 

GF denotes Gluten Free,** denotes may be made Gluten Free


Eggplant Parmesan in an herbed Tomato Sauce 
GF Shrimps Scampi Tender Tiger Shrimps in an herbed Wine Butter Sauce 
GF Chicken Evviva Boneless, Skinless Breasts baked in a light, healthy 
Herbed white Wine Sauce. Topped by a light coating of Gran Padano Cheese
**Chicken Cacciatore
Half Chicken delicately baked in an herbed Tomato Sauce of Wine and Mushrooms Served as is tradition over Polenta

**Chicken Parmesan 
Boneless breasts baked in herbed tomato sauce, topped with finest Italian Cheeses
Veal Del Rio Fine, thin cut, lightly breaded, Baked in lightest lemon butter sauce 

Short Ribs of Beef
Braised in a Port Wine Sauce served with Polenta and Asparagus 

Veal Modenese in the most delicate of dishes. Vermouth Cream with Prosciutto and a Light topping of Gran Padano Cheese accented by our home-made Fettuccini 
Veal Parmesan Our traditional presentation of this old family dish 
GF Our Special Pork Chop A truly great Iowa Pork Chop,
served with our low-carb Veggie
GF Rosemary Veal Chop Grand Priz de Veau Group raised for us in Franklin, Wisconsin. 
 GF Tenderloin Filet the finest available
Five Ounce or Eight Ounce 
GF Our Famous Waygu New York Strip Steak14 Ounce 
Steaks can be prepared “Al Forno”
with Italian Cheeses and Garlic if you like.

Cioppino has been a favorite of mine from my time living in San Francisco in the early sixties. I often had this "catch of the day" at the great but, at that time, very small waterfront restaurant, Scoma's. Ours consists of Mussels, Scallops, Shrimp and our fish of the day in a truly elegant sauce. 

Each Night We Offer a Selection of the Freshest Ocean Seafood
Baked in Lemon Butter, Wine or done in our healthful Evviva Style (Herbed Wine Sauce crusted with Gran Padano Cheese)

Entrees Include a simple Salad and Choice of Spaghetti, Rigatoni, Fettuccini or Vegetables. Gnocchi, Ravioli, Tortellacci, Spaghetti Al Forno and Ravioli Al Forno and Roast Vegetables are available to replace your pasta side for a modest additional charge                                                      .

the Del Rio Temporary Menu
Small Plates Here is our current spin on some of our family's very traditional dishes. Larger than an appetizer, but certainly not a main course, Piccoli Piatti (Small Dishes) are perfect for sampling and sharing.

Scampi Grana Padano
 Bruschetta Pomadori 
Shrimps Surrounded by our home made Fettuccini

Ravioli Four Ways 

 Ravioli Bolognese

Ravioli al Forno
Tortellacci Tomato Cream and Tortellacci Pesto

Seared Sea Scallops di Modena 
Scallops Surrounded by our home made Fettuccini

Prince Edward Island Mussels
Prepared garlic free in a savory Sambuca, Wine and Butter Broth over Pasta and a Confetti of Fresh Basil and Tomato

Fresh red and yellow beefsteak tomatoes, a touch of sweet Vidalia onion in our house dressing topped with Grana Padano and Basil.

Sausage and Peppers
 Contri Brothers Sausage still made at Poeta's Grocery served with my
Mother's Sweet recipe Peppers.

Beet Salad 
Ruby red, golden and candy cane beets served with Arugula and a dollop of Mascarpone and Balsamic cream.

Mushroom Risotto 
A blend of Crimini, Portobello and Porcini Mushrooms prepared the traditional way with our own wild mushroom stock and Arborio Risotto.

Polenta Sticks. Crispy Polenta fries dusted with Grana Padano Cheese and Served with our Marinara sauce for dipping. 

Succulent Tiger Shrimp in a walnut basil sauce,
hint of Anisette. 


Donna’s Cheesecake , Tira Mi Su, enough for two,
Custard Grussini, 
Torta Paradí, for chocolate lovers only  

Gelato(created here) 
Gelato Trio 
Lemon Ice 
Special Sundae 
Cheese and Fruit Plate
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