ANTIPASTI
** BURRATA E CAVIALE CON TUILES DI PATATE
Creamy Pugliese burrata cheese
with Petrossian Royal Osetra caviar, potato crisps
and 2009 Manni "Per Me" Toscana I.G.P. Extra Virgin Olive Oil 58
** CAPPESANTE DORATE CON PAGLIOLAIA E FUNGHI
Wood roasted diver scallop with crispy dewlap,
abalone mushrooms and Parmigiano Reggiano 30
PROSCUITTO TAGLIATA A MANO
Hand cut bone in La Quercia prosciutto,
Robiola tre latte, roasted Chioggia squash, Piedmontese hazelnuts
and Acetaia San Giacomo aragosta balsamico 27
** UOVO FRITTO CON VERDURE AL FORNO,
POLENTA CROCANTE E FONDUTA DI CASTELMAGNO
Wood roasted Autumn vegetables and marinated lobster mushrooms
with fried Yuppie Hill Farm egg, crispy Spin Rosso polenta
and Castelmagno DOP fonduta 25
** HAMACHI CON BURRATA E CONDIMENTI STAGIONALE
Onion ash cured hamachi with Pugliese burrata,
pickled orange cauliflower, shaved golden beets
and Ligurian chickpea crisps 29
** CARNE CRUDA D’AGNELLO CON CARCIOFI E MELA
Finely diced raw Wisconsin lamb loin with white truffle essence,
shaved Zestar apples, crispy artichokes, truffle pecorino
and Il Traturello Extra Virgin Olive Oil 29
CAVIALE
Petrossian Royal Osetra caviar
served with buckwheat blini, baked baby potato,
Pugliese burrata and potato crisps,
garnished with Vandeboom Farm red egg, minced shallots,
fennel fronds and housemade crème fraîche
85 - 7.5 grams
275 - 30 grams
SPIAGGIA
ESTATE 2011
CHEF E SOCIO TITOLARE TONY MANTUANO
CHEF ESECUTIVO SARAH GRUENEBERG
PRIMI PIATTI
Our pastas are hand crafted daily by our team of dedicated artisans.
TAGLIOLINI CON TARTUFI BIANCHI
Tagliolini with butter, Parmigiano Reggiano and
fresh Italian white truffles 95
GNOCCHI DI DATTERI ALLA’ZOLA PICCANTE
Medjool date filled potato gnocchi
with Gorgonzola Piccante DOP and toasted walnuts 26
BIGOLI CON LUMACHE, AGLIO E CARCIOFI
Bigoli spaghetti with basil fed snails and thinly shaved artichokes 25
TAGLIOLINI NERI CON GAMBERI ROSSI,
POMODORI E NOCE DI COCCO
Squid ink pasta with prawn crudo, tomato essence,
Controne pepper and shaved fresh coconut 29
** RISOTTO AI CAVOLINI DI BRUXELLES E TESTA
Organic Acquerello risotto with Nichols Farm Brussels sprouts,
thinly sliced Becker Lane pork terrine and grilled Meyer lemon 26
** AGNOLOTTI DEL PLIN CON POLLINE DI FINOCCHIO
Veal filled pasta with fennel pollen and crispy veal breast 27
RAVIOLETTO DI PORCINI
Crescenza cheese filled pasta with porcini mushrooms
and Parmigiano Reggiano 28
** GNOCCHI DI PATATE IN SALSA DI RICOTTA E TARTUFI
Potato gnocchi with ricotta sauce
and Savini black truffles 30
** Items that are enhanced by the addition of
fresh Italian white truffles 85
DIRETTORE DI SALA CHAD BERTELSMAN
SECONDI PIATTI
SALMONE AL FORNO CON MELANZANE,
CAVOLINI DI BRUXELLES E PANCETTA
Wood roasted Willapa Bay Coho salmon with roasted eggplant puree, Nichols Farm green and purple Brussels sprouts, pancetta
and Spiaggia eight-year balsamico 53
ROMBO AL FORNO CON CAVOLFIORE, CAPPERI E BURRO FUSO
Wood roasted baby turbot with heirloom cauliflower,
capers, chestnuts and brown butter 56
MISTO MARE CON POMODORI E LIMONE
Butter poached prawns, wood roasted octopus and diver scallop
with whipped baccala, grilled Meyer lemon, cured cherry tomatoes
and Manila clam vinaigrette 51
** ANITRA ARROSTITA CON FICHI E PEPERONI
Mieli Thun thyme honey lacquered duck breast
and duck sausage with caramelized fennel puree, banana peppers
and Nichols Farm apples 49
** TAGLIATA DI MANZO CON CODA DI BUE ALLA VACCINARA
Wood grilled prime strip loin with Roman style oxtail, farro salad,
heirloom radish, watercress and Spiaggia eight-year balsamico 51
** COSTOLLETA DI VITELLO ALLA GRIGLIA CON FINFERLI
Wood grilled veal chop with chanterelle mushrooms,
Tuscan kale and almond pesto 69
** LA BISTECCA PIU SPECIALE DEL MONDO
Wood roasted Blackmore Wagyu ribeye
with truffled potatoes, chanterelle mushrooms,
2009 Manni "Per Me" Toscana I.G.P. Extra Virgin Olive Oil
and Acetaia San Giacomo oro balsamico 135
A service charge of 20% will be added for parties of six or more.
Spiaggia Private Events is the ideal setting for private gatherings and corporate receptions
312.280.3300
