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RESTAURANT WEEK MENU
Chicago Restaurant Week, February 19 - February 28
Cafe Spiaggia is offering the following three-course lunch menu for $22.
ANTIPASTO (choice of)
PERA Baby arugula with toasted pear chips, Alto Adige I.G.P speck, goat cheese and balsamic vinaigrette
GRAN FARO Tuscan bean and spelt soup
SECONDO (choice of)
BATTUTA Pounded chicken breast with sautéed Swiss chard, fingerling potatoes, cipollini onions and Pecorino Siciliano
CAPPELLACCI Hand crafted butternut squash filled pasta with amaretti, Parmigiano Reggiano, brown butter and sage
DOLCI
GELATI/SORBETTI A choice of three of our housemade gelati or sorbetti flavors
Cafe Spiaggia creates daily antipasto, pasta, pizza and main course specials. Call or stop by to see what was created for today’s lunch guests.
LUNCH MENU
ANTIPASTI
MOZZARELLA Buffalo mozzarella with Prosciutto di Parma and butternut squash mostarda 12
CARPACCIO* Thin slices of raw beef with lemon, arugula, crispy capers and shaved Ragusano 16
CRUDO Ahi tuna tartare with olives, capers and rice beans 16
SARDE House cured sardines on crostini with salsa verde and shaved fennel 12
POLPO Wood roasted baby octopus with cicerchie beans, Calabrian pepper, frisee and olive vinaigrette 13
INSALATE
PERA Baby arugula with toasted pear chips, Alto Adige I.G.P speck, goat cheese and balsamic vinaigrette 11
INVERNO Treviso, celery root, celery, grapefruit, candied walnuts and lemon vinaigrette 11
ITALIANA Escarole, treviso and frisée with Parmigiano Reggiano and Chianti vinaigrette 10
ZUPPA
RIBOLLITA Tuscan kale, cannellini beans, Tuscan bread, and Parmigiano Reggiano 8
GRAN FARO* Tuscan bean and spelt soup 8
PASTE
GNOCCHI Hand crafted potato gnocchi with wild boar ragu and Parmigiano Reggiano 18
SPAGHETTI Whole grain spaghetti with Manila clams, white wine, garlic and chili flakes 17
CAPPELLACCI* Hand crafted butternut squash filled pasta with amaretti, Parmigiano Reggiano, brown butter and sage 17
PERCIATELLE Thin hollow pasta with guanciale, onions, garlic, basil and Calabrian peppers 18
TAGLIATELLE* Hand crafted pasta strands with braised duck, leeks, Yuppie Hill poached egg and Pecorino Romano 18
PACCHERI Hollow tube pasta with calamari, Corno di Capra peppers, tomato and mint 18
PIZZE
BOSCAIOLA Wild mushrooms, Prosciutto di Parma and fresh mozzarella 16
MARGHERITA San Marzano tomato, basil and fresh mozzarella 13
PANCETTA Lamb pancetta, Fontina cheese, caramelized onions and thyme 17
SECONDI
MANZO* Wood roasted trattoria steak with smashed potato, arugula and Parmigiano Reggiano 26
BATTUTA Pounded chicken breast with sautéed Swiss chard, fingerling potatoes, cipollini onions and Pecorino Siciliano 15
UOVA* Organic eggs poached in spicy tomato sauce with Parmigiano Reggiano and basil 15
TROTA Wood roasted golden trout with Brussels sprouts, Tuscan beans, roasted shallots and potatoes 25
* Indicates items that can be enhanced by freshly shaved black truffles from Tuscany 48