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

CRUDO DI MARE DELLA SPIAGGIA
Beausoleil oysters with Lambrusco and chive,
marinated red shrimp with sweet and sour onion, currant and Italian pine nuts,
and thinly sliced sushi grade fluke with Mick Klug Farm asparagus,
caper and Calabrian pepper 38

UOVO DI FAGIANO E TESTA CON FIORE DI ZUCCA
E PEPERONCINO CORNO DI CAPRA
Fried pheasant egg with Becker Lane pork terrine,
baby zucchini, Corno di Capra peppers
and crispy goat cheese filled squash blossom 24

CARCIOFINI AL FORNO CON MOZZARELLA DI BUFALA,
DATTERI, NOCI E OLIO EXTRA VERGINE DI OLIVA SABINA D.O.P.
Wood roasted baby artichokes with mozzarella di bufala,
medjool date puree, fiddlehead ferns, nepitella mint, walnuts,
and Ravida Extra Virgin Olive Oil 26

CARNE CRUDA CON INSALATA DI FAVE
Finely diced raw Wisconsin lamb loin with white truffle essence,
fava beans, truffle pecorino frico,
Il Traturello Extra Virgin Olive Oil and rosemary sea salt 29

CAVIALE
Petrossian Royal Osetra Caviar
served with buckwheat blinis, 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
PRIMAVERA 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.

STRANGOZZE AI SPUGNOLE E PECORINO DI MOLITERNO I.G.P.
Porcini pasta with morel mushrooms, ramps,
and pecorino Moliterno 30

SPAGHETTORO CON CREMA D’OSTRICHE E CAVIALE DI TROTA
Gold die spaghetti with Beausoleil oysters and steelhead trout roe 33

RISOTTO ALL’ORTICHE CON ANIMELLE E UOVO DI QUAGLIA
Organic Acquerello risotto with nettles, crispy veal sweetbreads,
fried quail egg, and mascarpone 29

TORTELLI D'ERBETTE CON MIELE E
ACETO BALSAMICO TRADIZIONALE ARGENTO
Nichols Farm spinach and ricotta filled pasta
with squash blossoms, fava beans, chestnut honey,
and Acetaia San Giacomo traditional silver balsamico 27

GNOCCHI DI PATATE IN SALSA DI RICOTTA E TARTUFI NERI
Potato gnocchi with ricotta sauce and Savini black truffles 30

AGNOLOTTI DEL PLIN CON POLLINE DI FINOCCHIO
Veal filled pasta with fennel pollen and crispy veal breast 27

RAVIOLETTO DI CAPRA E CRESCENZA
Crescenza cheese and braised Pleasant Meadows goat filled pasta
with Pachino tomato, fresh chick peas and Parmigiano Reggiano 26

SECONDI PIATTI

SALMONE CON SALSA D’ASPARAGI, GUANCIALE, E CIPOLLA VERDE
Wood roasted Quillayute River king salmon
with Mick Klug Farm asparagus, mozzarella di bufala, guanciale,
pistachio and San Giacomo condimento balsamico 55

FRUTTI DI MARE IN GUAZZETTO
Wood roasted Alaskan halibut, cuttlefish and king prawns
in lobster saffron broth with fresh chickpeas
and whipped house cured baccala 51

ANITRA ARROSTITA CON TOPINAMBUR E PISELLI
Mieli Thun thyme honey lacquered duck breast and duck sausage with sunchokes, English peas, lemon thyme and spring garlic 49

CERVO COLLA SUA SALSICCIA CON CARCIOFI E POLENTA
Wood roasted Broken Arrow Ranch sika venison loin and sausage
with wild spring onions, shaved artichokes
and roasted polenta 51

TAGLIATA DI MANZO CON CODA DI BUE ALLA VACCINARA
Wood grilled prime strip loin with Roman style oxtail, farro salad,
heirloom radish, arugula and Spiaggia 8 year balsamico 51

COSTOLLETA DI VITELLO ALLA GRIGLIA CON FUNGHI
Wood grilled veal chop with preserved porcini mushrooms,
Nichols Farm baby spinach and Sicilian almond pesto 69

LA BISTECCA PIU SPECIALE DEL MONDO
Wood roasted Mishima Wagyu ribeye with truffled potatoes, English peas,
2009 Manni “Per Me” Toscana I.G.P. Extra Virgin Olive Oil
and Acetaia San Giacomo gold balsamico 125

DIRETTORE DI SALA CHAD BERTELSMAN

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