spiaggia

RESTAURANT WEEK MENU

Chicago Restaurant Week is February 19 - February 28.

Cafe Spiaggia is offering this three-course menu for $32.

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)

PORCHETTA Slow roasted pork with creamy yellow polenta, roasted rapini, Calabrian peppers and garlic

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 and main course specials. Call or stop by to see what was created for today’s dinner guests.

DINNER 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 Parmigiano Reggiano 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

ZUPPE

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 chilis 17

CAPPELLACCI* Hand crafted butternut squash filled pasta with amaretti, Parmigiano Reggiano, brown butter and sage 17

PERCIATELLE Thin hollow pasta with La Quercia guanciale, onions, garlic, basil and Calabrian peppers 18

TAGLIATELLE* Hand crafted pasta 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

SECONDI

MANZO* Wood roasted trattoria steak with smashed potato, oyster mushrooms and San Giacomo balsamic 26

TROTA Wood roasted golden trout with Brussels sprouts, Tuscan beans, roasted shallots and potatoes 25

PORCHETTA Slow roasted pork with creamy yellow polenta, roasted rapini, Calabrian peppers and garlic 24

MISTO MARE Red snapper, black cod, white gulf shrimp and mussels in a saffron tomato broth with fennel and coriander 27

POLLO Wood roasted chicken marinated in Aleppo chilis with Sardinian couscous, Pachino tomatoes and Swiss chard 24

MERLUZZO* Wood roasted Atlantic cod with crispy white polenta, braised leeks, burrata and crispy leeks 28

* Indicate items that can be enhanced by freshly shaved black truffles from Tuscany 48