In all the sturm und drang surrounding the opening of Tony Mantuano’s new restaurant Terzo Piano, the world has turned its eyes from the jewel in his restaurant crown: Spiaggia. It might be time to pay attention again, as not too long ago chef di cocina Sarah Grueneberg launched her Emilia Romagna tasting menu, inspired by a recent trip she took to the region. Clocking in at $135 per person (with wine pairings running an additional $85) it’s not exactly dinner for your average weeknight, but this is one heck of a special occasion menu — maybe even the kind you go out of your way to invent a special occasion for. The eight courses range from a starter of rushing waters rainbow trout terrine with tawny port, bay leaf gelee, and prosciutto cotto all the way through a dessert of a ricotta-filled wheat crepe with strawberries and traditional reggio emilia balsamic gelato. In between, tuck in to delights like artichoke risotto with tarragon and grana padano, hand-crafted tortellini with capon, pancetta, and mortadella, and wood-grilled berkshire pork loin and crispy trotters with lentils and onion mostarda. It’s a little taste of Italy right in your tummy.
Check out the complete menu after the jump.
Emilia Romagna Tasting Menu
Terrina Di Trota Con Prosciutto Cotto E Porto rushing waters rainbow trout terrine with tawny port and bay leaf gelee and prosciutto cotto
Crudo Di Tonno Con Ceci, Ravanelli, Scalogno E Aceto Balsamico Tradizionale Di Modena yellowfin tuna with fresh chickpeas, radishes, shallots and traditional modena balsamic
Zuppa Fredda Di Piselli Con Sformato Di Parmigiano Reggiano Guarnito Con Prosciutto Di Parma cold pea soup with eight-year parmigiano reggiano custard and crispy prosciutto di parma
Tortellini Di Gallina In Brodo Al Lambrusco hand crafted tortellini with capon, pancetta and mortadella in capon broth and 2007 pederzanna lambrusco
Risotto Al Carciofo E Dragoncello Con Grano Padano creamy organic acquerello risotto with artichokes, fresh tarragon and grano padano
Lonza E Piedini Di Maiale Con Lenticchie Di Castelluccio E Mostarda Di Cipolle wood grilled becker lane berkshire pork loin and crispy trotters with castelluccian lentils and onion mostarda
Vento d’Estate vento d’estate (goat’s milk) with porcini valtaro i.g.p.
Crespella Di Ricotta Con Fragole E Gelato Di Aceto Balsamico Tradizionale Di Reggio Emilia ricotta filled anson mills wheat crepe with mick klug farms strawberries and traditional reggio emilia balsamic gelato