Lunch Menu

Lunch Menu ♦ Dinner Menu ♦ Kids Menu ♦ Dolce and Ports ♦ Wine List

STARTERS

Mushroom Truffle Bruschetta.
Wild mushroom, parmigiano cheese, light cream & truffle oil. 12

Crab Spring Rolls.
Stuffed with fresh Dungeness crab meat and bay shrimp. 13

Clams and Mussels.
With garlic, white wine and tomato sauce 16

Fried Calamari.
Fried green beans and artichokes served with chipotle aioli and lemon caper aioli. 13

Grilled Prawns Wrapped With Pancetta.
Arugula, tomato, capers and white beans with lemon basil oil and garlic white wine sauce. 12

Polenta Cubes.
Fried polenta served with gorgonzola cheese on a bed of marinara sauce. 9

Bruschetta.
Fresh tomatoes, garlic, basil, olive oil and shaved grana cheese. 10

Crab Cakes.
Served over cucumber, tomato, red onion relish and sesame soy aioli. 17

Caprese.
Fresh mozzarella cheese served on seasonal tomatoes’ slices with fresh basil. 12

Portobello Mushroom.
On herb soft polenta with crumbled blue cheese, marinara and balsamic reduction. 12

Beef Carpaccio.
Thinly sliced filet mignon, topped with capers, red onions, arugula, Parmigiano-Reggiano and whole grain mustard. 13

Veal and Ricotta Meatballs.
Served over homemade marinara sauce, shaved Parmigiano-Reggiano and fresh basil. 13

Spasso Sampler.
Calamari, bruschetta, crab spring rolls & crab cakes. 24

SOUPS & SALADS

Caesar Salad.
Romaine hearts, garlic croutons, classic caesar dressing topped with shaved Parmigiano-Reggiano. 9
Add anchovies. 1

Arugula Pear Salad.
Red wine poached pear, jicama, toasted pecans, blue cheese and white balsamic vinaigrette. 10

Warm Napa Cabbage Salad.
Crispy pepper bacon, mushrooms, blue cheese, warm red wine vinaigrette. 10

Mista Salad.
Mixed greens, sweet red onions, cherry tomato, blue cheese, candied walnuts with balsamic vinaigrette. 8

Warm Spinach Salad.
Yukon potatoes, bacon, poached eggs, mushroom with homemade sundried tomato balsamic vinaigrette. 10

Spasso Salad.
Napa and green cabbage, onions, red bell peppers, linguini noodles, fried won tons, yacamein dressing. 12

Caprichosa Salad.
Romaine, artichoke, tomato, capers, kalamata olives, chicken breast, mozzarella, balsamic vinaigrette. 13

Add protein to your salad.
Chicken 6. Skirt Steak 13. Prawns 12. Salmon 12.

Soup of the Day. AQ
Cup 4.5 Bowl 7

Soup and Salad Combo
Caesar, Mista, Arugula, Napa Cabbage, Warm Spinach or Spasso Salad with a Bowl of Soup. 15

SANDWICHES

Sandwiches served with choice of Salad, French Fries or Cup of Soup.

Skirt Steak.
With chipotle aioli, tomatoes, homemade fried onion rings. 17

Grilled Chicken Breast.
Caramelized onions, lettuce, basil pesto aioli, tomatoes, Gouda cheese. 13

Donovan’s Salmon Sandwich.
Blackened filet of salmon, tomato, lettuce, bacon and mustard aioli. 19

Turkey Club.
Smoked turkey breast, lettuce, tomato, bacon, Monterey jack cheese and mayo. 12

Grilled Portobello Mushroom.
Fresh buffalo mozzarella, arugula, tomato, basil aioli. 12

French Dip.
Sliced Angus Prime Rib steak, jack cheese, horseradish aioli and au jus. 21

Chicken Parmesan Sandwich.
Homemade breaded chicken breast with house made marinara, chipotle aioli. 14

PASTA

Black Pepper Fettuccini.
Fresh homemade pasta, sautéed rock shrimp, bay scallops, sundried tomatoes and light roasted garlic cream sauce. 23

Saffron Pappardelle.
Prawns, tomatoes, arugula, shrimp bisque sauce. 19

Seafood Linguini.
Pan seared prawns, scallops, mussels, rock shrimp, manila clams, fresh seasonal fish and spicy marinara sauce. 23

Penne with Chicken.
Sautéed with sundried tomatoes, sweet corn, marinara, basil pesto, cream. 17

Spasso Chicken Bolognese.
Homemade spinach fettuccine pasta with ground chicken Bolognese sauce. 16

Cappellini.
Angel hair pasta, fresh tomatoes, basil, garlic and extra virgin olive oil. 15

Mediterranean Gnocchi.
Homemade potato dumplings with fresh tomato, artichokes, capers, olives, spinach, fresh mozzarella, and fresh basil garlic white wine. 17

Wild Mushroom Ravioli.
Fresh homemade ravioli, tomatoes, wild mushrooms, fresh baby arugula, light roasted garlic cream sauce. 18

Veal Cannelloni.
Stuffed with veal, ricotta cheese, mushrooms, asiago cheese, sautéed spinach finished in the oven served with marinara sauce and balsamic. 19

Spaghetti Bolognese.
Prepared with traditional meat sauce with spaghetti pasta. 16

Sausage Rigatoni.
Andouille sausage, sweet bell pepper, red onion in light tomato cream sauce. 17

ENTREES

Chicken Breast Wrapped With Pancetta.
Stuffed with mushrooms, spinach, mozzarella cheese, served over garlic mashed potato and Marsala wine reduction. 21

Oven Baked Chicken Parmesan.
Served with soft polenta and vegetables. 18

Walnut Crusted Pork Chop.
Roasted sweet potatoes, sautéed spinach and dry cherry port wine reduction. 22

Veal Piccata.
Garlic mash potatoes, sautéed spinach, capers and garlic white wine sauce. 24

Grilled Salmon.
YYukon gold potato hash, sautéed spinach and topped with lemon caper aioli. 22

Marinated Teriyaki Skirt Steak.
Served with Arugula, blue cheese and French fries. 28

Filet Mignon.
Asparagus Mashed potatoes, mixed vegetables and port wine demi glaze reduction. 32

Eggplant Parmesan.
Served with balsamic reduction, spaghetti pasta and marinara sauce. 17

     Fish of the Day        ****Please ask your server for daily specials****        Risotto of the day
Corkage fee is $20 per bottle. No Corkage Sunday and Monday Night. Gluten free pasta available upon request.

Lunch Menu ♦ Dinner Menu ♦ Kids Menu ♦ Dolce and Ports ♦ Wine List