STARTERS

Mushroom Truffle Bruschetta.
Wild mushroom, Parmigiano, light cream & truffle oil. 16

Bruschetta.
Fresh tomatoes, garlic, basil, olive oil and shaved grana cheese. 14

Portobello Mushroom.
On herb soft polenta, with crumbled blue cheese, marinara sauce, and
balsamic reduction. 17

Skirt Steak Satay.
With sautéed spinach and onion rings. 17

Beef Carpaccio.
Thinly sliced filet mignon, capers, red onions, arugula, Parmigiano Reggiano and whole grain mustard sauce. 18

Fried Calamari.
With fried green beans and artichokes served with chipotle aioli and lemon caper aioli. 16

Grilled Prawns Pancetta.
With arugula, tomato, capers, and white beans, with lemon basil oil and garlic white wine sauce. 16

Crab Cakes.
Served over cucumber, tomato, red onion relish and sesame soy aioli. 20

Clams and Mussels.
With garlic, white wine and tomato sauce. 18

Burrata.
Fresh cherry tomatoes, grilled baguette, fresh basil, extra virgin olive oil. 16

SOUPS & SALADS

Mista Salad.
Baby mixed greens, sweet red onions, cherry tomato, blue cheese, with balsamic vinaigrette. 11

Caesar Salad.
Romaine hearts, garlic croutons, classic Caesar dressing topped with shaved Parmigiano-Reggiano. 13

Arugula Pear Salad.
Red wine poached pear, jicama, toasted pecans, blue cheese and white balsamic vinaigrette. 13

Warm Cabbage Salad.
Crispy pepper bacon, mushrooms, blue cheese, garlic croutons with warm red wine vinaigrette. 13

Soup of the Day. AQ
Cup 5.   Bowl 8.

PASTAS

Black Pepper Fettuccini.
Fresh homemade pasta, sautéed rock shrimp, bay scallops, sundried tomatoes, and light roasted garlic cream sauce. 26

Seafood Linguini.
Pan seared prawns, scallops, mussels, rock shrimp, manila clams and
with fresh seasonal fish in spicy marinara sauce. 30

Penne with Chicken.
Sautéed with sundried tomatoes, sweet corn, marinara, basil pesto, cream. 22

Veal Cannelloni.
Stuffed with veal, ricotta cheese, mushrooms, asiago cheese, sautéed spinach finished in the oven served with marinara sauce and balsamic. 28

Spasso Chicken Bolognese.
Homemade spinach fettuccine with ground chicken Bolognese sauce. 23

Cappellini.
Angel hair pasta, fresh tomatoes, basil, garlic ,marinara, and extra virgin olive oil. 20

Pesto Gnocchi.
Homemade potato dumplings with homemade pesto cream sauce and fresh tomatoes. 23

Wild Mushroom Ravioli.
Fresh homemade ravioli, tomatoes, wild mushrooms, fresh baby arugula, light roasted garlic cream sauce. 22

Spaghetti Bolognese.
Prepared with traditional meat sauce with spaghetti pasta. 22

Sausage Rigatoni.
Andouille sausage, sweet bell pepper, red onion in light tomato cream sauce. 24

Mushroom Risotto.
Sautéed wild mushrooms topped white truffle oil.  23

ENTREES

Grilled Lamb Tenderloin.
Served with garlic mash potatoes, grilled asparagus, and mushroom brandy sauce. 38

Chicken Breast Wrapped With Pancetta.
Stuffed with mushrooms, spinach, mozzarella cheese, served over soft polenta, vegetables, and marsala wine reduction. 28

Oven Baked Chicken Parmesan.
Served with Spaghetti marinara. 26

Walnut Crusted Pork Chop.
Served with roasted sweet potatoes, sautéed spinach, and dry cherry port wine reduction. 32

Veal Piccata.
Served over garlic mash potatoes, sautéed spinach, capers, garlic white wine sauce. 34

Marinated Teriyaki Skirt Steak.
With garlic mashed potatoes, mixed vegetables topped with onion rings. 40

Filet Mignon.
Garlic Mashed potatoes, seasonal vegetables and gorgonzola compound butter with red wine demi-glaze reduction. 42

Grilled Salmon.
Over Yukon potato hash, sautéed spinach and topped with lemon caper aioli. 30

Eggplant Parmesan.
Served with balsamic reduction, spaghetti pasta and marinara sauce. 23

Fish of the Day
Please ask your server. AQ

****Please ask your server for daily specials****

Corkage fee is $20 per bottle. No Corkage Sunday and Monday Nights
Hold your next special event at Spasso!
Gift Cards available!