DINNER MENU

5TARTERS

Mushroom Truffle Bruschetta.
Wild mushroom, parmigiano cheese, light cream & truffle oil. 13

Philly Cheesesteak Spring Rolls.
Stuffed with steak, caramelized onion, provolone cheese with horseradish and sriracha ketchup sauces 15

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

Fried Calamari.
With fried green beans and artichokes served with chipotle aioli and lemon caper aioli. 15

Grilled Prawns Wrapped With Pancetta.
With arugula, tomato, capers and white beans, with lemon basil oil and garlic white wine sauce. 14

Bruschetta.
Fresh tomatoes, garlic, basil, olive oil and shaved grana cheese. 11

Skirt Steak Satay.                                                                                                                                                                 With sauteed spinach and onion rings. 15

Crab Cakes.
Served over mix greens and sesame soy aioli. 18

Eggplant Caprese.
Fresh mozzarella cheese, balsamic reduction and fresh basil. 12

Beef Carpaccio.
Thinly sliced filet mignon, capers, red onions, arugula, Parmigiano Reggiano and whole grain mustard sauce. 15

Spasso Meatballs.
Served over marinara sauce, Parmigiano-Reggiano and fresh basil. 15

Spasso Sampler.
Calamari, bruschetta, crab cakes & skirt steak satay. 26

SOUPS & SALADS

Mista Salad.
Baby mixed greens, sweet red onions, cherry tomato, blue cheese, candied walnuts with balsamic vinaigrette. 9

Caesar Salad.
Romaine hearts, garlic croutons, classic Caesar dressing topped with shaved Parmigiano-Reggiano. 10

Arugula Pear Salad.
Red wine poached pear, jicama, toasted pecans, blue cheese and white balsamic vinaigrette. 11

Warm Cabbage Salad.
Crispy pepper bacon, mushrooms, blue cheese, warm red wine vinaigrette. 12

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 and spicy marinara sauce. 27

Paella.
Saffron rice, clams, mussels, prawns, rock shrimps, scallops, chicken, andouille sausage and bell peppers in saffron tomato broth. 30

Penne with Chicken.
Sautéed with sundried tomatoes, sweet corn, marinara, basil pesto, cream. 19

Spasso Chicken Bolognese.
Homemade spinach fettuccine with ground chicken Bolognese sauce. 19

Cappellini.
Angel hair pasta, fresh tomatoes, basil, garlic and extra virgin olive oil. 17

Pesto Gnocchi.
Homemade potato dumplings with fresh tomato in homemade pesto cream sauce. 18

Wild Mushroom Ravioli.
Fresh homemade ravioli, tomatoes, wild mushrooms, fresh baby arugula, light roasted garlic cream sauce. 21

Veal Cannelloni.
Stuffed with ground veal, ricotta cheese, mushrooms, asiago cheese, sautéed spinach finished in the oven served with marinara sauce and balsamic. 22

Spaghetti Bolognese.
Prepared with traditional meat sauce with spaghetti pasta. 20

Sausage Rigatoni.
Andouille sausage, sweet bell pepper, red onion in light tomato cream sauce. 20

Wild Mushroom Risotto.                                                                                                                                                Sauteed wild mushrooms topped with White Truffle Oil.  22

ENTREES

Chicken Breast Wrapped With Pancetta.
Stuffed with mushrooms, spinach, mozzarella cheese, served over garlic mashed potatoes, and marsala wine reduction. 26

Oven Baked Chicken Parmesan.
Served with Spaghetti marinara. 23

Walnut Crusted Pork Chop.
Served with roasted sweet potatoes, sautéed spinach and dry cherry port wine reduction. 26

Veal Piccata.
Served over garlic mash potatoes, sautéed spinach, capers, garlic white wine sauce. 28

Marinated Teriyaki Skirt Steak.
With garlic mashed potatoes, mixed vegetables topped with onion rings. 32

Filet Mignon.
Garlic Mashed potatoes, green beans and gorgonzola compound butterwith red wine demi glaze reduction. 38

Grilled Salmon.
Served over Yukon gold potato hash, sautéed spinach and topped with lemon caper aioli. 27

Eggplant Parmesan.
Served with balsamic reduction, spaghetti pasta and marinara sauce. 20

Fish of the Day        ****Please ask your server****       
Hold your next special event at Spasso!
Gift Cards available!
Corkage fee is $20 per bottle
No Corkage Sunday and Monday Night