LUNCH MENU

STARTERS

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

Philly Cheesesteak Spring Rolls.
2 Rolls Stuffed with steak, caramelized onion, Provolone cheese with horseradish & sriracha ketchup sauces. 15

Clams and Mussels.
With garlic, white wine and tomato sauce. 17

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

Grilled Prawns Wrapped With Pancetta.
Arugula, tomato, capers and white beans with lemon basil oil and garlic white wine sauce. 15

Goat Cheese Bruschetta 
Sun dried tomatoes, roasted garlic, basil & balsamic.  13

Bruschetta.
Fresh tomatoes, garlic, basil, olive oil and Grana cheese. 12

Crab Cakes.
Served over mix greens and sesame soy aioli. 17

Eggplant Caprese.
Fresh mozzarella cheese, balsamic reduction, and fresh basil. 13

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

Beef Carpaccio.
Thinly sliced filet mignon, topped with capers, red onions, arugula, Parmigiano- Reggiano and whole grain mustard. 16

Spasso’s Meatballs.
Served over marinara sauce, Parmigiano-Reggiano and basil. 14

SOUPS & SALADS

Caesar Salad.
Romaine hearts, garlic croutons, classic Caesar dressing topped with shaved Parmigiano-Reggiano. 11
Add anchovies. 1

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

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

Mista Salad.
Mixed greens, sweet red onions, cherry tomato, blue cheese, candied walnuts with balsamic vinaigrette. 11

Skirt Steak Salad.
Warm spinach, Yukon potatoes, bacon, mushrooms, red bell pepper, onion rings with balsamic vinaigrette. 26

Salmon Nicoise Salad.
Butter lettuce, green beans, red onion, hard boiled eggs, cherry tomato, olives, fried capers in homemade thousand island dressing.  21

Chicken Cobb Salad.
Chopped lettuce, crispy bacon, avocado, blue cheese, hard-boiled egg, tomatoes in homemade ‘ranch’ dressing. 19

Capricciosa Salad.
Romaine, artichoke, tomato, capers, kalamata olives, chicken breast, mozzarella, balsamic vinaigrette. 17

Add protein to your salad.
Chicken 7. Skirt Steak 16. Prawns 13.   Salmon 13.

Chef’s Daily Soup AQ.
Cup 5  Bowl 7

Soup and Salad Combo
Caesar, Mista, Arugula, Napa Cabbage, with a Bowl of Soup 16

SANDWICHES

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

Skirt Steak.
with chipotle aioli, tomatoes, homemade fried onion rings. 19

Grilled Chicken Breast.
Red onion, lettuce, basil pesto aioli, tomatoes, Jack cheese. 16

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

Turkey Club.
Smoked turkey breast, lettuce, tomato, bacon, Monterey jack cheese and mayo. 14

Grilled Eggplant.
Fresh buffalo mozzarella, arugula, tomato, basil aioli. 14

French Dip.
Sliced Angus Prime Rib steak, jack cheese, horseradish aioli and au jus.  23

Chicken Parmesan Sandwich.
Homemade breaded chicken breast with house made marinara, chipotle aioli. 16

Lamb Pita
Herb crusted lamb sirloin with feta cheese, spinach, red bell peppers and basil aioli. 18

PASTA

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, fresh seasonal
fish and spicy marinara sauce.  28

Saffron Pappardelle.
Prawns, tomatoes, arugula, shrimp bisque sauce. 24

Penne with Chicken.
Chicken breast sautéed with sundried tomatoes, sweet corn in marinara, basil pesto and cream. 21

Spasso Chicken Bolognese.
Homemade spinach fettuccine pasta with ground chicken Bolognese sauce. 20

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

Pesto Gnocchi.
Homemade potato dumplings with homemade pesto cream sauce and fresh tomatoes. 22

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

Spaghetti Bolognese.
Prepared with traditional meat sauce with spaghetti pasta. 21

Sausage Rigatoni.
Andouille sausage, sweet bell pepper, red onion in light tomato cream sauce. 19

Wild Mushroom Risotto.
Sautéed wild mushrooms topped white truffle oil.   22

ENTREES

Chicken Breast Wrapped With Pancetta.
Stuffed with mushrooms, spinach, mozzarella cheese, served over garlic mashed potato vegetables; and Marsala wine reduction. 25

Oven Baked Chicken Parmesan.
Served with Spaghetti marinara. 24

Walnut Crusted Pork Chop.
Roasted sweet potatoes, sautéed spinach, and dry cherry port wine reduction. 28

Veal Piccata.
Garlic mash potatoes, sautéed spinach, capers and garlic white wine sauce. 28

Grilled Salmon.
Yukon gold potato hash, sautéed spinach and topped with lemon caper aioli. 26

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

Filet Mignon.
Garlic Mashed potatoes, broccoli rabe, and gorgonzola compound butter with red. 40

Eggplant Parmesan.
Served with balsamic reduction, spaghetti pasta and marinara sauce. 21

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.