LUNCH MENU

 

STARTERS

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

Philly Cheesesteak Spring Rolls.
2 Rolls Stuffed with steak, caramelized onion, Provolone cheese with horseradish & sriracha ketchup sauces. 14

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. 15

Grilled Prawns Wrapped With Pancetta.
Arugula, tomato, capers and white beans with lemon basil oil and garlic white wine sauce. 13

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

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

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

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

Skirt Steak Satay.
With sauteed spinach and onion rings. 14

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

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

Spasso Sampler.
Calamari, bruschetta, crab cake & skirt steak satay. 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. 12

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

Skirt Steak Salad.
Yukon potatoes, bacon, mushrooms, red bell peppers, onion rings with balsamic vinaigrette. 22

Salmon Nicoise Salad.
Butter lettuce, red onions, green beans, hard boiled eggs, cherry tomatoes, olives, fried capers in homemade thousand island dressing. 20

Chicken Cobb Salad.                                                                                                                                                                  Chopped lettuce, crispy bacon, avocado, blue cheese, hardboiled egg, tomatoes in homemade ‘ranch’ dressing.18

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

Add protein to your salad.
Chicken 7. 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. 15

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. 13

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

French Dip.
Sliced Angus Prime Rib steak, jack cheese, horseradish aioli and au jus.  22

Chicken Parmesan Sandwich.
Homemade breaded chicken breast with house made marinara, chipotle aioli. 15

PASTA

Black Pepper Fettuccini.
Fresh homemade pasta, sautéed rock shrimp, bay scallops, sundried tomatoes and light roasted garlic cream sauce. 24

Seafood Linguini.
Pan seared prawns, scallops, mussels, rock shrimp, manila clams, 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. 17

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

Pesto Gnocchi.
Homemade potato dumplings with fresh tomato in pesto cream sauce. 16

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. 18

Sausage Rigatoni.
Andouille sausage, sweet bell pepper, red onion in light tomato cream sauce. 18

Wild Mushroom Risotto.                                                                                                                                                         Sauteed wild mushrooms topped with White Truffle Oil.   20

ENTREES

Chicken Breast Wrapped With Pancetta.
Stuffed with mushrooms, spinach, mozzarella cheese, served over garlic mashed potato and Marsala wine reduction. 22

Oven Baked Chicken Parmesan.
Served with soft polenta and vegetables. 20

Walnut Crusted Pork Chop.
Roasted sweet potatoes, sautéed spinach and dry cherry port wine reduction. 24

Veal Piccata.
Garlic mash potatoes, sautéed spinach, capers and garlic white wine sauce.  25

Grilled Salmon.
YYukon gold potato hash, sautéed spinach and topped with lemon caper aioli. 23

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

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

Eggplant Parmesan.
Served with balsamic reduction, spaghetti pasta and marinara sauce. 19

     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.