Spaggi's Menu

Sliced heirloom tomatoes and organic beets, layered with fresh mozzarella and goat cheese, topped with spring mix lettuce, drizzled with balsamic vinaigrette

Iceberg, sliced avocado, crumbled bacon, aged blue cheese, topped with blue cheese balsamic vinaigrette.

4 oz chicken breast

Served with lemon tarter sauce.

Fried calamari with marinara sauce and fresh lemon.

Steamed baby new potatoes, hollowed and filled with Italian Asiago cheese and chopped baby chives, then baked golden brown.

Alternate layers of puff pastry, yellow and red tomatoes, fontina, mozzarella, Parmesan, covered in a champagne cream sauce.

Fresh vine-ripe tomatoes, mozzarella and basi green and red olives

warms bread selection served with our homemade olive spread \n( contains dairy)

Saffron risotto served with mussels, clams, calamari, shrimp, scallops and salmon in a delicate tomato sauce.\n

Topped with sun-dried tomatoes, porcini mushrooms and caramelized Maui onions in a red wine and balsamic vinegar reduction sauce. Served with vegetable and potato.

served over mashed potatoes and medley of sautéed vegetables

Chicken breast with white wine, artichokes and asparagus.

Chicken breast topped with spinach, prosciutto and mozzarella cheese in a garlic and shallot white wine sauce.

Lobster-filled ravioli with ricotta cheese and Italian parsley, shallots and garlic in a refreshing champagne lemon cream sauce.

Layers of pasta with mozzarella, ricotta, and Parmesan cheese in a tomato meat cream sauce.

Thin round pasta in a rich tomato meat sauce.

Thin round pasta with extra-virgin olive oil and garlic in a fresh tomato basil sauce.

Thin pasta with fresh pesto sauce of pureed basil, imported Parmesan and pecorino cheese, toasted pine nuts, extra-virgin olive oil and a touch of cream, topped with fresh tomato basil sauce.

Penne with sun-dried tomatoes, asparagus spears, artichoke hearts, in a garlic white wine cream sauce

cheese filled tortellini, ground Italian sausage, shiitake mushrooms, caramelized onions, champagne cream sauce, garnished with peas

Short pasta tubes stuffed with veal, spinach and Parmesan cheese, in a tomato cream sauce.

Linguini and clams\nextra virgin olive oil, garlic white wine, Italian parsley

8 oz. filet mignon. accompanied with mashed potatoes and sautéed vegetables

30 oz. bone-in ribeye.\nwith a red wine Demi glaze sauce\naccompanied with mashed potatoes and sautéed vegetables

Australian Lamb chops with porcini mushrooms in a tarragon red wine demi glaze sauce.

16 oz. prime, dry aged ribs eye, served with a chianti red wine sauce on the side

Brandy cognac butter on the side\npotato and sautéed vegetables

Chilean Sea Bass topped with a delicate tomato basil sauce\naccompanied with grilled eggplant, zucchini, yellow squash, asparagus spears

Grand Marnier, apricot, and brandy glaze.

Filets of sand dabs lightly floured and sautéed with garlic, shallots, capers and Italian parsley in a light butter sauce.

Served warm with Tahitian vanilla ice cream on the side

warm with Tahitian vanilla ice cream

served with salted caramel gelato on the side

a red sangria more intensely flavored with cherry and berry flavors finishing with a dash of citrus and sweetness. Garnished with fresh mango raspberries, and orange rind