Daily Specials



Chef Joe Spano loves to use seasonal ingredients,
along with fresh local fish, seafood and produce that are in abundance, to create wonderful specials to enhance your dining experience.
Check out what he's created for today...


Saturday, September 19, 2020


Fresh fig & prosciutto
appetizer





Fresh fig halves served with Prosciutto di Parma, hand cut on our flywheel slicer, with balsamic drizzle


​~ fifteen ~



Vitello e arancini
appetizer





Shredded veal osso buco tossed with Arborio rice, sharp provolone & mozzarella cheese, formed into balls, breaded and fried, served with a side of marinara

​

~ fifteen ~



beef tripe
appetizer





Old world honeycomb tripe stewed with potatoes and peppers in a hearty tomato sauce served with crusty Italian garlic bread


~ fourteen ~



Chicken Milanese
entree





Tender, juicy boneless breast of chicken, pounded, breaded and fried to golden, topped with arugula, radicchio and grape tomatoes, tossed in a citric balsamic dressing


​~ twenty four ~



Monkfish risotto
entree





Medallions of Monkfish fillet, egg dipped and pan seared, served in a lemon white wine sauce over a creamy risotto with peas and crimini mushrooms

​

~ twenty six ~​



pork chop sorrentino
entree





Bone-in pork chop pounded, breaded and pan seared, topped with prosciutto, roasted red peppers, mozzarella cheese and sliced eggplant, baked to perfection, then topped with a brown demi sauce with sauteed crimini mushrooms


​~ twenty nine ~



Filet tips casa linga
entree





Filet mignon tips sauteed with porcini & wild mushrooms, onions and shallots, tossed with house made pappardelle pasta in a red wine tomato sauce with a touch of cream

​

~ twenty six ~​​



rabe alla napoli
entree





Broccoli Rabe, chicken, sausage, roasted red peppers and mushrooms sauteed in garlic, olive oil and white wine, served over rigatoni​


~ twenty two ~​



Spano's Ristorante Italiano


719 Arnold Avenue
Point Pleasant Beach, NJ 08742
732-701-1600