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...
Friday, December 13, 2019
Zuppa di clams appetizer
One dozen little neck clams steamed and served in a broth of sauteed garlic, white wine and fresh herbs
~ fourteen ~
Beef Tripe appetizer
Old world honeycomb tripe stewed with potatoes and peppers in a hearty tomato sauce. Served with a crusty Italian garlic bread
~ Thirteen ~
cavatelli nero appetizer
Homemade squid ink cavatelli, tender calamari rings, hot soppressata, white wine and toasted bread crumbs
~ fourteen ~
seafood rollatini appetizer
Shrimp and scallop stuffing with sauteed shiitake mushrooms and spinach rolled in a thinly sliced eggplant topped with a pink vodka sauce and mozzarella cheese
~ sixteen ~
stuffed chicken parmigiana entree
Fresh breast of chicken, pounded thin and stuffed with prosciutto and mozzarella, then rolled, breaded and baked to perfection, topped with our award-winning marinara sauce
~ twenty three ~
cod milano entree
Fresh cod fillet pan seared then broiled, placed atop sauteed roasted peppers, artichoke hearts, baby spinach with toasted pignoli nuts in a Francese style garlic lemon white wine sauce
~ twenty seven ~
sunday gravy entree
Italian sweet sausage, homemade meatball and homemade pork bracciole simmered in Spano's award winning marinara sauce served over fresh rigatoni pasta
~ twenty eight ~
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, topped with a brown demi sauce with crimini mushrooms
~ Twenty eight ~
ravioli and meatballs entree
Homemade meat ravioli stuffed with sauteed veal, pork and beef with seasoned impastata cheese, served with 3 spicy sausage meatballs in Spano's marinara
~ Twenty four ~
Colossal ravioli florentine entree
homemade pasta sheets filled with spinach, roasted garlic and spices plus a savory combination of ricotta and parmesan cheese served in our marinara sauce
~ Twenty ~
cavatelli con burrata entree
Homemade cavatelli pasta in a Tuscan tomato sauce with roasted garlic, fresh basil & oregano topped with a ball of fresh burrata
