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, March 15, 2019
spinach and cheese calzone
Joe Spano's original pizza dough stuffed with sweet ricotta cheese, mozzarella and sauteed spinach, baked until golden and served with a side of marinara
~ seven ~
stuffed artichoke
A whole artichoke generously stuffed with a breadcrumb mix of fresh herbs, sauteed onion, garlic and hard boiled egg, slow cooked until tender, then drizzled with extra virgin olive oil
~ fourteen ~
spicy sausage meatballs
4 meatballs homemade with ground and loose sausage with just the right spice, pan seared to golden brown served atop a medium arrabbiata sauce
~ eleven ~
Mushroom gnocchi
Homemade gnocchi made of ricotta, pecorino romano, porcini and shiitake mushrooms, sauteed with shiitake mushrooms in a brown butter sage sauce
~ twenty ~
Baked manicotti
Homemade crepes stuffed with ricotta, mozzarella and pecorino romano cheeses, then topped with our award-winning marinara sauce & a slice of fresh mozzrella
~ twenty ~
red snapper tuscano
Red snapper fillet pan seared and served atop sauteed spinach, roasted garlic, pignoli nuts, roasted red peppers and crimini mushrooms in a white wine sauce
~ twenty five ~
cavatelli con burrata
Homemade cavatelli pasta in a Tuscan tomato sauce with roasted garlic, fresh basil & oregano topped with a ball of fresh burrata
