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...
Wednesday, September 18, 2019
Seafood stuffed portabella
A generous helping of rough chopped shrimp, scallops and lump crab meat served atop two grilled portabella mushroom caps topped with a slice of fresh mozzarella cheese served over our lobster cream sauce
~ fourteen ~
meatball sampler
2 spicy sausage meatballs, 1 Spano's traditional meatball and 2 veal meatballs served over marinara with a side of creamy ricotta
~ thirteen ~
bucatini al limone
As an appetizer - Homemade bucatini pasta tossed in a lemon and butter emulsion topped with pecorino romano cheese
~ twelve ~
stuffed chicken parmigiana
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 four ~
mafalde con gamberi
Homemade mafalde tossed with jumbo select shrimp and roasted garlic in a lemon butter emulsion topped with toasted bread crumbs
~ twenty four ~
cod milano
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 ~
pork chop sorrentino
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 ~
scallops risotto
Jumbo fresh local day boat sea scallops pan seared and finished in the broiler served atop crab risotto with peas, crimini mushrooms and jumbo lump crab meat
