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, February 26, 2020
beef tripe appetizer appetizer
Old world honeycomb tripe stewed with potatoes and peppers in a hearty tomato sauce.
Served with a crusty Italian garlic bread
~ thirteen ~
pan roasted octopus appetizer
Octopus, fingerling potatoes and fennel, oven roasted, served over our tangy lemon caper speidini sauce
~ seventeen ~
Spicy sausage meatballs appetizer
4 meatballs homemade with ground and loose sausage with just the right amount of spice, pan seared to golden brown served atop a medium arrabbiata sauce
~ eleven ~
♥ pork chop frankie ♥ entree
16 oz. Premium Reserve double boned pork chop, broiled to your desired temperature, served atop a Port wine reduction with a side of mashed potatoes
~ twenty nine ~
scallops risotto entree
Jumbo fresh local day boat sea scallops pan seared, finished in the broiler, served atop crab risotto with peas, crimini mushrooms and jumbo lump crab meat
~ twenty eight ~
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
~ twenty ~
Pork chop sorrentino entree
14 oz 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 eighty ~
sunday gravy entree
Italian sweet sausage, homemade meatball and homemade pork bracciole simmered in Spano's marinara sauce served over fresh rigatoni pasta
~ Twenty Seven ~
filet tips casa linga entree
Filet mignon tips sauteed with porcini & wild mushrooms, onions and shallots, tossed with homemade papardelle pasta in a red wine sauce with a touch of cream
