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, April 20, 2019
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 ~
zucchini flowers
4 fresh tender squash blossoms stuffed with a sweet ricotta filling then delicately battered and pan seared to golden brown with a side of marinara sauce
~ fourteen ~
seafood stuffed portobello
A generous helping of Spano's seafood stuffing made of rough chopped shrimp, scallops and lump crab meat served atop two grilled portobello mushroom caps topped with a slice of fresh mozzarella cheese served over lobster cream sauce
~ fourteen ~
meatball sampler
2 Spicy sausage meatballs, 1 Spano's traditional meatball and 2 Veal meatballs served over marinara sauce with a side of creamy ricotta
~ thirteen ~
lamb shank osso buco
16 oz. Bone-in lamb shank slow roasted with celery, carrots and onion, served atop a creamy risotto with a brown demi sauce
~ thirty two ~
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 ~
sunday gravy
A taste of traditional Italian family Sunday dinner...Italian sweet sausage, homemade meatball and homemade pork bracciole simmered in Spano's award-winning marinara sauce, served over fresh rigatoni pasta
~ twenty six ~
Monkfish risotto
Medallions of Monkfish fillet, egg dipped and pan seared, served in a lemon white wine sauce over a creamy crab risotto generously loaded with jumbo lump crab, peas and crimini mushrooms
~ twenty five ~
filet tips casa linga
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
