4 fresh tender zucchini flowers stuffed with a sweet ricotta filling then delicately battered and pan seared to golden brown served with a side of marinara

 

~ twenty ~

 

 

A whole artichoke generously stuffed with a savory breadcrumb stuffing slow cooked until tender, then drizzled with extra virgin olive oil

 

~ eighteen ~

Fresh escarole and pepperoni sauteed in oil & garlic, tossed with cannellini beans topped with pecorino romano cheese

 

~ nineteen ~

 

Tender, juicy boneless breast of chicken, breaded and fried to golden, topped with sliced beefsteak tomato and homemade fresh mozzarella cheese, drizzled with balsamic glaze and extra virgin olive oil, garnished with fresh basil

 

~ thirty six ~

 

Handmade rigatoni tossed with bite sized Spano's traditional meatballs in a hearty tomato sauce topped with a fresh ball of burrata

 

~ thirty four ~

 

Fresh Gulf Red Snapper pan seared and placed atop sauteed spinach, roasted red peppers, and artichoke hearts in a lemon white wine sauce

 

~ thirty nine ~

 

Photo credit:  Lee GM

 

 

Jumbo select shrimp, butterflied, dipped in egg then sauteed with white wine, butter and lemon, served with creamy crab risotto

 

~ thirty eight ~