antipasto zuppe insalata wagyu beef ravioli with black truffles asiago potatoes 7.75 insalata di spinaci 9.00

Size: px

Start display at page:

Download "antipasto zuppe insalata wagyu beef ravioli with black truffles asiago potatoes 7.75 insalata di spinaci 9.00"

Ashlyn Adams
6 years ago
Views:

1 antipasto wagyu beef ravioli with black truffles Crispy ravioli filled with Wag yu beef & black truffles Served with Hollandaise sauce and topped with Fontina Cheese Rottalo 7.00 Sheets of pasta filled with ricotta cheese and spinach, ground filet mignon, rolled and sliced, served in a tomato meat cream sauce. Garnished with chopped walnuts carpaccio Sliced raw filet mignon marinated in extra-virgin olive oil and fresh lemon juice with chopped capers and shaved Parmesan cheese calamari fritti Fried calamari with marinara sauce and fresh lemon asiago potatoes 7.75 Steamed baby new potatoes, hollowed and filled with Italian Asiago cheese and chopped baby chives, then baked golden brown three-cheese tomato tart Alternate layers of puff pastry, yellow and red tomatoes, Fontina, Mozzarella, Parmesan, covered in a Champagne cream sauce caprese Fresh vine-ripe tomatoes, Mozzarella and basil gnoochi Italian potato dumpling with a pesto sauce on a bed of fresh tomato basil sauce zuppe Choice of two soups prepared fresh daily 5.75 insalata insalata della casa 7.00 Lettuce, peppers, mushrooms, radicchio, and tomatoes with Mozzarella cheese insalata di cesare 8.50 Hearts of romaine with Caesar dressing and Parmesan cheese insalata di spinaci 9.00 Spinach leaves tossed in a warm, caramelized balsamic vinaigrette, with thin slices of Parmesan, Pancetta and tomatoes insalata della ana Mixed baby greens and romaine with crumbled Feta cheese, caramelized pecans, diced mango and fresh raspberries, tossed in a combined raspberry vinaigrette and ranch house dressing heirloom tomato and organic beet salad 8.00 Slices of Heirloom tomatoes, organic beets, basil, fresh Mozzarella & Goat Cheese topped with fresh spring mix lettuce and drizzled with balsamic vinaigrette add chicken breast 4.25 add 3 shrimp 8.25

2 signature dishes osso buco Braised veal shank with carrots, celery, onions, rosemary and sage, in a wine reduction sauce. Served on your choice of fettuccine tossed in white truffle oil with peas, or saffron risotto genovese Slow-cooked Italian pot roast served over fettuccine, accompanied with vegetables These entrées served with vegetable and potato prime dry-aged rib eye ounce prime, dry-aged rib eye, served with a Chianti red wine sauce on the side beef wellington Filet mignon topped with exotic mushrooms, and Dungeness crab cakes wrapped in a puff pastry with a red wine reduction sauce served on the side risotto frutti di Mare Saffron Risotto served with mussels, clams, calamari, baby lobster tail, shrimp, scallops and salmon in a delicate tomato sauce chilean sea bass Topped with sun-dried tomatoes, porcini mushrooms and caramelized Maui onions in a red wine and balsamic vinegar reduction sauce pollo petto di pollo con marsala Chicken breast with garlic, shallots and sautéed mushrooms in a Marsala wine sauce pollo rosanoa Chicken breast rolled and stuffed with Mascarpone cheese, eggplant, and porcini mushrooms, in a Champagne cream sauce petto di pollo al doro Chicken breast sautéed with garlic, shallots, extra-virgin olive oil, and sliced mushrooms in a white wine sauce with shrimp, topped with sliced avocado petto di pollo con asparagi & carciofi Chicken breast with white wine, artichokes and asparagus petto di pollo fiorentino Chicken breast topped with spinach, prosciutto and Mozzarella cheese in a garlic and shallot white wine sauce

3 pasta spaghettini al frutti di mare Thin round pasta sautéed with garlic and extra-virgin olive oil, with clams, New Zealand mussels, shrimp, scallops, calamari, and a slipper lobster tail, in a light tomato sauce fettuccine gamberetti al josephinas Flat noodles with sautéed shrimp, garlic and extra-virgin olive oil in a fresh diced tomato and basil white wine sauce ravioli di aragosta Lobster-filled ravioli with ricotta cheese and Italian parsley, shallots and garlic in a refreshing Champagne lemon cream sauce lasagoa di carne Layers of pasta with Mozzarella, ricotta, and Parmesan cheese in a tomato meat cream sauce spaghettini al bolognese Thin round pasta in a rich tomato meat sauce spaghettini al spaggi s Thin round pasta with extra-virgin olive oil and garlic in a fresh tomato basil sauce rigatoni ripieni & gratinati Short pasta tubes stuffed with veal, spinach and Parmesan cheese, in a tomato cream sauce fettuccine primavera Flat noodles with seasonal fresh vegetables, sautéed with garlic and shallots, in a delicate white wine tomato cream sauce linguini pesto pomodoro Thin pasta with fresh pesto sauce of puréed basil, imported Parmesan and Pecorino cheese, toasted pine nuts, extra-virgin olive oil and a touch of cream, topped with fresh tomato basil sauce penoe dalle vigne di filippi Pasta tubes with garlic, extra-virgin olive oil, shallots, artichokes, sun-dried tomatoes, and asparagus in a delicate white wine cream sauce heart healthy Two healthy dishes named after our local hospitals san antonio Grilled chicken breast with a caramelized onion, mushroom and sun-dried tomato sauce.served with grilled vegetables pomona valley Oven-baked halibut with fresh basil and tomato. Served with grilled vegetables

4 carne Vitello toscano Veal medallions sautéed with garlic and shallots, layered with spinach, prosciutto and Fontina cheese, in a white wine lemon sauce costatella di agnello Lamb chops with porcini mushrooms in a tarragon red wine demi glaze sauce filetto di Manzo Filet mignon topped with spinach and Gorgonzola cheese in a brandy and rosemary demi glaze bistecca alla umbria New York steak in a cognac, cracked pepper, mustard wine cream sauce medaglioni di arista Pork tenderloin grilled with onions in a rosemary and sage red wine sauce bistecca delmonico ounce Delmonico steak served with caramelized onions and sliced Shiitake mushrooms, in a porcini mushroom Marsala wine sauce your steak Spaggi s serves only the finest hand-selected USDA corn-fed prime Midwestern beef aged up to four weeks for flavor and texture, hand-cut, and broiled at 1600 degrees. rare medium rare medium medium well well Very red, cool center Red, warm center Pink center Slightly pink center Broiled throughout, no pink

5 pesce scampi al champagnia Large shrimp sautéed with garlic and shallots, served with a delicate Champagne mushroom cream sauce scampi al Limone Large shrimp sautéed with garlic, Italian parsley, paprika and lemon juice in a white wine butter sauce salmon Grand Marnier, apricot, brandy glaze sand dabs Filets of sand dabs lightly floured and sautéed with garlic, shallots, capers and Italian parsley in a light butter sauce halibut alla picatta Broiled halibut topped with a garlic white wine lemon caper sauce del mare cioppino Slipper lobster tail, scallops, shrimp, calamari and a selection of fresh fish in a light and tang y saffron tomato broth with white wine dolce dessert 8.00 Your server will present our dessert selections chocolate soufflé lunch hours: monday friday from 11:00 a.m. 2:30 p.m. dinner hours: Open nightly at 5:00 p.m. Spaggi s offers international foods and is available for private parties and catering

Ventuno Dinner Menu 5pm to 11pm Daily

Ventuno Dinner Menu 5pm to 11pm Daily Antipasti Caldi Calamari Fritti $9.00 Tender squid dusted with cornmeal, served with tomato basil sauce Carciofi e Spinaci in Casseruola $8.00 Creamy artichoke and