antipasto wagyu beef ravioli with black truffles 12.00 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 12.50 Sliced raw filet mignon marinated in extra-virgin olive oil and fresh lemon juice with chopped capers and shaved Parmesan cheese calamari fritti 12.00 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 12.00 Alternate layers of puff pastry, yellow and red tomatoes, Fontina, Mozzarella, Parmesan, covered in a Champagne cream sauce caprese 11.00 Fresh vine-ripe tomatoes, Mozzarella and basil gnoochi 11.00 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 10.00 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
signature dishes osso buco 33.00 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 25.00 Slow-cooked Italian pot roast served over fettuccine, accompanied with vegetables These entrées served with vegetable and potato prime dry-aged rib eye 39.00 16-ounce prime, dry-aged rib eye, served with a Chianti red wine sauce on the side beef wellington 38.00 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 21.75 Saffron Risotto served with mussels, clams, calamari, baby lobster tail, shrimp, scallops and salmon in a delicate tomato sauce chilean sea bass 37.00 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 18.75 Chicken breast with garlic, shallots and sautéed mushrooms in a Marsala wine sauce pollo rosanoa 22.00 Chicken breast rolled and stuffed with Mascarpone cheese, eggplant, and porcini mushrooms, in a Champagne cream sauce petto di pollo al doro 21.75 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 19.25 Chicken breast with white wine, artichokes and asparagus petto di pollo fiorentino 19.75 Chicken breast topped with spinach, prosciutto and Mozzarella cheese in a garlic and shallot white wine sauce
pasta spaghettini al frutti di mare 21.75 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 20.00 Flat noodles with sautéed shrimp, garlic and extra-virgin olive oil in a fresh diced tomato and basil white wine sauce ravioli di aragosta 17.75 Lobster-filled ravioli with ricotta cheese and Italian parsley, shallots and garlic in a refreshing Champagne lemon cream sauce lasagoa di carne 16.75 Layers of pasta with Mozzarella, ricotta, and Parmesan cheese in a tomato meat cream sauce spaghettini al bolognese 15.75 Thin round pasta in a rich tomato meat sauce spaghettini al spaggi s 14.75 Thin round pasta with extra-virgin olive oil and garlic in a fresh tomato basil sauce rigatoni ripieni & gratinati 15.75 Short pasta tubes stuffed with veal, spinach and Parmesan cheese, in a tomato cream sauce fettuccine primavera 16.25 Flat noodles with seasonal fresh vegetables, sautéed with garlic and shallots, in a delicate white wine tomato cream sauce linguini pesto pomodoro 15.25 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 16.00 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 19.50 Grilled chicken breast with a caramelized onion, mushroom and sun-dried tomato sauce.served with grilled vegetables pomona valley 26.00 Oven-baked halibut with fresh basil and tomato. Served with grilled vegetables
carne Vitello toscano 21.75 Veal medallions sautéed with garlic and shallots, layered with spinach, prosciutto and Fontina cheese, in a white wine lemon sauce costatella di agnello 38.50 Lamb chops with porcini mushrooms in a tarragon red wine demi glaze sauce filetto di Manzo 37.50 Filet mignon topped with spinach and Gorgonzola cheese in a brandy and rosemary demi glaze bistecca alla umbria 35.00 New York steak in a cognac, cracked pepper, mustard wine cream sauce medaglioni di arista 20.00 Pork tenderloin grilled with onions in a rosemary and sage red wine sauce bistecca delmonico 34.00 16-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
pesce scampi al champagnia 24.50 Large shrimp sautéed with garlic and shallots, served with a delicate Champagne mushroom cream sauce scampi al Limone 23.00 Large shrimp sautéed with garlic, Italian parsley, paprika and lemon juice in a white wine butter sauce salmon 26.50 Grand Marnier, apricot, brandy glaze sand dabs 18.75 Filets of sand dabs lightly floured and sautéed with garlic, shallots, capers and Italian parsley in a light butter sauce halibut alla picatta 26.00 Broiled halibut topped with a garlic white wine lemon caper sauce del mare cioppino 26.50 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 15.00 lunch hours: monday friday from 11:00 a.m. 2:30 p.m. dinner hours: Open nightly at 5:00 p.m. www.spaggis.com Spaggi s offers international foods and is available for private parties and catering