lunch menu • dinner menu • tapas • wine list • dolce
 

                                               l u n c h   m e n u

s t a r t e r s

CLAMS AND MUSSELS. with garlic white wine sauce. 9.5

FRIED CALAMARI. with chipotle aioli and lemon caper aioli. 9

GRILLED PRAWNS WRAPPED WITH PANCETTA. with mixed baby greens, capers, kalamata olives, diced tomatoes and lemon basil oil. 10.5

PORTOBELLO MUSHROOM. on herb soft polenta, crumbled blue cheese, marinara sauce and balsamic reduction. 8.5

SPRING ROLLS. stuffed with fresh dungeness crab meat and bay shrimp. 9.5

BRUSCHETTA. fresh tomatoes, garlic, basil, olive oil and shaved grana cheese. 6.5

CRAB CAKES. served over cucumber tomato red onion relish and sesame soy aioli. 12

GRILLED EGGPLANT CAPRESE. with fresh mozzarella cheese, basil, and balsamic reduction. 7.5

PAN SEARED AHI TUNA. with crispy won-ton, tomato, cucumber, caper relish and whole grain mustard aioli. 10.5

BEEF CARPACCIO. thinly sliced filet mignon, topped with capers, red onions, arugula, parmigiano reggiano and whole grain mustard sauce. 9.5

SPASSO SAMPLER. calamari, bruschetta, pan seared ahi tuna, crab cake. 15

s o u p   a n d   s a l a d s

MEDITERRANEAN SALAD. romaine, celery, bell peppers, kalamata olives, tomatoes, crumbled feta, white beans, champagne vinaigrette dressing. 8.5

CAESAR SALAD. romaine hearts, anchovy, garlic croutons, classic caesar dressing topped with shaved parmigiano reggiano. 7 With chicken. 3 With prawns. 4

CAPRICHOSA SALAD. romaine, artichoke, tomatoes, capers, kalamata olives, grilled chicken breast, fresh mozzarella cheese and balsamic vinaigrette. 10.5

ARUGULA SALAD. with poached pears, jicama, toasted pecans, blue cheese and white balsamic vinaigrette. 7.5

WARM CABBAGE SALAD. crispy pepper bacon, mushrooms, blue cheese,
warm red wine vinaigrette. 8

SPINACH SALAD. with chicken, marinated sweet bell peppers, crumbled blue cheese, home fried onions rings and balsamic vinaigrette. 10.5

SOUP OF THE DAY. AQ
 

s a n d w i c h e s
Sandwiches served with choice of soup, salad or
french fries.

SKIRT STEAK. With chipotle aioli, tomatoes, homemade fried onion rings. 10.5

CRAB CAKES. tomato iceberg lettuce, cucumber, tomatoes, sesame soy aioli. 13


GRILLED CHICKEN BREAST. caramelized onions, lettuce, basil pesto aioli, tomatoes, jack cheese. 10

GRILLED PORTOBELLO MUSHROOM. fresh buffalo mozzarella, arugula, tomato basil pesto. 9.5

LAMB PITTA. herb crusted lamb sirloin with
feta cheese, spinach, bell peppers, basil aioli. 12.5

p a s t a s

BLACK PEPPER FETTUCCINI. fresh homemade pasta, sauteed rock shrimp, bay scallops, sundried tomatoes, peas and light roasted garlic cream sauce. 14.5

SPAGHETTI BOLOGNESE.
With meat sauce and wild mushroom. 10.5

PENNE WITH CHICKEN. sauteed with sundried tomatoes, sweet corn chipotle basil sauce. 12.5

SEAFOOD LINGUINI. clams, mussels, prawns, salmon and spicy marinara sauce. 15.5

VEAL CANNELLONI. stuffed with veal, ricotta cheese, mushrooms, asiago cheese, sauteed spinach finished in the oven served with marinara sauce. 13.5

CAPPELLINI. angel hair pasta with fresh tomatoes, basil, garlic and olive oil. 9.5

MUSHROOM RISOTTO. italian rice with wild mushrooms. 12.5

GNOCCHI.
with duck confit, wild mushrooms, fresh tomatoes, pearl onions and marsala wine reduction. 15

RAVIOLI.
rock shrimp, Artichoke, baby spinach, fresh tomatoes
and light pesto cream sauce. 15.5

SAFFRON PAPPARDELLE. with jumbo prawns, arugula, tomatoes, and roasted shrimp bisque. 14.5

e n t r e e s

CHICKEN BREAST WRAPPED WITH PANCETTA. stuffed with mushrooms, spinach, mozzarella cheese, served over garlic mashed potatoes, and marsala wine reduction. 15.5

BLACKENED AHI TUNA. served over basil mashed potatoes, sauteed vegetables and fresh mango salsa. AQ

WALNUT CRUSTED PORK CHOP.
served over bed of sweet potatoes, sun dried cherries, green beans, and port wine sauce. 18

VEAL PARMIGIANA. served over soft polenta, sauteed vegetables. 16.5

VEAL PICCATA. served over garlic mashed potatoes, sauteed spinach capers, garlic white wine sauce. 16.5

LAMB SIRLOIN. served over wild mushrooms risotto, grilled eggplant and rosemary-port wine Lamb jus. 18.5

FILET MIGNON. served with sliced roasted potatoes, wild mushrooms cream sauce, topped with gorgonzola compound butter finished with a port wine reduction. 25

MARINATED TERIYAKI SKIRT STEAK. with garlic mashed potatoes and mixed vegetables topped with onion rings. 18

GRILLED SALMON. served over yukon gold potato hash, sauteed spinach, topped with lemon caper aioli. 14.5

FISH OF THE DAY. please ask server.

lunch menu • dinner menu • tapas • wine list • dolce