Spoleto Express

Chef's selection of cured meats and cheese with pickled vegetable, fruit and crostini.

Calabrese peppers, garlic, preserved lemon, fresh parsley, extra virgin olive oil.

Cape cod clams stuffed with red peppers, pancetta, butter, garlic and white wine.

Served with caper berries, shallots, cilantro, honey, lemon, butter, calabrese peppers and grilled sourdough.

Lightly breaded calamari oven roasted and tossed with fresh basil, tomatoes, scallion, lemon and extra virgin olive oil.

Tossed in seasoned flour, flash fried and served with cocktail or spicy marinara.

World famous spanish ham thinly sliced and served over grilled baguette with melted fresh mozzarella, lemon dressed arugula, tomato, pumpkin seed oil and balsamic.

Tomato, lemon, calabrese pepper butter, fresh garlic, roasted corn, herbs, white wine and grilled baguette.

Roasted pork and beef meatballs with salsa verde, spicy marinara and house made ricotta

Crispy batard stuffed with mozzarella and garlic butter.

Crispy batard topped with imported gorgonzola butter and roasted peppers.

Caramelized butternut squash filled ravioli with brown butter, sage, amaretto and toasted almonds.

Black angus beef tenderloin with macadamia nuts, pancetta, white truffle, rye crouton lemon, egg yolk and balsamic syrup.

House prepared Hudson valley duck liver served with caramelized apple, pickled onion, cornichon, mustard and grilled baguette.

Mixed greens, radicchio, carrots, marinated garbanzo beans with choice of dressing.

Romaine hearts, grana padano, garlic croutons with garlic lemon dressing, anchovies.

Oven roasted mixed beets with fresh dill, cucumber, lemon zest, goat cheese, roasted garlic vinaigrette and pickled onion.

Roasted heirloom cherry tomatoes, burratta mozzarella (fresh mozzarella infused with cream), basil and pine nut pesto , balsamic reduction, extra virgin olive oil.

Eggplant caponata, roasted peppers, root vegetables, artichoke heart, garlic confit, heirloom tomatoes, butternut puree, pickled vegetables and crostini

Salad of arcadian greens, toasted walnuts, gorgonzola dolce, figs, pears and a honey-cider vinaigrette.

Pan fried boneless rainbow trout with italian herbs, garlic, lemon white wine and butter served with daily risotto and sauteed kale.

Black angus beef tenderloin grilled and served with caramelized brussel sprouts, shallot mashed potatoes sauce bordelaise and gorgonzola dolce.

All natural Bell and Evans chicken stuffed with Italian cheeses, fresh sage, proscuitto, over farro grains, roasted root vegetables and a marsala mushroom sauce.

Pan seared and served with lemon swiss chard, creamy polenta and a sauce of caper berries, fresh garlic, basil, tomato and lemon.

Pork tenderloin cutlets pan sauteed and served with winter vegetable hash, wild rice and a maple bourbon glaze.

Atlantic salmon steak blackened medium and served with daily risotto, grilled aspara-gus with fresh citrus cream.

Scallops, shrimp, calamari, mussels, clams and cod lightly stewed with fresh tomato, scallion in saffron broth with roasted garlic butter, finished with crostini and lemon aioli.

12oz New York strip with black peppercorn crust pan seared and served with a shallot-cognac cream and hand-cut fries.

House-made pasta made from celery root and sautéed with smoked bacon, pears, pine nuts, baby kale and roasted garlic served atop gorgonzola fondutta.

Wild Canadian boar braised with port wine and fennel tossed with garlic, tomato, fresh herbs and pappardelle.

Port wine braised short-rib ravioli with ricotta, smoked onion and asiago Pan pomodoro, peas, calabrese peppers and house made creme fraiche.

Fresh shucked clams, fresh basil white wine, butter, chili flake, olive oil served over linguine.

18 Kalamata olives, artichoke hearts, roasted garlic, roasted tomato, kale, fresh.

Citrus & tarragon.

With roasted red peppers.

Creme fraiche and leek dip.

Fontina, mushrooms, rosemary and shallots served with lemon aioli.

Brick oven roasted pork and beef meatball served with Salsa verde, Calabrese peppers and fresh ricotta.

Sauce of white wine, fresh garlic, butter, lemon, fresh parsley served over angel hair with daily vegetables.

Sauce of white wine, fresh garlic, butter, lemon, fresh parsley served over angel hair with daily vegetables.

Breaded chicken breast with marinara, mozzarella over linguine with daily vegetables.

Blackened chicken with tasso ham, andouille sausage, baby spinach, tomatoes, garlic, shallots, jalapenos, tossed with mini pasta shells. Add shrimp $8.00.

Our rich sauce of ground beef, sausage with marinara, cream and pesto.

Spoletos beef and pork meatballs with marinara, fresh basil and house-made ricotta cheese.

Ask your server for our daily selection.

Flash fried calamari, cherry peppers, garlic butter.

Served with white beans, pancetta, roasted tomatoes, chilies and mint oil.

An assortment of imported Italian and domestic cheeses served with crostini and fruit.

A chefs selection of our artisanal salumi.

Roasted squash, broccoli, onion and pepper with red sauce, mozzarella and topped with fresh arugula, olive oil, lemon and grana padano.

Roasted tomato, fresh basil, fresh mozzarella, pesto, grana padano, olive oil.

Port wine braised short rib, grilled red onion, rosemary, smoked gouda sauce, spinach and balsamic reduction.

Ricotta pasta pillows served with fresh pomodoro, shredded basil, pecorino toscano.

White clams, littlenecks, white wine, garlic, red chili flake, olive oil, spaghetti nero.

Roasted tomato, creme fraiche, chives, port wine gastrique.

Fennel, house made sausage, saffron broth and foccacia.

A sampling of 3 cheeses served with fresh fruit and mostarda.

Served with homemade whipped cream.

Pistachio gelato, olive oil and fresh strawberries.

Sponge cake soaked in espresso and rum then layered with mascarpone mousse and cocoa.

A pastry shell filled with sweetened ricotta, chocolate chips and macadamia nuts. Topped with slivered toasted almonds.

Dark chocolate gelato and chocolate covered strawberries.

Blackberry curd and candied lime.

Lavender zabaglione and mint.