Spalti Ristorante

Toasted bread, fresh diced tomatoes, basil, garlic and extra virgin olive oil. Vegetarian.

Grilled polenta, Gorgonzola cheese, mushrooms and Marsala wine sauce. Vegetarian.

Fried baby squid lightly dusted in flour and served with cocktail sauce.

Sliced center cut filet, arugula, capers, onions, shaved Parmesan, mustard and extra virgin olive oil.

Portobello mushroom topped with spinach and Gorgonzola in a balsamic red wine-demi-glaze.

Steamed manila clams, garlic, white wine, fresh tomatoes and basil.

Baby spinach, roasted almonds, dried cranberries, warm goat cheese and raspberry vinaigrette. Vegetarian.

Organic spring mix, fresh tomatoes, shaved carrots and balsamic vinaigrette. Vegetarian.

Wild arugula, caramelized walnuts, dried figs, Gorgonzola cheese and champagne vinaigrette. Vegetarian.

Hearts of romaine lettuce, Grana Padano cheese, croutons and classic Caesar dressing.

Breaded eggplant, Parmesan cheese, layered with mozzarella and marinara sauce. Served with daily starch and seasonal vegetables. Vegetarian.

Charbroiled lamb chops seasoned with rosemary and garlic. Served with daily starch and seasonal vegetables.

Grilled USDA prime fillet mignon with green pepper corn brandy sauce. Served with daily starch and seasonal vegetables.

Sauteed prawns with pancetta, garlic, basil, tomatoes, Kalamata olives and sauvignon blanc sauce. Served with daily starch and seasonal vegetables.

Breast of free range chicken, sun-dried tomatoes, capers, lemon, white wine and Dijon mustard. Served with daily starch and seasonal vegetables.

Breast of free range chicken with mushroom Marsala wine sauce. Served with daily starch and seasonal vegetables.

Grilled fresh salmon, sun dried tomatoes, capers, basil, lemon and pinot grigio sauce. Served with daily starch and seasonal vegetables.

Free range veal scaloppini with lemon, capers, white wine sauce or mushroom Marsala wine sauce. Served with daily starch and seasonal vegetables.

Potato dumplings with Gorgonzola cheese sauce or homemade basil garlic pesto sauce. Vegetarian.

Triangle shaped homemade pasta stuffed with ricotta cheese, spinach and creamy tomato-sage sauce. Vegetarian.

Spinach fettuccine, smoked chicken, mushrooms, green peas and touch cream sauce.

Linguine pasta, tiger prawns, fresh tomatoes, mushrooms, garlic and white wine.

Linguine pasta, fresh manila clams, garlic, lemon, white wine, chili flakes and fresh parsley.

With diced tomatoes, fresh dill, lemon, vodka and light cream sauce.

Penne pasta, chicken, sausage, red bell pepper, basil, garlic and cream- tomato sauce.

Spaghetti pasta with homemade Angus meat sauce.

Tossed bread, fresh diced tomatoes, basil, garlic and extra virgin olive oil. Vegetarian.

Grilled ploenta, Gorgonzola cheese, mushrooms and Marsala wine. Vegetarian.

Sliced center cut filet, arugula, capers, onions, shaved Parmesan, mustard and extra virgin olive oil.

Portobello mushroom topped with spinach and Gorgonzola in a balsamic red wine-demi-glaze.

Steamed manila clams, garlic, white wine, fresh tomatoes and basil.

Romaine lettuce, tomatoes, cucumbers, olives, feta cheese and vinaigrette. Vegetarian.

Baby spinach, roasted almonds, dried figs and cranberries, warm goat cheese and raspberry vinaigrette. Vegetarian.

Organic heart of romaine lettuce, shaved Parmesan and Caesar dressing.

Chicken tenders sauteed with mushrooms, fresh tomatoes and over organic mixed greens salad.

Breaded eggplant topped with Parmesan cheese, layered with mozzarella and marinara sauce. Served with daily starch and seasonal vegetables. Vegetarian.

Charbroiled free range hanger steak with Gorgonzola cheese sauce. Served with daily starch and seasonal vegetables.

Breast of free range chicken, sun-dried tomatoes, capers, lemon, white wine and Dijon mustard sauce. Served with daily starch and seasonal vegetables.

Grilled fresh salmon, sun dried tomatoes, capers, basil, lemon and pinot grigio. Served with daily starch and seasonal vegetables.

Free range veal scaloppini with lemon, capers, white wine sauce or mushroom Marsala wine sauce. Served with daily starch and seasonal vegetables.

Grilled eggplant, portobello mushrooms, zucchini, roasted peppers and pesto aioli. Served with organic spring mixed salad and freshly baked homemade oven bread. Vegetarian.

Natural chicken breast, zucchini, fresh tomatoes, roasted peppers and aioli sauce. Served with organic spring mixed salad and freshly baked homemade oven bread.

Pan seared salmon cake, red onion, fresh tomatoes, arugula and aioli. Served with organic spring mixed salad and freshly baked homemade oven bread.

Angel hair pasta, diced tomatoes, garlic, basil, extra virgin olive oil and light marinara. Vegetarian.

Potato dumplings with Gorgonzola cheese sauce or homemade basil pesto sauce. Vegetarian.

Triangle shaped homemade pasta stuffed with ricotta cheese and spinach, light cream tomato and sage sauce. Vegetarian.

Spinach fettuccine, smoked chicken, mushrooms, green peas and touch of cream sauce.

Linguini pasta, tiger prawns, fresh tomatoes, mushrooms, garlic and white wine.

Linguine sauteed with fresh manila clams, garlic, white wine, chili flakes and fresh parsley.

Penne pasta, chicken, sausage, red bell peppers, basil, garlic and creamy tomato sauce.

Spaghetti pasta with homemade Angus meat sauce.

Toasted bread with tomatoes, olive oil, Parmesan cheese, garlic, basil and arugula.

Portobello mushroom with sun-dried tomatoes, garlic, arugula, pine nuts and Parmesan.

Grilled polenta topped with feta cheese and a mushroom sauce.

Prawns sauteed in garlic, olive oil, black olives, fresh tomato in a wine sauce.

Mixed greens and goat cheese with croutons and balsamic vinegar.

Romaine, anchovies, Parmesan and croutons.

Sliced tomato, mozzarella cheese, pesto and virgin olive oil.

Serves at least 20. Potato dumplings in a cream and tomato rosemary sauce.

Serves at least 20. Pasta with chicken breast, artichokes, peas and sun-dried tomatoes with marinara.

Serves at least 20. Pasta with tiger prawns, tomatoes, mushrooms and white wine sauce.

Serves at least 20. Breaded eggplant topped with mozzarella cheese, spinach and tomato sauce.

Serves at least 10.

Serves at least 20.

Serves at least 10.