Spiaggetta Restaurant

Hand-made on the premises baked meatballs. With pork, veal, and beef. Topped with fresh mozzarella, pesto, and bechamel marinara.

Pan-fried eggplants rolle and filled with ricotta and mozzarella oven-baked marinara sauce.

Grilled tender, cannellini beans, puree, caramelized red onions, and basil pesto.

Fried crispy. Served with marinara sauce.

Fresh mozzarella, seasonal tomatoes, extra virgin olive oil, basil, and balsamic glaze.

Romaine hearts with crostini crispy pancetta and cheery tomatoes homemade creamy parmigiana dressing.

Puttanesca sauce of roasted tomatoes, olives, and capers.

Blend of organic greens, seasonal tomatoes red onions, red radishes, and homemade white wine vinaigrette.

Boston lettuce, stracciatella cheese, speck, and apples.

Domestic mussels. Served with our delicious homemade marinara sauce.

To toasted semolina bread with assorted seasonal toppings.

Imported cured meats, artisan cheeses, olives, jam, local honey, assorted vegetables, and Italian breadsticks.

Home-made potatoes gnocchi. Tossed with slow-cooked bolognese raga of pork veal and beef, carrots, and onions soffits.

Rigatoni with creaming mushrooms, sweet sausage, light cream sauce, and truffle oil.

Orecchiette pasta. Tossed with sweet sausage, broccoli, rape, hot Calabrian pepper flakes, and extra virgin oil.

Spaghetti with homemade vegetarian tomato sauce.

Hand-made fettuccine tossed in aurora creamy sauce. Crispy prosciutto white onions and peas.

Grilled Atlantic salmon fresh herbs risotto cake with sauteed spinach lemon vinaigrette sauce, and pine nuts.

Pan-fried topped with fresh mozzarella side pasta marinara.

Baked Picante style lemon chardonnay sauce seasonal potatoes and vegetables.

Veal scaloppini with gulf shrimp and crab meat in a prosecco wine sauce with fresh garden herbs and grape tomatoes. Served with seasonal vegetables and potatoes.

Our signature seafood offering. Mediterranean sea bass grilled zucchini and grilled mascarpone polenta cake orange chardonnay reduction with caper berries.

Grilled shrimp over zucchini risotto with crispy pancetta creamy pinot griot vinaigrette.

Slowly simmered tripe with house-made tomato sauce, hot pepper flakes. Served with freshly grated pecorino.

Risotto balls filled with meat sauce and mozzarella cheese. Served with marinara sauce.

Grilled and served with prosciutto, arugula, and shaved asiago cheese.

Classic dish artisan tonnarelli. Tossed with a sauce of black pepper, and aged pecorino.

Rigatoni fresh tomatoes, pecorino, and guanciale.

Pork loin. Topped with prosciutto, fresh sage, mozzarella, and white wine sauce. Served with a side of pasta marinara.

Roasted pork stuffed with rosemary and seasonal fresh herbs, au jus, and with broccoli rube.