Dinner Menu

Join Us for Dinner
Sunday & Monday 5pm to 9pm
Tuesday - Thursday 5pm to 10pm
Friday - Saturday 5pm to 11pm



La Spiga Bread Service
> Gnocco Fritto v 3
> Piadina Romagnola vv 3
> Macrina Bakery Ciabatta v 3

Affettati Misti df
selection of italian and house-cured meats served with balsamic mustard, olives and piadina romagnola 17

Prosciutto di Parma df
parma prosciutto–aged 36 months–thinly sliced to order, served with balsamic mustard and piadina romagnola
> full board 17
> half board 9

Formaggi Misti v
selection of italian artisan cheeses served with house-made preserves and piadina romagnola
> house choice 17
> by the ounce 5

Gnocco Fritto
fried emilian bread puffs with prosciutto, burrata cheese and roasted eggplant in salsa verde 19

Crostini del Poggio Rosso
crostini with tuscan pate, double "R" ranch beef tenderloin* and white truffle oil 8ea.

Polenta con Anatra df gf
crispy fried polenta with braised duck ragu 14

Carpaccio di Barbabietola v gf
roasted beet carpaccio with formaggio di fossa crema, arugula emulsion, lemon-cured pear and micro arugula 12

Crescione Zucca e Patata gf
crescione filled with butternut squash, potato, gorgonzola, speck and balsamic onions 14

All pastas are handmade at la Spiga using fresh organic eggs from Stiebrs Farms and sustainably produced Shepherd’s Grain flour.

ask your server for our daily homemade soup selection  6/9

Passatelli in Brodo v
classic romagnolo comfort food: passatelli dumplings floating in clear rich chicken and beef broth 12
» add truffle oil 3

Tortelli v
tortelli filled with roasted butternut squash, house-made fruit mostarda and amaretti tossed with walnut sage butter 19

Tagliolini al Ragu di Verdure v df
tagliolini with fricasse of vegetables and basil EVOO 18

Pappardelle df
pappardelle with braised duck, tomato, sage and white wine ragu 19

Gnocchi di Castagna
chestnut and butternut squash gnocchi with wild mushrooms, speck and cream sauce 19

Gnocchi al Pomodoro v
potato gnocchi tossed in our signature tomato sauce and parmigiano reggiano 18

Tagliatelle al Burro di Tartufo v
tagliatelle noodles with white alba truffle butter 18

Tagliatelle al Ragu
tagliatelle noodles with traditional bolognese ragu (meat and tomato sauce) 18

Lasagne Verdi
spinach lasagna noodles layered with ragu (meat and tomato sauce), béchamel and parmigiano reggiano 18

Meat, fish and vegetarian entrees.

our fish entrée rotates with the freshest catch available – ask your server for today’s choice MP

Filetto df gf
grilled double “R” ranch beef tenderloin* with paglia potatoes, sautéed spinach and marsala, balsamic and mustard sauce 34

Guancia di Maiale 
milk-braised pork cheeks with porcini sugo, fall squash puree, farro and mushroom pilaf 28

Petto d’Anatra df gf
oven-roasted, duck breast* grilled endive and balsamita 30

Casseruola vv gf
oven-baked cannellini and cranberry beans with parsnips, escarole, butternut squash and roasted tomatoes topped with a polenta herb crust 20

Pasticcio di Melanzane v
roasted eggplant slices layered with our house tomato sauce, béchamel and parmigiano reggiano 19

Sides and salads.

Verdure Grigliate vv gf
grilled zucchini, eggplant , belgian endive and bell peppers with balsamic mustard, lemon and thyme 15

Polenta Fritta vv gf
crispy fried polenta 6

Scarola Brasata vv gf
braised escarole with garlic and extra virgin olive oil 7

Contadino v gf
fresh baby spinach, fresh Bartlett pear, toasted sunflower seeds, lemon pear citronette and pecorino fresco cheese 13

Insalata Mista della Casa vv gf
our house mixed salad with romaine, frisee, radicchio, arugula, shredded carrots and apple cider vinaigrette 6/9

v – vegetarian
vv – vegan
gf – gluten free
df – dairy free


*Consuming raw or undercooked eggs or meats may increase your risk of foodborne illness.
Items and prices are subject to change.


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