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 vv 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 local peach 19

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

Fritto Misto df
crispy fried calamari, bay scallops and shrimp with salsa rosa dipping sauce 16

Caprese v gf
fresh mozzarella with sungold heirloom tomatoes, fresh basil and corto EVOO 13

Polipo gf
grilled spanish octopus with marinated bell peppers, salsa verde and lemon potatoes 19

Vitello Tonnato df gf
sliced chilled veal with smooth tuna and caper sauce, and house cured pickles 16

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

Tortelli v
tortelli filled with fresh spinach and fresh ricotta tossed with sage butter and parmigiano reggiano 19

Tagliolini v
tagliolini with basil pesto, taggiasca olives and heirloom cherry tomatoes 18

Spaghetti Neri df
cuttlefish ink “chitarra” spaghetti with fresh seafood and tomato ragu 20

Gnocchetti Pasticciati
ricotta gnocchi with sausage, local wild mushrooms, tomato and cream 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

Tagliata df gf
grilled double “R” ranch beef tenderloin* sliced and served with arugula, sweet 100 cherry tomatoes, fresh herbs, salsa di vino and grilled polenta 34

Costata di Maiale df gf
korabuta pork short ribs, served with pressed rosemary potato, roast heirloom tomato, balsamic and mustard sauce 34

Cottoletta di Pollo df
breaded organic chicken breast with zucchini pappardelle, lemon cured onions, corn, and mushrooms 28

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 and bell peppers with balsamic mustard, lemon and thyme 15

Patate Arrosto vv gf
roasted yukon gold potatoes with rosemary, sea salt and extra virgin olive oil 7

La Panzanella v
Macrina ciabatta mixed with heirloom tomatoes, wild arugula, red onion, cucumber, fennel, ricotta salata, rosemary vinaigrette, and dessert miracle EVOO 14

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.


Stay in the Loop!

Join our email list and be among the first to know about our special dinners, menu updates, live music and more…and if you include your birth date, we’ll send you a little something to celebrate your special day.

  • General Interest
  • Wine Enthusiasts
  • Cooking Classes
  • Childrens Cooking Classes
  • Private Dining
  • Press
Please wait while we submit your request...