Sporeto Restaurante

three olives, fresh parsley, chili flake, extra virgin olive oil

lightly breaded calamari, oven roasted, fresh basil, chopped tomato, scallion, fresh basil, and lemon

handmade raviolis filled with a blend of mascarpone and pumpkin, served with a brown butter, fresh sage, toasted almonds, and amaretto

four roasted blue point oysters topped with roasted garlic, cilantro chipotle pepper butter

served with house-made cocktail sauce, pernod dipping sauce

thinly sliced beef tenderloin, evoo, preserved lemon sicilian sea salt, black pepper, baby greens, marinated mushrooms, ricotta salata

roasted pork and beef meatballs served with spicy marinara and house-made ricotta

roasted eggplant with onion and capers, roasted red peppers, roasted tomatoes, grilled artichoke hearts, caramelized brussel sprouts, grilled zucchini, roasted garlic, and crostini

baguette served your choice two ways, gorgonzola coated with roasted red peppers, or mozzarella stuffed with garlic infused butter

mixed greens, radicchio, red cabbage, carrots, marinated garbanzo beans, with choice of: lemon oil parmesan, roasted tomato basil vinaigrette, balsamic vinaigrette, gorgonzola dressing

romaine lettuce, grana padano, croutons and white anchovies

romaine lettuce, grana padano, sriracha, tabasco, croutons, oven dried tomatoes

red and golden beets with a blend of arugula, local baby greens with goat cheese, toasted almonds, sumac vinagrette

fresh tomato, burratta mozzarella (fresh mozzarella infused with cream) and fresh basil, drizzled with extra virgin olive oil

oven-roasted tomatoes, fresh mozzarella, fresh basil, grana padano

zonin’s sausage, thyme ricotta, mozzarella, evoo

housemade potato gnocchi tossed with oyster and shitake mushrooms, guanciale (umbrian air cured pork), shallots, evoo, fresh lemon, pecorino romano, topped with a poached feather ridge farm egg

cavatelli tossed with, garlic, cherry tomatoes, kalamata olives, kale, fresh mozzarella, pesto and pine nuts

braised wild boar ragu, with fresh fennel, garlic and tomato, tossed with pappardelle

spaghettini, fresh maine lobster, shaved artichoke, corn, sweet garlic, spicy tomatoes, hint of mint

rigatoni, shaved brussles sprouts, crispy pancetta, evoo, and chili flake

lightly breaded, topped with mozzarella, parmesan, and marinara sauce over fresh linguine, roasted root vegetables

our rich sauce of ground beef, sweet italian sausage with marinara, a touch of cream, pesto and grana padano

our house made meatballs with a sweet basil marinara sauce

blackened chicken with tasso ham, andouille sausage, baby spinach, tomatoes, garlic, jalapenos, tossed with mini pasta shells

grilled 12oz new york strip, black peppercorn cognac cream reduction, with sautéed shallots, hand-cut fries

8oz tenderloin encrusted with mountain gorgonzola, nebbiolo wine reduction, mascarpone polenta, roasted root vegetables

pan seared veal medallions, white wine, artichoke hearts, roasted red peppers, baby spinach, roasted garlic, with fresh linguine

white beans, kale, roasted lemon, mustard vinaigrette, grapefruit segments, micro green, parmesan crisp

butternut squash risotto, shredded brussels sprout, lemon beurre blanc

statler chicken breast stuffed with fontinella cheese, sage, wrapped with prosciutto, with a wild mushroom marsala reduction, on a bed of mascarpone polenta with roasted root vegetable

served with homemade whipped cream

blackberry compote, blood orange sorbet

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

seasonal biscotti, vanilla ice cream, with a single shot of espresso

a spoonful of chocolate mousse, lazy man cannoli, and chefs’ special selection