Menu Planner for Private and Large Parties
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Menu Planner for Private and Large Parties Menu items change seasonally and will be updated as changes occur. If your event occurs on the cusp of a menu change, feel free to use this Menu Planner as a guideline. Adjustments can be made when the changes occur. The next menu change will be in January 2020. As per Italian tradition, menu selections are typically served family style or buffet, but we are available to customize your menu based on your preferences. Prices do not include tax and gratuity. Dietary indications are notated throughout the menu as follows: v - vegetarian | vv - vegan | gf - gluten free | df - dairy free EXECUTIVE CHEF: SABRINA TINSLEY OSTERIA LA SPIGA 1429 12TH AVENUE, SEATTLE • 206 323 8881 • laspiga.com PRIMO M E N U $45/PERSON STARTERS – Select 3 Mix & match a balanced selection of our premium quality starters, served with piadina romagnola, our house flat bread. Affettati df Piadina v italian meats served with our specialty balsamic mustard stuffed piadina with mozzarella, eggplant, roasted tomatoes and green sauce Prosciutto di Parma df thinly sliced, served with house balsamic mustard Insalata Mista vv house mixed greens with apple cider vinaigrette Formaggi v selection of Italian artisan cheeses served with house-made preserves PASTA COURSE – Select 2 As always, pastas are hand made at la Spiga using local organic eggs and Shepherd’s Grain flour. Tortelli ai Porcini v Tagliatelle Ragu tortelli filled with porcini mushrooms, tossed tagliatelle noodles, traditional bolognese ragu with truffle butter, wild mushrooms and (meat and tomato sauce) parmigiano reggiano Lasagne Gnocchi v thin spinach noodles filled with meat ragu, béchamel our signature hand-curled yukon gold potato gnocchi and parmigiano reggiano with house tomato sauce Tagliatelle Tartufo v tagliatelle noodles with white alba truffle butter and parmigiano reggiano DESSERT – Select 1 All desserts are lovingly made at la Spiga using the freshest and finest ingredients available. Il Mascarpone di Ida* v our popular tiramisu, Pietro’s mother’s coveted recipe Panna Cotta gf sweet cream panna cotta with mixed wild berries *Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness. FESTIVO MENU $65/PERSON STARTERS – Select 3 Mix & match a balanced selection of our premium quality starters, served with piadina romagnola, our house flat bread. Affettati df Carpaccio di Barbabietola v gf italian meats served with our specialty balsamic mustard roasted beet carpaccio with formaggio di fossa crema, arugula emulsion and bartlett pear ribbons Prosciutto di Parma df thinly sliced, served with house balsamic mustard Scarola v warm escarole salad with taggiasca olives, orange Formaggi v supremes, pistachios, golden raisins and volpaia italian artisan cheeses with house-made preserves red wine vinaigrette Piadina v Verdure Grigliate vv gf stuffed piadina with mozzarella, eggplant, roasted grilled zucchini, eggplant, and bell peppers with tomatoes and green sauce balsamic mustard, lemon and thyme Cavolfiori vv Gnocco Fritto fresh fried cauliflower florettes with sea salt and herbs gnocco fritto with prosciutto, burrata cheese and Insalata Mista vv roasted marinated eggplant house mixed greens with apple cider vinaigrette PASTA COURSE – Select 2 As always, pastas are hand made at la Spiga using local organic eggs and Shepherd’s Grain flour. Tortelli ai Porcini v Tagliatelle Tartufo v tortelli filled with porcini mushrooms, tossed with truffle tagliatelle noodles with white alba truffle butter and butter, wild mushrooms and parmigiano reggiano parmigiano reggiano Gnocchi v Tagliatelle Ragu our signature hand curled yukon gold potato gnocchi, tagliatelle noodles, traditional bolognese ragu house tomato sauce (meat and tomato sauce) Gnocchi di Zucca v Lasagne winter squash and farro gnocchi with gorgonzola thin spinach noodles filled with meat ragu, béchamel, and radicchio walnut pesto parmigiano reggiano ENTREES – Select 1 DESSERTS – Select 1 We source our meats and fish locally and sustainably. All desserts are lovingly made at la Spiga using the freshest and finest ingredients available. Pollo Arrosto gf df rosemary roasted chicken with roasted potatoes Il Mascarpone di Ida* v our popular tiramisu, Pietro’s mother’s coveted recipe Filetto df gf rr ranch beef tenderloin* with paglia potatoes, and Panna Cotta gf marsala, balsamic and mustard sauce sweet cream panna cotta, mixed wild berries Pesce del Giorno gf df Torta di Nocciola v gf rotating fish special flourless chocolate and hazelnut cake Pasticcio di Melanzane v thinly sliced eggplant layered with our house tomato sauce, béchamel and parmigiano reggiano *Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness. L U S S O M E N U $80/PERSON STARTERS – Select 3 Mix & match a balanced selection of our premium quality starters, served with piadina romagnola, our house flat bread. Affettati df Scarola v italian meats served with our specialty balsamic mustard warm escarole salad with taggiasca olives, orange supremes, pistachios, golden raisins and volpaia Prosciutto di Parma df red wine vinaigrette thinly sliced, served with house balsamic mustard Gnocco Fritto Formaggi v gnocco fritto with prosciutto, burrata cheese and italian artisan cheeses with house-made preserves roasted marinated eggplant Piadina v Fritto Misto df stuffed piadina with mozzarella, eggplant, roasted tomatoes crispy fried calamari, bay scallops and shrimp with and green sauce salsa rosa dipping sauce Cavolfiori vv Verdure Grigliate vv gf fresh fried cauliflower florettes with sea salt and herbs grilled zucchini, eggplant, and bell peppers with Insalata Mista vv balsamic mustard, lemon and thyme house mixed greens with apple cider vinaigrette Crostini del Poggio Rosso* Carpaccio di Barbabietola v gf crostini with tuscan pate, topped with grilled beef roasted beet carpaccio with formaggio di fossa crema, tenderloin and truffle oil arugula emulsion and bartlett pear ribbons PASTA COURSE – Select 3 As always, pastas are hand made at la Spiga using local organic eggs and Shepherd’s Grain flour. Tortelli ai Porcini v Tagliolini df tortelli filled with porcini mushrooms, tossed with truffle chestnut tagliolini, braised wild boar ragu, celery leaf butter, wild mushrooms and parmigiano reggiano Tagliatelle Tartufo v Gnocchi v tagliatelle noodles, white alba truffle butter, our signature hand curled yukon gold potato gnocchi, parmigiano reggiano house tomato sauce Tagliatelle Ragu Gnocchi di Zucca v tagliatelle noodles, traditional bolognese ragu winter squash and farro gnocchi with gorgonzola (meat and tomato sauce) and radicchio walnut pesto Lasagne thin spinach noodles filled with meat ragu, béchamel, ENTREES – Select 2 parmigiano reggiano We source our meats and fish locally and sustainably. Pollo Arrosto gf df Pesce del Giorno gf df rosemary roasted chicken with roasted potatoes rotating fish special Filetto df gf Guancia di Maiale gf rr ranch beef tenderloin* with paglia potatoes, and milk-braised pork cheeks with porcini sugo, braised marsala, balsamic and mustard sauce escarole and winter squash puree Casseruola vv gf Pasticcio di Melanzane v oven-baked cannellini and cranberry beans with thinly sliced eggplant layered with our house tomato parsnips, escarole, butternut squash and roasted tomatoes sauce, béchamel and parmigiano reggiano topped with a polenta herb crust *Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness. LUSSO CONT. » LUSSO M E N U $80/PERSON [CONT.] DESSERTS – Select 2 All desserts are lovingly made at la Spiga using the freshest and finest ingredients available. Il Mascarpone di Ida* v Torta di Nocciola v gf our popular tiramisu, Pietro’s mother’s coveted recipe flourless chocolate and hazelnut cake Panna Cotta gf Specialty Cake sweet cream panna cotta, mixed wild berries –2 week advance notice for product availability– select one of our specialty cakes and work with our Gelato v gf /Sorbetto vv gf pastry department to personalize it as you desire –2 week advance notice for product availability– select your favorite flavor of our house-churned (additional dessert with specialty cake: $2 supplement) ice cream or sorbet *Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness. SPECIALTY CAKES G E L AT O FOR YOUR SPECIAL OCCASION Panna (vanilla) All of La Spiga’s specialty cakes are served in Stracciatella (vanilla with chocolate pieces) the traditional Italian fashion, unfrosted but Nocciola (hazelnut) with a simple garnish that may be a dusting of powdered sugar, nuts, fruit or cocoa powder. Pistacchio (pistachio) You may add a scoop of our homemade gelato Cioccolato (chocolate) for an additional $2/serving. Croccantino (pine nut brittle) Torta di Nocciola chocolate hazelnut cake SORBETTO Torta di Cioccolato alla Grappa chocolate grappa cake Strawberry Torta della Zia Cilla Raspberry orange pine-nut cake Pineapple Torta di Mandorla Passion Fruit almond cake, topped with sliced almonds Apricot Il Mascarpone tiramisu cake Please request your favorite gelato or sorbetto one week in advance. Small Cake (serves 8-12) $48 Large Cake (serves 30-40) $120 No additional charge if ordering the Lusso Menu package. BENVENUTO M E N U $45/PERSON COCKTAIL PARTY or STANDING RECEPTION – Select 6 Olives vv Crostini del Bar castelvetrano and taggiasca italian olives crostini with fresh mozzarella, prosciutto and truffle pate Anacardi vv roasted cashews