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. Prices listed do not include tax and gratuity. The next menu change will be in July 2021. 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 $50/PERSON STARTERS – Select 3 Mix & match a balanced selection of our premium quality starters. Affettati df Piadina v italian meats served with our house balsamic stuffed piadina with mozzarella, eggplant, roasted mustard and piadina romagnola tomatoes and green sauce Prosciutto di Parma df Insalata Mista vv thinly sliced, served with house balsamic mustard house mixed greens with apple cider vinaigrette and piadina romagnola Formaggi v selection of Italian artisan cheeses served with house-made preserves and piadina romagnola PASTA COURSE – Select 2 As always, pastas are hand made at la Spiga using local organic eggs and Shepherd’s Grain flour. Tortelli agli Asparagi v Tagliatelle Ragu tortelli filled with asparagus and ricotta cheese, tossed tagliatelle noodles, traditional bolognese ragu with lemon butter, pecorino romano and calendula (meat and tomato sauce) Gnocchi v Lasagne our signature hand-curled yukon gold potato gnocchi thin spinach noodles filled with meat ragu, béchamel with house tomato sauce and parmigiano reggiano 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 al Caramello gf sweet cream panna cotta with caramel topped with meringue crumble *Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness. FESTIVO MENU $70/PERSON STARTERS – Select 3 Mix & match a balanced selection of our premium quality starters. Affettati df Insalata Mista vv italian meats served with our house balsamic house mixed greens with apple cider vinaigrette mustard and piadina romagnola Insalata Primavera v gf Prosciutto di Parma df springtime salad with asparagus, fava beans, thinly sliced, served with house balsamic mustard spring peas, mixed baby lettuces, pecorino fresco and piadina romagnola cheese, toasted pumpkin seeds, and house dressing Formaggi v Verdure Grigliate vv gf italian artisan cheeses with house-made preserves grilled zucchini, eggplant, and bell peppers with and piadina romagnola balsamic mustard, lemon and thyme Piadina v Polenta al Coniglio df gf stuffed piadina with mozzarella, eggplant, roasted crispy fried polenta with braised rabbit ragu tomatoes and green sauce PASTA COURSE – Select 2 As always, pastas are hand made at la Spiga using local organic eggs and Shepherd’s Grain flour. Tortelli agli Asparagi v Tagliatelle Tartufo v tortelli filled with asparagus and ricotta cheese, tossed tagliatelle noodles with white alba truffle butter and with lemon butter, pecorino romano and calendula 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) Gnocchetti della Fiera Lasagne ricotta gnocchi with sausage, spinach, tomato thin spinach noodles filled with meat ragu, béchamel, and prosciutto 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 Filetto* gf our popular tiramisu, Pietro’s mother’s coveted recipe double R ranch signature beef tenderloin with locally Panna Cotta al Caramello gf foraged winter mushrooms and leek and truffle potatoes sweet cream panna cotta with caramel Pesce del Giorno gf df topped with meringue crumble rotating fish special Torta di Nocciola v gf Casseruola vv flourless chocolate and hazelnut cake oven-baked cannellini and cranberry beans with parsnips, escarole, butternut squash and roasted tomatoes topped with a polenta herb crust Melanzane alla Parmigiana v gf roasted eggplant slices layered with mozzarella, tomato sauce and parmigiano *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 $85/PERSON STARTERS – Select 3 Mix & match a balanced selection of our premium quality starters. Affettati df Insalata Primavera v gf italian meats served with our house balsamic springtime salad with asparagus, fava beans, mustard and piadina romagnola spring peas, mixed baby lettuces, pecorino fresco cheese, toasted pumpkin seeds, and house dressing Prosciutto di Parma df thinly sliced, served with house balsamic mustard Verdure Grigliate vv gf and piadina romagnola grilled zucchini, eggplant, and bell peppers with balsamic mustard, lemon and thyme Formaggi v italian artisan cheeses with house-made preserves Polenta al Coniglio df gf and piadina romagnola crispy fried polenta with braised rabbit ragu Piadina v Crostini del Poggio Rosso* stuffed piadina with mozzarella, eggplant, roasted crostini with tuscan pate, topped with grilled beef tomatoes and green sauce tenderloin and truffle oil Insalata Mista vv house mixed greens with apple cider vinaigrette PASTA COURSE – Select 3 As always, pastas are hand made at la Spiga using local organic eggs and Shepherd’s Grain flour. Tortelli agli Asparagi v Tagliatelle Tartufo v tortelli filled with asparagus and ricotta cheese, tossed tagliatelle noodles, white alba truffle butter, with lemon butter, pecorino romano and calendula 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) Gnocchetti della Fiera Lasagne ricotta gnocchi with sausage, spinach, tomato and thin spinach noodles filled with meat ragu, béchamel, prosciutto parmigiano reggiano Pappardelle al Coniglio pappardelle in a braised rabbit, white wine and herbs sauce ENTREES – Select 2 We source our meats and fish locally and sustainably. Pollo Arrosto gf df Casseruola vv gf rosemary roasted chicken with roasted potatoes oven-baked cannellini and cranberry beans with parsnips, escarole, butternut squash and Stinco df roasted tomatoes topped with a polenta herb crust beer-braised pork shank with escarole, cipollini and roasted potatoes Pesce del Giorno gf df rotating fish special Filetto* gf double R ranch signature beef tenderloin with Melanzane alla Parmigiana v gf locally foraged winter mushrooms and leek and roasted eggplant slices layered with mozzarella, truffle potatoes tomato sauce and parmigiano *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 $85/PERSON [CONT.] DESSERTS – Select 3 or Choose Specialty Cake & Gelato All desserts are lovingly made at la Spiga using the freshest and finest ingredients available. Il Mascarpone di Ida* v Specialty Cake & Gelato our popular tiramisu, Pietro’s mother’s coveted recipe –2 week advance notice for product availability– select one of our specialty cakes and work with our Panna Cotta al Caramello gf pastry department to personalize it as you desire, sweet cream panna cotta with caramel served with your choice of gelato or sorbetto topped with meringue crumble Gelato v gf or Sorbetto vv gf chef’s choice of seasonally flavored gelato OR sorbet** Torta di Nocciola v gf flourless chocolate and hazelnut cake *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 gelato for an additional Cioccolato (chocolate) $2/serving. Torta di Nocciola SORBETTO chocolate hazelnut cake Strawberry Torta di Cioccolato alla Grappa chocolate grappa cake Raspberry Torta della Zia Cilla Pineapple orange pine-nut cake Passion Fruit Torta di Mandorla almond cake, topped with sliced almonds **Sorbets and gelatos made by Gelatiamo. Il Mascarpone tiramisu cake Small Cake (serves 8-12) $48 Large Cake (serves 30-40) $120 No additional charge if you choose Specialty Cake as your dessert option in the Lusso Menu package. BENVENUTO M E N U $50/PERSON COCKTAIL PARTY or STANDING RECEPTION – Select 6 Olives vv Piadina v castelvetrano and taggiasca italian olives stuffed piadina with mozzarella, eggplant, roasted tomatoes and green sauce Anacardi vv roasted cashews with rosemary, cayenne and sea salt Insalata Mista vv house mixed greens with apple cider vinaigrette Affettati df italian meats served with our specialty Insalata Primavera v gf balsamic mustard springtime salad with asparagus, fava beans, spring peas, mixed baby lettuces, pecorino fresco Prosciutto di Parma df cheese, toasted pumpkin seeds, and house dressing thinly sliced, served