Lunch Menu

White Wine

CHARDON NAY, COASTAL VINES, SONOMA 8.00

Nice straw color with a hint of green apples, melon & honey. On the palate, melon and citrus are present as the wine finishes smooth and crisp

CHARDON NAY, DOMAINE NAPA, NAPA VALLEY 10.50

Full body, with rich fruit flavors, layered textures with characters of pear, nectarine, honey and vanilla, followed with a long buttery finish.

SAUVIGNON BLANC, TERRA ROBLES 9.00

Bright straw color welcomes fresh aromatics of crisp green apple, pineapple and lively green grass. Refreshingly dry and medium-bodied with a balanced crisp acidity.

Red Wine

pinot noir,coastal vines,sonoma 9.00

A beautiful light red wine filled with a bouquet of fruit and a touch of vanilla, with hints of cherries and blackberries make this wine enjoyable and refreshing & will have you going back for another glass

Cabernet sauvignon,carmenet reserve,sonoma 12.00

In traditional Bordeaux style, full bodied with a rich ruby color with bouquets of cherry and vanilla, featuring flavors of luscious plum and currants provide for a clean smooth finish.

Cabernet sauvignon,domaine napa,napa valley 15.00

Subtle nuances of oak and vanilla serve a backdrop for the wine's forward fruit flavors with it's full body, smooth tannins and a lengthy finish.

Syrah,bell cellars,napa valley 15.00

A rich well balanced softer style wine with a deep ruby color with spicy, peppery fruit aromas with a rich, luscious mouth feel and soft elegant tannins

An extensive wine list is available upon request

BEER

IMPORTED 6.00

Corona Guinness Peroni Stella Artois Newcastle

DOMESTIC 5.00

Budweiser Coors Light Shock Top

SIGNATURE COCKTAILS 11.00

Appletini Blue Raspberry Martini Cosmopolitan Cranberry Martini Dirty Martini Margarita Mango Martini Pomegranate Margarita Screwdriver Straight up Tequila Sunrise

soft drinks 3.50

Coke Diet Coke Sprite Lemonade Passion Fruit Iced Tea

coffee & espresso

Cappuccino 6.50 Latte 6.50 Single Espresso 4.25 Double Espresso 5.25 Regular & Decaffeinated Coffee 3.25

bottled water 9.00

Pellegrino Voss Sparkling Voss Still

hot tazo tea 4.75

Awake Refresh Earl Grey Organic Chai Lemon Mate Zen

ANTIPASTO

calaMarifritti 10.00

Fried calamari with marinara sauce and fresh lemon

asiago potatoes 7.75

caprese 13.00

zuppe

Choice of two soups prepared fresh daily 5.00

insalata

insalata della aNa 11.00

Mixed baby greens and romaine with crumbled feta cheese, caramelized pecans, diced mango and fresh raspberries, tossed in a combined raspberry vinaigrette and ranch house dressing

insalata Mista 6.00

Garden fresh lettuces and vegetables

goLdy lewis cobb salad 12.00

Chopped iceberg lettuce with Black Forest ham, chicken, bacon, crumbled bleu cheese, tomato, and chopped egg, in our house ranch dressing

chinese chicKen salad 12.00

Chopped romaine lettuce with chicken breast, cashews, dried cranberries, sliced granny smith apples and diced mango, tossed in a sesame, ginger and orange dressing & topped with won-tons

WEDGE SALAD 11.00

Iceberg, sliced avocado, crumbled bacon, aged blue cheese, topped with blue cheese balsamic vinaigrette

heirloom toMato and organic beet salad 15.00

Slices of Heirloom tomatoes, organic beets, basil, fresh Mozzarella & Goat Cheese topped with fresh spring mix lettuce and drizzled with balsamic vinaigrette

add Chicken breast 6.00

add 3Shrimp 14.25

pollo

All entrées served with vegetable and potato

petto di pollo con aspaRagi & caRciofi 17.00

Chicken breast with white wine, artichokes and asparagus

petto di pollo fioreNtino 17.00

Chicken breast topped with spinach, prosciutto and Mozzarella cheese in a garlic and shallot white wine sauce

petto di pollo con marsaLa 16.00

Chicken breast with garlic, shallots and sautéed mushrooms in a Marsala wine sauce

petto al pollo paRmigiano 17.00

Breaded chicken breast topped with fresh tomato basil sauce & mozzarella cheese

regioni del mondo

asia 16.00 north america 17.00 south america 18.00 europe 19.00

Authentic selections from regions of the world prepared daily, with your choice of soup or salad. Ask your server.

heart healthy

Three healthy dishes named after our local hospitals

san aNtonio 21.00

Grilled chicken breast with a caramelized onion, mushroom and sun-dried tomato sauce. Served with grilled vegetables

pomona valLey 32.00

Oven-baked halibut with fresh basil and tomato. Served with grilled vegetables sauce

CASA COLINA 28.00

Broiled salmon served on fresh uncooked spinach, bruschetta, goat cheese and surrounded with toasted bread points

carne

All entries served with vegetable and potato

VITELLO TOSCANO 19.00

Veal medallions sautied with garlic and shallots, layered with spinach, prosciutto and fontina cheese, in a white wine lemon sauce

FILLET DI MANZO 40.00

8oz. filet miguon

del mare

All entrées served with vegetable and potato

saLmone grand marnier 28.00

served with a delicate lemon sauce

saNd dabs 20.00

Filets of sand dabs lightly floured and sautéed with garlic, shallots, capers and Italian parsley in a light butter sauce

cioppiNo 24.00

Slipper lobster tail, scallops, shrimp, calamari and a selection of fresh fish in a light and tangy saffron tomato broth with white wine

pasta

spaghettini boLognese 15.00

Thin round pasta in a rich tomato meat sauce

fettucciNe alfredo 15.00

Flat noodles with a garlic and mushroom white wine cream sauce with tender peas

linguine pesto pomodoRo 14.50

Thin pasta with fresh pesto sauce of puréed basil, imported Parmesan and Pecorino cheese, toasted pine nuts, extra-virgin olive oil and a touch of cream, topped with fresh tomato basil sauce

spaghettiNi alspaggi's 14.50

Thin round pasta with extra-virgin olive oil and garlic in a fresh tomato basil sauce

rigatoni Ripieni & gratiNati 15.50

Short pasta tubes stuffed with veal, spinach and Parmesan cheese in a tomato cream sauce

penNe dalle vigne difiLippi 16.00

Pasta tubes with garlic, extra-virgin olive oil, shallots, artichokes, sun-dried tomatoes, and asparagus in a delicate white wine cream sauce

ravioli di aRagosta 19.00

Lobster-filled ravioli with ricotta cheese and Italian parsley, shallots and garlic in a refreshing Champagne lemon cream sauce

linguine voNgole 19.00

Thin noodles with clams, garlic and extra-virgin olive oil in your choice of a white wine sauce or red tomato sauce

spaghettini alfRutti di mare 20.00

Thin round pasta sautéed with garlic and extra-virgin olive oil with clams, New Zealand mussels, shrimp, scallops, calamari, and a slipper lobster tail in a light tomato sauce

fettuccine priMavera 16.00

Flat noodles with seasonal fresh vegetables, sautéed with garlic and shallots, in a delicate white wine cream sauce

lasagNa di carne 17.00

Layered pasta with Mozzarella, ricotta and Parmesan cheese in a tomato meat cream sauce

dolce

desseRt 9.00 - 11.50

Your server will present our dessert selections

chocoLate soufflé 15.00

Warm chocolate souffle topped with tahitian vanilla ice cream,garnished with fresh raspberries and caramelized pecans. served with a hot chocolate port sauce

Dinner Menu Selections:

Antipasto

wagyu beef raVioli with black truffLes 15.00

Crispy ravioli filled with Wagyu beef & black truffles Served with Hollandaise sauce and topped with Fontina Cheese

CRAB CAKES 16.00

Served with lemon tarter sauce

calaMarifRitti 16.00

Fried calamari with marinara sauce and fresh lemon

asiago potatoes 9.00

Steamed baby new potatoes, hollowed and filled with Italian Asiago cheese and chopped baby chives, then baked golden brown

thRee-cheese toMato tart 14.00

Alternate layers of puff pastry, yellow and red tomatoes, Fontina, Mozzarella, Parmesan, covered in a Champagne cream sauce

capRese 13.00

Fresh vine-ripe tomatoes, Mozzarella and basil

zuppe

Choice of two soups prepared fresh daily 6.00

signature dishes

osso buco 38.00

Braised veal shank with carrots, celery, onions, rosemary and sage, in a wine reduction sauce. Served on your choice of fettuccine tossed in white truffle oil with peas,or saffron risotto.

genoVese 26.00

Slow-cooked Italian pot roast served over fettuccine, accompanied with vegetables

These entrées served with vegetable and potato

pRime dry-aged rib eye 43.00

16-ounce prime, dry-aged rib eye, served with a Chianti red wine sauce on the side.

beef welliNgton 42.00

Filet mignon topped with exotic mushrooms, and Dungeness crab cakes wrapped in a puff pastry with a red wine reduction sauce served on the side.

risotto fRutti di Mare 26.00

Saffron Risotto served with mussels, clams, calamari, baby lobster tail, shrimp, scallops and salmon in a delicate tomato sauce.

chilean sea bass 39.00

Topped with sun-dried tomatoes, porcini mushrooms and caramelized Maui onions in a red wine and balsamic vinegar reduction sauce

pollo

These entrées served with vegetable and potato

petto di poLlo con maRsala 18.50

Chicken breast with garlic, shallots and sautéed mushrooms in a Marsala wine sauce

petto di poLlo al doRo 24.00

Chicken breast sautéed with garlic, shallots, extra-virgin olive oil,and sliced mushrooms in a white wine sauce with shrimp, topped with sliced avocado.

petto di poLlo con aspaRagi & carciofi 19.00

Chicken breast with white wine, artichokes and asparagus

petto di poLlo fioreNtino 20.00

Chicken breast topped with spinach, prosciutto and Mozzarella cheese in a garlic and shallot white wine sauce

pasta

spaghettiNi alfrutti di maR 28.00

Thin round pasta sautéed with garlic and extra-virgin olive oil, with clams, New Zealand mussels, shrimp, scallops, calamari, and a slipper lobster tail, in a light tomato sauce.

raVioli di aRagosta 19.00

Lobster-filled ravioli with ricotta cheese and Italian parsley, shallots and garlic in a refreshing Champagne lemon cream sauce.

lasagOa di caRne 18.00

Layers of pasta with Mozzarella, ricotta, and Parmesan cheese in a tomato meat cream sauce.

spaghettiNi al boLognese 17.50

Thin round pasta in a rich tomato meat sauce.

SPAGHETTINI AL SPAGGI'S 16.50

Thin round pasta with extra-virgin olive oil and garlic in a fresh tomato basil sauce

SPINACH RAVIOLI 17.75

Spinach & Ricotta filled ravioli with a porcini mushroom cream sauce

rigatoNi ripieni & gRatinati 17.75

Short pasta tubes stuffed with veal, spinach and Parmesan cheese, in a tomato cream sauce

liNguini pesto poModoro 17.50

Thin pasta with fresh pesto sauce of puréed basil, imported Parmesan and Pecorino cheese, toasted pine nuts, extra-virgin olive oil and a touch of cream, topped with fresh tomato basil sauce.

penne dalle vigne difiLippi 17.50

Pasta tubes with garlic, extra-virgin olive oil, shallots, artichokes, sun-dried tomatoes, and asparagus in a delicate white wine cream sauce.

carne

All entrées served with vegetable and potato

Vitello toscano 25.00

Veal medallions sautéed with garlic and shallots, layered with spinach, prosciutto and Fontina cheese, in a white wine lemon sauce.

costateLla di agnello 42.00

Lamb chops with porcini mushrooms in a tarragon red wine demi glaze sauce

filetto di Manzo 40.00

8oz. filet mignon

bistecca alla umbRia 38.00

New York steak in a cognac, cracked pepper, mustard wine cream sauce.

PRIME TOMAHAWK 88.00

30oz. bone-in ribeye

heart healthy

Two healthy dishes named after our local hospitals

san antoNio 21.00

Grilled chicken breast with a caramelized onion, mushroom and sun-dried tomato sauce. Served with grilled vegetables.

pomoNa valley 32.00

Oven-baked halibut with fresh basil and tomato. Served with grilled vegetables.

CASA COLINA 32.00

Broiled salmon served on fresh uncooked spinach, bruschetta, goat cheese and surrounded with toasted bread points

your steak

Spaggi's serves only the finest hand-selected USDA corn-fed prime Midwestern beef aged up to four weeks for flavor and texture, hand-cut, and broiled at 1600 degrees.

rare
Very red, cool center
medium rare
Red, warm center
medium
Pink center
well
Slightly pink center

pesce

All entrées served with vegetable and potato

scampi al chaMpagnia 27.00

Large shrimp sautéed with garlic and shallots, served with a delicate Champagne mushroom cream sauce

scampi alLimone 26.00

Large shrimp sautéed with garlic, Italian parsley, paprika and lemon juice in a white wine butter sauce

salMon 28.00

Grand Marnier, apricot, brandy glaze

saNd dabs 20.00

Filets of sand dabs lightly floured and sautéed with garlic, shallots, capers and Italian parsley in a light butter sauce

BARRUMUNDI 28.00

Served over saffron risotto, surrounded with sauteed vegetables. Topped with shrimp in a lemon white wine butter sauce

del mare

All entrées served with vegetable and potato

cioppiNo 28.00

Slipper lobster tail, scallops, shrimp, calamari and a selection of fresh fish in a light and tang y saffron tomato broth with white wine

dolce

All entrées served with vegetable and potato

desseRt 9.00 - 11.00

Your server will present our dessert selections

chocoLate soufflé 15.00

Private Party Dinner Menu

Elite Menu

Salad

The Wedge Salad 11.00    

Wedge of Iceberg Lettuce with crumbles of bleu cheese. Topped with bleu cheese dressing

Entrees

Bistecca Umbria 38.00

New York Steak served in a cognac, cracked pepper, and Mustard cream sauce

Salmon Gran Marnier 28.00

Salmon with an Apricot Brandy Gran Marnier Glaze

Pollo Mostarda 22.00

Chicken Breast topped with Prosciutto and Swiss cheese, in a Champagne and Cognac Mustard Cream Sauce

Vitello Toscano 25.00

Veal medallions sautéed with garlic and shallots, layered with spinach, prosciutto and Fontina cheese, in a white wine lemon sauce

Dessert

Italian Rum Cake 9.00

Carrot Cake 9.00

Tiramisu 9.00

Vanilla Ice Cream 11.00

Topped with fresh strawberries

Beverages and Wine are not included Corkage is a maximum of 4 bottles

Chef's Menu

Appetizers

Antipasto Fantasico Platters 17.00 per person

Salad

Insalata di Ana 11.00

Soup du Jour 6.00

Combination of Soup and Salad 13.00

Entrees

Salmon Gran Marnier 28.00

Salmon with an Apricot Brandy Gran Marnier Glaze

Chilean Sea bass 39.00

Topped with Porcini mushrooms, caramelized Maui Onions In a Red Wine Balsamic reduction sauce

Filetto di Manzo 40.00

Filet Mignon served with a side of Brandy and Rosemary Demi Glaze

Pollo Doro 24.00

Sautéed with garlic, shallots, extra-virgin olive oil, and sliced mushrooms in a wine sauce with shrimp and avocado

New York Pizzaioli 38.00

New York Steak served with A side of fresh tomato basil sauce

Dessert

Spaggi's Torte 9.00

Chocolate Soufflé 15.00

Italian Rum Cake 9.00

* Favored by Chef Henry

Five - Star Menu

Appetizers

Ravioli Porcini (2 per person) 10.00 per person

Salad

Heirloom Tomato and Organic beet Salad 15.00

Slices of Heirloom tomatoes, organic beets, basil, fresh Mozzarella & Goat Cheese topped with fresh spring mix lettuce and drizzled with balsamic vinaigrette

Insalata di Wedge 11.00

Wedge of Iceberg Lettuce with crumbles of bleu cheese. Topped with bleu cheese dressing

Entrees

Scampi Limone 26.00

Large shrimp sautéed with garlic, Italian Parsley and lemon juice in a white wine butter sauce

Prime Dry Aged Rib-Eye 43.00

Served with a Chianti Red Wine Sauce on the side

Pollo Florentino 20.00

Topped with spinach, prosciutto and mozzarella cheese In a garlic and white wine sauce

Risotto Frutti Di Mare 24.00

Saffron Risotto served with mussels, clams, calamari, baby lobster tail, shrimp, scallops & salmon in a delicate tomato sauce

Dessert

Red Velvet Cake 9.00

Tiramisu 9.00

Italian Rum Cake 9.00

Crème Brule 9.00

The Glamorous Menu

1st Course

Tortellini Pesto Pomodoro 9.50 per person

2nd Course

Half Hearts of Romaine Salad With 1 Shrimp 14.00

3rd Course

Choice of: Filet Mignon and Lobster 70.00

8 oz Steak served with a port reduction sauce and An 8 oz Main Lobster Tail

Barramundi 30.00

Australian White Fish served with Canadian Bay Shrimp in a lemon white wine reduction over a bed of saffron risotto with vegetables

Filetto di Manzo Con Scampi Champagne 50.00

Filet Mignon topped with spinach and Gorgonzola cheese In a Brandy and Rosemary Demi Glaze With Large Shrimp sautéed with garlic and shallots, served with a delicate Champagne mushroom cream sauce

Veal Osso Buco 38.00

Braised veal shank with carrots,celery, onions, rosemary and sage in a wine reduction sauce.Served on your choice of fettuccine tossed in white truffle oil with peas, or saffron risotto

Dessert

Red Velvet Cake 9.00

Spaggi's Torte 9.00

Italian Rum Cake 9.00

Chocolate Soufflé 15.00

Chef's Room

Chef's Room

$100 Deposit

Minimum 15 guests, Maximum 20 guests

Maranda Room

$100 Deposit

Minimum 25 guests, Maximum 30 guests

Both Rooms

$200 Deposit

Minimum 40 guests, Maximum 50 guests

$40.00 Room Charge

Preplanned Menu, Deposit and Signed Contract are required before any Room is booked.

Any questions or concerns Regarding Private Rooms, Please contact Ana Gonzalez

(909) 223 - 7985




Spaggi's

  • Lunch Hours: Monday- Friday from 11:00 A.M.-2:30 P.M.
  • Dinner Hours: Open Nightly at 5:00 P.M.

Private Room

DINNER MENU OPTIONS

* Created by Ana Gonzalez