Spinasse MenuItalian | Capitol Hill Dinner Menu
“pio tosini” prosciutto di parma aged for 14 months with marinated pears.
local chicory salad with marinated rabbit, parmigianoreggiano and balsamico.
marinated cauliflower salad with ricotta, pinenuts and shaved fennel.
agostino recca anchovies with green sauce and crumbled egg yolk.
a taste of all our house antipasti.
crespelle filled with roasted parsnips; with walnut sauce and parsley.
cipollini onions stuffed with rabbit sausage; with honey sauce.
fine hand cut egg pasta with ragu or butter and sage.
winter green “potbelly” ravioli with walnut oil.
tagliatelle with braised pheasant and duck.
braised, herb-stuffed pork belly with sunchokes and hard cooked egg.
whole roasted branzino with taggiasco olives, fennel and capezzano olio nuovo.
local quail braised with pancetta, horseradish and endive over anson mills polenta.
roasted beets with their greens and our house cultured butter.
sauteed black kale with chili, garlic and lemon.
tiny turnip gratins with king oyster mushrooms.
salt brined cow’s milk from piedmont served with dr. pescia’s honey
a jar of piemontese hazelnut meringue cookies.
carrie’s torrone gelato terrine with honey caramel.
ginger cannelloni with goat cheese and candied pumpkin.
amaro nonino cake with toasted walnut gelato and dark chocolate.
toasted coconut panna cotta with wild huckleberries and candied brioche.
milk chocolate hazelnut hot chocolate.
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