Menu Planner for Private and Large Parties
Transcript of 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 January 2022.
Dietary indications are notated throughout the menu as follows:v - vegetarian | vv - vegan | gf - gluten free | df - dairy free
Menu Planner forPrivate and Large Parties
OSTERIA LA SPIGA 1429 12TH AVENUE, SEATTLE • 206 323 8881 • laspiga.com
EXECUTIVE CHEF: SABRINA TINSLEY
Affettati dfitalian meats served with our house balsamic mustard and piadina romagnola
Prosciutto di Parma dfthinly sliced, served with house balsamic mustard and piadina romagnola
Formaggi vselection of Italian artisan cheeses served with house-made preserves and piadina romagnola
Piadina vstuffed piadina with mozzarella, eggplant, roasted tomatoes and green sauce
Insalata Mista vvhouse mixed greens with apple cider vinaigrette
Tortelli di Zucca vtortelli stuffed with butternut squash and house-made fruit mostarda, tossed with lambrusco and walnut vellutata, butter and sage
Gnocchi vour signature hand-curled yukon gold potato gnocchi with house tomato sauce
Tagliatelle Tartufo vtagliatelle noodles with white alba truffle butter and parmigiano reggiano
Tagliatelle Ragutagliatelle noodles, traditional bolognese ragu (meat and tomato sauce)
Lasagnethin spinach noodles filled with meat ragu, béchamel and parmigiano reggiano
P R I M O M E N U $ 5 0 / P E R S O N
S TA R T E R S – S e l e c t 3Mix & match a balanced selection of our premium quality starters.
Il Mascarpone di Ida* vour popular tiramisu, Pietro’s mother’s coveted recipe
Panna Cotta gfsweet cream panna cotta with mixed berries
D E S S E R T – S e l e c t 1All desserts are lovingly made at la Spiga using the freshest and finest ingredients available.
*Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness.
PA S TA C O U R S E – S e l e c t 2As always, pastas are hand made at la Spiga using local organic eggs and Shepherd’s Grain flour.
Affettati dfitalian meats served with our house balsamic mustard and piadina romagnola
Prosciutto di Parma dfthinly sliced, served with house balsamic mustard and piadina romagnola
Formaggi vitalian artisan cheeses with house-made preserves and piadina romagnola
Piadina vstuffed piadina with mozzarella, eggplant, roasted tomatoes and green sauce
Insalata Mista vvhouse mixed greens with apple cider vinaigrette
Insalata di Cicoria vv gfchicory salad with toasted pistachios, wine-soaked golden raisins, taggiasca olives, and orange supremes
Verdure Grigliate vv gfgrilled zucchini, eggplant, and bell peppers with balsamic mustard, lemon and thyme
Polenta con l’Anatra gf dfcrispy fried polenta with braised duck ragu
Tortelli di Zucca vtortelli stuffed with butternut squash and house-made fruit mostarda, tossed with lambrusco and walnut vellutata, butter and sage
Gnocchi vour signature hand curled yukon gold potato gnocchi, house tomato sauce
Gnocchi all’Ossolanachestnut gnocchi tossed in a light cream sauce with speck and chantrelle mushrooms (contains nuts)
Tagliatelle Tartufo vtagliatelle noodles with white alba truffle butter and parmigiano reggiano
Tagliatelle Ragutagliatelle noodles, traditional bolognese ragu (meat and tomato sauce)
Lasagnethin spinach noodles filled with meat ragu, béchamel, parmigiano reggiano
Pollo Arrosto gf dfrosemary roasted chicken with roasted potatoes
Filetto al Pepe Verde* gfdouble R ranch beef tenderloin with green peppercorn, brandy and spinach salsa, and lemon mashed potatoes
Pesce del Giornorotating fish special
Casseruola vv gfoven-baked cannellini and cranberry beans with parsnips, escarole, butternut squash and roasted tomatoes topped with a polenta herb crust
Melanzane alla Parmigiana v gfroasted eggplant slices layered with mozzarella, tomato sauce and parmigiano
Il Mascarpone di Ida* vour popular tiramisu, Pietro’s mother’s coveted recipe
Panna Cotta gfsweet cream panna cotta with mixed berries
Torta di Nocciola v gfflourless chocolate and hazelnut cake
F E S T I V O M E N U $ 7 0 / P E R S O N
S TA R T E R S – S e l e c t 3Mix & match a balanced selection of our premium quality starters.
PA S TA C O U R S E – S e l e c t 2As always, pastas are hand made at la Spiga using local organic eggs and Shepherd’s Grain flour.
E N T R E E S – S e l e c t 1We source our meats and fish locally and sustainably.
D E S S E R T S – S e l e c t 1All desserts are lovingly made at la Spiga using the freshest and finest ingredients available.
*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 $ 8 5 / P E R S O N
Affettati dfitalian meats served with our house balsamic mustard and piadina romagnola
Prosciutto di Parma dfthinly sliced, served with house balsamic mustard and piadina romagnola
Formaggi vitalian artisan cheeses with house-made preserves and piadina romagnola
Piadina vstuffed piadina with mozzarella, eggplant, roasted tomatoes and green sauce
Insalata Mista vvhouse mixed greens with apple cider vinaigrette
Insalata di Cicoria vv gfchicory salad with toasted pistachios, wine-soaked golden raisins, taggiasca olives, and orange supremes
Verdure Grigliate vv gfgrilled zucchini, eggplant, and bell peppers with balsamic mustard, lemon and thyme
Polenta con l’Anatra gf dfcrispy fried polenta with braised duck ragu
Crostini del Poggio Rosso*crostini with tuscan pate, topped with grilled beef tenderloin and truffle oil
S TA R T E R S – S e l e c t 3Mix & match a balanced selection of our premium quality starters.
L U S S O C O N T. »
Tortelli di Zucca vtortelli stuffed with butternut squash and house-made fruit mostarda, tossed with lambrusco and walnut vellutata, butter and sage
Gnocchi vour signature hand curled yukon gold potato gnocchi, house tomato sauce
Gnocchi all’Ossolanachestnut gnocchi tossed in a light cream sauce with speck and chantrelle mushrooms (contains nuts)
Pappardelle con Anatra dfpappardelle with braised duck, tomato and sage sauce
Tagliatelle Tartufo vtagliatelle noodles, white alba truffle butter, parmigiano reggiano
Tagliatelle Ragutagliatelle noodles, traditional bolognese ragu (meat and tomato sauce)
Lasagnethin spinach noodles filled with meat ragu, béchamel, parmigiano reggiano
PA S TA C O U R S E – S e l e c t 3As always, pastas are hand made at la Spiga using local organic eggs and Shepherd’s Grain flour.
Pollo Arrosto gf dfrosemary roasted chicken with roasted potatoes
Guancia di Maiale gfmilk-braised pork cheeks with porcini sugo, butternut squash puree, and sautéed escarole
Filetto al Pepe Verde* gfdouble R ranch beef tenderloin with green peppercorn, brandy and spinach salsa, and lemon mashed potatoes
Casseruola vv gfoven-baked cannellini and cranberry beans with parsnips, escarole, butternut squash and roasted tomatoes topped with a polenta herb crust
Pesce del Giornorotating fish special
Melanzane alla Parmigiana v gfroasted eggplant slices layered with mozzarella, tomato sauce and parmigiano
E N T R E E S – S e l e c t 2We source our meats and fish locally and sustainably.
*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 $ 8 5 / P E R S O N [ C O N T. ]
D E S S E R T S – S e l e c t 3 o r C h o o s e S p e c i a l t y C a k e & G e l a t oAll desserts are lovingly made at la Spiga using the freshest and finest ingredients available.
Il Mascarpone di Ida* vour popular tiramisu, Pietro’s mother’s coveted recipe
Panna Cotta gfsweet cream panna cotta with mixed berries
Gelato v gf or Sorbetto vv gfchef’s choice of seasonally flavored gelato OR sorbet**
Torta di Nocciola v gfflourless chocolate and hazelnut cake
Specialty Cake & Gelato
–2 week advance notice for product availability– select one of our specialty cakes and work with our pastry department to personalize it as you desire, served with your choice of gelato or sorbetto
*Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness.
Torta di Nocciolachocolate hazelnut cake
Torta di Cioccolato alla Grappachocolate grappa cake
Torta della Zia Cillaorange pine-nut cake
Torta di Mandorlaalmond cake, topped with sliced almonds
Il Mascarponetiramisu cake
Panna (vanilla)
Stracciatella (vanilla with chocolate pieces)
Nocciola (hazelnut)
Pistacchio (pistachio)
Cioccolato (chocolate)
S O R B E T T OStrawberry
Raspberry
Pineapple
Passion Fruit
S P E C I A LT Y C A K E S F O R Y O U R S P E C I A L O C C A S I O N
G E L AT O
All of La Spiga’s specialty cakes are served in the traditional Italian fashion, unfrosted but with a simple garnish that may be a dusting of powdered sugar, nuts, fruit or cocoa powder.
You may add a scoop of gelato for an additional $2/serving.
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.
**Sorbets and gelatos made by Gelatiamo.
Olives vvcastelvetrano and taggiasca italian olives
Anacardi vvroasted cashews with rosemary, cayenne and sea salt
Affettati dfitalian meats served with our specialty balsamic mustard
Prosciutto di Parma dfthinly sliced, served with house balsamic mustard
Formaggi vselection of Italian artisan cheeses served with house-made preserves
Parmigiano v gfwedge of parmigiano reggiano cheese with walnuts and red seedless grapes
Arancinefried risotto croquettes (sausage or mushroom)
Verdure Grigliate vv gfgrilled zucchini, eggplant and bell pepper with balsamic mustard, lemon and thyme
Crostini del Poggio Rosso*crostini with tuscan pate, topped with grilled beef tenderloin and truffle oil
Crostini del Barcrostini with fresh mozzarella, prosciutto and truffle pate
Piadina vstuffed piadina with mozzarella, eggplant, roasted tomatoes and green sauce
Insalata Mista vvhouse mixed greens with apple cider vinaigrette
Insalata di Cicoria vv gfchicory salad with toasted pistachios, wine-soaked golden raisins, taggiasca olives, and orange supremes
Gnocchi vour signature hand curled yukon gold potato gnocchi, house tomato sauce
Pollo Arrosto gf dfrosemary roasted organic chicken with roasted potatoes
Lasagnethin spinach noodles filled with meat ragu, béchamel, parmigiano reggiano
Salsiccia gf dfhouse-made pork sausage with roasted bell peppers and onions
Polenta con l’Anatra gf dfcrispy fried polenta with braised duck ragu
B E N V E N U T O M E N U $ 5 0 / P E R S O N
C O C K TA I L PA R T Y o r S TA N D I N G R E C E P T I O N – S e l e c t 6
*Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness.
Il Mascarpone di Ida* vour popular tiramisu, Pietro’s mother’s coveted recipe (as per Italian tradition, we use fresh raw organic eggs in the composition of our tiramisu)
Panna Cotta gfsweet cream panna cotta with mixed berries
Sorbetto vv gfselect your favorite flavor
P R A N Z O M E N U F O R L U N C H E V E N T S
P R A N Z O A P P E T I Z E R M E N U – $12 / P E R S O N
*Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness.
GUEST CHOICE OF: Insalata Mista vv or Zuppa del Giornohouse mixed salad or house-made soup of the day
GUEST CHOICE OF: Coffee, Hot or Iced Tea, or Sparkling Water
S TA R T E R B E V E R A G E S
S e l e c t 3 t o E n j o y F a m i l y S t y l e
Gnocchi vour signature hand-curled yukon gold potato gnocchi with house tomato sauce
Capricciosociabatta panini with truffle ham, mozzarella, artichoke, taggiasca olives and button mushrooms
Il Piccanteciabatta panini with salami, peperonata, salsa piccante, pecorino fresco cheese and arugula
Melanzane vpiadina sandwich with roasted eggplant, roasted tomato, mozzarella and salsa verde
Tartufatapiadina sandwich with prosciutto, mozzarella and truffle
Insalata di Cicoria vv gfchicory salad with toasted pistachios, wine-soaked golden raisins, taggiasca olives, and orange supremes
Tagliatelle Tartufo vtagliatelle noodles with white alba truffle butter and parmigiano reggiano
Tagliatelle Ragutagliatelle noodles, traditional bolognese ragu (meat and tomato sauce)
Lasagnethin spinach noodles filled with meat ragu, béchamel and parmigiano reggiano
D E S S E R T – S e l e c t 1All desserts are lovingly made at la Spiga using the freshest and finest ingredients available.
E N T R E E S – S e l e c t 3 t o E n j o y F a m i l y S t y l eAs always, pastas are hand made at la Spiga using local organic eggs and Shepherd’s’s Grain flour.
Prosciutto di Parma dfthinly sliced, served with house balsamic mustard
Formaggi vitalian artisan cheeses with house-made preserves
Affettati dfitalian meats served with our specialty balsamic mustard
Verdure Grigliate vv gfgrilled zucchini, eggplant and bell peppers with balsamic mustard, lemon and thyme
P R A N Z O M A I N M E N U – $ 3 5 / P E R S O N
W I N E S E L E C T I O NOur experienced staff is available to help you select your favorite wines in advance of your event, or you may choose from one of our Beverage Packages below. If you would like to select your own wine, please book a tasting (see next page) or review our full wine list here. Please note that our wine list offerings are subject to change. If you’re unsure about what to choose, our event coordinator and our sommelier are available to help you select the perfect wines & cocktails for your particular menu and price range. While we will provide an estimate for your order, all beverages will be charged based on actual consumption at your event.
B E V E R A G E PA C K A G E SOur sommelier has put together the following “crowd pleaser” beverage packages to make your selections easier. The packages below include soft drinks, sparkling water and coffee for those desiring a non-alcoholic option.*
ROSSO BIANCO PACK AGE – $20 per personLa Spiga’s house red and house white wines will be offered.
VINO COMBO PACK AGE – $45 per personRed and white wines, and 1-2 signature cocktails you select from the list below will be offered.
BELL A VITA PACK AGE – $65 per personRed and white wines you select from the list below, and an open bar (excluding top shelf liquor) will be offered.
WhitesGini Soave SuperioreVigna del Lauro Sauvignon Blanc Tiare Pinot Grigio
RedsSpinetta Ca di Pian Barbera d’AlbaMadonia Fermavento SangioveseFaraone Montepulciano
WhitesTerlano Terlaner Classico Tiare Sauvignon Blanc Buzzinelli Ribolla Gialla
RedsBarale Barbera Querciabella “Mongrana” Maremma Castelvecchio Cabernet Franc
W I N E , C O C K TA I L S & O T H E R B E V E R A G E S
Sfumato Manhattanrye whiskey, sfumato rabarbaro smoked rhubarb liqueur, rosso vermouth, cherry bitters (up)
Basilicofresh basil, vodka, lemon, turbinado simple syrup (up)
Emilia Spritzaperol, splash soda, sparkling rosé (rocks)
Tiny Italianlemon and lavender infused gin, lemon, honey (up)
Rhonda Negroni occitan gin, campari, sweet vermouth (up)
S P E C I A LT Y C O C K TA I L S – $14 e a .Craft cocktails made with fresh-squeezed citrus, and homemade garnishes, syrups & mixes.
Beer, dessert wines, top shelf spirits, amari, vermouth, grappa and a variety of non-alcholic beverages are also available. Please let us know if you would like
more information about any of these offerings.
*Please note that full coffee service may incur an additional fee.
TA S T I N G SWe offer the following tastings during our regular dinner hours with advance notice and a reservation.
• MENU TASTING $50 per person: 5 dishes of your choosing, served family style
• WINE TASTING $30 per person: Flight with 5 pours (2.5 oz) – 1 hour
• COCKTAIL TASTING $45 per person: Flight with 5 cocktail samples – 1 hour
C H I L D R E NOn all pre-selected menus, children 5 and under eat for free.
O U T S I D E V E N D O R SWe welcome outside vendors providing flowers, photography (must wear mask at all times) and wedding cakes. Fees may apply.
P E R S O N A L T O U C H• PERSONALIZED MENUS: We offer complimentary printed event menus that can include a custom title of your choosing. Placed at each setting, this service adds a personal touch to your event.
• PARTING GIFTS: Let us put together a special parting gift for your guests. Please ask your event coordinator for a list of options.
PA R K I N GThere is a covered parking garage across the street from la Spiga in the Trace Building, and there are two paid parking lots within 2 blocks of the restaurant. There is also street parking which is paid through 10pm* except on Sundays and holidays when it is free.
D I E TA R Y R E S T R I C T I O N SWe will do our best to accommodate special dietary needs. Please let us know about any allergies or dietary restrictions as soon as possible, and we will happily provide meal options for your guests.
E V E N T D U R AT I O NYou will have up to 3 hours to enjoy the space for your event without incurring additional fees. All decorations, supplies, etc. must be removed from the restaurant immediately following the end of the event.
AT M O S P H E R ELa Spiga is located in an architecturally beautiful and rustically elegant space. Our mezzanine “floats” over the main dining room, and while events there will be private, you will be able to hear the din of the restaurant below. If your event requires a more quiet atmosphere, please consider a daytime event, Monday through Friday, before 4pm. Our building is also a historic and green building. We offer light air conditioning in the summer to counteract some of the heat during peak temperatures.
G I F T C E R T I F I C AT E SAvailable in different amounts for your gifting needs.
C O N TA C TWe encourage you to use the short private dining inquiry form on our website so that we may learn a bit more about your event. Once received, Chef Sabrina Tinsley, or one of our team members will be in touch to go over all of your options. If you have specific questions about private dining at la Spiga, feel free to send us an email at [email protected].
We look forward to helping you create a memorable and tasty event!
*City of Seattle regulations subject to change. La Spiga is not responsible for any fees or parking tickets incurred by guests at our restaurant.