Cascina Spinasse

A taste of the above four antipasti.

Arugula salad with fennel maionese, cherry tomatoes, prosciutto cotto, green beans and fennel.

Baby artichokes with honey-controne mascarpone, mint and toasted hazelnuts.

Braised rabbit croquettes with apricot mostarda.

English peas with ricotta and chive blossoms.

Pio Tosini 20 month-aged prosciutto with Raschera cheese and balsamico.

Herkimer espresso (approx. 2 shots)

Aperol, Sparkling Wine, Club Soda

Bourbon, Campari, Sweet Vermouth

Gin, Sweet Vermouth, Maraschino, Orange Bitters

Gin, Sweet Vermouth, Campari

Rye, Dry Vermouth, Campari

Bourbon, Amaro Nonino, Lemon, Aperol

Chestnut Cognac, Rum, Lemon, Poly Miele, Orange Bitters

Mezcal, Luxardo Bitter Bianco, House Vermouth

House-made Vermouth, Citrus Cordial, Soda

Sliced heirloom tomatoes with extra virgin olive oil.

Sauteed summer squash with salsa agliata.

Every antipasto, primo and secondo on the menu, served family style. Optional wine pairing available.

Chocolate custard with almond cream and amaretti cookies.

Goat's milk gelato with fresh summer berries and dulce de leche.

Pavlova with strawberries, honey droplets, lemon fool and basil.

Flaky pastry filled with semolina custard with cherry sauce and espresso granita.

Ladyfingers soaked in acqua di cedro with lemon curd, ricotta mousse and crème fraiche.

Cavatelli with short rib ragu and marinated cherry tomatoes.

Risotto with fava beans and pecorino.

Fine hand-cut egg yolk pasta with pork and beef ragù.

Fine hand-cut egg yolk pasta with cultured butter and sage.

Bistecca della sera with salsa aglio e olio, sauteed broccoli and pickled horseradish.

Milk-braised pork with herbs and pan-roasted semolina gnocco.

King salmon with applewood-smoked spring onions with fingerling potatoes and pine nuts.