Spruzzo Restaurant & Bar

Mozzarella with tomato sauce.

Fresh sliced buffalo and regular mozzarella cheeses, tomatoes and basil without sauce.

Tomato sauce topped with mozzarella cheese, sliced Canadian ham, artichoke hearts, diced black olives and mushrooms.

Peanut ginger sauce topped with marinated chicken, green onions, carrots, cilantro and mozzarella.

Sour cream base topped with mozzarella, tomatoes, mixed greens, avocado, feta cheese and red onions.

BBQ sauce topped with marinated chicken, red onions, cilantro and mozzarella.

Tomato sauce, topped with mozzarella cheese, tomato slices, goat cheese and fresh basil.

Tomato sauce topped with mozzarella, fresh grilled eggplant, zucchini, tomatoes, fire-roasted bell peppers, roasted onions, mushrooms, and fresh basil.

Traditional Spanish pizza with alfredo sauce, mozzarella, fresh tomatoes, fennel, chili flakes and chorizo sausage.

Tomato sauce, topped with mozzarella, pepperoni, sausage, mushrooms, olives, onions, bell peppers, garlic and basil.

Sour cream base topped with mozzarella cheese, grilled chicken breast, caramelized onions, avocados, cilantro and pico de gallo.

Tomato sauce topped with three cheeses: mozzarella, feta and goat cheese. Three herbs: oregano, thyme and basil. Three veggies: mushrooms, spinach and olives.

Buffalo mozzarella, tomatoes, and basil drizzled with EVOO on a bed of baby mixed greens served with champagne vinaigrette.

Buffalo mozzarella, tomatoes, and basil drizzled with EVOO on a bed of baby mixed greens served with champagne vinaigrette.

Toasted french baguette topped with fresh diced tomatoes, garlic, EVOO, and basil.

Garbanzo beans pureed with fresh herbs and roasted garlic, served with carrots, broccoli, celery and toast.

Breaded mozzarella sticks served with marinara sauce.

Popcorn shrimp tossed in a sriracha aioli.

Shrimp marinated with onions, tomatoes, cucumbers, and cilantro, blended with lime and tomato juices. Served with tortilla chips.

Served with a spicy tomato sauce, pesto aioli, and lemon wedges.

Chicken wings served with carrots, celery, ranch dipping sauce and hot sauce.

Balsamic-marinated and grilled artichokes split in half, served with a side of pesto aioli.

Togarashi seared tuna mixed with lemon oil citronette, served on top of fresh guacamole, finished with radish sprouts and crispy wontons.

Fresh seasonal vegetable soup served in a light tomato broth.

Please call the restaurant for today's selection.

Organic french lentil with onions, carrots and potatoes in a light vegetarian broth.

Mixed greens, tomatoes, cucumbers, watermelon radish, and garbanzo beans served in an Italian vinaigrette.

Chopped romaine, red onions, hearts of palm, bell peppers, provolone, bleu cheese crumbles, and garbanzo beans with Italian vinaigrette.

Mixed greens with hearts of palm, kalamata olives, roasted peppers, salami, prosciutto, and provolone served with Italian vinaigrette.

Charbroiled chicken breast, rice noodles, scallions, almonds, tangerines, crispy wontons, and shredded lettuce, served with plum sesame dressing.

Sauteed salmon, asparagus, mushrooms and onions in a ginger soy dressing, served over a bed of mixed greens and topped with tomatoes and sesame seeds.

Romaine lettuce with shaved parmesan cheese and croutons, served with caesar dressing.

Mixed greens topped with feta cheese, kalamata olives, cucumbers, red onions, tomatoes and bell peppers, served with balsamic vinaigrette.

Fresh mint, cilantro, scallions, cabbage, dried cranberries and chopped peanuts with roasted peanut vinaigrette, served on a bed of kale.

Mixed greens, marinated beets, tomatoes, caramelized walnuts, red onions and goat cheese served in a balsamic vinaigrette.

Fresh arugula and quinoa tossed with dried cranberries, toasted slivered almonds, shaved red onions and goat cheese, served in a champagne vinaigrette.

Baby mixed greens topped with fresh ahi tuna, capers, kalamata olives, cherry tomatoes, roasted peppers, red onions, hard-boiled eggs, and green beans, served with our champagne vinaigrette.

Stuffed with ricotta and mozzarella cheeses. Served with a side of marinara sauce.

Crispy chicken, tomatoes, provolone and kale dressed with fat-free honey mustard served on a brioche bun.

With capers, tomatoes, red onions, and radish sprouts with tarragon aioli served on a brioche bun.

Turkey or beef meatballs with marinara and shaved parmesan.

Chopped Roma tomatoes, basil, garlic, EVOO, and pecorino cheese.

Stuffed with ricotta and spinach, served in an aurora sauce.

Angel hair pasta, tomatoes, basil, parmesan and melted mozzarella wrapped in thinly sliced baked eggplant, served over pomodoro sauce.

Radicchio, sun-dried tomatoes, green onions, and chicken in a parmesan garlic sauce.

Zoodles tossed with quinoa, capers, onions, garlic, sun-dried tomatoes, and EVOO.

Penne pasta baked with homemade tomato sauce, fresh ricotta, eggplant parmigiana style, and melted mozzarella.

With chicken, mushrooms, asparagus, and oregano with feta cheese sauce.

Shrimp, clams, mussels, and calamari served in a white wine tomato herb sauce.

Fresh clams, garlic, Italian parsley, and dry oregano served in a white wine sauce.

Spaghetti mixed with cabbage, green onions, carrots, mushrooms, cilantro and chicken, served in a thai peanut sauce.

Thin layers of pasta baked with bechamel and meat sauce.

Crispy bacon, black pepper, and egg yolk with romano, and parmesan served in a creamy alfredo.

Chopped chicken, and sun-dried tomatoes served in a homemade pesto cream sauce.

Sauteed jumbo shrimp in a lemon and garlic white wine sauce served over linguine.

Striped lobster ravioli with heirloom cherry tomatoes and asparagus in a lobster cream sauce.

Beer-battered eggplant baked with tomato sauce, parmesan and mozzarella, served with spaghetti marinara.

Breaded sauteed boneless chicken breast topped with marinara and mozzarella with a side of spaghetti marinara.

Boneless chicken breast sauteed in a marsala wine sauce and topped with mushrooms.

Boneless chicken breast sauteed in a white wine lemon caper sauce.

Boneless chicken breast topped with baby spinach and mozzarella cheese. served in a white wine Bordelaise sauce.

Fresh baked Atlantic salmon topped with papaya mango salsa, served with white wine lemon cream sauce.

Alaskan petrale sole sauteed in a white wine lemon garlic cream sauce with toasted pine nuts.

Lightly breaded, pan-fried veal cutlets drizzled in a white wine lemon caper sauce.

Seared, togarashi sesame-crusted ahi tuna served with spinach rice and sauteed vegetables.

Grilled skirt steak served with a side of chimichurri sauce.

Charbroiled filet cooked to perfection, served in a brandy and peppercorn sauce.