Mediterranean Restaurant
Spigalina is located on Historic Main Street in Lenox and offers
items reflecting flavors from Italy, Spain, Southern France, Greece and Morocco.
Serving DINNER only
Seven Nights a week during July and August.
Open from 5:00pm to 9:00pm.
Full bar • Air conditioned and handicap accessible • Outdoor Dining
Reservations Recommended • Gift certificates available
Parking available behind the restaurant
Dinner Menu
SOUP
Gazpacho
APPETIZERS
Roasted Beet and Maine Crab Meat Risotto Napoleon
with a Sherry Wine and Shallot Vinaigrette Fried Calamari with Aioli
Grilled Vegetable Timbale
with Pennette, Tomato Sauce, Fresh Herbs and
Home Made Mozzarella
Mediterranean Antipasto
Hummus, Taboule Salad, Roasted Peppers, Prosciutto, Salami,
Marinated Mushrooms, Imported Cheeses and Mixed Olives
Sushi Grade Tuna
Encrusted with Black and White Sesame Seeds,
Served Rare, with Avocado, Tomato, Red Onion, Cilantro,
Cucumber Salsa and Lemon Pepper Sauce
Shrimp and Tomato Tartelette
Thin Layers of Phyllo Baked with Tomato Sauce, Shrimp and Basil
Trio of Bruschetta
Grilled Tuscan Bread topped with Tomato and Basil,
Olive Tapenade and Artichoke Heart Spread
SALADS
Crispy Kataifi Wrapped Goat Cheese
on a Bed of Field Greens, Dried Cranberries, Toasted Nuts and Herb Vinaigrette
Spigalina Mediterranean Salad
Field Greens Tossed with Tomato, Roasted Red Peppers, Carrot and Balsamic Vinaigrette
Greek Style Chopped Salad
Romaine Hearts, Kalamata Olives, Tomato, Cucumber, Red Onion, topped with Crumbled Feta Cheese and Red Wine Vinaigrette
Caprese Salad
Home Made Mozzarella with Red and Yellow Tomatoes, Fresh Basil, Extra Virgin Olive Oil and Mixed Greens
PASTAS and RISOTTO
Rigatoni Caponata
Eggplant, Celery, Capers and Chunky Tomato Sauce topped with Ricotta Salata
Fettucine with Seared Sea Scallops
Roasted Red Pepper, Fennel, Arugula, Moroccan Cured Olives in a Light Pepper Sauce
Farfalle with Goat Cheese
Sautéed Garlic, Pine Nuts, Oven Dried Tomatoes, Broccoli Rabe and Extra Virgin Olive Oil
Vegetable Risotto
with Vegetarian Stock, Asparagus, Peas, Zucchini, Snow Peas, Carrot Juice and Parmigiano Shavings
ENTREES
Spanish Seafood Stew
Steamed Mussels, Clams, Shrimp and Seared Monkfish seved with Romesco and Long Grain Rice
Paella Valenciana
Spanish Rice Dish with Chicken, Seafood, Bell Peppers, Chorizo Sausage, Tomato, Olive and Cilantro
Grilled Atlantic Salmon
over Israeli Couscous, mixed with Zucchini, Summer Squash, Sugar Snap Peas, Cherry Tomatoes,
Mint and Basil with Saffron Sauce
Seared Filet Mignon
served with Grilled Summer Vegetables, Mashed Potatoes and Red Wine Shallot Sauce
Sautéed Veal Medallions
served over Wild Mushroom Ravioli, Green Beans
and Marsala Sauce
Grilled Free Range Chicken Breast
marinated in Moroccan Preserved Lemon and Fresh Herbs with Summer Vegetables,
Mashed Potatoes and Tarragon Chicken Sauce
Pan Seared New Zealand Rack of Lamb
with Roasted Garlic Risotto Cake, Provencale Ratatouille and Kalamata Olive Sauce
HOME MADE DESSERTS
Chocolate and Caramel Mousse
Tiramisu
Panna Cotta with Mixed Berry Compote
Almond and Hazelnut Macaroon
with Vanilla Ice Cream and Red Wine Poached Plums
Mille-feuille of Lemon Curd and Crispy Phyllo
served with Fresh Fruits
The Chef offers a variety of daily specials
