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Spina

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  • $$$
  • Italian, Small Plates/Tapas
  • 175 Avenue B, New York NY10009 40.727479 -73.979187
  • (At 11th St)
  • google maps Subway Directions
  • Phone: (212) 253-2250

Dinner

Antipasti

Crudo Di Pesce different preparations daily   
Gamberoni prawns sautéed in white wine and cream; served with pickled red onions, shaved fennel and chives   12.00
Fagottino mozzarella di bufala wrapped in prosciutto di parma and served over roasted butternut squash and pine nuts   15.00

Polpettine Di Carne $10

Two Of Each Of The Following Meatballs

Pork Meatballs Finished with a balsamic reduction   
Turkey Meatballs In A Zucchini parmigiano habanera cream sauce   
Lamb Meatballs stuffed with kalamata olives and served in tomato sauce   

For The Table $14

Impepata Di Cozze neapolitan mussels in a peppered white wine broth   
Cozze Alla Diavola neapolitan mussels with cherry tomatoes and leeks in a tomato sauce with pepperoncini and oregano   

Insalate

Rucola arugula tossed with cherry tomatoes and red onions in a sherry vinaigrette; served with pecorino stagionato   9.00
Barbabietole belgian endive tossed with red beets, crumbled blue cheese and toasted walnuts; finished in a red wine vinaigrette   11.00

Carne

Confit D’anatra duck leg confit served over truffled white polenta and braised kale tossed with prosciutto di parma; finished with a wild mushroom sauce   24.00
Bistecca Alla Griglia (12oz) dry aged strip steak served with your choice of contorni   29.00

Pesce

Pesce Alla Griglia grilled whole fish   
Ippoglosso pan-seared filet of halibut served over quinoa and a hen of the woods mushroom purée; topped with crispy shallots   26.00
Salmone Con Verdure pan-seared salmon served over roasted root vegetables and a roasted cauliflower purée   20.00
Brodetto Di Mare lobster, mussels and halibut served with crostini in a spicy tomato broth   29.00

Pasta Fresca

All Of Our Pastas Are Handmade Daily At Our Pasta Bar

Farfalle Nere squid ink bowtie pasta tossed with jumbo lump crabmeat, cherry tomatoes, scallions, garlic and olive oil   22.00
Fettuccine sundried tomato fettuccine served with hen of the woods mushrooms and cacio di bosco   21.00
Malloreddus saffron infused sardinian gnocchetti finished in a veal, beef and pork ragu   19.00
Orecchiette ear shaped pasta tossed with braised lamb and kale; finished in a lamb butter sauce   19.00
Spaghetti spaghetti served in a roma tomato sauce with basil and parmigiano reggiano   16.00
Gnocchi ricotta and butternut squash dumplings served in a brown butter and sage sauce with stewed cherry tomatoes and parmigiano reggiano   17.00
Tagliolini squid ink and durum flour tagliolini served with mussels, clams, calamari and red pepper flakes   20.00
Tortelloni spinach tortelloni stuffed with truffled potatoes and ricotta di bufala; finished with cream and guanciale   22.00
Lasagne Di Verdure vegetable lasagna with ricotta di bufala, eggplant, capers and olives; topped with mozzarella di bufala   16.00
Ravioli Di Mare squid ink ravioli stuffed with lobster, prawns and chives and finished in tomato sauce; topped with crispy julienned root vegetables   23.00

Contorni

Spinaci sautéed spinach   6.00
Brasato Di Cavolo braised kale with prosciutto di parma   6.00
Polenta Al Tartufo white polenta topped with truffle oil   7.00
Cavolfiore Arrosto roasted cauliflower   6.00

 

Brunch

Antipasti

Bruschetta mascarpone cheese, artichokes, quail egg   6.00
Nutella Panzerotti baby calzones filled with nutella   6.00
Impepata Di Cozze neapolitan mussels in a peppered white wine broth   10.00
Cozze Alla Diavola neapolitan mussels with cherry tomatoes and leek in a tomato sauce with pepperoncini and oregano   10.00

Insalate

Rucola arugula tossed with cherry tomatoes and red onions in a sherry vinaigrette; served with pecorino stagionato   9.00
Confit D’Anatra shredded duck confit, frisee and cherry tomatoes tossed in a sherry vinaigrette and served over two over easy eggs   12.00

Pasta Fresca

Hand Made Fresh Daily

Ravioli ravioli stuffed with egg yolk, ricotta cheese and truffle oil; served in a brown butter and sage sauce   13.00
Orecchiette Carbonara egg, guanciale and scallions   10.00
Malloreddus saffron infused sardinian gnochetti finished in a veal, beef and pork ragu   11.00

Colazione

Carne E Uova grilled 6 oz. strip steak, two eggs as you like, fried potatoes   15.00
Polenta Pancakes lemon polenta pancakes topped with ricotta cheese and fresh strawberries   9.00
French Toast fresh sourdough bread dipped in an almond cinnamon egg batter with an amaretto cookie crumble and bananas   9.00
Frittata Al Piacere choice of 3 seasonal ingredients: pecorino, parmiggiano, robiola, braised kale with prosciutto, spinach, cherry tomatoes, prosciutto di parma, applewood smoked bacon, venison sausage   12.00
Occhi Di Bue sunny side up eggs with applewood smoked bacon and mozzarella di bufala; served with potatoes   13.00
Salmone Con Focaccia house cured salmon on focaccia bread finished with mascarpone cheese, capers and red onions; served with two poached eggs   13.00

Contorni

Patate Fritte thinly sliced fried potatoes with fresh herbs and parmigiano reggiano   4.00
Applewood Pancetta applewood smoked bacon   5.00
Spinaci sautéed spinach   4.00
Salsiccia Di Cervo venison sausage   4.00

Cocktails

Spina Bloody Mary sake, fresh bloody mary juice and pickled haricot vert   9.00
Shandy erdinger weissbraü and aranciata   8.00
Guava Bellini prosecco and guava nectar   10.00

Birra

Peroni    7.00
Nectar Ale’s Humboldt Brown    7.00
Ommegang Rare Vos    8.00
Erdinger Oktoberfest Weissbraü    8.00

Caffé

Espresso    3.00
Double Espresso    5.00
Macchiato    3.00
Latte    4.00
Cappuccino    4.00
Drip Coffee    3.00
Tea    3.00
Iced Tea    3.00
Orange Juice    5.00

 

Dolci

Tiramisu’ chef’s interpretation of an italian tradition   10.00
Soufflé Al Cioccolato chocolate soufflé served with vanilla gelato   8.00
Gelato a scoop of cappuccino, pistachio and rum raisin gelatos   8.00
Sorbetto a scoop of grapefruit, peach and blackberry cabernet sorbets   8.00
Torta Di Formaggi mascarpone cheesecake with a biscotti crust and blueberry compote   8.00
Affogato vanilla gelato "drowning" in freshly brewed espresso   8.00

Piatto Di Formaggi

Selection Of One $5 / Selection Of Three $10.

Fiore Di Sardegna    
Pecorino Stagionato    
Robiola    
Parmigiano Reggiano    
Cacio Di Bosco Al Tartufo    
$2 Supplement

Caffè

Espresso   3.00dbl 5.00
Macchiato    3.00
Latte    4.00
Cappuccino    5.00
Green, Chamomile Or Black Tea    4.00

Wines By The Glass

Sparkling

Soligo Prosecco NV veneto, italy   11.00
Lini Lambrusco Labrusca Rosé NV emilia-romagna, italy. raspberry, minerality, bubbles   10.00

White

Finca Os Cobatos Godello 2010 galicia, spain. wild flowers, nectarine, salinity   9.00
San Cipriano Pinot Grigio 2009 friuli, italy. grapefruit, lime, fresh peach   10.00
Weingut Heinrich Braun Semi-Dry Riesling 2008 rheinhessen , germany. peach, gooseberry, minerality   10.00
Schiopetto Collio Friulano 2007 friuli, italy. pear, white pepper, orange zest   14.00
Oddero Collaretto Langhe Bianco 2009 piemonte, italy. burnt peach, apple, floral herbs   15.00

Rosé

Cadastres Cinsault Rosé 2010 languedoc, france. kiwi, light strawberry, limestone   10.00

Red

Damiani Wine Cellars Pinot Noir 2009 finger lakes, new york. raspberries, earth, cassis   15.00
Finca San Martin Crianza rioja, spain. bright cherries, vanilla, smoked meats   12.00
Tuffo Valpolicella 2010 veneto, italy. dark cherries, leather, spice   9.00
Nino Negri Quadrio Valtellina Superiore 2007 lombardia, italy. figs, tobacco, mint   15.00
Agua De Piedra Malbec Reserva 2010 mendoza, argentina. blackberries, jam, clove   10.00
Fox Run Drink New York Merlot 2010 finger lakes, new. juicy plums, peppers, liquorice   9.00
Educated Guess Cabernet Sauvignon 2009 napa valley, california. chocolate, dark berries, vanilla   16.00

 

Draft Beer

Peroni Nastro Azzuro, Lombardia, Italy a classic italian pale lager. this refreshing pilsner contains flavors of crispy bread and barley.   7.00
Nectar Ales Humboldt Brown, Paso Robles, California a hemp brewed reddish brown ale with toasted pistachios and dark caramel showcases a savory, radical west coast craft brew.   7.00
Ommegang Rare Vos, Cooperstown, New York named for a belgium bar famous for pigeon racing, rare vos pours to a beautiful coppery-amber color with a rich creamy head. aromas of spicy orange blossoms and the mellow flavors of fig and caramel malt glides easily into a pleasant hoppy finish.   8.00
Erdinger Oktoberfest Weissbräu, Erding, Germany from the largest wheat beer brewery in the world comes this hazy golden oktoberfest with a nose of banana and orange zest as well as a palate of caramel and biscuits.   8.00

Happy Hour

Tuesday-Friday: 5:30-8:00pm

Draft Beers    3.00
Meatballs    5.00
Mussels    5.00

Wines By The Glass $6

Sparkling lini lambrusco rosso n/v   
White finca os cobatos godello 2010   
Rosé cadastres cinsault rosé 2010   
Red agua de piedra malbec reserva 2010   
Sunday And Monday 1/2 Off Bottles Of Wine All Bottles Over $60 Are Half Off All Night Long
Spina
175 Avenue B
At 11th St
(212) 253-2250
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