At Spaghettini, we’ve always been one to make every moment special. So when it comes to Valentine’s Day we really know how to make it shine. Whether you plan to propose to that special someone or need help planning an intimate gathering celebrating love, we’re here for you.

PLANNING TO PROPOSE?

PLEASE LET THE SPAGHETTINI TEAM HELP YOU.
Contact Laura English for Assistance.
562.596.2199 or Email [email protected]

CALAMARI FRITTI / 28
san marzano marinara, spicy rémoulade

TOMATO BRUSCHETTA / 24
toasted baguette, goat cheese and balsamic vinaigrette

PERSIMMONS & BURRATA (GF) / 26
prosciutto, italia pistachios, mint, extra virgin olive oil

FOCACCIA AL FORMAGGIO / 16
fontina cheese, pomodoro

SHRIMP COCKTAIL (GF) / 33
housemade cocktail sauce

BUTTERNUT SQUASH RAVIOLI (VG) / 20
brown butter sage

AHI TOWER / 28
sushi yellowfin tuna, cucumber, avocado, ponzu, mustard aioli, toasted baguette

CRAB CAKES / 37
maryland style jumbo lump crab, pickled onion, spicy remoulade, tartar sauce

*OYSTERS ON THE HALF SHELL (GF) / 28
half dozen chef’s daily selection, cocktail sauce,
granny smith apple mignonette

BERKSHIRE PORK MEATBALLS / 28
six hour heritage pork, pomodoro, grilled ciabatta

POMMERY SHRIMP (GF) / 34
pommery mustard cream sauce

RED OAK AND BIBB LETTUCE / 15
reggiano, cabernet tomatoes – creamy parmesan dressing or balsamic vinaigrette

CAESAR* / 18
romaine hearts, parmigiano-reggiano, crostino
with Chicken /26
with Shrimp /34
with Salmon /32

WEDGE (GF)/ 18
applewood smoked bacon, blue cheese crumbles,
heirloom tomatoes, red onions

ITALIAN CHOPPED / 19
pepperoncini, cherry tomatoes, cucumber, kalamata olives, piquillo peppers, salami, provolone cheese, croutons, red wine vinaigrette

CAESAR* / 17
romaine hearts, parmigiano-reggiano, crostino
Add Chicken /26
Add Salmon /32
Add Shrimp /34

SEAFOOD AND MANGO SALAD (GF)/ 42
chopped lobster tail, blackened shrimp, jumbo lump crab, chopped mango, baby spinach with a mango vinaigrette

CIOPPINO  bowl / 18
halibut, shrimp, jumbo lump crab

SOUP OF THE DAY  cup / 12     bowl / 16
changes daily

SPAGHETTI AND MEATBALLS / 35
six-hour heritage pork meatballs, housemade marinara, fresh‎ basil

RIGATONI BOLOGNESE / 35
five hour braised pork, beef, veal, housemade ricotta

CAPELLINI POMODORO (VG)/ 30
tomatoes, basil, extra virgin olive oil, housemade marinara
with chicken / 36
with shrimp / 42
with salmon / 42

WILD MUSHROOM, CHICKEN & ROASTED GARLIC PENNE / 35
roasted garlic cream sauce, oven-dried tomatoes

FETTUCINI SHRIMP SCAMPI / 42
primavera vegetables, meyer lemon butter sauce

BOWTIE CHICKEN / 35
cajun chicken, san marzano tomatoes, broccoli, fresh baby artichokes, capers, basil

SEAFOOD PASTA / 50
shell pasta, lobster, shrimp, jumbo lump crab, parmesan cream, rustic breadcrumbs

HORSERADISH CRUSTED WILD HALIBUT / 58
sweet potato,‎ sautéed spinach, fried capers, citrus butter

CARAMELIZED SALMON (GF)/ 49
jasmine rice, mixed green beans, lemongrass butter, grand marnier soy

CHICKEN MARSALA / 40                                                                                      airline chicken breast, mashed potatoes, wild mushroom marsala sauce

CHICKEN PARMESAN / 39
lightly breaded, spaghetti marinara, parmesan cheese, mozzarella

SHORT RIBS (GF)/ 50
sweet corn risotto, heirloom carrots, horseradish gremolata,red wine reduction

*NEW ZEALAND LAMB CHOPS / 68
roasted baby yukon potatoes, mint pesto, red wine reduction

STEAKS SERVED A LA CARTE WITH WILD MUSHROOM DEMI GLACE

*6 OZ. AGED FILET MIGNON* / 50
add jumbo shrimp / +20
add crab cake / +20
add 7oz australian lobster tail / +35

*8 OZ. AGED FILET MIGNON* (GF)/ 60
add jumbo shrimp / +20
add crab cake / +20
add 7oz australian lobster tail / +35

*12 OZ PRIME NY STRIP* / 75
add jumbo shrimp / +20
add crab cake / +20
add 7oz australian lobster tail / +35

*18 OZ. PRIME BONE-IN RIBEYE* / 85
add jumbo shrimp / +20
add crab cake / +20
add 7oz australian lobster tail / +35

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

MAC AND CHEESE / 16
baby shell pasta, paged cheddar, rustic bread crumbs

ROASTED BRUSSELS SPROUTS / 16
crispy shallots, calabrian honey

SWEET CORN RISOTTO / 16

MIXED GREEN BEANS / 14

LOBSTER MAC & CHEESE / 29

GARLIC PARMESAN FRIES (GF) / 12
garlic, parmesan cheese

MASHED POTATOES (GF) / 12

RAINBOW CAULIFLOWER / 14

WILD MUSHROOMS / 16

SITTING PRETTY / 18
tito’s vodka, limoncello, pomegranate purée, lemon

PERFECT PEAR / 18
absolut pear vodka, ginger liquor, elder flower liquor, pear purée, lemon juice, sage syrup

BELVEDERE COSMOPOLITAN / 18
belvedere vodka, cointreau, cranberry, lime

COURVOISIER SIDECAR / 18
courvoisier vs cognac, cointreau, lemon

BOTANIST NEGRONI / 18
botanist gin, campari, carpano antica

BLOOD ORANGE MANHATTAN / 18
barrel-aged with high west bourbon, solerno blood orange liqueur, carpano antica

NICOLAS FEUILLATTE BRUT, France  / $100

VEUVE CLICQUOT, BRUT, Reims  / $135

MUMM NAPA, BRUT , Napa Valley  / $60

TAITTINGER, “LA FRANCAISE”, Reims  / $130

DOMAINE CARNEROS BRUT ROSÉ , Napa Valley   / $120

PERRIER-JOUËT, GRAND BRUT, Épernay  / $130

MOET & CHANDON, IMPÉRIAL 750ml, Épernay  / $130

DOM PÉRIGNON, Épernay  / $400

LOUIS ROEDERER, ‘CRISTAL’ BRUT, Reims   / $500

WE’RE CELEBRATING LOVE WITH NINE SHOWS.