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Spuntino

Details

Menu Price: $35.00

Spuntino is an intimate, Italian-inspired restaurant run by a wife and husband, chef & manager team and their long term, dedicated staff. We take inspiration from our travels and Chef Reddy's South Indian background to influence our eclectic, scratch made menu. We have been proud to get through the past year with no staff lay-offs, no benefit cuts, and no illnesses and look very much forward to a bright future cooking and serving what we love.

Amenities

To Go Denver
Restaurant Information
  • Additional Restaurant Info (Parking, Valet, etc): All of our seating through Restaurant Week will continue to be in our 'All Aperto' covered and comfortably heated outdoor dining space. Parking is best found on adjacent side streets, Clay & Bryant.
  • Curbside Pick-Up:
  • Take-Out:
  • Dine-In:
  • Minority Owned:
  • Woman Owned:
Restaurant Memberships
  • Eat Denver Member:
Menu Options
  • Gluten-Free Option Available:
  • Menu Price Option: $35.00
  • Vegetarian Option Available:
Courses
  • First Course Heading: Antipasti
  • First Course Options: Focaccia and ricotta - House baked rosemary-olive oil focaccia and house made cheese Burrata- Di Stefano burrata, apple butter, 15mo aged prosciutto di Parma, pickled apples, pine nuts, Rebel Farm greens Insalata - Rebel Farm greens, gorgonzola dolce, Tender Belly bacon, toasted almonds, pomegranate-balsamic vinaigrette Antipasti - Niman Ranch soppressata, 2 year aged gouda, pickled red onions, confit garlic dijon, membrillo, house baked bread Arancini - Fried risotto balls with turmeric infused cauliflower, spiced yogurt
  • Second Course Heading: Primi & Secondi
  • Second Course Options: Pollo all Mattone - Seared Cook's Venture 1/2 'brick' chicken, mashed red potatoes, whole grain mustard and honey jus, currant + arugula salad Fish - Seared Verlasso salmon, beluga lentils, Tender Belly bacon, cauliflower puree, fennel Cavatelli - Hand cranked dumpling pasta, house made 'nduja sausage, almond romesco, Pecorino Capellini Aglio e Olio - Hand cut strand pasta, spice preserved garlic & olive oil, garlic-coriander bread crumbs, 63° egg Risotto - “Temple rice” risotto, South Indian braised lamb, spicy fried shallots ($2 upcharge)
  • Third Course Heading: Dolce
  • Third Course Options: Mango lassi panna cotta, pistachio streusel, cardamom caramel Chocolate cake, lucano mascarpone, glazed cherries House Churned Gelato: Oreo, olive oil, or sorbet

Menu

Antipasti

Focaccia and ricotta - House baked rosemary-olive oil focaccia and house made cheese

Burrata- Di Stefano burrata, apple butter, 15mo aged prosciutto di Parma, pickled apples, pine nuts, Rebel Farm greens

Insalata - Rebel Farm greens, gorgonzola dolce, Tender Belly bacon, toasted almonds, pomegranate-balsamic vinaigrette

Antipasti - Niman Ranch soppressata, 2 year aged gouda, pickled red onions, confit garlic dijon, membrillo, house baked bread

Arancini - Fried risotto balls with turmeric infused cauliflower, spiced yogurt

Primi & Secondi

Pollo all Mattone - Seared Cook's Venture 1/2 'brick' chicken, mashed red potatoes, whole grain mustard and honey jus, currant + arugula salad

Fish - Seared Verlasso salmon, beluga lentils, Tender Belly bacon, cauliflower puree, fennel

Cavatelli - Hand cranked dumpling pasta, house made 'nduja sausage, almond romesco, Pecorino

Capellini Aglio e Olio - Hand cut strand pasta, spice preserved garlic & olive oil, garlic-coriander bread crumbs, 63° egg

Risotto - “Temple rice” risotto, South Indian braised lamb, spicy fried shallots ($2 upcharge)

Dolce

Mango lassi panna cotta, pistachio streusel, cardamom caramel

Chocolate cake, lucano mascarpone, glazed cherries

House Churned Gelato: Oreo, olive oil, or sorbet