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to printer| Lounge | |
| Flatbreads | |
| Black Olive Tapanade rawson brook goat cheese |
$12 |
| Bacon and Wild Mushroom mozzarella and parmesan |
$13 |
| Duck confit butternut, escarole and roquefort |
$15 |
| Pepperoni, spanish chorizo three cheeses |
$15 |
| Grilled chicken fresh tomato and arugula, three cheeses |
$14 |
| Salads | |
| Chopped Ceasar black olive croutons, white anchovies |
$9 |
| Oak leaf lettuce, crisp vegetables honey sherry vinaigrette |
$8 |
| Baby arugula, goat cheese cake spiced walnuts, balsamic vinaigrette |
$10 |
| Add chicken to any salad | $5 |
| Bites | |
Lamb meatballs |
$10 |
| Chicken drumsticks Lavender honey glaze |
$8 |
| Crab fritters cherry pepper remoulade |
$12 |
| Marinated Roasted pepper white anchovy toasts |
$9 |
| Citrus cured salmon gravlox peppercorn cream, potato chips |
$10 |
| Chicken liver toasts sweet onion jam |
$8 |
| Hand Cut Fries | $6 |
| Plates | |
| Crabcake Buns scallion aioli |
$9 |
| Pulled pork buns jicama onion slaw |
$12 |
| American Kobe burgers Vermont cheddar or roquefort |
$12 |
| Cubano "Low & Slow" pork & chips |
$12 |
| Crispy fried calamari pickled peppers, lemon and parsley |
$11 |
| Duck & corn quesadilla avocado salad, chipotle cream |
$12 |
| Spice antipasto plate | $14 |
| Crudite plate, two dips | $6 |
Menus are subject to change.
Additions to the menu, as well as the availability of some items, are
inspired by the season,
the Chef's imagination, market availability
and daily specials.
Executive Chef: Douglas Luf
SPICE 297 North Street Pittsfield, MA 01201
413.443.1234
www.spice-restaurant.com