Send
to printer| Restaurant | |
| First Course | |
| Wild Mushroom “Toad in a Hole” | $11 |
| Potato Leek Soup shrimp tapenade |
$7 |
| Crispy Crab & Potato Cake asian slaw, scallion aioli |
$12 |
| Slow Braised Beef Cheek parsnip custard |
$11 |
| Salad Course | |
| Oak Leaf Lettuce Salad crisp vegetables, honey sherry vinaigrette |
$8 |
| Chopped Caesar Salad black olive croutons, white anchovies |
$9 |
| Baby Arugula & Mulled Wine Poached Pear duck ham, stilton buttermilk dressing |
$10 |
| Celery Heart Salad and Cucumber Salad feta, shaved onion, black olive vinaigrette |
$9 |
| Main Course | |
| "Macaroni" and Lobster spinach, bacon, tomato, chive crème fraiche |
$26 |
| Charred
Hanger Steak hand-cut fries, house steak sauce |
$20 |
| House Dry Aged N.Y. Strip Steak crispy potato cake, shaker mustard butter |
$38 |
| Sautéed Calves Liver balsamic onion & bacon tart |
$19 |
| Spice Rubbed Pork Chop escarole, celery root, onion jam |
$24 |
| Grilled Mustard & Herb Marinated Chicken savory winter squash bread pudding, buttered chicken glace |
$21 |
| Ricotta and Sage Dumplings roasted butternut squash, winter vegetables |
$19 |
| Spaghetti with Poached Hancock Shaker Village Egg smoked ham, garlic, truffle, parmesan cheese |
$21 |
| Speck Wrapped Codfish whipped potatoes, clam chowder sauce |
$24 |
| Halibut Baked in Parchment fingerling potatoes, saffron aioli |
$28 |
| Potato Crusted Scottish Salmon Fillet braised endive, ruby red grapefruit |
$26 |
| Sides | |
| Creamed Mushrooms | $9 |
| Sautéed Escarole | $7 |
| Whipped Potatoes | $6 |
| Hand Cut Fries | $6 |
| Roasted Fingerling Potatoes | $5 |
| Savory Squash Bread Pudding | $6 |
| Balsamic Onion & Bacon Tart | $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