Cuisine

Our delectable pasta is made in house daily. From the classic spaghetti to orecchiette every piece has a Spuntino touch. Watch as our chef crafts some of our carb-filled favorites from scratch. Only the best ingredients are used for our pastas which is evident within the first few bites.

Also known as “Diamonds of the gourmet world,” truffles are a type of mushroom. In Italy people value the enticing taste of truffles and take pride in the flavor it brings to famous Italian dishes. Truffles are considered desirable as they are said to smell like heaven.

Truffles are Hunted

Truffles are found in forest areas of North America, Europe, Middle East and North Africa, and truffle hunting season takes place between September and May. Truffles grow about one to four inches underground on tree roots; they are found on the roots of various kinds of oak and hazelnut trees. Specially trained animals are required to find them. In the past, pigs were favored for finding truffles, but since they continuously ate them as a snack, they trained different animals to hunt them. Today, truffle dogs are trained to locate truffles through operant conditioning. Because truffles are in high demand and they are so difficult to source, they are one of the most expensive delicacies in the world.

Black and White Truffles

The two most well-known truffles are the black Perigord of France and the white winter truffle of Italy. Black and white truffles have their differences. Black truffles tend to have an earthier flavor and are often served on pasta or pizza. White truffles have a more garlic nutty flavor, they are the most expensive type of truffle you can buy and they are typically served raw over risotto, pasta, or scrambled eggs. Both types of truffles are always best eaten as fresh as possible since after about 4 days they lose their beloved flavor.

View our Spring Truffle menu, featuring black truffles!

Clifton | Westbury

Everyone’s favorite time of year is here, and along with the cool weather comes hearty autumn flavors! We picked our chefs’ minds & came up with a few fall trends to look out for this year as well as where you can find it on our menu!

Cinnamon

When it comes to the transition of the seasons and the changing of colors, cinnamon is a common ingredient especially when it comes to using it with apples and squash! Cinnamon adds quintessential fall flavor while providing high levels of antioxidants. You will also find cinnamon added to beverages like coffee, cocktails and even beer. All in all, we think cinnamon is a comforting fall ingredient!
Find it on our menu: Spice Cake & Apple Crostata on our dessert menu

Mushrooms

Common mushrooms like crimini and portabella are available all year long. Many special and exotic mushrooms are cultivated during the Autumn at their peak, and many are great with pasta, chicken and meat dishes. We make our ragu with portabella, crimini, shiitake, and porcini mushrooms. Black truffle is at high peak from September until December in central and northern regions of Italy. Black and White truffles can be anywhere from the size of an egg to the size of an orange, and usually grow in shady zones with lots of moisture.
Find it on our menu: Mushroom Lasagna & Risotto ai Funghi

Squash

As the weather gets cooler, people start to think about heartier, stick-to-your-ribs type of dishes. Winter squash paired with braised meats and red wines are particularly a favorite of ours! Some types of squash are available all year round, but keep your eye on the ones that are seasonal and can be used for salads, soups, fried or grilled.
Find it on our menu: Baby Arugula & Butternut Squash & Roasted Butternut Squash Bruschetta

Summer food features fresh, flavorful dishes that highlight seasonal offerings and incorporate summer’s bounty.

Grilling

When it comes to cooking, grilling takes center stage during the summer’s warmer months. Some surefire crowd-pleasers that are also super simple to prepare include asparagus, zucchini, yellow squash, peppers, and pork ribs.

Find these ingredients on Spuntino’s menu:

• Grilled Vegetable Plate – Asparagus, zucchini, yellow squash, roasted red pepper and balsamic glaze
• Pork Ribs with Balsamic Barbecue Sauce – Traditional baby back ribs get an Italian-style update as the ribs are coated in a spice rub, marinated and then brushed with a balsamic vinegar infused barbecue sauce before grilling
• Garden Vegetable Pizza – Pecorino Romano, goat cheese and San Marzano tomato sauce topped with roasted red pepper, orange pepper, artichoke hearts, red onions and cherry tomatoes. Finished with balsamic glaze

Seasonal Fruits & Vegetables

In addition to grilling, seasonal, locally sourced fruits and veggies become shining stars in everything from fresh salads to decadent desserts, including heirloom cherry tomatoes and local blueberries and strawberries.

Find these ingredients on Spuntino’s menu:

• Caprese Salad – Heirloom tomatoes take center stage in this seasonal spin on a classic, with  house-made fresh mozzarella, heirloom tomatoes, tomato jam, micro basil, extra virgin olive oil and balsamic glaze
• Berries & Ricotta – Whipped ricotta with fresh strawberries, blueberries, and raspberries drizzled with honey

Wine

When it comes to wine, rosé during warmer months is a must. We also recommend keeping an eye out for Sicilian wine.

Find it on Spuntino’s menu:

• Wölffer Estate Rosé
• Murgo Etna Bianco
• Tenuta Rapitala Campo Reale Nero D’Avola

Cocktails

There’s nothing like a refreshing cocktail when warm weather hits, from perfect summer sangrias that go beyond the traditional red and white to cold brew coffee cocktails to provide a jolt of energy. Some fun ingredients to include are blueberries, strawberries, peaches, and fresh lemon juice!

Find these ingredients on Spuntino’s menu:

• Cold Brew Classic – Jameson Irish Whiskey, cold brew coffee, salted caramel, whole milk, whipped cream
• Berry Lemonade – Double Cross Vodka, muddled, strawberries and blueberries, St. Germain, fresh lemon juice, simple syrup
• Rosé Sangria – Everyone loves sipping on fruity rosé wine, but next time, select your favorite rosé wine and mix it with Peach schnapps, pineapple juice and your favorite fruits – including strawberries, citrus, and peaches – to make a delicious and unique sangria
• Peach Sangria – Now that peaches are going to be perfectly juicy, it’s time to cut them up and put them in your cocktails! Adding fresh peaches to white wine and peach schnapps makes for a fruity and delicious sangria

What are your favorite ingredients to use in the summer? Let us know in the comments below!

Autumn is finally here and that means all of our fall favorites are ready for harvest. With multiple preparation techniques available and a myriad of flavors to explore, our Chef is sharing his knowledge on all the wonderful ingredients that autumn has to offer.

Brussels Sprouts

We love to incorporate Brussels sprouts on our menu during the fall and winter months. Not only are they nutritional powerhouses and loaded with vitamins, but you are able to do a lot more with Brussels sprouts than just boiling them like we all had when we were growing up! One easy and delicious way to cook them is in the oven. Cut the Brussels sprouts in half and simply toss them with olive oil, salt and pepper and roast them at 425* for 30 minutes. You can also shave raw Brussels sprouts and add them to any salad to bring an extra crunch!
Here’s where you can find Brussels sprouts on our fall menu:

• Pork Belly with crispy Brussels sprout leaves
• Brussels Sprout & Pancetta Pizza
• On the side sautéed with Parmigiano Reggiano

Squash

Each year, we look forward to the fall harvest because that means squash is back! Roasted butternut squash is the perfect accompaniment to many dishes in the fall! Squash is very versatile, brings a pop of color to the plate, and tastes great, but sometimes it can get a little intimidating to cut through the outer shell of the squash so look out for the precut butternut squash in your local grocery store. Toss your cubed butternut squash with olive oil, maple syrup, salt, cinnamon and a pinch of cayenne. Roast that in the oven for 30 minutes with the final two minutes on broil to make sure you get that extra caramelization. This is an easy side but will impress everyone at your dining table!
Here’s where you can find squash on our fall menu:

• Roasted Butternut Squash Bruschetta
• Roasted Spaghetti Squash with olive oil and fried sage leaves

Root Vegetables

When we think fall, root vegetables immediately come to mind. Root vegetables such as beets, parsnips, turnips, and carrots are packed with nutrients, low in calories and great in the fall. There are countless things you are able to do with these ingredients including roasting, making a tarte tatin, pickling or making into a salad to name a few. If it is not too cold outside, a great way to cook carrots is on the grill. First cook your carrots in salted boiling water until crisp-tender. Toss the cooked carrots in olive oil and any spice mixture you feel like and grill carrots until they are lightly charred and begin to caramelize. Bonus – the clean up is easy!
Here’s where you can find root vegetables on our fall menu:

• Shaved Root Vegetable Salad
• Ginger Carrot Coup cocktail

Yams

Yams & sweet potatoes are the traditional side dish once the weather starts getting cooler. In the same family as sweet potatoes, yams are definitely one of our fall favorites this time of season. Yams are delicious when roasted and mashed, but who doesn’t love the classic side dish at Thanksgiving with marshmallows on top! Boil the yams until tender and then cut them in thick slices. Start to place the cut yams in a casserole dish and layer with brown sugar and margarine. Repeat that a few times until you have a number of layers in the dish. Bake in the oven until the yams have a glaze (about 35 minutes). Sprinkle marshmallows over the top and bake for an additional five more minutes. You will be going back for seconds and thirds!
Here’s where you can find yams on our fall menu:

• Organic Roasted Fingerling Yams on the side with drizzled smoked aioli
• Pork Belly with roasted organic fingerling yams

Let us know what your favorite fall ingredients are and how you incorporate them into your meals!