Two Spear Street
Dinner Menu

We are proud to present our Fall Menu.  We source most of our ingredients farm to table from New York State. 
Our farms are natural, free of antibiotics and pesticides.
Our Seafood is line caught and our Meats and Poultry are range caught and fed a natural diet.
We are committed to delivering outstanding customer service.


Apple & Bleu Cheese Panzanella Salad
Baby Spinach, Smashed Fingerling Potatoes
Toasted Homemade Sourdough Bread , Creamy Apple Cider Vinaigrette (V, G)

Pan Fried Eggplant and Burrata Caprese
Beefsteak Tomato, Fresh Basil, White Truffle Drizzle (g, v)

Grilled Jumbo Portobello Mushroom
Baby Arugula & Papaya Salad
Pomegranate Seeds, Grana Padano, Apple Cider Vinaigrette (V,G)

Crispy Fried Calamari
Japanese Seaweed Salad, Tarragon Basil Aioli

Cast Iron Baked Ratatouille
Sliced Eggplant, Zucchini, Squash and Onions with Tomato Sauce
Parmesan Crust (v, g)

Sautéed Mussels and Littleneck Clams
Coconut and Kaffir Lime Leaf White Wine Broth
Toasted Bread (g)

Italian Homemade Meatballs
Blend of Pork, Beef and Veal
Chunky Marinara Sauce, Shaved Grana Padano

Lobster Bisque
Wild Caught Chopped Lobster Tail, Fresh Herbs, Toasted Croutons

**Can be made (V)egetarian or(G)luten Free. Please ask your server.

Lobster Ravioli Carbonara
Lobster and Ricotta Cheese Filled Fresh Pasta
Creamy Carbonara Sauce, Green Peas and Bacon Lardons
Jumbo Shrimp Scampi
Wild Caught Gulf Shrimp, Black Linguini
Garlic and Herb Lemon Butter Sauce (g)
Chicken "Saltimbocca"
Organic Breast of Chicken Layered With Broccoli Rabe
Pan Fried Eggplant, Italian Prosciutto and Imported Provolone
Garlic Mashed Potatoes, Sherry Tomato Sauce (g)
Slow Cooked Duck Leg and Thigh Confit
Organic White Bean and Sausage Cassoulet (g)
Braised 18 Ounce Veal Osso Buco
Wild Mushroom Risotto, Roasted Vegetable Red Wine Reduction
Seafood Crusted Mediterranean Dorade
Bay Scallop, Shrimp and Crab Crust
Lemon Scented Basmati Rice, Sautéed Broccoli Rabe, Lemon Buerre Blanc (g)
Potato Crusted Halibut Filet
Warm Orzo Salad, Balsamic and Coconut Emulsion (g)
Ginger and Teriyaki Marinated King Salmon
Baby Bok Choy, Lemon Scented Basmati Rice
Crispy Skin Chilean Sea Bass
Warm Lentil Salad, Basil Pesto Drizzle (g)
Seared Wild Caught Diver Scallops
Pomegranate Risotto, White Truffle Oil Drizzle (g)
10 Ounce Bacon Wrapped Center Cut Filet Mignon
Cast Iron Seared with Peppercorn Crust, Sautéed Asparagus, Garlic Mashed Potatoes
Braised Cioppolini Onion and Red Wine Reduction (g)
Grilled 12 Oz Coulotte Steak Medallions
Crispy Parmesan Fries, Broccoli Rabe, Horseradish Panko
Sweet Balsamic and Onion Reduction (g)

Sides 8

Sautéed Broccoli Rabe with Cherry Peppers & Italian Sausage
Grilled Asparagus ~ Roasted Spaghetti Squash
Sautéed Brussels Sprouts with Smoked Bacon &Maple Syrup
Whipped New Potatoes ~ Seasoned Steak Fries ~ Roasted Fingerling Potatoes

Angelo Rubino, Owner         Kyle Rubino, Chef         Trevor Rubino, Manager
20% Gratuity Added To Tables of Six or More
No Substitutions

Please notify your server of any Allergies


Please allow Extra Time For Large Tables

Menu Subject to Change Based on Availability