DINNER MENU

EXECUTIVE CHEF - ERIC KLEIN

Spago Spring Dinner Menu

APPETIZERS

ICED OTTER COVE OYSTER ON THE HALF SHELL

Pink Peppercorn Mignonette

ENGLISH PEA SOUP

Saut�ed Wild Mushrooms, English Peas, Cipollini Onions, Blue Crab and Citron Cr�me Fra�che

SAUT�ED MARLYLAND CRAB CAKES

Garlic Lemon Aioli and Celery Hearts

ORGANIC MIXED FIELD GREEN SALAD

Cucumber Ribbon, Roasted Bell Peppers, Feta Cheese, Fine Herbs, Balsamic Dressing

WASHINGTON PINK LADY APPLE SALAD

Arugula, Burrata Cheese, Prosciutto San Daniele, Ice Wine Vinegar and Extra Virgin Olive Oil

YELLOWFIN TUNA DUO

Sashimi, Avocado, Daikon Radish, Scallion and Yuzu-Wasabi

Tartare, Sesame Tuile "Taco" with Chili Mayo and Masago Caviar

CRISPY TEMPURA CALAMARI

Marinated Cucumbers and Hearts of Palm with Duo of Sauces

KOBE BEEF CARPACCIO

Toasted Pinenuts, Capers, Micro Arugula, Shaved Parmigiano-Reggiano, Crostinis & Dijon Aioli

GRILLED OCTOPUS SALAD

White Bean Ragout, Preserved Lemon, Toasted Sourdough Bread, Extra Virgin Olive Oil and Parsley

ROASTED ORGANIC BABY BEET AND GOAT CHEESE SALAD

Oranges, Petite Greens, Walnut Brittle and Citrus Balsamic Vinaigrette

WARM WILD MUSHROOM SALAD

Field Greens, Aged Balsamic Vinaigrette, Olive Oil, Shaved Parmesan and Muscat Grapes

CHILLED MAINE LOBSTER SALAD

Fragrant Herbs, Avocado, Grapefruit Segments, Lemon Vinaigrette and Basil Pistou

FOUR CHEESE AGNOLOTTI

Locatelli Pecorino Romano and French Black Truffle Butter

PASTAS

SPAGHETTINI T.B.G

Tomatoes, Basil, Garlic, Extra Virgin Oilve oil and Pistou

HAND CUT FETTUCCINI

Wild Field Mushrooms, English Peas, Arugula, Glazed Shallots and Parmesan-Reggiano

GARGANELLI PASTA � LA BOLOGNAISE

Braised Beef, Roasted Double Blanched Garlic, Plum Tomatoes, Ricotta Cheese and Italian Parsley

ENTREES

STEAMED LOCH DUART SALMON "HONG KONG STYLE"

Bok Choy, Shiitake Mushrooms, Snap Peas, Ponzu Sauce and Garlic-Chili Oil

OVEN ROASTED FIRST OF THE SEASON ALASKAN HALIBUT

Artichokes Barigoule, White Asparagus, Fava Beans, Ramps, Mascarpone Emulsion and Extra Virgin Olive Oil

GRILLED RARE YELLOWFIN TUNA

Roasted Eggplant, Peppers, Leeks, Confit Tomatoes, Kalamata Olives, Salsa Verde and 25 Year-Old Balsamic

PAN SEARED MAINE DIVER SCALLOPS

Sunchoke Pur�e, Asparagus, Golden Raisins, Huckleberries, Pinenut-Caper Beurre Rouge and Chinese Five Spice

PAN SEARED BREAST OF DUCK

Semolina Fondue, Morel Mushrooms, English Peas, Cipollini Onions, Salsify, Rhubarb and Sauce � L'Orange

ROASTED HALF FREE RANGE ORGANIC CHICKEN

Yukon Gold Potatoes, Goat Cheese, Wild Mushrooms and Natural Jus

CHOUCROUTE GARNIE ROYALE

Housemade Beer Sausage, Chicken Weisswurst, Blood Sausage, Smoked Pork Loin, Pork Belly,

Alsatian Braised Sauerkraut, Yukon Gold Potato and Spicy Mustard

KUROBUTA PORK WIENERSCHNITZEL

Warm Potato Salad, Baby M�che, Caper-Butter Sauce and Lemon

HERB CRUSTED RACK OF LAMB

English Pea Pur�e, Fava Beans, Haricot Vert, Spring Onions, Preserved Lemon, Mint and Thyme Scented Lamb Jus

RED WINE BRAISED BEEF SHORT RIBS

Roasted Spring Vegetables, Hand Made Ricotta Gnocchi and Natural Braising Jus

BLUE CHEESE CRUSTED PRIME FILET MIGNON

Potato Lyonnaise, Confit Bacon, Cipollini Onion, Spinach, and Balsamic Reduction

MASHIMA RANCH KOBE FLAT IRON "HUNAN STYLE"

Saut�ed Broccolini, Shishito Pepper and Crisp Onion Rings

A GRATUITY OF 18% WILL BE ADDED TO PARTIES OF 6 OR MORE
SIX COURSE TASTING MENU - $95, WITH WINE PAIRING - $155.
VEGETARIAN OPTIONS ARE AVAILABLE
ALL PRICES AND MENUS ARE SUBJECT TO CHANGE

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