oysters

• MALPEQUE
• Canada
• NAKED COWBOY
• New York
• BEAU SOLEIL
• Canada
• SUNBERRY POINT
• P.E.I.

caviar

• GOLDEN OSETRA
• Organically Grown, Farm-Raised Golden Ostera Caviar
• OSETRA
• Organically Grown, Farm-Raised Ostera Caviar
• PACIFIC STURGEON
• Organically Grown, Farm-Raised Pacific Sturgeon Caviar

crudos

• CUTTLEFISH
• Hearts of palm, yuzu, jalapeño vinaigrette & pink peppercorn
• GEODUCK
• Himalayan pink salt and chili oil
• PACIFIC UNI
• Squid ink vinaigrette, shiso
• HAWIIAN BIG-EYE TUNA
• Japanese cucumber, oyster crema, crispy artichokes
• DAY BOAT SCALLOP CEVICHE
• Dried sweet corn
• YELLOW TAIL
• Texas ruby red grapefruit & roasted beets
• WILD KING SALMON
• Summer truffle, Ligurian olive oil & lava salt
• HAMACHI
• Compressed watermelon & cashews

first

• MALPEQUE OYSTERS, tomato water consommé, tomato sorbet & trout roe
• Layers of thinly pounded BIG EYE TUNA, foie gras, toasted baguette, shaved chives
  & extra virgin olive oil in the style of Eric Ripert
• “Singapore Style” chili LOBSTER & Texas toast
• Tandoori roasted HAMACHI, tzatziki & pickled cucumber
• Hudson Valley FOIE GRAS, winter vegetables & dashi h
• Green & white ASPARAGUS salad, soft eggs, arugula, pea shoots & salsa verde
• Smoked STURGEON headcheese, horseradish crème & trout roe
• Brik PRAWNS with Asian flavors
• Bacon crusted Bone Marrow & Sea urchin “SURF & TURF”
• Grilled, braised OCTOPUS, avocado, crispy pork belly, piquillo peppers & celery hearts
• Kent Pirkle’s TOMATOES, celery hearts, picholine olives & caper berries

pasta

• Potato GNOCCHI, Jumbo Lump Crab & black truffle essence
• Trofie pasta, UNI, uni butter, arugula & wasabi tobiko
• LOBSTER Agnolotti with lobster butter

fish

• Japanese SNAPPER, melon salad, blue potato puree & poblano oil
• Alaskan HALIBUT, parsley emulsion, tomato Picholine olive vinaigrette, wild watercress
  & toasted quinoa
• Butter poached MAINE LOBSTER, sous vide white asparagus, tempura green asparagus, Lobster coral butter & asparagus foam
• WILD KING SALMON, peas, hen of the woods mushrooms & pea shoots
• Butter poached lobster & Filet Mignon “SURF & TURF,” scallion kimchee, browned butter & truffle reduction
• SEAFOOD “Ramen”
• Diver SCALLOPS, spring vegetable salad & sea broth
• SWORDFISH “Steak”, wild mushroom crust & red wine, squid ink sauce
• MAYA PRAWNS, kimchee pancake & kimchee butter
• Tempura SOFT SHELL CRABS, “stir fried vegetables”, coconut fluid gel &
  lemon grass emulsion
• * * *
• Spoon is committed to purchasing and serving responsibly sourced Seafood without compromising the future of our oceans.

simple fish

• HALIBUT
• SWORDFISH
• MAYA PRAWNS
• All fish served with seasonal vegetable & pommes pureé
• Choice of Sauce: Tomatoe & Green Olive Vinaigrette; Beurre Blanc

not fish

• 8 oz FILET OF BEEF, black truffle butter, pommes pureé & seasonal vegetables
• HAND-ROLLED PENNE PASTA, black truffle emulsion, aged Parmesan & black truffle