Dinner Menu - Spring 2013

Chef Johnny Tesare

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