Valentine's Day 2012 at Spur in Seattle

1ST COURSE
YUKON GOLD POTATO AND CARAMELIZED ONION SOUP
BUTTERMILK. THYME. POTATO GRATIN.

2ND COURSE
YELLOW FIN TUNA CRUDO
FOIE GRAS. CITRUS. PERILLA.

3RD COURSE
ALASKAN SPOT PRAWN AGNOLOTTI
SWISS CHARD. PINE NUT. HAM BROTH.

4TH COURSE
SOUS VIDE PORK LOIN
BRUSSELS SPROUT. SUNCHOKE. HEDGEHOG MUSHROOM.

5TH COURSE
(YOUR CHOICE FROM ONE BELOW)
PARSNIP. BANANA. COCONUT.
SPONGECAKE. CRUMBLE. ICE CREAM

OR

PASSIONFRUIT. GRAPEFRUIT. FROMAGE BLANC
CUSTARD. SORBET. STRUESEL.

OR

CHOCOLATE. PISTACHIO. PEAR .
PUDDING CAKE. ICE CREAM. PRALINE.

Reservations by calling us at 206/728-6706. Ages 21 and up.
$85 per person, or $125 per person with paired wines, $130 per person with paired cocktails.

Tax and gratuity not included.

Our Seasonal Menu at Spur

Baby Lettuces 9
hazelnut. apple. sherry.

Pear Salad 12
treviso. pine nut. danish blue cheese.

Smoked Parmesan Gnocchi 14
parsnip. brussels sprout. almond.

Alaskan Spot Prawns 18
ginko nut. celery root. brown butter.

Foie Gras Terrine 18
huckleberry. black pepper. basil.

Lamb Tartare* 18
castlevatrano olive. tomato. egg yolk.

Merguez Sausage 14
chick pea. harissa. tender herbs.

Olive Oil Poached Hamachi 24
carrot. coriander. taggiasca olive.

Corned Duck Breast 26
stone fruit. chanterelle. leek.

Veal Sweetbreads 18
braised greens. squash. apple.

Slow Cooked Pork Cheeks 25
white bean. leek. guanciale.

Wagyu Sirloin* 30
cauliflower. baby artichoke. almond gremolata.

Chefs Tasting Menu: 5 course 75.  8 course 100.

Menu is always subject to change but we hope to inspire you by sharing one here!

Desserts at Spur

Cranberry. Pumpkin. Spruce. 8

cheesecake. soda. shortbread.

Almond. Pear. Rose. 8

crème brulee. meringue. snow.

Chocolate. Buttermilk. Beet. 8

sorbet. sponge cake. mousse.

Ice Cream 6

playful accompaniments.

Sorbet 6

playful accompaniments.

Artisanal Cheeses 13

accompaniments.

Menu is always subject to change but we hope to inspire you by sharing one here.

Photo by Seattleite.

New Year's Eve. Dinner at Spur

This New Year's Eve we will be offering a three, five or eight course tasting menu priced at $50, $80 and $110 per person excluding tax and gratuity.  Reservations are available by phoning 206/728-6706.  The evening's menu? Take an advance look here...

Heirloom Squash Soup 3.5.8.

Spot Prawn. Crème Fraiche. Granny Smith Apple.

Foie Gras Terrine 5.8.
fennel. orange. curly endive.

Beet Salad 5.8.
buttermilk. caraway. arugula.

Handrolled Garganelle 8.
carrot. tarragon. brown butter.

Olive Oil Poached Albacore 5.8.
celery root. Yukon gold potato. taggiasca olive.

Wagyu Cullotte 3.5.8.
baby turnip. apple. crisp sweetbread.

Passion Fruit 8.
grapefruit. streusel. fromage blanc.

Chocolate. 3.5.8.
pistachio. pear. caramel.

Spur Chefs McCracken and Tough Named "Chef of the Year, Seattle" by Eater

Eater has named Brian McCracken and Dana Tough  "Chef of the Year, Seattle".  The announcement read:

"It is time now to announce the winners of the 2011 Eater Awards, presented by Patrón Tequila. In over 50 categories spanning thirteen cities, the winners comprise a diverse bunch of the finest and most interesting chefs, operators, and characters in the country. We applaud them. You are hereby instructed to applaud them. So, without further ado—

Chef of the Year, Seattle

Nominees: Jason Franey (Canlis), Jerry Corso (Bar del Corso), Rachel Yang and Seif Chirchi (Joule and Revel), Blaine Wetzel (Willow Inn)

Winner: Brian McCracken & Dana Tough (Coterie Room, Tavern Law, Spur)".

The entire story can be read here.

Thank you to Eater's editors and all of you who also voted. We're humbled and so look forward to seeing you at Spur, Tavern Law and The Coterie Room soon.

Seasonal Dishes on the Spur Menu

photo by Trevin Chow

Baby Lettuces 9
hazelnut. apple. sherry.

Pear Salad 12
treviso. pine nut. danish blue cheese.

Smoked Parmesan Gnocchi 14
parsnip. brussels sprout. almond.

Alaskan Spot Prawns 18
ginko nut. celery root. brown butter.

Foie Gras Terrine 18
huckleberry. black pepper. basil.

Lamb Tartare* 18
castlevatrano olive. tomato. egg yolk.

Merguez Sausage 14
chick pea. harissa. tender herbs.

Olive Oil Poached Hamachi 24
carrot. coriander. taggiasca olive.

Corned Duck Breast 26
stone fruit. chanterelle. leek.

Veal Sweetbreads 18
braised greens. squash. apple.

Slow Cooked Pork Cheeks 25
white bean. leek. guanciale.

Wagyu Sirloin* 30
cauliflower. baby artichoke. almond gremolata.

Chefs Tasting Menu: 5 course 75. 8 course 100.

Spur Menu Staples

Sockeye Salmon Crostini * 4 each.

mascarpone. caper. pickled shallot.

Pork Belly Sliders 12

cranberry. walla walla sweet onion. scotch.

Tagliatelle* 14

duck egg. oyster mushroom. pine nut.

Grass fed Beef Burger* 15

red onion jam. cheddar. thyme.

Additions

Pork Belly 6

Fresh Baked Brioche 6

Sous Vide Duck Egg 4