Winemaker's Dinner with Basel Cellars

On February 23 Rising Star Chefs Brian McCracken & Dana Tough team up with Basel Cellars and local farmers to celebrate sustainability. Join us for an unforgettable evening as the chefs prepare six mouth-watering courses perfectly paired with six of Basel Cellars’ sumptuous wines.

St. Judes Albacore Tuna Crudo
avocado. lemon verbena. grapefruit.
2007 Forget-Me-Not

Dungeness Crab Cannelonni
mascarpone. local sea urchin. chive.
2007 Chardonnay

Ozette Potato Gratin
parmesan. fennel. cerignola olive.
2005 Syrah

Maple Brined Pork Belly
sunchoke. brussel sprout. whiskey.
2005 “M” Cabernet Sauvignon

Braised Beef Cheeks
heirloom beans. baby turnip. sassafras.
2005 Pheasant Run Estate Merlot

Buttermilk Panna Cotta
local huckleberries. shortbread. mint.
2007 Earth Series Vol. One

$95 pp (does not include tax and gratuity). Dinner begins at 6:30pm. Advance reservations by calling 206/728-6706.

February Cocktails at Spur

West Coast Pimm’s 9
pimm’s no. 1. lemon. cucumber. mint. basil. ginger ale.

Empress 10
jamaican rum. grapefruit. st. germain.

Antionette 10
strega. st germain. lemon. sparkling wine.

Pegu Club 9
gin. lime. cointreau. angostura bitters.

Red Rum Daisy 10
red pepper infused rum. lime. ginger. grenadine.

Broken Spur #2 10
bourbon. cointreau. lemon. amaretto.

Hanky Panky 9
gin. sweet vermouth. fernet branca.

Blood And Sand 10
scotch. sweet vermouth. cherry brandy. orange juice.

Soledad 10
añejo rum. blood orange shrub. amaro nonino. bitter truth chocolate bitters.

Jack Rose 9
applejack. lime. grenadine.

Widow’s Kiss 10
calvados. chartreuse. benedictine. angostura bitters.

La Posada 10
reposado tequila. lime. demerara sugar. sage.

February Menu at Spur

Heirloom Lettuces 10
speck. candied almond. chevre.

Sockeye Salmon Crostini* 9
mascarpone. caper. pickled shallot.

Warm Baby Artichokes 12
miners lettuce. smoked yogurt. pine nut.

Parmesan Gnocchi 10
parsnip. hedgehog mushroom. brussel sprout.

Steamed Mussels* 13
potato. leek. bacon.

Pan Seared Trout* 22
quinoa. carrot. almond milk.

Tagliatelle* 14
duck egg. oyster mushroom. pine nut.

Fried Oxtail Terrine 12
frisee. horseradish. crème fraîche.

Veal Sweetbreads* 18
rutabaga. collard greens. honey.

Slow Cooked Short Ribs* 27
thumbelina carrot. pearl onion. tasmanian peppercorn.

Pork Belly Sliders 12
celery root. apple. mustard.

Grass fed Beef Burger* 15
provolone. red onion jam. thyme aioli.


5 Course Chefs’ Tasting Menu Available Upon Request 75

photo Dean Rutz, Seattle Times, Spur Tagliatelle

Clancy Loves Nelson's Kentucky Tuxedo

California based critic and food writer Maureen Clancy has served up her list of 2009's "most memorable morsels". She says, "All the world loves a list. And food lovers especially love lists of good things to eat and drink. Here, in no particular order, are my most delicious food discoveries of 2009."

Included in Clancy's favorites was our David Nelson and his Kentucky Tuxedo cocktail.

Who can argue with this description? "The world's going bonkers over BOURBON these days. And anyone who tastes the Kentucky Tuxedo concocted by bartender David Nelson at Spur Gastropub in Seattle will be happy to jump on the bandwagon. A marriage of Bulleit Bourbon, Sherry, homemade lavender syrup and homemade orange bitters, is smooth and elegant, with a come-hither aroma and layers of flavor."

Thank you Ms. Clancy! To read the entire list go to http://www.maureenclancy.com/