Thursday, May 20, 2010

May at Spur

Heirloom Lettuces
speck. candied almond. chevre.

Sockeye Salmon Crostini
mascarpone. caper. pickled shallot.

Warm Baby Artichokes
watercress. smoked yogurt. pine nut.

Parisian Gnocchi
sunchoke. castlevatrano olive. parmesan.

Amberjack Crudo
avocado. radish. sorrel.

Pan Seared Trout
quinoa. carrot. almond milk.

Tagliatelle
duck egg. oyster mushroom. pine nut.

Fried Oxtail Terrine
fresh garbonzo. chicory. shallot jam.

Veal Sweetbreads
white asparagus. rhubarb. black pepper.

Cattail Creek Lamb Saddle
potato. yogurt. spring vegetables.

Pork Belly Sliders
corn. ramps. bourbon.

Grass fed Beef Burger
smoked cheddar. grilled onion. mustard. pork belly

5 Course Chefs’ Tasting Menu Available Upon Request
75

1 comment:

Michael for the A-Y-P Centennial said...

Absolutely fun dining experience tonight for my birthday. Small portions allowed tasting a variety of dishes all of which were simply stunning. Of the ten dishes we tasted only one was a wee bit oversized, but who is complaining. This place could survive and grow.