Monday, November 29, 2010

Our Seasonal Menu at Spur

Celery & Apple Salad
walnut. crème fraiche. local greens.

Chiogga Beets & Carrots
coriander. chevre. mizuna.

Parisian Gnocchi
chanterelles. cauliflower. parmesan.

Bigeye Tuna Crudo*
caviar. avocado. radish.

Foie Gras Terrine
pear. black pepper. sea salt.

Smoked King Crab
fennel. grapefruit. pastis.

Lamb Tartare*
castlevatrano olive. tomato. egg yolk.

duck egg. oyster mushroom. pine nut.

Duck Confit
potato. orange. taggiasca olive.

Veal Sweetbreads
rutabaga. mustard. smoke.

Lamb Saddle*
butternut squash. quince. leeks.

New York Strip*
polenta. wild mushroom. langoustine.

Chefs Tasting Menu: 3 course

Friday, November 12, 2010

Video - Fried Béarnaise |

Video - Fried Béarnaise |

The Chefs of Spur in Seattle, Dana Tough and Brian McCracken, walk you through the making of their Fried Bernaise on Beef Carpaccio with micro mustard.

Thursday, November 4, 2010

Seattle Met Magazine Says Spur "Changes the Way We Eat" in Their Best Restaurants Issue

Thank you to Seattle Met's Kathryn Robinson for including Spur in Seattle Met’s Best Restaurants 2010, reporting:

"Places that are changing the way we eat: The most urbane watering hole in Belltown offers artisanal cocktails and noshes that land somewhere between studiously impressive and plain yummy. Exhibits A and B: butterfish over pea puree with morels: pork belly sliders with mustard and smoked orange marmalade."