A Morning Foraging, Before Our Thursday Workshop

We headed to Seattle's Discovery Park with the team from Spur this morning. Our foraging netted nettles, honeysuckle, miner's lettuce and wild watercress. Watch as they join the menu tonight.

on the menu at Spur

Her's what you'll taste seasonally here at Spur:

Celery & Apple Salad
walnut. crème fraiche. local greens.
9

Chiogga Beets & Carrots
coriander. chevre. mizuna.
10

Parisian Gnocchi
chanterelles. cauliflower. parmesan.
10

Bigeye Tuna Crudo*
caviar. avocado. radish.
16

Foie Gras Terrine
pear. black pepper. sea salt.
18

Alaskan Spot Prawns
winter squash. walnut. pomegranate.
18

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

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

Corned Duck Breast
sunchoke. brussels sprout. apple.
22

Veal Sweetbreads
parsnip. castlevatrano olive. grapefruit.
18

Lamb Shank
potato. parsley. pearl onion.
27

Wagyu Sirloin*
quinoa. truffle. root vegetable.
30

Chefs Tasting Menu: 3 course
45

Photo of Spot Prawns by Kristin Zwiers.

Spur Whiskey Dinner: Wednesday March 9 at 6:30 pm

Ready for a night of whiskey? This 5-course dinner by Spur Chefs Brian McCracken and Dana Tough will be paired with 5 cocktails created by the evening’s guest bartenders from Tavern Law, Rob Roy, Bastille and Bathtub Gin & Co. To reserve your seat at the table please call Spur at 206.728.6706. The price is $80 per person plus tax and gratuity.

Guest bartenders are Phillip Thompson (Tavern Law), Brynn Lumsden (Rob Roy), Charles Veitch (Bastille) and Adam Freem (Bathtub Gin & Co.). And here’s a sneak peek of the evening’s five courses in all their deliciousness:

MENU
1ST COURSE
Kusshi Oysters
beets. saffron. sherry.
cocktail with Oban 14

2ND COURSE
Duck Terrine
foie gras. kumquats. ginger.
cocktail with Bushmill’s Black Bush

3RD COURSE
Smoked Cavatelli
razor clam. cashew. grana padano.
cocktail with Crown Reserve

4TH COURSE
Porchetta
cabbage. apricot. yellow foot chanterelles.
cocktail with Bulleit

5TH COURSE
Orange Blossom Panna Cotta
maple. nutmeg shortbread.
cocktail with Dickel 12yr

Will you be joining us?

Photo by Chad Pryor for Spur.