Tuesday, March 15, 2011

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.

1 comment:

Sour said...

Is this the current menu? Your website says you have a monthly menu, but the one from March is the most current one I could find. Posting a menu on your blog may seem like a good idea, but I don't see why you can't just post it on your website rather than force everyone to dig through the blog.