Spago Spring Dinner Menu by tyw17021

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									Spago Spring Dinner Menu
                                                                                      Executive Chef - Eric Klein


                                               APPETIZERS

                                             ENGLISH PEA SOUP
                    Sautéed Wild Mushrooms and Cippolini Onions with Lemon Crème Fraîche


                         ICED SKOOKUM INLET OYSTER ON THE HALF SHELL
                               Red Wine Ginger Mignonette and Rhubarb Relish


                             FARMER'S MARKET PINK LADY APPLE SALAD
         Wild Arugula, Burrata Cheese, Prosciutto San Daniele, Ice Wine Vinegar and Extra Virgin Olive Oil


                                    SAUTÉED MARYLAND CRAB CAKES
                                       Garlic Lemon Aioli and Celery Hearts


                                                TRIO OF TUNA
                          Hiramasa, Avocado, Daikon Radish, Scallion and Yuzu-Wasabi
  Yellowfin Sashimi, Crispy Rice Cake, Marinated Cucumber & Hearts of Palm with Soy Ceviche-Ginger Vinaigrette
                  Big Eye Tuna Tartare, Sesame Tuile "Taco" with Chili Mayo and Masago Caviar


                                          KOBE BEEF CARPACCIO
          Toasted Pinenuts, Capers, Micro Arugula, Shaved Parmigiano-Reggiano, Crostinis & Dijon Aioli


                                        GRILLED OCTOPUS SALAD
       White Bean Ragout, Preserved Lemon, Toasted Sourdough Bread, Extra Virgin Olive Oil and Parsley


                     ROASTED ORGANIC BABY BEET AND GOAT CHEESE SALAD
                      Oranges, Petite Greens, Walnut Brittle and Citrus Balsamic Vinaigrette


                                     WARM WILD MUSHROOM SALAD
    Spring Field Greens, Aged Balsamic Vinaigrette, Confit Cherry Tomatoes, Olive Oil and Shaved Parmesan


                                     CHILLED MAINE LOBSTER SALAD
            Fragrant Herbs, Avocado, Grapefruit Segments, Meyer Lemon Vinaigrette and Basil Pistou




                                    SIX COURSE TASTING MENU - $95
                                         WITH WINE PAIRING - $155
                       VEGETARIAN OPTIONS ARE AVAILABLE UPON REQUEST
                                               ENTREES

                        STEAMED SCOTTISH SALMON "HONG KONG STYLE"
                 Bok Choy, Shiitake Mushrooms, Snap Peas, Ponzu Sauce and Garlic-Chili Oil


                                   PAN SEARED ALASKAN HALIBUT
    Seafood Risotto-Rock Shrimp, Clams, Mussels, Fennel, Leeks, Tomato, Fragrant Herbs and Sauce Rouille


                              STIR FRIED MAINE LOBSTER "SHANGHAI"
   Egg Noodles, Confit Pork Belly, Button Mushrooms, Green Onions, Bok Choy and Chinese Black Bean Sauce


                                   GRILLED RARE YELLOWFIN TUNA
                   Fire Roasted Bell Peppers & Calçots Onions, Braised Artichokes, Fennel,
                   Spanish Green Olive Tapenade, Piment D'Espelette and Romesco Sauce


                          ROASTED HALF FREE RANGE ORGANIC CHICKEN
                     Yukon Gold Potatoes, Goat Cheese, Wild Mushrooms and Natural Jus


                                    PAN SEARED BREAST OF DUCK
 Semolina Fondue, Trumpet Mushrooms, Cipollini, Turnips, Carrots, Peas, Glazed Rhubarb and Sauce à L'Orange


                                    CHOUCROUTE GARNIE ROYALE
         Housemade Beer Sausage, Chicken Weisswurst, Blood Sausage, Smoked Pork Loin, Pork Belly,
                      Alsatian Braised Sauerkraut, Yukon Gold Potato and Spicy Mustard


                                RED WINE BRAISED BEEF SHORT RIBS
                Roasted Spring Vegetables, Hand Made Ricotta Gnocchi and Natural Braising Jus


                                      COLORADO RACK OF LAMB
                     English Pea Falafel & Hummus, Spring Onions, Ramps, Fava Beans,
                                       Mint-Cilantro Tzatziki and Zhatar


                           BLUE CHEESE CRUSTED PRIME FILET MIGNON
               Potato Lyonnaise, Confit Bacon, Cipollini Onions, Spinach and Balsamic Reduction


                            MESQUITE GRILLED PRIME NEW YORK STRIP
Sautéed Zucchini, Caramelized Onions, Bone Marrow Crushed Fingerling Potatoes and Armagnac Peppercorn Sauce




                 A GRATUITY OF 18% WILL BE ADDED TO PARTIES OF 6 OR MORE
                        *Peanut Oil is Used in The Preparation of Our Cuisine
             ______________________________________________________________________________

                    Now open, Brasserie PUCK at Crystals inside CityCenter.
 Be one of the first to experience Wolfgang's contemporary take on traditional French classics.
                             For reservations, please call (702) 238-1000.

								
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