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Home > VALENTINE'S DAY > Beverly Hills Valentine's Day Menus > Spago

* 2008 * VALENTINE'S DAY * 2008 *

SPAGO

    
    Please note this is the Valentine's Day menu only, to view the full listing, complete with dinner menu, please click here.

FIRST COURSE

HOUSE SMOKED SALMON WITH LEMON-HERB BLINI “HEARTS”

Dill Creme Fraiche, Chives and Salmon Pearls

WARM CRAWFISH AND LOBSTER ROLL

Pickled Daikon, Roasted Baby Beets, Honey-Rosemary Vinaigrette

and Micro Peppercress

LIBERTY DUCK BREAST SALAD

With Pink Lady Apples, Shaved Fennel, Celery Root,

Roquefort, Candied Walnuts and Thyme-Honey Gastrique

SAUTÉED MARYLAND CRAB CAKE

Basil Aioli, Marinated Tomatoes and Micro Arugula Salad

MAINE LOBSTER “BISQUE”

Melted Leeks, Yukon Potatoes, Lobster and Caviar

SASHIMI OF JAPANESE HAMACHI AND TUNA

Yuzu Ponzu, Sticky Rice, Wasabi and Pumpkin Seed Oil

RISOTTO WITH DIVER SCALLOPS, SWEET SHRIMP AND SEA URCHIN

Garlic, Preserved Lemon and Micro Basil

HAND MADE PORCINI MUSHROOM AGNOLOTTI

Reggiano and French Black Truffles


   
     
    
Additional Aphrodisiac:

Iced Kumomoto and Fanny Bay Oysters 1/2doz 22, 1 doz 42

with Cocktail Sauce, Mignonette and Fresh Horseradish

Osetra Caviar with Lemon Herb Blinis and Traditional Garnish (1 oz.) 135

A 20% Service Charge will be added to all checks
MAIN COURSE


SAUTÉED MAINE DIVER SCALLOPS

WITH “Chana Dal” Lentils, Eggplant Masala, Cilantro-Mint Raita

And Cucumber Chutney

GRATIN OF SWEET BUTTER POACHED MAINE LOBSTER (supp. $30)

Chanterelle Mushroom Marmalade, Garlic Spinach,

Armagnac Lobster Sauce

PAN-ROASTED BLACK SEA BASS

Caramelized Cauliflower, Capers, Preserved Lemon,

Parsley, Garlic and Puree of Cauliflower

ROASTED CANTONESE STYLE DUCK

Ginger, Star Anise, Blood Oranges and Stir Fried Lo Mein Noodles

SLOW-ROASTED RACK OF VEAL

Brussels Sprouts, Pearl Onions, Bacon, Maple-Sage Gastrique

and Creamy Parmesan Polenta

GRILLED RACK OF YOUNG SONOMA LAMB

Sautéed Escarole, Garlic, Pine nuts, Gratin of Celery Root,

Natural Juice with Black and Green Olives

DUO OF KOBE BEEF:

GRILLED NEW YORK STEAK AND BRAISED BEEF CHEEKS (supp. $20)

Wasabi-Potato Puree and Yuzu-Kocho Emulsion

34 oz. BONE-IN DOUBLE RIB-EYE STEAK (for two)

Braised Swiss Chard, Roasted Sweet Onions,

Armagnac-Green Peppercorn Sauce and “Pommes Aligot”


Executive Chef, Lee Hefter
Chef de Cuisine, Thomas Boyce

Sous Chefs; Chris Hook, Justin Bamberg, Hugo Bolanos,

Tetsu Yahagi and Burton Yi



*Please note that these are the most current Valentine's Day menus from the restaurants featured at TravelsinTaste.com. They may have changed their personnel, menu, pricing, decor, hours of operation, etc., since the last publication. The competitive and creative nature of the fine dining scene virtually assures that changes will occur on a frequent basis in order to make diners happier, meals more pleasurable and visits more frequent. Most restaurants welcome inquiries about their current hours, menu and more.

   
     
      
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