LUnch Menu - Spring 2013

Chef Johnny Tesare

Oysters
NAKED COWBOYS
New York
SALT POND
Connecticut
caviar
PACIFIC STURGEON
Organically Grown, Farm-Raised Pacific Sturgeon Caviar
crudos
CUTTLEFISH
Hearts of palm, yuzu, jalapeño vinaigrette & pink peppercorn
GEODUCK
Himalayan pink salt and chili oil
PACIFIC UNI
Squid ink vinaigrette, shiso
HAWIIAN BIG-EYE TUNA
Japanese cucumber, oyster crema, crispy artichokes
DAY BOAT SCALLOP CEVICHE
Dried sweet corn
YELLOW TAIL
Texas ruby red grapefruit & roasted beets
LIVE DIVER SCALLOP
Burgundy truffle, Ligurian olive oil & lava salt
HAMACHI
Compressed watermelon & cashews
starters
NAKED COWBOY OYSTERS, tomato water consommé, tomato sorbet & trout roe
Tempura Asparagus with Asian flavors
Brick and Basil fried PRAWNS with basil pesto
Grilled, braised OCTOPUS, avocado, piquillo peppers & celery hearts
raw
Layers of thinly pounded BIG EYE TUNA, foie gras, toasted baguette, shaved chives & extra virgin olive oil in the style of Eric Ripert
“SURF & TURF” Nantucket Scallop tartare, Texas Kobe, caviar & pomme soufflé
PRAWN Carpaccio, Ligurian olive oil, smoked Maldon sea salt, trout roe & samphire
salads
Kent Pirkle’s TOMATOES, celery hearts, picholine olives & caper berries
Green & White ASPARAGUS, soft boiled egg, basil, pea shoots, arugula & salsa verde
Orange dusted LOBSTER & olive oil poached artichokes
Compressed MELON, blood orange, pomegranate, arugula, Smokey blue cheese, rice vinegar, olive oil & watercress
GRAPEFRUIT, avocado, Roquefort & arugula
sandwiches
“Knuckle” Sandwich
LOBSTER Banh Mi sandwich
Comte & Goat grilled cheese sandwich with bacon & heirloom tomato
Tempura PRAWN “taco”, heirloom tomato salsa, avocado & chipotle crema
SWORDFISH club
simple fish
ATLANTIC SWORDFISH
DIVER SCALLOPS
ARCTIC CHAR
MAYA PRAWNS
All fish served with seasonal vegetable & pommes pureé
Choice of Sauce: Tomato & Green Olive Vinaigrette; Beurre Blanc
specials
EGGS Royal
EGGS Benedict
Smoked SALMON, sour cream omelet & American Sturgeon caviar
ARCTIC CHAR, warm salad of spring peas, hen of the woods mushrooms,
pearl onions & pea purée
Roasted MAYA PRAWNS, kimchee pancake, crispy baby shrimp & kimchee butter
HAND-ROLLED PENNE PASTA, black truffle emulsion, aged Parmesan & black truffle
Seafood “Ramen”
Jumbo Lump CRAB potato gnocchi & summer truffle
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Spoon is committed to purchasing and serving responsibly sourced Seafood without compromising the future of our oceans.