Buffet Menu
House-Made Granola
$27.00-17.00
Served with assorted breakfast cereals.
Mccann's Steel Cut Oatmeal
$27.00-17.00
Fresh Baked Muffins & Pastries
$27.00-17.00
English Muffins
$27.00-17.00
Bagels
Fresh Fruit
$27.00-17.00
Eagle Valley Smoked Salmon
$27.00-17.00
Served with traditional sides.
Tuscan Fried Potatoes
$27.00-17.00
Kurobuta Ham Steak
$27.00-17.00
Served with nueske's bacon.
House-Made Maple Sage Sausage
$27.00-17.00
Organic Eggs
$27.00-17.00
Served with any style.
Made To Order Omelets
27.00-17.00
$Ala Carte
Mc Cann's Steel Cut Oatmeal
Toasted Walnuts
Served with brown sugar, rum soaked raisins.
Old Style Buttermilk Pancakes
Vermont Maple Butter
Traditional Eggs Benedictt
Served with walnuts, brown sugar, rum soaked raisins.
Vermont Maple Butter
Two Poached Eggs
Served with kurobuta ham, hollandaise.
Steak & Eggs
Grilled Prime Rib Eye
Served with two eggs, red-eye gravy.
Huevos Rancheros
Served with fried eggs, salsa guajillo, cotija cheese, crispy tostada.
Large Salads
Chinese Chicken Salad
Served with candied cashews and sesame-mustard dressing.
Classic Caesar Salad
Served with pan-roasted chicken breast, pan-seared shrimp.
Roasted Tomato Peperonata
Served with bruschetta and white anchovies
Prime Rib Eye Steak Salad
Served with sweet onions, candied walnuts, marinated cherry tomatoes, endive and maytag blue cheese.
First Course
Heirloom Tomato Gazpacho
Served with maine lobster, avocado, sweet corn, cilantro oil.
Spicy Big Eye Tuna Tartare
Served with avocado, micro cress and wonton chips.
Main Course
Hand-Made Cheese Ravioli
Served with tomatoes, basil, garlic, ligurian olive oil.
Spicy Beef Goulash
Served with sauteed spatzle, parsley, marjoram and paprika.
Maine Lobster Club Sandwich`
Served with grilled whole grain bread, herbed aioli, arugula, tomato and apple wood smoked bacon.
Steamed Wild King Salmon`
Served with garlic, chili oil, ginger, baby bok choy, snap peas and jasmine rice.
Prime Sirloin Hamburger
Served with smoked onion marmalade, garlic aioli and vermont farmhouse cheddar.
Pizzas
Wild Oregon Mushrooms
Topped with roasted cippolini onions, garlic spinach, parsley and fiore di sardo.
House Made Sweet Italian Sausage`
Topped with fresh tomato sauce, roasted eggplant, mushrooms, leeks and goat ricotta.
Spicy Garlic-Cilantro Chicken Breast
Topped with sweet peppers, roasted tomatoes, jalapenos, cilantro, shaved red onions.
First Course
Autumn Asparagus Soup
Served with sweet shrimp, fresno chili, squash blossom, ligurian olive oil.
Spicy Tuna Tartare In Sesame-Miso Tuile Cones
Served with in sesame-miso tuile cones.
Maine Lobster & Blue Crab Louis
Served with spicy cocktail glaze, herb salad, horseradish panna cotta.
Japanese Hamachi And Hawaiian Tuna Sashimi
Served with sticky rice, avocado, wasabi, soy-yuzu sauce.
Roasted Beet Layer Cake
Served with herb goat cheese, toasted hazelnuts, shallot-citrus vinaigrette.
Fall Vegetable Salad 21
Served with fuji apple, shaved fennel, endive, pine nuts.
Local Wild Mushroom Pizza
Served with morels, chanterelles, lobster mushrooms, burrata, thyme
Hand Made Gnocchi & Kobe Bolognese
Served with organic ricotta, house grown oregano, provencal olive oil.
Sweet Pea And Maine Lobster Risotto 33
Served with luigi guffanti burro, confit tomato, boni parmesan.
Main Course
Steamed Pacific Halibut Hong Kong Style
Served with bok choy, garlic, ginger, chili oil, lemongrass, jasmine rice.
Pan Roasted Red Snapper Aqua Pazza
Served with garlic spinach, saffron, blue crab, guanciale, mussels, maine lobster.
Seared Maine Diver Sea Scallops
Served with orange-sunchoke puree, romanesco, local currants, almonds, capers.
Line Caught Wild King Salmon
Served with curried corn, bengali chutney, cucumber raita, young shiso.
Pan-Roasted Organic Chicken
Served with wild chanterelle mushrooms, sonoma goat cheese, marsala,.
Grilled Prime "Bone-In" New York Steaka
Served with horseradish potatoes, broccolini, pine nuts, fiore de sardo, grain mustard.
Slow Cooked Kurobuta Pork Ossobuco
Served with polenta reggiano, zucchini ribbons, natural jus, preserved lemon.
Caramelized Veal Chop Lyonnaise
Served with leek puree, fingerlings, caramelized pearl onions, confit bacon, gremolata.
Chinois Style Colorado Lamb Chops
Served with hunan eggplant, snow peas, cilantro-mint vinaigrette.
Grilled Prime Cote Du Boeuf 30 oz
Served with braised swiss chard, sweet cippolinis, armagnac-green peppercorn sauce, pommes ligot.
Dessert Menu
Sticky Toffee Pudding
Medjool date cake topped with warm butterscotch caramel with tangerine glace.
12 Layers Of Chocolate
Flourless Chocolate Cake Layered
Served with mocha praline cream and chocolate sorbet.
Toasted Almond Crumble
Anjou Pear, Huckleberry, a La Mode
Served with with 50 bean vanilla ice cream.
Banana Creme Pie
Served with puff pastry, creme brulee, orange marinated.
Baby Bananas, Creme Pie
Kaiserschmarren
Creme Fralche Souffle Pancake
Served with sauteed seascape strawberries.
Cookies aad Confections
Just baked cookies, candies and sweets.
Selection of Artisan Cheese
Chef's selection of domestic and imported cheeses with homemade marmalades.
The Ultimate Sundae
Served with vanilla ice cream, chocolate sauce, sprinkle, whipped cream.
Menu for Spago is provided by findrestaurantmenu.com
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