Starters
Naked Cowboy Oysters
Tomato water consomme, 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
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
Oysters
Naked Cowboys New York
Salt Pond Connecticut
Caviar
Pacific Sturgeon
Organically grown, farm-raised pacific sturgeon caviar
Crudos
Cuttlefish
Hearts of palm, yuzu, jalapeno vinaigrette & pink peppercorn
Geoduck
Himalayan pink salt and chili oil
Pacific Uni
Squid ink vinaigrette, shiso
Squid ink vinaigrette, shiso
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
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 souffle
Prawn Carpaccio
Ligurian olive oil, smoked maldon sea salt, trout roe & samphire
Sandwiches
Sandwiches
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
All fish served with seasonal vegetable & pommes puree choice of sauce: tomato & green olive vinaigrette; beurre blancAtlantic Swordfish
Diver Scallops
Arctic Char
Maya Prawns
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 puree
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
First
Malpeque Oysters
Tomato water consomme, tomato sorbet & trout roe
Layers Of Thinly Pounded Big Eye Tuna
Foie gras, toasted baguette, shaved chives & extra virgin olive oil in the style of eric ripert
Singapore Style chili Lobster & Texas toast
Tandoori
Roasted hamachi, tzatziki & pickled cucumber
Hudson Valley Foie Gras
Winter vegetables & dashi h
Green & White Asparagus Salad
Soft eggs, arugula, pea shoots & salsa verde
Smoked Sturgeon Headcheese
Horseradish creme & trout roe
Brik Prawns with Asian Flavors
Bacon Crusted Bone Marrow
Sea urchin surf & turf
Grilled
Braised octopus, avocado, crispy pork belly, piquillo peppers & celery hearts
Kent Pirkle's Tomatoes
Celery hearts, picholine olives & caper berries
Pasta
Potato Gnocchi
Jumbo lump crab & black truffle essence
Trofie Pasta
Uni, uni butter, arugula & wasabi tobiko
Lobster Agnolotti with Lobster Butter
Fish
Japanese Snapper
Melon salad, blue potato puree & poblano oil
Alaskan Halibut
Parsley emulsion, tomato Picholine olive vinaigrette, wild watercress & toasted quinoa
Butter Poached Maine Lobster
Sous vide white asparagus, tempura green asparagus, Lobster coral butter & asparagus foam
Wild King Salmon
Peas, hen of the woods mushrooms & pea shoots
Butter Poached Lobster
Filet mignon surf & turf, scallion kimchee, browned butter & truffle reduction
Seafood Ramen
Diver Scallops
Spring vegetable salad & sea broth
Swordfish Steak
Wild mushroom crust & red wine, squid ink sauce
Maya Prawns
Kimchee pancake & kimchee butter
Tempura Soft Shell Crabs
Stir fried vegetables coconut fluid gel & lemon grass emulsion
Simple Fish
All fish served with seasonal vegetable & pommes puree choice of sauce: tomatoe & green olive vinaigrette; beurre blancHalibut
Swordfish
Maya Prawns
Not Fish
8 oz Filet of Beef
Black truffle butter, pommes puree & seasonal vegetables
Hand-Rolled Penne Pasta
Black truffle emulsion, aged Parmesan & black truffle
Crudos
Cuttlefish
Hearts of palm, yuzu, jalapeno 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
Wild King Salmon
Summer truffle, ligurian olive oil & lava salt
Hamachi
Compressed watermelon & cashews
Caviar
Golden Osetra
Organically grown, farm-raised golden ostera caviar
Osetra
Organically Grown
Farm-raised ostera caviar
Pacific Sturgeon
Organically grown, farm-raised pacific sturgeon caviar
Oysters
Malpeque
Naked Cowboy
Beau Soleil
Sunberry Point
Chef's Tasting Menu -Amuse
Amuse Bouche
Chef's Tasting Menu -First
Smoked Eel Headcheese
Horseradish creme & Sally's trout roe
Chef's Tasting Menu -Second
Diver Scallop
Sofrito crust, melted leeks & leek broth
Chef's Tasting Menu -Third
Lobster
Uni Butter & Cannolicchi Pasta
Chef's Tasting Menu -Fourth
Roasted Monkfish
Turnips, carrots, long bean, asian mushrooms & lobster miso dashi
Chef's Tasting Menu -Fifth
Arctic Char
Peas, fava bean, hen of the woods mushrooms & pea shoots
Chef's Tasting Menu -Sixth
Yellowtail & Kobe Beef Surf & Turf
Scallion kimchee braised cabbage & browned butter
Chef's Tasting Menu -Dessert
Madagascar Chocolate Ganache
Peanut Mousse
Salted Caramel Ice Cream
Dessert
Chocolate & Caramel Textures
Chocolate ganache & crisp mousse, caramel cremeux, caramelia ice cream
The White Album
Coconut tapioca, tropical ganache, coconut sorbet
Strawberry Rhubarb
Molten strawberry shortcakes, fromage blanc cream, confit rhubarb
Corn & Chocolate
Chocolate panna cotta, corn sponge, brown butter foam, corn sorbet
Yuzu Fennel
Yuzu parfait, candied fennel, yuzu fennel sorbet
Assortment of Cheeses
Selection of Sorbet
Lavassa Coffee, Decaf & Espresso
Selection of Loose Tea
Kona Coffee French Press
Menu for Spoon Bar & Kitchen is provided by findrestaurantmenu.com
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