It has been quite a while since we have been to Spago for lunch. As usual the place was hopping and every table on the patio was full. We didn’t look at menus and just requested a tasting menu.
BYO Champagne to start
The next 4 dishes are the typical and signature starters on the tasting menu.
Spicy Tuna Tartar in a sesame tuile
Hamachi ceviche, plums, toasted soy (the fish and preparation changes with the season)
House smoked Salmon with dill creme fraiche, salmon eggs on a corn blini
Bacon Confit en Croute
BYO White Wine
Heirloom Tomato Salad, olive tapenade, basil aioli, diced red onions, microgreens, Humboldt Goat Cheese, Balsamic Vinegar – a wonderful combination highlighting the beginning of summer’s freshest tomatoes
Pan roasted loup de mer, sweet corn puree, ragout of corn and Maine lobster, sauce Americaine, fried parsley – this was an A dish – exquisite fish, grilled to perfection with a delicious ragout reminiscent of my summers in Maine with lobster and corn.
Sweet corn Agnolotti, summer white truffles, beurre blanc sauce with marjoram – I am just not a fan of summer white truffles although the pasta was delicious
Slow roasted rack of lamb, cumin-scented carrot puree, fava beans, artichokes, natural jus with black olives – another excellent combination of ingredients with a focus on seasonal ingredients.
Cheese Course – Goat, Cow and Sheep – didn’t get the exact names
Bread for the cheese
Peach Cobbler presented then served with
Buttermilk Ice Cream and yellow berries, raspberries, blackberries and red currants
From left to right — Jeremy , floor manager, Chef Jorge Martinez, Laurent , AGM – what a team!
Lunch on the patio at Spago remains a very special experience.