Lunch at Spago is always a treat and the patio is just a lovely place to dine. I have said this numerous times, but having a tasting menu is the only way to order at Spago.
The Patio
Another view of the patio
Inside dining room
The bar
The garden – Patio
Sculpture in the garden – Patio
Waterfall – Patio
BYO Krug Champagne
Tuna tartar in a sesame cone
Hamachi Ceviche with Heirloom Tomato Confit
Smoked Trout Mousse, Salmon Eggs, Chives, Red Onion, Corn Blini
Duck Liver Mousse, Pear Compote, Golden Raisin Tartlets
BYO White Wine
Bruschetta, Heirloom Tomatoes, Basil Aioli
Close-up of the Bruschetta
Bacon En Croute
Heirloom Tomato Sorbet, Tomato Carpaccio, Basil Oil
BYO Red Wine
Warm Crispy Baked Pig’s Ears, Gigantic Beans, Chanterelles, Balsamic, Mushroom Emulsion, Wild Arugula
Pan Roasted Langoustine, Maryland Crab, Baby Leek Puree, Matsutake Mushrooms, Fresh Grated Yuzu
White Corn Agnolotti, Shaved White Truffle
Roasted Saddle of Sonoma Lamb, Blood sausage, Sweetbreads, Ragout of Porcini Mushrooms, Figs, Natural Jus
Cheese
A lovely lunch on a warm, sunny afternoon.
Refined Palate 
YOBRO – I know who you are!!!!!!
Hi Liz,
What’s the flavor diff. between duck liver Vs Foie Gras? I thought one was fattened and the other wasn’t. You mentioned you preferred foie to the liver – I’m just wondering if the diff. between the two was marginal?
We’re heading down to South LA again in 2 weeks, so looking fwd for a Spago lunch. Just out of curiosity – do you have to tell them ahead of time for lunch tasting menus?
Foie gras is goose liver, usually from a fatted goose. It is twice as unctuous as duck liver and much better. I would let them know ahead of time that you want to do a tasting – ask for Laurent – he is tremendous. Also if the weather is decent, sit on the patio.