Sunday, February 14, 2010
$65 per person + tax & gratuity
2 menu choices
Chef Jason Stratton, sous chef, Carrie Mashaney, wine director Michele Balkwill and the entire Spinasse team are delighted to offer 2 delicious options to share with that special someone.
CHOOSE FROM (Menus subject to change):
Trota affumicata con carciofi- smoked trout with oil poached baby artichokes
Insalata di cavolfiore-salad of roasted and raw cauliflower with meyer lemon and pinenuts
Tajarin al ostice e zabaglione- fine hand cut egg pasta with kusshi oysters and zabaglione
Cappasante con crema di baccalá- Qualicum scallops with salt cod cream and fingerling potatoes.
OR
Sformatino di porri con granchio- roasted leek flan with Dungeness crab
Fonduta con topinambur-fonduta with roasted sunchokes
Ravioli di davolfiore e tartufi bianchi- cauliflower ravioli with toasted anchovy and local white truffles
Coda di bue brasata al Barolo- oxtails braised in Barolo with cocoa and celery root
Dolce: Choice of dessert:
Semifreddo di gianduja— gianduja semifreddo with feuilletine and dark chocolate
Walnut Cake— Avrna Syrup
