Cuisines and Dishes at Spago:
- Californian
Spago
176 N Canon Dr,
Beverly Hills
CA
90210
wolfgangpuck.com (310) 385-0880
Menu for Spago
Spago Lunch Menus
- 3-Course Menu $55.00
- 3-Course Menu With Our Signature Spago Pizzas $60.00
- 3-Course Menu With Hors D'oeuvres $65.00
Spago Lunch Menus - First Course Items
-
Sweet White Corn Soup
wild mushrooms, confit bacon and cipollini onions.
-
Heirloom Tomato Soup
confit cherry tomatoes with fresh ricotta croutons.
-
Green Asparagus Soup
(add $5 per person) maine lobster and cipollini onions.
-
Chef's Salad Trio
(add $5 per person) roasted beet "layer cake," chopped vegetable salad and fresh burrata and tomato salad.
-
Chopped Chino Farms' Vegetable Salad
shaved parmesan and balsamic vinaigrette.
-
Classic Caesar Salad
shaved parmesan and anchovies.
-
Fresh Burrata And Heirloom Tomato Salad
(add $3 per person) basil aioli, provencal olive oil , aged balsamic vinegar and black olive "sacristan".
-
Summer Vegetable And Endive Salad
shaved fennel, confit cherry tomatoes, frisee, roquefort and pine-nut dressing.
-
Roasted Chino Farms' Beet "Layer Cake"
warm sauteed goat cheese, hazelnuts and shallot-citrus dressing.
-
Sweet White Summer Corn Agnolotti
mascarpone and reggiano.
-
Sashimi Of Big Eye Tuna And Japanese Hamachi
(add $8 per person) sticky rice, carrot-daikon salad, fresh wasabi and yuzu ponzu.
Spago Lunch Menus - Entree Items
-
Broiled Miso-Marinated Black Cod
(3 days notice needed) hijiki seaweed salad, avocado and sesame vinaigrette.
-
Japanese BBQ Salmon Salad
romaine, cucumber, pickled ginger and ponzu.
-
Grilled Chicken "Paillard" Salad
(available to parties of 30 or less) farmers market baby greens, parsley-walnut pesto and shaved parmesan.
-
Thai-Style Grilled Chicken Salad
bean sprouts, crushed peanuts, ginger and lemon grass.
-
Wild Mushroom Raviolini
shaved parmesan.
-
Hand-Rolled Garganelli
lamb shoulder ragout and pecorino romano.
-
Sweet White Summer Corn Agnolotti
mascarpone and reggiano.
-
Maine Lobster Raviolini
spicy shellfish-saffron broth if selecting a fish option, select one of the following fishes along with one of the following preparations. our fish is roasted unless otherwise specified by the preparation.
-
Casco Bay Cod
monkfish / halibut / salmon / striped bass (for black bass, turbot, or loup de mer add $10 per person).
-
Casco Bay Cod
with confit cherry tomatoes, zucchini puree and roasted squash ribbons with artichokes.
-
Casco Bay Cod
with eggplant masala, chana dal lentils and cilantro-mint raita (2days notice needed).
-
Casco Bay Cod
with rye bread crust, maine lobster, yukon potatoes, leeks and saffron sauce (add $5 per person).
-
Casco Bay Cod
with littleneck clams, bouchot mussels, chorizo, braised celery, fennel and shellfish broth.
-
Casco Bay Cod
with summer vegetable minestrone broth, basil pistou and artichoke puree.
-
Casco Bay Cod
steamed "hong kong" style with ginger, garlic, chili, scallions, bok choy and jasmine rice.
-
Casco Bay Cod
with wild field mushrooms, caramelized white corn and mushroom emulsion.
-
Pan-Roasted Chicken
summer vegetables, wild mushrooms and yukon potato puree.
-
Grilled Szechuan Steak
(add $5 per person) stir-fried bok choy, choy sum and lotus root, ginger, garlic, chili and jasmine rice.
-
Grilled "Cote De Boeuf"
(add $8 per person) braised swiss chard, "pommes aligot" and armagnac-peppercorn emulsion.
-
Pan-Roasted Filet Mignon
(add $12 per person) sauteed asparagus, horseradish potato puree and armagnac-peppercorn emulsion.
Spago Lunch Menus - Hors D'oeuvres
-
Assorted Spago Pizzas
(does not include specialty pizzas).
-
Assorted Sushi Rolls
with soy-yuzu sauce (add $10 per person).
-
Beef Satays
with red thai curry sauce.
-
Broiled Black Cod
with sesame-miso glaze.
-
Chicken Satays
with thai peanut sauce.
- Confit Bacon "En Croute"
-
Crab Cakes
with basil aioli.
-
Crispy Potato Samosas
with tamarind chutney.
-
Crispy Vegetable Spring Rolls
with sweet chili sauce.
-
Fava Bean Hummus Tarts
with zatar oil.
-
Gratin Of Oyster
with black caviar (add $3 per person).
-
Hamachi Ceviche
with chili and yuzu citrus.
-
Lobster Spring Rolls
with sweet chili sauce (add $2 per person).
-
Mini Burgers
on a brioche bun (add $3 per person).
-
New Potatoes
with creme fraiche and caviar (add $3 per person).
-
Pork Potstickers
with ponzu.
-
Prosciutto Di Parma Pizza
(add $3.00 per person).
-
Smoked Salmon Pizza
with dill creme fraiche (add $5 per person).
- Spanakopita
-
Spicy Tuna Tartare
in sesame-miso tuille cones (add $3 per person).
-
Tempura Shrimp
with wasabi cream.
-
Wild Mushroom Risotto
served in demitasse cups.
Spago Lunch Menus - Desserts
-
"Delicious" Milk Chocolate Bar
ovaltine cream, caramel panna cotta, rice krispie chocolate.
-
Kardinalschnitten
(2days notice needed) angel food bulleye cake, lemon and vanilla cream, farmers market berries and sorbet.
-
Frozen Hot Chocolate
decadent mousse, 10 year chocolate sauce, whipped bell weather farm cream.
-
Peach Crumble Vol Au Vent
"50 bean" vanilla ice cream.
-
Halsey Torte
caramel creme fraiche cream, creamy caramel and english shortbread.
-
Chef Sherry's Dessert Trio
(add $3 per person) mini honey crisp peach tart, valrhona chocolate souffle cake and "50 bean" vanilla ice cream with fresh berries.
-
Duo Of Seasonal Sorbets
farmers market fruit and crispy almond tuille.
Spago Lunch Menus - Additions For The Table
-
Tiny Tastes Of Cookies And Sweets
(add $3 per person).
-
Hand-Dipped Chocolate Truffles
(add $5 per person).
Spago Dinner Menus
- 3-Course Menu With Hors D'oeuvres $88.00
-
4-Course Menu With Hors D'oeuvres
$98.00
(includes the second course option).
Spago Dinner Menus - First Course Items
-
Sweet White Corn Soup
wild mushrooms, confit bacon and cipollini onions.
-
Heirloom Tomato Soup
confit cherry tomatoes with fresh ricotta croutons.
-
Green Asparagus Soup
(add $5 per person) maine lobster and cipollini onions.
-
Chef's Salad Trio
(add $5 per person) roasted beet "layer cake," chopped vegetable salad and fresh burrata and tomato salad.
-
Fresh Burrata And Heirloom Tomato Salad
(add $3 per person) basil aioli, provencal olive oil , aged balsamic vinegar and black olive "sacristan".
-
Summer Vegetable and Endive Salad
shaved fennel, confit cherry tomatoes, frisee, roquefort and pine-nut dressing.
-
Roasted Chino Farms' Beet "Layer Cake"
warm sauteed goat cheese, hazelnuts and shallot-citrus dressing.
-
Sashimi Of Big Eye Tuna And Japanese Hamachi
(add $8 per person) sticky rice, carrot-daikon salad, fresh wasabi and yuzu ponzu.
Spago Dinner Menus - Second Course Items
-
Hand-Rolled Garganelli
lamb shoulder ragout and pecorino romano.
-
Maine Lobster Raviolini
spicy shellfish-saffron broth.
-
Saffron Risotto
maryland crab, garlic, baby squash and meyer lemon.
-
Sweet White Summer Corn Agnolotti
mascarpone and reggiano.
-
Yukon Potato Gnocchi With Young Asparagus
and summer truffles (add $5 per person).
-
Wild Mushroom Raviolini
shaved parmesan.
-
Wild Mushroom Risotto
leeks, pancetta and "fiore sardo".
Spago Dinner Menus - Entree Items
-
Casco Bay Cod
monkfish / halibut / salmon / striped bass (for black bass, turbot, or loup de mer add $10 per person).
-
Casco Bay Cod
with confit cherry tomatoes, zucchini puree and roasted squash ribbons with artichokes.
-
Casco Bay Cod
with eggplant masala, chana dal lentils and cilantro-mint raita (2days notice needed).
-
Casco Bay Cod
with rye bread crust, maine lobster, yukon potatoes, leeks and saffron sauce (add $5 per person).
-
Casco Bay Cod
with littleneck clams, bouchot mussels, chorizo, braised celery, potato, fennel and shellfish broth.
-
Casco Bay Cod
with summer vegetable minestrone broth, basil pistou and artichoke puree.
-
Casco Bay Cod
steamed "hong kong" style with ginger, garlic, chili, scallions, bok choy and jasmine rice.
-
Casco Bay Cod
with wild field mushrooms, caramelized white corn and mushroom emulsion.
-
Pan-Roasted Chicken
summer vegetables, wild mushrooms and yukon potato puree.
-
Liberty Duck Breast
(available to parties of 25 or less) onion soubise, porcini mushrooms, caramelized white corn, pancetta and cipollini onions.
-
Confit Kurobuta Pork Shank
orange-rosemary gastrique, summer squash risotto and natural juice.
-
Marinated London Broil
summer vegetables, wild mushrooms and garlic potato puree.
-
Caramelized "Natural" Veal Chop
(add $8 per person) sauteed rapini, garlic, sundried tomatoes and buckwheat polenta.
-
Roasted Rack of Lamb "Persillade"
(add $16 per person) ragout and puree of summer shelling beans and natural juice with olives and savory.
-
Braised Beef Short Ribs
(add $5 per person, 5 days notice needed) caramelized shallots, mustard, thyme, herb-garlic croquette and fresh horseradish.
-
Grilled "Cote De Boeuf"
(add $8 per person) braised swiss chard, "pommes aligot" and armagnac-peppercorn emulsion.
-
Pan-Roasted Filet Mignon
(add $10 per person) sauteed asparagus, horseradish potato puree and armagnac-peppercorn emulsion.
-
Grilled Prime New York Steak
(add $12 per person) summer vegetables, horseradish potato puree and red wine "bordelaise".
-
Veal "Wiener Schnitzel"
(add $5 per person, available to parties of 25 or less) marinated fingerling potatoes and mache salad.
Spago Dinner Menus - Tray Passed Hors D'oeuvres
-
Assorted Spago Pizzas
(does not include specialty pizzas).
-
Assorted Sushi Rolls
with soy-yuzu sauce (add $10 per person).
-
Beef Satays
with red thai curry sauce.
-
Broiled Black Cod
with sesame-miso glaze.
-
Chicken Satays
with thai peanut sauce.
- Confit Bacon "En Croute"
-
Crab Cakes
with basil aioli.
-
Crispy Potato Samosas
with tamarind chutney.
-
Crispy Vegetable Spring Rolls
with sweet chili sauce.
-
Fava Bean Hummus Tarts
with zatar oil.
-
Gratin Of Oyster
with black caviar (add $3 per person).
-
Hamachi Ceviche
with chili and yuzu citrus.
-
Lobster Spring Rolls
with sweet chili sauce (add $2 per person).
-
Mini Burgers
on a brioche bun (add $3 per person).
-
New Potatoes
with creme fraiche and caviar (add $3 per person).
-
Pork Potstickers
with ponzu.
-
Prosciutto Di Parma Pizza
(add $3.00 per person).
-
Smoked Salmon Pizza
with dill creme fraiche (add $5 per person).
- Spanakopita
-
Spicy Tuna Tartare
in sesame-miso tuille cones (add $3 per person).
-
Tempura Shrimp
with wasabi cream.
-
Wild Mushroom Risotto
served in demitasse cups.
Spago Dinner Menus - Desserts
-
"Delicious" Milk Chocolate Bar
ovaltine cream, caramel panna cotta, rice krispie chocolate.
-
Kardinalschnitten
(2days notice needed) angel food bulleye cake, lemon and vanilla cream, farmers market berries and sorbet.
-
Frozen Hot Chocolate
decadent mousse, 10 year chocolate sauce, whipped bell weather farm cream.
-
Peach Crumble Vol Au Vent
"50 bean" vanilla ice cream.
-
Halsey Torte
caramel creme fraiche cream, creamy caramel and english shortbread.
-
Chef Sherry's Dessert Trio
(add $3 per person) mini honey crisp peach tart, valrhona chocolate souffle cake and "50 bean" vanilla ice cream with fresh berries.
-
Duo Of Seasonal Sorbets
farmers market fruit and crispy almond tuille.
Spago Dinner Menus - Additions For The Table
-
Tiny Tastes Of Cookies And Sweets
(add $3 per person).
-
Hand-Dipped Chocolate Truffles
(add $5 per person).
Reception Menu Selection
-
Reception Menu
$60.00
for the following tray passed hors d'oeuvres & desserts menu, served for up to 2 1/2 hours.
Reception Menu
-
Assorted Spago Pizzas
(including our signature smoked salmon pizza).
-
Beef Satays
with red thai curry sauce.
-
Chicken Satays
with thai peanut sauce.
-
Crispy Vegetable Spring Rolls
with sweet chili sauce.
-
Pork Potstickers
with ponzu.
-
Tempura Shrimp
with wasabi cream.
-
Roasted New Potatoes
with creme fraiche and caviar.
Reception Menu - Spago Platter Selections
-
Antipasti Platter
buffalo mozzarella with roasted peppers; mixed marinated olives; bruschetta with tuscan style beans and shaved parmesan prosciutto and assorted cured meats; roasted vegetables with old balsamic & extra virgin olive oil.
-
Seafood Platter
poached mussels, oysters, little clams, shrimp & lobster tails with accompanying sauces.
Reception Menu - Additional Selections
-
Spicy Tuna Tartare
in sesame-miso tuille cones (add $3 per person).
-
Spanakopita
(add $2 per person).
-
Mini Burgers
on a brioche bun (add $3 per person).
-
Lobster Spring Rolls
with sweet chili sauce (add $3 per person).
-
Confit Bacon "En Croute"
(add $2 per person).
-
Assorted Sushi Rolls
with soy-yuzu sauce (add $10 per person).
Menu for Spago provided by Allmenus.com
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Other menus for Spago
Dining options for Spago
Ratings and Reviews for Spago
-
May 16 2012
Dr. Whenrica M. via Yelp
Awesome service! The best food. World class! you get what you pay for. Highly recommended!read more
-
May 14 2012
Steven L. via Yelp
I'm going to try not to make comparisons to Scarpetta because they are different genres of food but I will do it for the service. While Scarpetta was...read more
-
May 13 2012
David M. via Yelp
What used to be the best restaurant in Los Angeles is now one step below Taco Bell for the rich. Had dinner there with two important clients, in addition to...read more
-
Mar 03 2009
Ilovetoeattoo via Citysearch
My 16 year old daughter opted for a trip to California (from NY) instead of a party. Spago was on her Bucket List. After looking...read more
-
Jan 11 2009
via Citysearch
The perfect place for a Beverly Hills power lunch. You are bound to see some celebs coming here. The food is always amazing and Wo...read more
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Nov 29 2008
modeangel via Citysearch
Wolfgang Puck is my favorite chef! Spago is warm and friendly- never stuffy. The Food is wonderful, I keep getting the duck dishe...read more
From Citysearch
The Scene
Yes, Wolfgang Puck is in his restaurant, usually chatting up A-list Hollywood players on the lush garden patio. The dining room is striking, with colorful tiles, vibrant stained-glass windows and wildly colorful carpets. Despite the flamboyant scene, Spago is blissfully attitude-free--even if Puck misses your table, you can still expect the red-carpet treatment.
The Food
As Puck's flagship restaurant, Spago remains at the forefront of L.A. dining. Executive chef Lee Hefter's menu features such signature dishes as the deservedly famous salmon and creme fraiche pizza. Using the finest ingredients and his artistic flair, Hefter creates culinary masterpieces, like ricotta-stuffed agnolotti studded with black truffles, and a cobb salad gussied up with chunks of sumptuous lobster. Some dishes mesh Western and Eastern flavors seamlessly; squab with foie gras is set off by kumquat chutney, and tender scallops are scented with lemongrass. Pastry chef Sherry Yard's buttery apple strudel is as good as it gets.
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