Spago Menu - BEVERLY HILLS, CA, 90210 - Ratings, Reviews, The Greater Los Angeles-Long Beach Area

Spago

(310) 385-0880 · 176 N CANON DR · BEVERLY HILLS, CA 90210

Prices may not reflect recent changes. Check with this restaurant for current prices.

First Course

Chino Farms Vegetable Minestrone: fresh ricotta crouton and basil pistou

$15.00

Sweet English Pea Soup: maine lobster, preserved lemon, cippolini and marjoram creme fraiche

$17.00

Roasted Chino farm Beet Layer Cake: warm sauteed goat cheese, arugula and shallot-citrus dressing

$14.00

Broiled Miso Marinated Black Cod: hijiki salad, avocado, quail egg and sesame-miso vinaigrette

$17.00

Marinated - Japanese Hamachi And Tuna Sashimi: soy-yuzu, wasabi and pumpkin seed oil

$21.00

Smoked Salmon with Pumpernickel-Rye Blinis: sweet onions, chives, dill creme fraiche and caviar

$18.00

Hand-cut Fettuccini Pasta with Sonoma Lamb Bolognese

$17.00

Risotto with Oregon Morel Risotto and Baby Asparagus

$22.00

Sweet Pea and Mascarpone Agnolotti: marjoram and parmesan-reggiano

$15.00

Soft Omelette with Confit Bacon, Morels and Asparagus: cippolini onions, reggiano and fingerling potatoes

$16.00

Hand Rolled Garganelli Pasta with Oregon Field Mushrooms

$19.00

Terrine of Hudson Valley Foie Gras: rhubarb-ginger compote, toasted brioche and micro green salad

$18.00

Iced Plate of Gigamoto and Hog Island Oysters: ginger-sherry mignonette and fresh horseradish

$19.00 ½ Dz $35.00 Dz

Austrian Chicken Bouillon: herb crepes, bone marrow and julienne vegetables

$13.00

Kärntner Käse Nudeln Giant Farmers Cheese Ravioli: goat cheese, mascarpone, parmesan, mint, chervil and hazelnut brown butter

$14.00

Pizzas and Calzone

Pizza with Smoked Salmon and Salmon Caviar

$20.00

Pizza with Oregon Morel Mushrooms: asparagus, confit bacon, leeks and parsley

$17.00

Pizza with Sauteed Shrimp and Pesto: roasted peppers, garlic rapini, goat cheese and basil

$16.00

Calzone with Prosciuto Di Parma: mozzarella, fresh ricotta and parmesan

$15.00

Pizza with Garlic Chicken and Baby Artichokes: sweet onions, tomatoes, roasted eggplant and parsley

$15.00

Large Salads

Grilled Prime Steak Salad: sweet onions, candied walnuts, arugula, marinated cherry tomatoes, endive and maytag blue cheese dressing

$24.00

Thai Chicken Salad: bean sprouts, peanuts and ginger-lemon grass dressing

$16.00

Lobster Cobb Salad: avocado, egg, roquefort, smoked bacon and balsamic

$25.00

Grilled Rare Tuna Nicoise: sweet peppers, beans, olives, boiled egg and potatoes

$24.00

Japanese BBQ Salmon Salad: romaine, cucumber, pickled ginger and ponzu

$18.00

Spago Greek Salad with Sweet Shrimp: feta cheese, olives, tomatoes, cucumbers and onions

$18.00

Spago Greek Salad with Chicken Breast: feta cheese, olives, tomatoes, cucumbers and onions

$16.00

Main Course

Steamed Wild Striped Bass Hong Kong Style: garlic, soy, szechuan chili oil, ginger, baby bok choy and jasmine rice

$30.00

Pan-Roasted Canadian Halibut: fava beans, sweet peas, asparagus tips, pearl onions, confit bacon and field mushrooms

$29.00

Sauteed Maine Diver Sea Scallops: with lemongrass, keffir lime, Thai spices, peanuts, holy basil and pad Thai noodles

$28.00

Grilled Marinated Szechuan Steak: bok choy, shiitake mushrooms and choi sum

$26.00

Linguini Pasta with Homemade Veal Meatballs: warm garlic bread and reggiano

$20.00

Grilled Prime Rib Eye Steak: Swiss chard, thyme, armagnac-green peppercorn sauce and pommes aligot

$49.00

Pan-Roasted Organic Chicken with Field Mushrooms: natural juices, goat cheese and yellow finnish potato puree

$26.00

Lobster Club Sandwich: grilled walnut bread, arugula tomatoes and bacon

$25.00

Shanghai Noodles with Velvet Chicken and Sweet Shrimp: Chino farms stir fry vegetables, thai basil and ginger-black bean sauce

$21.00

Grilled Prime Hamburger: grilled onions, garlic aioli and vermont farm house cheddar

$18.00

Original Veal Wiener Schnitzel: fingerling potato salad and young mache salad

$39.00

Spicy Beef Goulash: sauteed spätzle, parsley, marjoram and paprika

$22.00

Wolfgang's Favorite Childhood Recipes

First Course

Chino Farms Vegetable Minestrone: fresh ricotta crouton and basil pistou

$15.00

Spring Green Asparagus Soup: peeky toe crabcake, sauteed morel mushrooms and wild ramps

$16.00

Sauteed Veal Sweetbreads: hen of the woods - mushrooms, confit bacon, cippolini onions, kohlrabi puree and sweet and sour tangerine gastric

$18.00

Broiled Japanese Black Cod: hijiki seaweed salad, avocado, sunny side up quail egg and sesame-miso vinaigrette

$16.00

Fresh Burata Mozzarella Salad: fava beans, artichokes, roasted baby beets, marjoram, mint, ice wine vinaigrette and micro arugula

$15.00

Crispy Monterey Bay Calamari: hot-sweet chinese mustard vinaigrette and marinated cucumbers

$17.00

Marinated Japanese Hamachi and Tuna Sashimi: soy-yuzu ponzu, sticky rice, wasabi and pumpkin seed oil

$21.00

House Smoked Salmon with Pumpernickel-Rye Blinis: dill creme fraiche, chives, sweet onions and salmon pearls

$18.00

Roasted Chino Farm’s Beet Layer Cake: warm sauteed goat cheese, micro greens and shallot-citrus dressing

$14.00

Fresh Ricotta Gnocchi with Braised Duck Ragout: black olives and pecorino romano

$17.00

Hand-cut Fettuccini Pasta with Sonoma Lamb Bolognese

$16.00

Risotto with Wild Morel Mushrooms and Baby Asparagus

$18.00

Sweet Pea and Mascarpone Agnolotti: marjoram and parmesan-reggiano

$15.00

Hudson Valley Foie Gras: sauteed with fuji apples and huckleberries, grilled with rhubarb marmalade and pickled ramps

$27.00

Hudson Valley Foie Gras with Terrine and Pear Chutney: mousse with kumquat tartlet and pastrami on toasted rye crisp

$23.00

Tasting of all Five Hudson Valley Foie Gras Preparations

$48.00

Iced Kumomoto and Hog Island Oysters: ginger-sherry mignonette and fresh horseradish

$19.00 1/2Dz $35.00 Dz

Russian Beluga Caviar with Traditional Garnishes: toasted brioche or pumpernickel-rye blinis

$150.00 1 oz

Austrian Chicken Bouillon with Julienne Vegetables: bone marrow and herb crepes

$12.00

Kärntner Käse Nudeln Giant Farmers Cheese Ravioli: with mascarpone, goat cheese, parmesan, mint, chervil and hazelnut brown butter

$15.00

Chef’s Tasting Menu is Available or the Entire Table: prices do not include tax or 20% gratuity

$120.00 Eight Courses $180.00 With Wine Pairings

Main Course

Broiled Cuttlefish: maine lobster and sweet shrimp stuffing, sauteed pea tendrils, potato puree and lemon-garlic butter

$31.00

Pan-Roasted French Turbot: ragout of chino farm’s spring vegetables and marjoram-lemon butter

$41.00

Steamed Wild Alaskan Salmon Hong Kong Style: chili oil, ginger, baby bok choy, choi sum, snap peas and jasmine rice

$29.00

Sauteed Diver Sea Scallops: with lemongrass, keffir lime, - thai spices, peanuts, holy basil and pad thai noodles

$32.00

Line Caught Wild Striped Bass: littleneck clams, sauteed spinach, garlic-potato puree and marjoram-clam broth

$30.00

Seared Rare - Big Eye Tuna: nicoise olives, sweet and sour shallots, crushed shelling beans, pinenuts, capers, twelve year old balsamic and ligurian extra virgin olive oil

$34.00

Pan-Roasted - Liberty Duck Breast: black trumpet mushrooms, English peas, confit bacon, cippolini, sweet pea puree and thyme natural juice

$31.00

Grilled Carpenter Ranch Squab Breast: stir fried green beans, bacon-wrapped leg, puree of yellow turnips and wild huckleberries

$32.00

Pan-Roasted Organic Chicken with Oregon Morel Mushrooms: goat cheese stuffed with yellow finnish potato puree and natural juice

$29.00

Cantonese Style Roasted Duck: ginger, star anise, black pepper, kumquat chutney and stir fried lo mein noodles

$32.00

Pan-Roasted Milk-Fed Veal Rib Chop: sauteed escarole, golden raisins, pinenuts, caramelized garlic, preserved lemon and creamy parmesan polenta

$49.00

Grilled Leg of Young Sonoma Lamb: with sauteed rapini, sun dried tomatoes, garlic-goat cheese raviolini, natural juice with black and green olives

$37.00