feast of the seven fishes

Dec 18 - Christmas Eve

Join us at Spoonbar for your holiday celebration and delight in Chef Louis Maldonado's modern and global twist on the traditional Italian Feast of the 7 Fishes offered over the seven days leading up to Christmas.

Choose from 7 totally unique menus

wed dec 18


Oyster panna cotta + trout roe/ Cured ocean trout + pomegranate/ Kanpachi + avocado toast
Sea Urchin, smoked onion + potato gratin, maple glaze
Crab + clams braised with farro, tomato, shellfish jus, kale
Bacon wrapped striped bass, winter luxury squash, brown butter, hazelnuts + pear
Yuzu sorbet + persimmon cake

thurs dec 19


Tartlet of Sea urchin, turnip cream/ Big fin squid + capers/ Shrimp saucisson + fermented chili
Abalone roasted in seaweed butter, mushrooms braised in cream + noilly prat
Crab + clams braised with farro, tomato, shellfish jus, kale
Branzino wrapped in savoy cabbage + lightly steamed, warmed brown rice, ginger bouillon
Yuzu sorbet + persimmon cake

fri dec 20


Cold smoked yellow fin tuna/ Shima aji + lime/ Pickled Spanish mackerel + pearl onions
Sea urchin, avocado, warmed mustard brioche, radishes
Crab + rice porridge, yuzu, grated black truffle
Shellfish Pot Au Feu: Clams, mussels, big fin squid, bordelaise sauce, root vegetables, romaine hearts
Yuzu sorbet + persimmon cake

sat dec 21


Geoduck clam, caviar, green apple/ crème fraiche panna cotta + sea urchin/ Trout roe tartlet + smoked trout aioli
Crispy abalone, roasted romaine heart, garlic pudding, bottarga jus
Crab + rice porridge, yuzu, grated black truffle
Smoked black cod, sesame, marble potatoes, frilly mustard
Yuzu sorbet + persimmon cake

sun dec 22


Big fin squid, charred pineapple vinegar, celery/ Octopus + egg salad on brioche/ Pastrami cured cobia on rye/ Scallop + beet millefeuille + trout roe, horseradish
Sea urchin, caramelized onion tart, black truffle
Roasted crab boullion, pickled jalapeno, scallion, Hokkaido tofu
Sautéed gulf snapper, matsutake mushrooms, brussel sprouts, parsnip + lobster milk
Yuzu sorbet + persimmon cake

mon dec 23


Japanese kanpachi, fermented chili crispy kale/ Smoked black cod tart + everything topping/ Snapper, walnut furikake wrapped in nori
Abalone roasted in brown butter + coriander, melted potato + green garlic
Crab + sea urchin fried rice, bok choy, lily bulb, egg yolk, cabbage
Hamachi collar braised in shellfish bordelaise, Tokyo turnips
Yuzu sorbet + persimmon cake

tues dec 24


Crispy clam fritters/ Shrimp saucisson on brioche + tomato marmalade/ kumamoto oyster on the half shell
Fresh garlic noodles with clams, crab, sea urchin, burnt lemon butter, parsley, grated bottarga
Crab broth and more crab, seaweed infused sourdough + rouille
Steamed flounder with a very flavorful crust, charred squid, saffron potatoes, lobster + sherry jus
Yuzu sorbet + persimmon cake
Each 5 course menu $75, tax and gratuity excluded
For reservations please call 707-433-7222

Spoonbar's regular menu is also available during this period

feast of the seven fishes

Dec 18 - Christmas Eve

Join us at Spoonbar for your holiday celebration and delight in Chef Louis Maldonado's modern and global twist on the traditional Italian Feast of the 7 Fishes offered over the seven days leading up to Christmas.

Choose from 7 totally unique menus

wed dec 18


Oyster panna cotta + trout roe/ Cured ocean trout + pomegranate/ Kanpachi + avocado toast
Sea Urchin, smoked onion + potato gratin, maple glaze
Crab + clams braised with farro, tomato, shellfish jus, kale
Bacon wrapped striped bass, winter luxury squash, brown butter, hazelnuts + pear
Yuzu sorbet + persimmon cake

thurs dec 19


Tartlet of Sea urchin, turnip cream/ Big fin squid + capers/ Shrimp saucisson + fermented chili
Abalone roasted in seaweed butter, mushrooms braised in cream + noilly prat
Crab + clams braised with farro, tomato, shellfish jus, kale
Branzino wrapped in savoy cabbage + lightly steamed, warmed brown rice, ginger bouillon
Yuzu sorbet + persimmon cake

fri dec 20


Cold smoked yellow fin tuna/ Shima aji + lime/ Pickled Spanish mackerel + pearl onions
Sea urchin, avocado, warmed mustard brioche, radishes
Crab + rice porridge, yuzu, grated black truffle
Shellfish Pot Au Feu: Clams, mussels, big fin squid, bordelaise sauce, root vegetables, romaine hearts
Yuzu sorbet + persimmon cake

sat dec 21


Geoduck clam, caviar, green apple/ crème fraiche panna cotta + sea urchin/ Trout roe tartlet + smoked trout aioli
Crispy abalone, roasted romaine heart, garlic pudding, bottarga jus
Crab + rice porridge, yuzu, grated black truffle
Smoked black cod, sesame, marble potatoes, frilly mustard
Yuzu sorbet + persimmon cake

sun dec 22


Big fin squid, charred pineapple vinegar, celery/ Octopus + egg salad on brioche/ Pastrami cured cobia on rye/ Scallop + beet millefeuille + trout roe, horseradish
Sea urchin, caramelized onion tart, black truffle
Roasted crab boullion, pickled jalapeno, scallion, Hokkaido tofu
Sautéed gulf snapper, matsutake mushrooms, brussel sprouts, parsnip + lobster milk
Yuzu sorbet + persimmon cake

mon dec 23


Japanese kanpachi, fermented chili crispy kale/ Smoked black cod tart + everything topping/ Snapper, walnut furikake wrapped in nori
Abalone roasted in brown butter + coriander, melted potato + green garlic
Crab + sea urchin fried rice, bok choy, lily bulb, egg yolk, cabbage
Hamachi collar braised in shellfish bordelaise, Tokyo turnips
Yuzu sorbet + persimmon cake

tues dec 24


Crispy clam fritters/ Shrimp saucisson on brioche + tomato marmalade/ kumamoto oyster on the half shell
Fresh garlic noodles with clams, crab, sea urchin, burnt lemon butter, parsley, grated bottarga
Crab broth and more crab, seaweed infused sourdough + rouille
Steamed flounder with a very flavorful crust, charred squid, saffron potatoes, lobster + sherry jus
Yuzu sorbet + persimmon cake
Each 5 course menu $75, tax and gratuity excluded
For reservations please call 707-433-7222

Spoonbar's regular menu is also available during this period