7 x 7

Starting December 18th

For seven days straight in December, Chef Louis Maldonado and his team will be conjuring up a different five-course menu each night featuring seven different types of seafood.

If you’re deep into seafood, make the Seven Feasts your annual tradition. It’s something we look forward to all year!

thurs dec 18


Sashimi
Chilled kumamoto oyster, tangerine, dashi, trout roe
Ocean trout glazed in horseradish, dill, grapefruit
Fluke rolled in daikon ribbon, nori, yuzu kosho
Mid Course
Roasted abalone, vermouth + cream, oyster mushrooms, crispy chicken, cabbage
or
Potato + clam gratin, scallions, sea urchin
Big Fish
Roasted striped bass, brown butter, gremolata, gem lettuce
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

fri dec 19


Sashimi
Kanpachi tartare, lettuce leaf, cauliflower, pomegranite
Shima aji dressed with olive oil + toasted chili, semolina croutons
Hamachi + avocado, wrapped in a crispy pastry
Mid Course
Brown rice porridge, abalone + sea urchin, chives
or
Burnt onion broth, Dungeness crab meat, pickled apple, celery
Big Fish
Smoked + glazed gulf snapper, root vegetables, crab emulsion
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

sat dec 20


Sashimi
Sashimi of gulf snapper, crackling, trout roe
Oyster glazed in buttermilk, chives, caviar
Caviar, warmed sope, avocado
Mid Course
Sea urchin tart, caramelized onion, pecorino, black truffle
or
Warmed artichokes, saffron + mussel jus, Dungeness crab, meyer lemon
Big Fish
Lobster charmoula, couscous, gulf prawns, clams, grilled mussels, preserved lemon, kale
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

sun dec 21


Sashimi
Big eye tuna, persillade
Smoked black cod, crispy potato, caviar
Tartare of branzino, buckwheat crouton
Mid Course
Fresh Spaghettini, abalone, garlic, chili flakes, bottarga
Big Fish
Big fin squid piccata, crab red sauce, long beans, burnt lemon
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

mon dec 22


Sashimi
Smoked black cod, frisee, pickled onion, egg
Brioche grissini, shaved kanpachi, fines herbs
Ocean trout glazed with dill, trout roe, prosecco
Mid Course
Black truffle fusilli pasta, geoduck clam, sea urchin
Big Fish
Bouillabaisse:
Shrimp sausage, rouille, crostini
Lobster bisque, crab + fennel fritter
Roasted branzino + gulf prawn, potato puree, leeks, sherry, shellfish emulsion
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

tues dec 23


Sashimi
Hiramasa lightly grilled, yuzu, trout roe
Shima aji cured in chamomile, dashi, citrus, herbs
Kanpachi, XO sauce, lettuce
Mid Course
Brown rice porridge, Dungeness crab, sea urchin, grilled scallop, chives
or
Sautéed abalone, black truffle, potato puree, meyer lemon
Big Fish
Roasted striped bass, assorted shellfish, bordelaise, matsutake mushroom
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

wed dec 24


Sashimi
Big eye tuna, scallion vinaigrette, yuzu
Kanpachi, fermented chili, kumquat
Gulf snapper tartare, caviar, green papaya, shiso
Mid Course
Brown rice porridge, Dungeness crab, sea urchin, grilled scallop, chives
or
Sautéed abalone, black truffle, potato puree, meyer lemon
Big Fish
John Dory grilled over mesquite, glazed radishes, bottarga + prosecco butter
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream
Each 5 course menu $78, tax and gratuity excluded
For reservations please call 707-433-7222

Spoonbar's regular menu is also available during this period

stay with us!

Package for $350 includes eco-king, 7x7 dinner for two and breakfast the next day.

Click here for more information

or call 707 922-5251 to reserve



7 x 7

Starting December 18th

For seven days straight in December, Chef Louis Maldonado and his team will be conjuring up a different five-course menu each night featuring seven different types of seafood.

If you’re deep into seafood, make the Seven Feasts your annual tradition. It’s something we look forward to all year!

thurs dec 18


Sashimi
Chilled kumamoto oyster, tangerine, dashi, trout roe
Ocean trout glazed in horseradish, dill, grapefruit
Fluke rolled in daikon ribbon, nori, yuzu kosho
Mid Course
Roasted abalone, vermouth + cream, oyster mushrooms, crispy chicken, cabbage
or
Potato + clam gratin, scallions, sea urchin
Big Fish
Roasted striped bass, brown butter, gremolata, gem lettuce
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

fri dec 19


Sashimi
Kanpachi tartare, lettuce leaf, cauliflower, pomegranite
Shima aji dressed with olive oil + toasted chili, semolina croutons
Hamachi + avocado, wrapped in a crispy pastry
Mid Course
Brown rice porridge, abalone + sea urchin, chives
or
Burnt onion broth, Dungeness crab meat, pickled apple, celery
Big Fish
Smoked + glazed gulf snapper, root vegetables, crab emulsion
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

sat dec 20


Sashimi
Sashimi of gulf snapper, crackling, trout roe
Oyster glazed in buttermilk, chives, caviar
Caviar, warmed sope, avocado
Mid Course
Sea urchin tart, caramelized onion, pecorino, black truffle
or
Warmed artichokes, saffron + mussel jus, Dungeness crab, meyer lemon
Big Fish
Lobster charmoula, couscous, gulf prawns, clams, grilled mussels, preserved lemon, kale
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

sun dec 21


Sashimi
Big eye tuna, persillade
Smoked black cod, crispy potato, caviar
Tartare of branzino, buckwheat crouton
Mid Course
Fresh Spaghettini, abalone, garlic, chili flakes, bottarga
Big Fish
Big fin squid piccata, crab red sauce, long beans, burnt lemon
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

mon dec 22


Sashimi
Smoked black cod, frisee, pickled onion, egg
Brioche grissini, shaved kanpachi, fines herbs
Ocean trout glazed with dill, trout roe, prosecco
Mid Course
Black truffle fusilli pasta, geoduck clam, sea urchin
Big Fish
Bouillabaisse:
Shrimp sausage, rouille, crostini
Lobster bisque, crab + fennel fritter
Roasted branzino + gulf prawn, potato puree, leeks, sherry, shellfish emulsion
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

tues dec 23


Sashimi
Hiramasa lightly grilled, yuzu, trout roe
Shima aji cured in chamomile, dashi, citrus, herbs
Kanpachi, XO sauce, lettuce
Mid Course
Brown rice porridge, Dungeness crab, sea urchin, grilled scallop, chives
or
Sautéed abalone, black truffle, potato puree, meyer lemon
Big Fish
Roasted striped bass, assorted shellfish, bordelaise, matsutake mushroom
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream

wed dec 24


Sashimi
Big eye tuna, scallion vinaigrette, yuzu
Kanpachi, fermented chili, kumquat
Gulf snapper tartare, caviar, green papaya, shiso
Mid Course
Brown rice porridge, Dungeness crab, sea urchin, grilled scallop, chives
or
Sautéed abalone, black truffle, potato puree, meyer lemon
Big Fish
John Dory grilled over mesquite, glazed radishes, bottarga + prosecco butter
Dessert
Persimmon granite, rye + ginger crumble, yuzu ice cream
Each 5 course menu $78, tax and gratuity excluded
For reservations please call 707-433-7222

Spoonbar's regular menu is also available during this period

stay with us!

Package for $350 includes eco-king, 7x7 dinner for two and breakfast the next day.

Click here for more information

or call 707 922-5251 to reserve