7 x 7

Starting December 18th

[intro]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![/intro]

thurs dec 18


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

fri dec 19


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

sat dec 20


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

sun dec 21


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

mon dec 22


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

tues dec 23


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

wed dec 24


Sashimi[blt]Big eye tuna, scallion vinaigrette, yuzu[/blt][blt]Kanpachi, fermented chili, kumquat[/blt][blt]Gulf snapper tartare, caviar, green papaya, shiso[/blt]Mid Course[blt]Brown rice porridge, Dungeness crab, sea urchin, grilled scallop, chives[/blt]or[blt]Sautéed abalone, black truffle, potato puree, meyer lemon[/blt]Big Fish[blt]John Dory grilled over mesquite, glazed radishes, bottarga + prosecco butter[/blt]Dessert[blt]Persimmon granite, rye + ginger crumble, yuzu ice cream[/blt]
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

[intro]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![/intro]

thurs dec 18


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

fri dec 19


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

sat dec 20


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

sun dec 21


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

mon dec 22


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

tues dec 23


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

wed dec 24


Sashimi[blt]Big eye tuna, scallion vinaigrette, yuzu[/blt][blt]Kanpachi, fermented chili, kumquat[/blt][blt]Gulf snapper tartare, caviar, green papaya, shiso[/blt]Mid Course[blt]Brown rice porridge, Dungeness crab, sea urchin, grilled scallop, chives[/blt]or[blt]Sautéed abalone, black truffle, potato puree, meyer lemon[/blt]Big Fish[blt]John Dory grilled over mesquite, glazed radishes, bottarga + prosecco butter[/blt]Dessert[blt]Persimmon granite, rye + ginger crumble, yuzu ice cream[/blt]
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