If you’re one of the many who adore the Italian/Asian fusion cuisine at Wolfgang Puck’s Spago, just wait until you experience his new California-inspired tasting menu.
Make that ‘menus’ – the fare at the Beverly Hills flagship location with change monthly to highlight seasonal ingredients sourced from regional farms, ranches and local waters.
Additionally, there are two tiers of wine pairing options; each will include handpicked selections by, of course, California producers.
This month’s eight-course menu includes dishes such as Home Made Tofu with Santa Barbara Sea Urchin and Black Truffle Soy Sauce; Home-Made Ravioli with pistachio dough, Humboldt Fog Goat Cheese and Valdivia Farm’s English peas; Bincho-Grilled Carpenter’s Ranch Squab with spiced gastrique, California sage brush and maitake mushrooms; and Sonoma Lamb Rack smoked with rabbit tobacco, Jaime Farm’s baby carrots and radishes; Californian White Sturgeon Caviar; and Shiro Miso Marinated Pacific Black Cod.
The menu is available for $145 per person, with optional wine pairings available for an additional $65 and $105.