Our motto for 2014 is Treat Yourself! So,treat yourself this March with specials at Spago and CUT in Beverly Hills. Trust us, you will feast like a king.
Spago’s California Inspired Tasting Menu
Wolfgang Puck has introduced a new tasting menu that celebrates all that California has to offer. The monthly changing menu will highlight peak seasonal ingredients sourced from regional farms, ranches and local waters. Master Sommelier Phillip Dunn offers two tiers of wine pairing options, each featuring hand pick selections by California producers.
This month’s eight-course menu includes dishes like 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.
$145, with optional wine pairings available for an additional $65 and $105.
Stone Crabs and Champagne Flights at CUT
Throughout March, CUT Beverly Hills is offering fresh Florida stone crab specials Wednesday-Saturday, making it one of the very few places in L.A. where you can order this seasonal delicacy. Specials include an entrée of three jumbo claws ($38) served with hot-sweet mustard, Mud Creek Farm’s citrus and shaved fennel slaw. Additionally, the claws are available a la carte, starting at $12 per claw, next door in sidebar. Complementing the stone crabs is a Champagne flight featuring Lanson Rose, Perrier-Jouët, and BILLECART-SALMON Nicolas François 1999 ($20/flight).