2009 brought Spinasse a new chef, Jason Stratton, who is committed to cooking simply delicious Piedmontese-inspired cuisine using the abundance of high-quality, organic products available locally.

Chef Stratton and his team’s New Year’s Eve menu embraces 2009 with traditional classics from Spinasse’s first year and looks to 2010 with innovative and celebratory dishes for a brand new year.

CHOOSE FROM (Menus subject to change):

2009 menu

Porchetta Tonnata
Chicories with marinated rabbit, walnuts, balsamico and parmigiano-reggiano
Tajarin with sage butter
Beef cheek “Brasato al Barolo” with celeriac puree

OR

2010 menu

Oysters with beet and crisp pig’s trotter
Cauliflower flan with parmigiano-reggiano fonduta and pinenut
Risotto with grapefruit and spot prawns
Quail with flavors of Cinzano Vermut

And for dessert, choose between:

Gianduja semifreddo with dark chocolate and feiulletine
Toasted almond cake with olive oil cream and pomegranate
“Bicerin Affogato” Ladyfingers with rum gelato, chocolate and spiced cream, drowned in a shot of espresso
Pinenut tart with strega and meyer lemon

$55 per person

For reservations call 206.251.7673.