Kevin Sbraga is now serving his spring menu at his eponymous restaurant, Sbraga. The four-course prix fixe menu is now $55 and includes a complimentary amuse course of his very famous foie gras soup (vegetarians can look forward to an amuse of carrot ginger soup). Also new is an all-new pasta and grains course. An optional beverage pairing is available for $40. “At Sbraga, our focus has always been hospitality,” says Sbraga. ”It’s about giving your guests what they want without them asking. The foie gras soup is one of our most popular items, so we thought it would be nice to give everyone a taste before dinner, making it part of the nightly experience.”
Among the new dishes on the menu created by Sbraga and chef de cuisine Greg Garbacz include:
- Spring Vegetables, with hazelnut-carrot dressing
- Gemelli, with escargot, smoked ham hocks and English peas
- Saffron Bucatini, with blue crab, crushed tomatoes and fresno chilies
- Game Hen, with spinach puree, fresh paneer and vadouvan spice
- Dry-aged Porkchop (for two), served with asparagus fricassee, morel mushrooms and black truffles
- Hot Fudge Sundae, served with pizzelle, strawberry-rhubarb jam, and vanilla ice cream.
For the complimentary amuse course, vegetarians may enjoy the Carrot Ginger Soup.
Head bartender Jesse Cornell has created a few new cocktails for the season. Look for:
- Tatonka Fizz, with Bison Grass vodka, Som apple, lemon-lime soda
- Sbraga Punch, with Absolut Mandarin, Amaretto, orange and pineapple.
- For dessert, Cornell offers the Mug Shot, a cocktail of Bulleit bourbon, Frangelico, Coffee, and Amontillado sherry
Drinks range in price from $10 to $14. For those who enjoy wine with dinner, Beverage Manager Ben Fileccia has updated his impressive list as well as his thoughtful pairings for each new dish on the menu. Guests may enjoy the four-course wine pairing for $40.