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How did you become such a fabulous international foodie chef?
"I was born and raised in Mexico City. I started with Mexican cuisine when I helped my father in one of his three taquerias after school. After that I cooked at a Japanese restaurant. I moved to the States in 2000.
I learned everything about fish when I was the sushi chef at Seaside Johnny's in Rye, NY. Off to a french restaurant La Panetière. Next a more farm-to-fork approach at Napa & Co. in Stamford. Along with the change in location came yet another change in title, I was now Chef de Cuisine. It was there that I perfected all the tools necessary to lead me to my current position as Executive Chef at the Spread. My extensive, varied background serves me very well in creating the dishes on the Spread's ever-evolving menu...influenced by all culinary corners of the world!" Recent accolades included Connecticut Magazine Reader's Poll citing the Best Apps in the state, helping the Spread to win the award for Best New Restaurant
and a second place nod for Overall Excellence. Brunch creations also took third place, a very tough category!" |
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Your food is so delicious!! I brought over 20 people for dinner and you knocked the ball out of the park with delicious cuisine! Wow!
Michele LOVED "BEST OF THE BEST ROASTED SHRIMP" caramelized onion quinoa cake | chorizo sauce Gorgeously presented, the caramelized onion quinoa cake with chorizo paired perfectly with the tender roasted shrimp! Foodie Carol ordered
"CRISPY PORK BELLY BITES" maple syrup | chili flakes | pickled rhubarb shaved fennel | radishes | baby arugula | Olivette peach balsamic | country bread A delightful combination - sweet tart hot pork yum! Lynn our
OCTOPUS CRITIC was very pleased with "GRILLED PORTUGUESE OCTOPUS" crispy fingerlings potatoes | chorizo | green onions The perfectly prepared octopus contrasted well with the taste and texture of the ground chorizo and soft spuds! |
THIS IS A SAMPLE MENU AND SUBJECT TO CHANGE DAILY,
DEPENDING UPON SEASON AND CULINARY CURIOSITIES.
PLEASE EMAIL OR CALL US FOR AN UPDATED MENU
cheese + charcuterie
SELECTION OF LOCAL FARMSTEAD CHEESES AND ASSORTED CURED MEATS
subject to availability
salad & soups
CABBAGE SALAD *
truffle | hazelnuts | shaved parmesan
ROASTED BEET SALAD *
arugula | Gorgonzola | toasted walnuts
MASSAGED KALE SALAD *
house dressing | avocado | roasted pignolis | goat cheese
BELGIAN ENDIVE SALAD *
feta | local green apples | sliced almonds |Olivette cranberry & pear white balsamic
BUTTERCUP SALAD
hand cut bacon | avocado | 6 min egg | artisan blue cheese dressing
CUCUMBER SALAD *
fresh mint | lemon | harrisa greek yogurt
small plates & vegetables
1/2 DOZEN COPPS ISLAND OYSTERS *+
mignonette | cocktail sauce
GRILLED CORN OFF THE COB *
smoked chili powder | mayo | cotija cheese
FRIED POTATO GNOCCHI
Truffle oil | shaved romano | chives
FISH TACO *
lettuce | house made salsa
STUFFED JALAPEÑOS *
sausage | mozzarella | tomato sauce | rice
BEEF TONGUE *
arugula | truffle | bruschetta
CRISPY BRUSSEL SPROUTS *
feta | honey | sea salt
VEAL & RICOTTA MEATBALLS
polenta | tomato sauce | fontina fondue
SALT COD FRITTERS +
garlic aioli
COUNTRY PATE *
cornichons | mustard
STEAK TARTARE *
hand cut steak | country bread | garlic aioli
ORGANIC SALAD
local heirloom tomatoes | red onions | watermelon | basil leaves | feta cheese
spread bread
SQUID BREAD
chorizo | pickled jalapenos | scallions
GOAT CHEESE BREAD+
wild mushrooms | truffle oil
RICOTTA CHEESE BREAD
roasted tomato | fresh mozzarella & basil
medium plates
AL PASTOR SLIDERS
fresh cilantro | grilled pineapple | caramelized onions | spicy aioli
BEST OF THE BEST ROASTED SHRIMP
caramelized onion quinoa cake | chorizo sauce
FOIE GRAS TORCHON
quince paste | toasted points
ROASTED SHISHITO PEPPERS *
lemon | sea salt | country bread
CRISPY PORK BELLY BITES *
maple syrup | chili flakes | pickled rhubarb
shaved fennel | radishes | baby arugula | Olivette peach balsamic | country bread
GRILLED PORTUGUESE OCTOPUS *
crispy fingerlings potatoes | chorizo | green onions
GREEN TOMATO LASAGNA
fried green tomatoes | bechamel | fresh basil | beef ragu
Past Event
