Spamps has named Jerry Donahue its new chef and launched a new menu that features continental cuisine with Asian inspired flavors. Donahue has previously the Executive Chef at Bala Golf Club and the Executive Sous Chef at the Blue Bell Country Club/Normandy Farms under Jim Coleman. He also won a BBQ contest at Yards Brewery last year and is planning a special BBQ menu for Spamps’ outdoor area, the Grotto, over the summer. But back to the new menu:
Their new Steak Salad featuring Five Spices, Brown Sugar, Grilled Romaine, Gorgonzola and Tomatoes.
From the Sushi Bar there is a Shellfish Salad with a Crab Stick, Shrimp, Lobster Claw, Cucumber Salad and Rice Wine Vinegar Dressing.
On the lunch menu, and a soon to be introduced bar menu, you will find Spamps Flatbread with Crab, Pesto, Sundried tomatoes and Mozzarella.
Back to the Sushi Bar for their Drunken Roll made White Tuna, Salmon, Yellowtail and Crab topped with Avocado, Diced Strawberries, Fuji Apples and Sake Sauce.
Pork Belly Slides served on Lotus Buns with Apricot Soy Reduction, Snow Pea Tips and Pickled Vegetables.
Also from the lunch menu, the Ahi Tuna Burrito with Pan Seared Ahi, Rice, Avocado, Pickled Carrot and Cucumber, Edamame and Wasabi.
The Surf & Turf Roll with Spicy Lobster Claw, Crab and Cucumber topped with Medium Rare Filet, Wasabi Sauce and Sea Salt. To check out the entire menu visit SpampsRestaurant.com.