Nooners With Tesar

Spoon dishes out new lunch menu that's lighter on your wallet

Spoon's lunch menu includes a lobster knuckle sandwich with lobster, pork belly,lettuce and green tomato on a brioche bun.
Photo by Teresa Gubbins
Spoon's lobster Benedict has lobster, poached egg and green tomato on an Englishmuffin, with asparagus spears and tomato.
Photo by Teresa Gubbins
The hallway at Spoon restaurant has spoons on the wall.
Photo by Kevin Marple
Tandoori hamachi with heirloom tomatoes.
Photo by Teresa Gubbins
Spoon's version of ramen has scallops, lobster and pork belly.
Photo by Teresa Gubbins

Preston Center seafooderie Spoon hosted an event last week for all the usual suspects to introduce its new weekday lunch and Sunday brunch, which starts May 12, a.k.a. Mother's Day. Chef John Tesar has added salads and sandwiches priced from $16 to $30, plus a few specials and some of his regular dinner items, with the goal being that you can eat his food for slightly cheaper than dinner.

Dishes sampled at my table included the lobster knuckle sandwich with lobster and a rather obscenely thick slab of pork belly on a brioche bun; lobster Benedict, with lobster, poached egg, green tomato, asparagus and tomato; tandoori hamachi salad with heirloom tomatoes; and a seafood "ramen" with scallops, lobster, prawn in its shell, pork belly, noodles, mushrooms and hard-boiled egg.

Other notable items on the menu include Rick Moonen's clam chowder for $12; smoked sturgeon head cheese for $18; crab gratin dip with corn tortillas for $19; pork belly and diver scallop for $18; octopus with avocado, chorizo and celery hearts for $17; and a king crab Cobb salad for $30.

A full menu has been helpfully uploaded here. Lunch hours are Tuesday through Friday, 11 am and 2:30 pm.

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