Copper Spoon Launches Lunch

Served Monday through Friday, it includes kale-pesto salad, salmon melts, and more.


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Image courtesy of Copper Spoon

Oakland's Copper Spoon restaurant has just begun serving lunch.

California-born executive chef Andre Hall began his culinary career at San Diego's La Jolla at Roppongi and George’s on the Cove. He then helmed a Persian fusion restaurant followed by a stint at Cuts in Beverly Hills, then moved to San Francisco and worked at such prestigious venues as Acme Chophouse, Bar Tartine, Fifth Floor, and Alexander's Steakhouse.

Hall's new Monday-through-Friday lunch menu at Copper Spoon includes chicken-ginger bone broth with coriander; a green salad with kale pesto, cured egg yolk, spinach and olive oil; and the Sassy Salmon Melt with dill, caper, cream cheese, red onion, and Monterey Jack.

Lunch service will also include a special for all hospital employees: the "½ and ½." Qualified patrons may choose any two limited-menu items and receive a half portion of each along with a Happy Hour drink or the daily health tonic, all for $17.

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