Weekly Features
Dinner Menu
show - stoppers
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Spencer’s Platter
Oysters, shrimp, salmon tataki, snow crab, in-house sauces | 80 (serves 1-2)
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Spencer’s Tower
Oysters, shrimp, salmon tataki, snow crab, poached lobster, scallop ceviche, in-house sauces | 165 (serves 3-4)
Appetizers
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Beef Tartare
Cured egg yolk, comté, red wine syrup | 26
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Burrata
White raisin jam, cashew brittle, swiss chard | 25 / 35
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Falafel
Apricot cardamom jam, chickpea crema | 16
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Pomegranate Glazed Foie Gras
Parsnip, macadamia nut, brioche | MP
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Loaded Potato Flatbread
Crispy onion, asiago, grated potato | 26
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Confit Mushroom Flatbread
Polenta, puffed rice, fontina | 26
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Parker House Rolls
Tomato vinaigrette | 1.50 ea
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Oysters
East coast, house mignonette, hot sauce | 4 ea
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Snow Crab Cakes
Vanilla bean crème fraîche, quince julienne | 26
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Clam Chowder
Potato, bacon, dill oil | 18
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Oysters Rockefeller
Creamed spinach, bacon, gremolata | 6 ea
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Tempura Shrimp
Avocado, orange, chili | 26
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Salmon Tataki
Wasabi mayo, pickled shiitake mushroom | 23
Salads
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Spencer’s Wedge
Poached apple, shaved celery, stilton, ranch dressing | 18
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Artisan Greens
Castelfranco, roasted pear, quinoa, pumpkin seed, brie dressing | 18
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Baby Kale Caesar
Bacon, parmesan, anchovy mayo dressing | 18
Mains
Entrees
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Braised Beef Short Rib
Lemon mascarpone fregola, amarena cherry, almond brittle, cauliflower | 46
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Shrimp & Scallop Spaghetti
Saffron butter sauce, chili, crispy basil | 43
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Miso Salmon
King oyster mushroom, saffron aïoli | 41
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Crispy Duck Leg Confit & Breast
Tamarillo, sunchoke purée, candied walnut | 46
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Ricotta Gnocchi Bolognese
Stracciatella, bomba, lemon herb gremolata | 38
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New Zealand Venison
Celery root pavé, caramelized red beet, cranberry mostarda | 48
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One Bone Lamb
Butternut squash purée, buttermilk bread pudding, rosemary hollandaise | 50
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Spencer’s Burger
Cheddar, iceberg lettuce, thousand island dressing, sweet pickle | 27
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Butterflied Branzino
Eggplant caponata, livornese sauce | 43
Craft Cuts
8oz Tenderloin | 63
12oz New York Striploin | 59
18oz Bone-in Ribeye | 92
45oz Tomahawk | 223
All craft cut options served with local vegetables and
buttered potatoes
ACCOMPANIMENTS
Bordelaise | 6 Au Poivre | 6
Café de Paris Butter | 4
Sides
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Crispy Brussels Sprouts
Maple bacon | 14
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Roasted Mushrooms
Birch syrup, sesame seed | 16
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Truffle Fries
Parmesan | 10 / 20
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French Fries
Fries | 14