Weekly Features
Lunch Menu
Shareables
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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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East Coast Oysters
Mignonette, hot sauce | 4 ea
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Snow Crab Cakes
Soya bean aïoli, mango vegetable julienne, ponzu dressing | 27
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Creamy Ricotta Flatbread
Cream cheese, pine nuts, blistered peppers, orange marmalade | 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 | 27
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Salmon Tataki
Wasabi mayo, pickled shiitake mushroom | 23
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Beef Tartare
Crispy herbs, manchego cheese, cardini mayo | 26
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Loaded Potato Flatbread
Crispy onion, asiago, grated potato | 26
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Falafel
Tomato raisin chutney, sesame seed cracker | 18
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Foie Gras Torchon
Ice wine, green grape, lychee, toasted brioche | 28
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Parker House Rolls
Tomato vinaigrette | 1.50 ea
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Burrata
Crunchy chili oil, cippolini onion, treviso jam, pomelo vinaigrette | 25 / 35
Salads
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Spencer’s Wedge
Poached apple, shaved celery, stilton, ranch dressing | 18
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Artisan Greens
Lolla rosa, baby gem, red oak, black plum vinaigrette | 18
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Baby Kale Caesar
Bacon, parmesan, anchovy mayo dressing | 18
Mains
Entrees
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Nova Scotia Lobster Roll
Celery, red onion, mayo | 27
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Prime Rib Melt
Horseradish aïoli, caramelized and crispy onion,swiss cheese, toasted rye | 28
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Fried Chicken Sandwich
Hot honey drizzle, carrot slaw, boston lettuce, toasted challah, dill mayo | 26
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Avocado Toast
Cured salmon, marinated red onion, fried capers, red radish, lemon oil, toasted sourdough | 26
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Spencer’s Burger
Cheddar, iceberg lettuce, thousand island dressing, sweet pickle | 27
Served with a choice of house-cut fries or greens with apple cider vinaigrette -
Braised Beef Short Rib
Lemon mascarpone fregola, amarena cherry, almond brittle, cauliflower | 46
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Miso Salmon
King oyster mushroom, saffron aïoli | 41
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Risotto
Parmesan, sweet pea, charred onion, maïtake mushroom | 36
Craft Cuts
8oz Tenderloin | 63
12oz New York Striploin | 59
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 | 16
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Broccoli Cheddar Cheese Gratin
Chive panko crumb | 16
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Truffle Fries
Parmesan | 10 / 20
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French Fries
Fries | 14