Dinner

> BACK TO MENU PAGE 

Appetizers

Chinese Style Kung Pao Calamari    12
Tossed with a cilantro sweet and spicy chili sauce

Braised Beef "Wellington" Sandwiches ^ew    13
Slow braised beef with creamy wild mushrooms, pâté and butter on  toasted rolls

Lobster Potstickers    14
With a ginger mint  jalepeño vinaigrette and chili aiolis

Sautéed Crab Cakes^ew 16 
Maryland crabmeat with heirloom tomato, lemon butter sauce, capers and tiny greens

Crisp Fried Oysters ^ew 13
Flash fried pacific oysters on a gribichie sauce

Naked Tuna Roll ^ew    14
Hand cut spicy tuna on sushi rice, with avocado. Available mild, medium or spicy.

Ahi Tuna Tartare    14
Served with avocado relish, herb greens, ginger, cilantro and sesame dressing. Available mild, medium or spicy.

Smoked Scottish Salmon    15
With vodka dill crème fraiche and California herb greens

Sautéed Nantucket Jumbo Sea Scallop    16
With potato leek confit and Noilly Prat cream 

Fried Coconut Crusted Shrimp    15
With Hawaiian sugarloaf pineapple and sweet chili glaze

Spencer’s Hot Appetizer Sampler    24 
Plenty for two. A combination of Lobster Potstickers, Calamari and Coconut Shrimp

American Paddlefish Caviar 55 ^{per 28 grams}
Served with traditional accompaniments and a shot of Stolichnaya vodka

Signature Colossal Shrimp Cocktail    27
Served with cocktail and mustard mayonnaise dips

Pan Seared Sonoma Foie Gras    25 
On peppered brioche, kumquat-brandy jam and pears 

ew- Chef Eric Wadlund's Creation

Soups and Salads

Chilled Gazpacho with Maine Lobster    9
Vine ripened tomato, yellow peppers and cucumber essence

Three Onion Soup    9
Gratinée with gruyere cheese and garlic crouton

Spencer’s Soup of the Day    8 

Boston Bibb Lettuce and Fruit Salad ^ew    10
With dates, oranges, jicama, grapefruit, raspberries and a lemon vinaigrette

Baby Spinach and Frisee Salad ^ew     9
With hearts of palm, pears, pecans and a caramelized citrus vinaigrette

Heirloom Tomato Salad and Shaved Fennel    14
With shallots, basil vinaigrette and California greens

Iceberg Lettuce Wedge    9
With ranch or blue cheese dressing, candied walnuts and diced tomatoes

Caesar Salad    11.50
Baby romaine tossed with shaved Romano, classic Caesar dressing, garlic croutons and a parmesan crisp

Spencer's House Salad    8
Mixed organic field greens, belgian endive and orange blossom vinaigrette

Beefsteak Tomato Tartar ^ew 12
Shallot, tarragon and capers topped with ricotta cheese and Doc Umbra olive oil

Pastas

Wild Mushroom Ravioli    19
With vodka tomato cream sauce and sautéed Portobello mushrooms

Beef and Veal Jumbo Tortellini ^ew    21

Tortelling filled with slow braised beef and veal with fresh herbs wrapped in Grana Padano cheese

Spaghettini Carbonara     19
With Crispy Pancetta, Sweet Peas, and Parmesan Cream

Sautéed Shrimp and Mushroom Raviolis ^ew 26
Maine lobster blended with ricotta cheese wrapped in pasta and served with an almond champagne sauce

ew- Chef Eric Wadlund's Creation
Celebrate holiday parties and special occasions up to 250 guests at Spencer's. Ask about the view from our new Bougainvillea room.

Pan Fried Chilean Sea Bass    37
With braised fennel, artichokes, oven tomatoes, saffron sauce and crispy leeks. Served with a side of au gratin potatoes and green beans 

Moroccan Double Breast of Free Range Chicken ^ew 21
Grilled Moroccan spice rubbed chicken with warm quinoa, local fig salad and rosemary essence

Grilled Double Breast of Free Range Chicken    21
With Dijon mustard tarragon reduction, sautéed green beans and garlic mashed potatoes

Grilled Norwegian Salmon     24
Coated with Chinese mustard, baby bok choy, ginger, carrot essence and fried carrot curls

Pan Fried Lake Superior White Fish 26
With lemon caper butter, wilted spinach and root vegetables

Crisp Skin Whitefish ^ew 26
With local white corn, potato gratin and shaved onion rings

Slow Baked Meatloaf    19
With wild mushroom sauce, mashed potatoes and vegetables. 

Pan Fried Liver and Bacon    22
With sautéed sweet onions, raspberry Vodka essence, mashed potatoes and asparagus tips

Long Island Breast of Duck    28
With Blueberry port wine rduction, braised red cabbage and butter spaetzle

Boneless Braised Beef Short Ribs ^ew 26
Served with whipped potatoes, wild mushrooms and port-red wine souce

Dijon Coated New Zealand Rack of Lamb Au Jus    35
With garlic au gratinée potatoes and green beans  

Center Cut Veal Chop Milanese ^ew    39 
Pan fried breaded veal chop, potato puree, finished with a meyer lemon pan sauce 

Pan Fried Dover Sole    40
With asparagus, lemon caper brown butter and bearnaise suce served with aug gratin potatoes on the side

KC Steak (16oz) ^ew 39
A bone in New York strip steak, three pepper spiced, parmesan-truffle fries and house steak sauce

ew- Chef Eric Wadlund's Creation

Steak and Lobster 

Prime New York Steak (12 oz.)    35  

Black Angus Filet Mignon (8oz)    36

Black Angus Filet Mignon (12 oz)    45

Prime RibEye Steak (20 oz Bone-In)    39

American Kobe Flat Loin Steak ^ew(10 oz)    34               


Twin Australian Rock Lobsters (8oz each)    49

Australian Lobster and Black Angus Petite Filet (8 oz each)    55

RibeyeSteak (10 oz)    28