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Dinner & Dessert

Kung Pao Calamari- tossed with a cilantro sweet and spicy chili sauce, 11

Grilled Asian Spiced Baby Back Ribs- garnished with fresh scallions and sesame seeds, 9

Lobster Potstickers- with an Asian black bean vinaigrette and chili aioli, 13

Dungeness Crab Cakes- with lemon shallot cream and tiny California greens salad, 16

Ahi Tuna Tartare- served with avocado relish, herb greens, ginger, cilantro and sesame dressing, 14

Smoked Scottish Salmon- with potato pancake, vodka dill crème fraiche and tiny greens, 15

Sautéed Nantucket Jumbo Sea Scallop- with leek Noilly Prat cream and native greens, 16

Fried Coconut Crusted Shrimp- with Hawaiian sugarloaf pineapple and sweet chili glaze, 15

Spencer’s Appetizer Sampler- a combination of Lobster Potstickers, Baby Back Ribs, Calamari and Coconut Shrimp, 23

Signature Colossal Shrimp Cocktail- served with cocktail and mustard mayonnaise dips, 27

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

Spencer’s Soup of the Day    8

Three Onion Soup- gratinee with gruyere cheese and garlic crouton, 9

Boston Bibb Lettuce and Hydro Watercress- with baby artichokes and creamy French dressing, 10

Baby Spinach Salad and Goat Cheese Crouton- with caramelized pecans, tomatoes and balsamic dressing,  9

Heirloom Tomato Salad and Shaved Fennel- with shallots,  basil vinaigrette and California greens, 12

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

Caesar Salad- baby romaine tossed with shaved Romano, classic Caesar dressing, and garlic croutons, 10

Spencer's House Salad- tossed in a raspberry-balsamic vinaigrette, 8

Wild Mushroom Ravioli- with vodka tomato cream sauce and sautéed Portobello mushrooms, 19

Rigatoni- with Italian sausage and peas in a hearty tomato sauce, 18

Papardella Pasta Carbonara- with crispy Pancetta, sweet peas, and Parmesan cream, 18

all fish entrees available simply grilled

Pan Fried Chilean Sea Bass Filet- with baby artichokes, oven tomatoes, a light saffron sauce and crispy leeks, 35

Grilled Double Breast of Free Range Chicken- with Dijon mustard tarragon reduction, vegetables and Yukon Gold

mashed potatoes, 20

Norwegian Salmon medallion- coated with Chinese mustard, baby bok choy and ginger carrot essence, 24

Panko Crusted Northern Halibut- with lemon caper beurre blanc, wilted arugula and root vegetables, 26

Pan Fried Liver and Bacon- with sautéed sweet onions, sun dried cherry, port wine essence, mashed potatoes and asparagus tips, 22

Center-Cut Pork Chop- with forest mushrooms, shallots, red wine reduction and gratinee potatoes, 23

Sautéed Breast of Chicken Paillards with Pecan Nuts- with creamed spinach, whipped Yukon Gold potatoes and lemon caper butter sauce, 19

Grilled Atlantic Swordfish Steak- with braised fennel, yellow tomato vinaigrette and tiny greens tossed in white truffle oil,  27

Dijon Coated New Zealand Rack of Lamb Au Jus- with garlic au gratinee potatoes and green beans, 34

Center-Cut Milk-Fed Veal Chop- au jus with forest mushrooms, gratinee potatoes, golden beets and glazed carrots, 38

Served with Spencer’s broiled herbed tomato, braised endive, and your choice of Béarnaise,

aged port wine reduction or green peppercorn sauce

Bone-in Western Steak (14 oz)    28

Center-cut Sirloin Steak (9oz)    27

Prime New York Steak (12 oz)    33

Prime New York Steak (16 oz)- the king of steaks, corn-fed aged beef with tremendous flavor, 39                

Black Angus Filet Mignon (8 oz)    34

Black Angus Filet Mignon (12 oz)    39

Black Angus Filet Mignon (16 oz Bone-in)- the most tender cut of them all, 42

Prime Rib Eye Steak (20 oz Bone-In)- very flavorful...well marbled with fat.  Not for the lean beef eater, 37

Twin Australian Rock Lobsters (8oz each)    49

Australian Lobster and Black Angus Petite Filet (8 oz each)    49

Rare-Red Cool Center   Medium Rare-Red Warm Center     

Medium-Pink Center   Medium Well-Slight Pink Center   Well-Cooked Through

Warm Chocolate Molten Cake- With fresh assorted fruit, raspberries and chocolate coulis, topped with vanilla ice cream, 10

Crème Brûleé- With a cellophane of caramelized sugar and assorted seasonal fruit, 8

Apple Tarte Tartin- Apple caramel custard tart, served warm and topped with vanilla ice cream, 8

Lemon Chantilly Mousse Cake- Served with a passion-citrus sauce and fresh raspberries, 9

Pecan Pie- A Southern specialty, served warm and a la mode, 9

Banana Split- Chocolate, Vanilla and Strawberry ice cream served with a wedge of banana, whipped cream, chocolate and caramel sauces, 8

Espresso Semi-Fredo- A Kahula Liquor and coffee flavored iced soufflé served with chocolate and caramel sauces, 9

Trio of Fruit Sorbets- Served in a crunchy almond tulip cup, 8

Orange Chocolate Marquis- Served with Orange segments, citrus sauce and candied orange peel, 9

Spencer's Cheesecake- New York style, served with crème fraîche and strawberries, 9

All Menu Items and Prices Subject to Change Without Notice

Breakfast Menu  ¨  Sunday Brunch  ¨  Lunch Menu  ¨  Dinner & Desserts ¨  Main Menu