Spencers Restaurant

Dinner Menu

Appetizers

Kung Pao Calamari 11.00

with a cilantro sweet chili sauce

Grilled Asian Spiced Baby Back 10.00

garnished with fresh scallions and sesame seeds

Lobster Potstickers 14.00

with an asian black bean vinaigrette and chili aioli

Dungeness Crab Cakes 17.00

with lemon shallot cream and tiny greens

Ahi Tuna Tartare 14.00

served with avocado relish, ginger, cilantro and sesame dressing

Smoked Scottish Salmon 15.00

with shallot caper vinaigrette and tiny greens

Seared Hudson Valley Foie Gras 22.00

with sun dried cherry port reduction and caramelized peaches

Signature Colossal Shrimp 27.00

served with cocktail and mustard-mayonnaise dips

Coconut Shrimp 15.00

with hawaiian sugarloaf pineapple & chili glaze

Spencer's Appetizer Sampler 23.00

a combination of lobster potstickers, grilled baby back ribs, calamari and coconut shrimp

Soups and Salads

Chilled Gazpacho with Maine Lobster 9.00

vine ripened tomato and cucumber essence

Spencer's Soup of the Day 8.00

Three Onion Soup 9.00

gratinee with gruyere cheese

Iceberg Lettuce Wedge 9.00

with ranch or blue cheese dressing, candied walnuts and diced tomatoes

Boston Bibb Lettuce and Hydro Watercress 10.00

with baby artichokes and creamy french dressing

Baby Spinach Salad and Goat Cheese Crouton 9.00

with caramelized pecans, summer tomatoes and a balsamic dressing

Heirloom Tomato Salad and Shaved Fennel 12.00

with shallots and basil vinaigrette

Caesar Salad 10.00

baby romaine tossed with shaved romano, classic caesar dressing and garlic croutons

Spencer's House Salad 8.00

tossed in a balsamic-raspberry vinaigrette

Pastas

Wild Mushroom Ravioli 19.00

with vodka tomato cream sauce

Rigatoni 18.00

with italian sausage and peas in a hearty tomato sauce

White Truffle Tortellacci 19.00

with basil pesto cream and toasted pine nuts

Spencer's Favorites

Pan Fried Chilean Sea Bass Filet 32.00

with baby artichokes, oven tomatoes, a light saffron sauce and crispy leeks

Grilled Double Breast of Free Range Chicken 21.00

with dijon mustard tarragon reduction and yukon gold mashed potatoes

Norwegian Salmon Medallion 25.00

coated with chinese mustard, baby bok choy and ginger essence

Center Cut Milk-Fed Veal Chop 37.00

au jus with forest mushrooms, gratinee potatoes, golden beets and glazed carrots

Panko Crusted Northern Halibut 27.00

with lemon caper beurre blanc, wilted arugula and root vegetables

Pan Fried Liver and Bacon 22.00

with sauteed sweet onions, sun dried cherry, port wine essence, mashed potatoes and asparagus tips

Pecan Crusted Breast of Chicken 19.00

with sauteed spinach and lemon thyme butter sauce

Grilled Atlantic Swordfish Steak 28.00

with braised fennel, yellow tomato vinaigrette and tiny herb green salad

Homemade Meat Loaf 19.00

braised to perfection with garlic mashed potatoes and mushroom gravy

Dijon Coated New Zealand Rack of Lamb Au Jus 33.00

with garlic au gratinee potatoes and green beans

Steak and Lobster

Prime Ribeye Steak 39.00

very flavorful, well marbled with fat, not for the lean beef eater

Prime New York Steak 32.00

(12 oz)

Prime New York Steak (18 oz) 39.00

the king of steaks, corn-fed aged beef with tremendous flavor

Kansas City Bone-In New York 39.00

(18 oz)

Black Angus Filet Mignon 33.00

(8 oz)

Black Angus Filet Mignon 39.00

(12oz)

Black Angus Filet Mignon 40.00

(16 oz Bone-In)

Twin Australian Rock Lobsters 49.00

(8 oz each)

Australian Lobster and Black Angus Petite Filet 49.00

(8 oz each)