Dinner Menu available from 4:00 pm - close

STARTERS

SEARED SCALLOPS & NIAGARA BACON
Vidalia onion & braised savoy cabbage 13

RICOTTA GNOCCHI
Honey mushrooms, squash & fried sage 9

GRILLED CALAMARI
Honey mushrooms, squash & fried sage 11

GRILLED CALAMARI
Suarez chorizo sausage, mango, chili & greens 11

DUNGENESS CRAB FRITTERS
Meyer lemon aioli, fennel & orange salad 13

QUEBEC FOIE GRAS
Seasonally inspired preparation 17

SPENCER’S SOUP
Made daily with fresh seasonal ingredients 7

STONE BAKED BRIE
Fresh fruit, crostini & plum compote 11

UNTRADITIONAL TOURTIERE
Sweet & sour beets, unbelievable prunes 11

CHICKEN & SHRIMP DUMPLINGS
Japanese pickle, soy~ginger caramel 12

WOK FRIED BLACK TIGER SHRIMP
Sea salt, garlic, ginger & scallion, chili jam 16

SEASONAL SALADS

WILD ROCKET & SHAVED MONFORTE TOSCANO
Roasted pear, pecan & vincotto dressing 9

COOKSTOWN BABY SALAD GREENS
A blend of 35 different varieties. Baco~Noir &
maple vinaigrette 9

SPENCER’S CAESAR
Parmigiano cheese, smoked bacon & roasted garlic
dressing 9

HEIRLOOM BEET & MONFORTE GOAT CHEESE
Celery root, green apple & hazelnuts 9

LAND & WATER

OVEN ROASTED NOVA SCOTIA LOBSTER
Garlic butter, organic greens & french fries
half 28
full 48

LINGUINI, VIRGIN OLIVE OIL & PARMIGIANO
Kalamata olives, oven~dried tomatoes, pine nuts &
wild rocket 16

PAN~FRIED SKATE
Clam vinaigrette, mashed potatoes & baby spinach 26

BRAISED SHANK OF FORSYTH FARM LAMB
Bombay spiced potatoes, curried cauliflower 23

ORGANIC CHICKEN BREAST FROM FENWOOD FARMS
Wild mushroom risotto, braised leeks & truffle jus. 26

BRAISED RABBIT PAPPARDELLE
Smoked bacon, black kale & sage 27

ROASTED ICY WATERS ARCTIC CHAR
Cauliflower risotto, bay scallop & apple salad 27

LAMB TWO WAYS FROM FORSYTH FARM
Roasted rack, braised shoulder, Lancashire potatoes &
savoy cabbage 34

STONE BAKED PIZZA

ROASTED TOMATO & MOZZARELLA
Tomato sauce, mozzarella & basil 12

CHORIZO SAUSAGE & WILD MUSHROOM
Tomato sauce, red peppers & mozzarella 15

PEPPERONI & BOCCONCINI
Tomato sauce, pepperoni & basil 15

GOAT CHEESE & ROASTED RED PEPPER
Pesto base, artichoke & black olives 14

FROM THE GRILL
We only use naturally raised beef that has been
aged for a minimum of 45 days for maximum tenderness
& char~grilled to order

TENDERLOIN
Lean & tender 7 oz ~ 33

NEW YORK STRIPLOIN
Texture & flavour 10 oz ~ 34

RIB~EYE STEAK
Marbled for exceptional flavour 12 oz ~ 36

SLOW ROASTED RIB OF BEEF (FOR TWO)
Cooked at 200°F for 4 hours for unique tenderness
28 oz ~ 68

BISON STRIPLOIN
Wild blueberry~balsamic jus 8 oz ~ 39

Served with market vegetables, red wine jus, Béarnaise
& choice of french fries or Spenny’s baked potato with
bacon & asiago

BROME LAKE DUCK BREAST
Pearl barley risotto, heirloom beet & salt cured foie gras 30

THE 8OZ Spenny BURGER
Ground prime rib, grilled portobello mushroom, Brie de Meaux & french fries 15

ENTREE ADDITIONS

Sauteéd Wild Mushroom 6
½ Roasted Atlantic Lobster with Garlic Butter 22
Grilled Chili Shrimp 8
Pan-Seared Quebec Foie Gras 13

RARE ~ very red, cool centre
MEDIUM RARE ~ red, warm centre
MEDIUM ~ pink centre
MEDIUM WELL ~ slightly pink centre
WELL ~ fully cooked throughout, not pink