Dinner Menu available from 4:00 pm - close

STARTERS

SEARED SCALLOPS & NIAGARA SMOKED BACON
Cookstown beetroot & Ontario goat cheese 13

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

SALT COD FRITTERS
Meyer lemon aioli, fennel & blood orange salad 12

QUEBEC FOIE GRAS
Seasonally inspired preparation 18

SPENCER’S SOUP
Made daily with fresh seasonal ingredients 8

STONE BAKED QUEBEC BRIE (FOR 2)
Fresh fruit, crostini & fruite compote 19

PAUL MOYERS RED FIFE-RICOTTA GNOCCHI
Honey mushrooms, squash & brown butter 12

CHARCUTERIE & PATE PLATE (FOR 2)
Salami, house cured meats & pickled vegetables 18

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

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

MAPLE & SOY MARINATED BLACK COD
Ceadar planked, soba noodle salad 16

SEASONAL SALADS

WILD ROCKET & RED WATERCRESS
U.C.C.co. Niagara gold, Grimo hazelnut & Shady Lane Farm honey 9

SOILED REPUTATION SALAD GREENS
Organic custom salad mix & toasted hemp vinaigrette 9

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

FRESH GOAT CHEESE
Heirloom beet, grimo heart nuts & micro greens 9

IDARED APPLE & CELERY SALAD
Niagara pecans, chicory & blue cheese dressing 9

LAND & WATER

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

BRAISED SHANK OF FORSYTH FARM LAMB
Bombay spiced potato & curried cauliflower 24

LINGUINI, VIRGIN OLIVE OIL & PARMIGIANO
Kalamata olives, oven dried tomatoes, pine nuts & wild rocket 18

SEARED LAKE HURON WHITE FISH
Roasted calamari, black risotto & fennel salad 24

ELK MEDALLION FROM RSE FARMS
Goat cheese Spaetzle, black kale, black pepper & wild mushrooms 24

ORGANIC CHICKEN BREAST FROM FENWOOD FARM
Wild mushroom risotto, winter truffle & brussel sprouts 26

CRISPY BRAISED PORK BELLY
Maple baked beans & panko crusted quail egg 23

ROASTED ICY WATERS ARCTIC CHAR
Crushed fingerlings, lobster, green olive & vanilla 27

BRAISED BONELESS SHANK OF VEAL
Pearl barley risotto, pickled apple & salt cured foie gras 24

STONE BAKED PIZZA

ROASTED TOMATO
Tomato sauce, mozzarella & basil 12

SUAREZ CHORIZO SAUSAGE & KING OYSTER MUSHROOM
Tomato sauce, red peppers & mozzarella 15

NIAGARA PEPPERONI & BOCCONCINI
Tomato sauce, mozzarella & basil 15

MONFORTE GOAT CHEESE & ROASTED RED PEPPER
Pesto base, mozzarella, marinated artichokes & Kalamata olives 15

MONFORTE GOAT CHEESE & ROASTED RED PEPPER
Pesto base, mozzarella, marinated artichokes & Kalamata olives 14

SUAREZ SERRANO, ERMITE BLUE CHEESE & PEAR
Tomato sauce, mozarella, cheese & rocket 16

WILD MUSHROOM & ROASTED GARLIC
Mozzarella, fontina & oregano 15

 

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 ~ 34

NEW YORK STRIPLOIN
Texture & flavour 10 oz ~ 35

RIB~EYE STEAK
Marbled for exceptional flavour 12 oz ~ 37

SLOW ROASTED RIB OF BEEF (FOR TWO)
Cooked at 200°F for 4 hours for unique tenderness
28 oz ~ 69

BISON RIB EYE
Wild blueberry & balsamic sauce 10 oz ~ 39

BLACK BOW FARMS BERKSHIRE PORK
T-BONE
Suarez chorizo sausage, sauerkraut & cider reduction
10 oz ~ 26

Served with market vegetables, red wine jus, Hollandaise & choice of french fries or Spenny’s baked potato with bacon, spinach & fontina cheese.

MUSCOVY DUCK BREAST FROM EVERSPRING FARM
Soy & ginger braised leg, roast breast, pumpkin & rice noodles 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