Dinner Menu available from 4:00 pm - close

STARTERS

SEARED SCALLOPS & NIAGARA SMOKED BACON
Parsnip, garam masala & green apple 13

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

DUNGENESS CRAB FRITTERS
Saffron-lemon aioli, fennel & blood orange salad 13

QUEBEC FOIE GRAS
Seasonally inspired preparation 18

SPENCER’S SOUP
Made daily with fresh seasonal ingredients 7

STONE BAKED QUEBEC BRIE (FOR 2)
Fresh fruit, crostini & fruite compote 16

MONFORTE RICOTTA GNOCCHI
Honey mushrooms, squash & brown butter 11

FAUX GRAS PATE/BEETROOT SALAD
Ice wine infused, Pane Fresco toast 11
Served with 2oz of Peller Late Harvest Vidal 16


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 & RED WATERCRESS
Monforte feta, smoked almonds & Shady Lane Farm honey 9

COOKSTOWN BABY SALAD GREENS
A blend of 35 different varieties & toasted hemp vinaigrette 9

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

MONFORTE FRESH GOAT CHEESE
Heirloom beet, grimo heart nuts & green apple 9

BELGIAN ENDIVE, ERMITE & MISSION FIG
Niagara black walnuts & Koslicks honey-mustard dressing 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 17

SEARED HALIBUT FILET VERONIQUE
Mashed potato, savoy cabbage & green grapes 31

ELK MEDALLION FROM RSE FARMS
Goat cheese Spaetzle, black kale, black pepper & wild mushrooms 32

ORGANIC CHICKEN BREAST FROM FENWOOD FARMS
Leg au vin, carrot, leek & bacon, red wine jus 26

CRISPY BRAISED PORK BELLY
Ricotta gnocchi, honey mushrooms, kimchi & carrot 23

ROASTED ICY WATERS ARCTIC CHAR
Cauliflower risotto, ox eye capers, calamari & brown butter sauce 27

LAMB TWO WAYS FROM FORSYTH FARM
Roasted rack, braised shoulder, Lancashire potatoes, carrots & savoy cabbage 36

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 ~ 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 sauce 8 oz ~ 39

BLACK BOW FARMS BERKSHIRE PORK
T-BONE
Black pudding, fennel seed & roasted apple jus
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
Pearl barley risotto, black pepper & 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