Spencer's Restaurant
Spencer's Restaurant
"Fine Dining at the base of San Jacinto Mountain"
701 West Baristo Road, Palm Springs, CA 92262
Reservations: 1.760.327.3446 / E-Mail: Spencers

Breakfast 9am-11am / Lunch 11am-2:30pm / Dinner 5pm-10pm / Sunday Brunch 9am-2:30pm


Nestled at the base of Mt. San Jacinto in Palm Springs, Spencer's Restaurant features Four-Star American cuisine. A local favorite Spencerís is voted Best Sunday Brunch, Best Outdoor Dining, Most Romantic and Best Continental Restaurant by readers of the Desert Magazine.

Chef Eric Wadlund brings Four Star dining to Spencer's with his outstanding repertoire and a long list of impressive credentials.

Spencer's casually elegant decor and mountain views are the perfect blend of stylish elegance and comfortable informality. Two phenomenal patios, one with gigantic ficus trees, and the luxurious interior created by renowned Los Angeles restaurant designer, Dodd Mitchell, provide a visual feast. The true star, however, is the cuisine. Please see below for highlights from our dinner menu; also serving breakfast, lunch, and our famous Sunday brunch!



Dinner Menu
APPETIZERS

BRAISED BEEF “WELLINGTON” SANDWICHES

SLOW BRAISED BEEF WITH CREAMY WILD MUSHROOMS, PATE, AND BUTTER ON TOASTED ROLLS 13

LOBSTER POTSTICKERS

WITH A GINGER MINT JALAPEÑO VINAIGRETTE AND CHILI AIOLIS 14

SAUTÉED CRAB CAKES
MARYLAND CRABMEAT WITH HEIRLOOM TOMATO, LEMON BUTTER SAUCE, CAPERS AND TINY GREENS 16

CRISP FRIED OYSTERS
FLASH FRIED PACIFIC OYSTERS ON A GRIBICHIE SAUCE 13

NAKED TUNA ROLL
HAND CUT SPICY TUNA ON SUSHI RICE, WITH AVOCADO 14

AHI TUNA TARTARE
SERVED WITH AVOCADO RELISH, HERB GREENS, GINGER, CILANTRO AND SESAME DRESSING 14

SMOKED SCOTTISH SALMON
WITH VODKA DILL CRÈME FRAICHE AND CALIFORNIA HERB GREENS 15

SPENCER’S HOT APPETIZER SAMPLER (PLENTY FOR TWO)

A COMBINATION OF LOBSTER POTSTICKERS, CALAMARI AND COCONUT SHRIMP 24

SAUTÉED NANTUCKET JUMBO SEA SCALLOPS

WITH POTATO LEEK CONFIT AND NOLLY PRAT CREAM 16

AMERICAN PADDLEFISH CAVIAR PER 28 GRAMS
SERVED WITH TRADITIONAL ACCOMPANIMENTS AND A SHOT OF CHILLED STOLICHNAYA VODKA 55

SIGNATURE COLOSSAL SHRIMP COCKTAIL
SERVED WITH COCKTAIL, AND MUSTARD MAYONNAISE DIPS 27

PAN SEARED SONOMA FOIE GRAS
ON PEPPERED BRIOCHE, KUMQUAT-BRANDY JAM AND PEARS 25


SOUPS AND SALADS

CHILLED GAZPACHO WITH MAINE LOBSTER
VINE RIPENED TOMATO, YELLOW PEPPERS, AND CUCUMBER ESSENCE 9

THREE ONION SOUP

GRATINÉE WITH GRUYERE CHEESE AND GARLIC CROUTON 9

BOSTON BIBB LETTUCE & FRUIT SALAD

WITH DATES, ORANGES, JICAMA, GRAPEFRUIT, RASPBERRIES, AND A LEMON VINAIGRETTE 10

BABY SPINACH AND FRISEE SALAD

WITH HEARTS OF PALM, PEARS, PECANS, AND A CARAMELIZED CITRUS VINAIGRETTE 9

HEIRLOOM TOMATO SALAD AND SHAVED FENNEL
WITH SHALLOTS, BASIL VINAIGRETTE AND CALIFORNIA GREENS 14

SPENCER'S HOUSE SALAD

MIXED ORGANIC FIELD GREENS, BELGIAN ENDIVE, AND AN ORANGE BLOSSOM VINAIGRETTE 8

BEEFSTEAK TOMATO TARTAR

SHALLOT, TARRAGON, AND CAPERS THEN TOPPED WITH RICOTTA CHEESE AND DOC UMBRA OLIVE OIL 12

PASTAS

WILD MUSHROOM RAVIOLI
WITH VODKA TOMATO CREAM SAUCE AND SAUTÉED PORTOBELLO MUSHROOMS 19

BEEF AND VEAL JUMBO TORTELLINI
SLOW BRAISED BEEF AND VEAL WITH FRESH HERBS, GRANA PADANO CHEESE WRAPPED PASTA 21

SPAGHETTINI CARBONARA
WITH CRISPY PANCETTA, SWEET PEAS, AND PARMESAN CREAM 19

SAUTÉED SHRIMP AND LOBSTER RAVIOLIS

MAINE LOBSTER BLENDED WITH RICOTTA CHEESE WRAPPED IN PASTA AND SERVED WITH AN ALMOND CHAMPAGNE SAUCE 26

CELEBRATE HOLIDAY PARTIES AND SPECIAL OCCASIONS UP TO 250 GUESTS AT SPENCER’S! ASK ABOUT THE VIEW FROM OUR NEW BOUGAINVILLEA ROOM

DINNER

SPENCER’S FAVORITES

PAN FRIED CHILEAN SEA BASS
WITH BRAISED FENNEL, ARTICHOKES, OVEN TOMATOES, SAFFRON SAUCE AND CRISPY LEEKS SERVED WITH A SIDE OF AUGRATINEE POTATOES AND GREEN BEANS 37

MOROCCAN DOUBLE BREAST OF FREE RANGE CHICKEN
GRILLED MOROCCAN SPICE RUBBED CHICKEN WITH WARM QUINOA, LOCAL FIG SALAD, AND ROSEMARY ESSENCE 21

GRILLED DOUBLE BREAST OF FREE RANGE CHICKEN
WITH DIJON MUSTARD TARRAGON REDUCTION, SAUTÉED GREEN BEANS AND GARLIC MASHED POTATOES 21

GRILLED NORWEGIAN SALMON
COATED WITH CHINESE MUSTARD, BABY BOK CHOY, GINGER CARROT ESSENCE AND FRIED CARROT CURLS 21

CRISP SKIN WHITEFISH
WITH LOCAL WHITE CORN, POTATO GRATIN AND SHAVED ONION RINGS 26
PAN FRIED LIVER AND BACON WITH SAUTÉED SWEET ONIONS, RASPBERRY VODKA ESSENCE, MASHED POTATOES AND ASPARAGUS TIPS 22

LONG ISLAND BREAST OF DUCK
WITH BLUEBERRY PORT WINE REDUCTION, BRAISED RED CABBAGE AND BUTTER SPAETZLE 28

BONELESS BRAISED BEEF SHORT RIBS

SERVED WITH WHIPPED POTATOES, WILD MUSHROOMS & PORT- RED WINE SAUCE 26

DIJON COATED NEW ZEALAND RACK OF LAMB AU JUS

WITH GARLIC AU GRATINÉE POTATOES AND GREEN BEANS 35

CENTER CUT VEAL CHOP MILANESE
PAN FRIED BREADED VEAL CHOP, POTATO PUREE, FINISHED WITH A MEYER LEMON PAN SAUCE 39

KC STEAK (16OZ.)
A BONE IN NEW YORK STRIP STEAK, THREE PEPPER SPICED, PARMESAN-TRUFFLE FRIES AND HOUSE STEAK SAUCE 39

PAN FRIED DOVER SOLE
WITH ASPARAGUS, LEMON CAPER BROWN BUTTER AND BEARNAISE SAUCE SERVED WITH AU GRATIN POTATOES ON THE SIDE 40

FISH ENTREES ARE AVAILABLE SIMPLY GRILLED

STEAK AND LOBSTER

PRIME NEW YORK STEAK (12 OZ.) 35

BLACK ANGUS FILET MIGNON (8 OZ.) 36

BLACK ANGUS FILET MIGNON (12 OZ.) 45

PRIME RIBEYE STEAK (20 OZ. BONE-IN) 39

AMERICAN KOBE FLAT LOIN STEAK (10 OZ.) 34

TWIN AUSTRALIAN ROCK LOBSTER TAILS (8OZ. EACH) 49

AUSTRALIAN ROCK LOBSTER TAIL AND BLACK ANGUS PETITE FILET (8 OZ. EACH) 55

RIB EYE STEAK (10 OZ) 28


SIDE ORDERS

GARLIC MASHED POTATOES 5 SAUTÉED FOREST MUSHROOMS 7

SPENCER’S GRATINEE POTATOES 6 TRUFFLE FRIES
8

BAKED POTATO WITH SOUR CREAM AND CHIVES 5

GREEN ASPARAGUS
6

MACARONI AU GRATINEE 6

CREAMED SPINACH 5

PARMESAN CRUSTED TWICE BAKED POTATO 6

SAUTÉED GREEN BEANS 5

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