-
Appetizers
Kung Pao Calamari 12
- tossed with
a cilantro sweet and spicy chili sauce
- Beef
Carpaccio
13
- with
yellow tomato confit and baby arugula tossed with asian
spiced vinagrettei
- Lobster
Potstickers
14
- with
an Asian black bean vinaigrette and chili aioli
- Dungeness
Crab Cakes 16
- with
lemon shallot cream and tiny California greens salad
-
Ahi
Tuna Tartare
14
- served
with avocado relish, herb greens, ginger, cilantro and sesame
dressing
- Smoked
Scottish Salmon
15
- with
potato pancake, vodka dill crème fraiche and tiny greens
- Sautéed
Nantucket Jumbo Sea Scallops 16
- with
leek
Noilly Prat cream and native greens
- Fried
Coconut Crusted Shrimp
15
- with
Hawaiian sugarloaf pineapple and sweet chili glaze
- Spencer’s
Hot Appetizer Sampler
24
- a
combination of Lobster Potstickers,Calamari and Coconut
Shrimp
- Spencer’s
Cold Appetizer Sampler
25
- a
combination of ahi tuna tartare, beef carpaccio and smoked
salmon
- Signature
Colossal Shrimp Cocktail
27
-
served with cocktail, and mustard mayonnaise dips
- Pan
Seared Sonoma Foie Gras
25
-
with aged balsamic marinated oranges, California herb salad
and green pepper corn essence
- Soups
and Salads
- Chilled
Gazpacho with Maine Lobster
9
- vine
ripened tomato, yellow peppers and cucumber essence
- Spencer’s
Soup of the Day
8
- Three
Onion Soup 9
- gratinee
with gruyere cheese and garlic crouton
- Boston Bibb Lettuce and Hydro Watercress
10
- with
baby artichokes and creamy French dressing
- Baby
Spinach Salad and Goat Cheese Crouton
9
- with
caramelized pecans, tomatoes and balsamic dressing
- Heirloom
Tomato Salad and Shaved Fennel
14
- with
shallots, basil vinaigrette and California greens
- Iceberg
Lettuce Wedge
9
- with
ranch or blue cheese dressing, candied walnuts and diced
tomatoes
- Caesar
Salad
11.50
- baby
romaine tossed with shaved Romano, classic Caesar dressing,
- and
garlic croutons
- Spencer's
House Salad
8
- tossed
in a raspberry-balsamic vinaigrette
- Pastas
and Risotto
- Wild
Mushroom Ravioli
19
- with
vodka tomato cream sauce and sautéed Portobello mushrooms
- Rigatoni 19
- with
Italian sausage and peas in a hearty tomato sauce
- Spaghettini Pasta Carbonara
19
- with crispy Pancetta,
sweet peas, and Parmesan cream
- Spencer's
Favorites
- all
fish entrees available simply grilled
- Pan Fried Chilean Sea Bass Filet 37
- with
baby artichokes, oven tomatoes, a light saffron sauce and
crispy leeks
- Grilled
Double Breast of Free Range Chicken 21
- with
Dijon mustard tarragon reduction, vegetables and Yukon Gold
- mashed
potatoes
- Grilled
Norwegian Salmon 24
- coated
with Chinese mustard, baby bok choy and ginger carrot essence
- Panko
Crusted Northern Halibut 26
- with
lemon caper beurre blanc, wilted arugula and root vegetables
- Pan
Fried Veal Liver 22
- with
sautéed sweet onions, raspberry vodka essence, mashed
- potatoes
and asparagus tips
- Long
Island Breast of Duck 28
- with
blueberry port wine reduction, braised red cabbage and butter
spaetzle
-
Center-Cut Asian Spiced Pork Chop
23
- with
bok choy, shreeded red and napa cabbage, roasted garlic
sesame seeds and ginger
-
Dijon
Coated New Zealand Rack of Lamb Au Jus 35
With garlic au gratinee potatoes and green beans
Sautéed Breast of Chicken Paillards with
Pecan Nuts 19
with creamed spinach, whipped Yukon Gold potatoes and lemon
caper butter sauce
Center Cut Veal Chop Parmigiano 39
Pan fried veal chop, topped with heirloom tomato confit
and imported parmasan cheese
Pan Fried Dover Sole 42
With creamed spinach, baby vegetables. lemon caper brown
butter and Bernaise sauce
- Steak
and Lobster
Nestled
at the base of soaring Mt. San Jacinto in Palm Springs, Spencer's
Restaurant features Four-Star American fine cuisine with a French
and Pacific Rim influence. Swiss-born and European-trained, Chef
Urs Balmer brings Four Star dining to Spencer's with his outstanding
repertoire and a long list of impressive credentials, including
the prestigious James Beard Award and a World Club Gourmet Society
lifetime membership. 
