STARTERSMarinated Tips of Certified Angus Beef® Tenderloin 15
Brazilian chimichurri on a bed of parsnip purée.
French Onion 10
Melted provolone and gruyère cheeses with roasted garlic crostini.
Lobster or Pork Belly Mac N Cheese 15
Blend of cheddar, gouda, gruyère, and manchego cheeses finished with truffle oil and topped with toasted panko breadcrumbs.
P.E.I. Mussels Provençale 16
Steamed in shallots, garlic, and herbs with heirloom tomatoes with grilled crostini.
Chilean-Style Ceviche 16
Citrus-marinated seafood served with avocado and crackers.
Truffle-Parmesan French Fries 12
Garlic-tarragon aioli for dipping.
Seared Sea Scallops and Pork Belly 16
On a bed of arugula with champagne-shallot vinaigrette and bacon jam.
Ahi Tuna and Avocado Tower 16
Layers of lime-marinated avocado and seared Ahi tuna served with wonton crisps.
Colorado Game Sausage and Cheese Platter 18
Assortment of spicy and mild game sausages and cheeses with pickled cabbage, ale and balsamic mustards, grilled crostini, and crackers.
Soup of the Day 6
House-made soup, please ask your server for details.
SALADSSpencer’s Salad 10
Baby greens, feta, sundried cherries, and candied pecans tossed in Balsamic vinaigrette dressing.
Traditional Caesar Salad 12
Chopped, crisp romaine tossed with house Caesar dressing, topped with asiago cheese, croutons, shaved parmesan cheese, and anchovies.
Wedge Salad B.L.T. 10
Iceberg lettuce, chopped bacon, scallions, and Roma tomatoes covered in country ranch or chunky bleu cheese dressing.
Baby Heirloom and Ciglini Mozzarella Salad 12
Chiffonade of basil and EVOO-balsamic vinaigrette.
SPENCER'S STEAKS6-oz. Tenderloin Filet 38
Tenderloin Steak Dianne 38
Mushroom, shallot, and brandy-Dijon sauce.
8-oz. Top Sirloin Steak Colorado Style 30
Sautéed wild mushrooms and burgundy demi-glaze.
12-oz. New York Strip Au Poivre 36
Peppercorn crusted with cognac-cream sauce.
12-oz. Ribeye 36
Finished with garlic-herb butter.
Buffalo Ribeye 38
Spencer's Slow-Roasted Prime Rib of Beef
Certified Angus Beef® prime rib served with traditional Yorkshire pudding.
14-oz. King Cut 36
10-oz. Queen Cut 30
SPENCER'S SPECIALTIESSlow-Braised Pot Roast with Pan Gravy 26
Topped with onion straws, creamy mashed potatoes, and sautéed vegetables.
Grilled Colorado Lamb T-Bone 38
Mint demi, bacon-braised Swiss chard, and horseradish mashers.
Roasted Half Duckling 32
Served with a sweet chili-orange glaze over vegetable fried rice and braised baby bok choy.
Pan-Seared Herbed Chicken Breast with Demi-Balsamic Glaze 26
Savory rosemary bread pudding and tomato jam.
Baby Back Ribs
Served with seasonal vegetable and choice of: baked potato, creamy mashed potatoes, rice, or French fries.
Half Rack 24
Full Rack 30
SEAFOOD AND PASTAGrilled Skuna Bay Salmon 28
Parsnip purée, sautéed leeks, and tomato beurre blanc.
Pan-Seared Corvena Sea Bass Vera Cruz 30
Green olives, capers, and tomatoes with rice pilaf and sautéed vegetables.
Shrimp and Scallop Linguini with Chipotle Cream 28
Sautéed to perfection and tossed with linguini pasta.
Heirloom Tomato Ravioli 26
On a bed of grilled vegetables with fresh tomato sauce and shaved parmesan
SANDWICHESSpencer’s Burger 15
One-third pound Certified Angus Beef ® steak burger on toasted bun with choice of American, pepper jack, provolone, Swiss or bleu cheese.
Thin-shaved Certified Angus Beef® corned beef, Swiss cheese, Thousand Island dressing, and sauerkraut on marble rye.
Buffalo Chicken Sandwich 14
Crispy fried chicken breast tossed in our famous hot wing sauce and topped with bleu cheese, lettuce, and tomato on a toasted bun.
Pork Schnitzel on a Pretzel Bun 14
Crispy fried medallion of pork with sauerkraut and mustard.
Chipotle Black Bean Burger 14
On a toasted bun, choice of American, Pepper jack, Provolone, Swiss or Bleu cheese.
Add Sautéed Mushrooms. 2