all reservations through TOCK

APRIL 2 - MAY 3

parsnip chips, labneh, green olive

cauliflower, ceci, radish, raisin, sunflower

spicy greens, artichoke, fennel, mint

garganelli, pork & beef bolognese, parmesan

OR ricotta gnudi, cured tomato, leek, sage

chocolate budino, pistachio cream

$85 / five courses

allergens: dairy, egg, gluten, tree nut.

MARCH 2 - MARCH 26

sourdough pizzette, caramelized onion, spinach, gouda

corona beans, olives, tarragon, fried garlic

red beat, leek vinaigrette, soft boiled egg

reginetti, cabbage, bacon, ricotta, rye crumb

OR potato schlutzkrapfen, calabrian chili, walnut

fastelavnsboller, summer preserves, pastry cream

$80 / five courses

allergens: dairy, egg, gluten, tree nut.

ALL DINING IS INDOORS. some communal seating, some bar seats.

dinner is a monthly rotating set menu, price/allergens vary. no modifications.

6% sales tax and 20% service charge will be added to each check.

$30/person for cancellations in the final 24 hours. ($50/person for parties 6+)

**GRADUATION 4/30-5/3** $50/person DEPOSIT, ($75 for 6+) no cancellations in final 72 hours.

we do not take reservations by phone. we use the Tock app for all reservations.

NO DOUBLE-BOOKING. seriously. we’re very small and this really messes us up.

for questions, email reservations@spencerannarbor.com .