october menu

10/2 - 11/2

carrot, carrot butter, pumpkin seed

brassica, fermented chili, pine nut vin, garrotxa

fried chicken, warm radicchio, onion, anchoïade

veg: ravioles du dauphiné, raclette, leek, roast tomato

olive oil cake, pear, rosemary, chocolate, ricotta

$85 five courses

allergens - dairy, egg, fin fish, gluten, tree nut.

about our dinner service

ALL DINING IS INDOORS. some seating communal.

our dinner is a seasonally rotating set menu, price/allergens will vary. sorry, no modifications. 6% sales tax and 20% service charge will be added to each check. we charge a $30/person fee for last minute cancels and no-shows.

we use the Tock app for all reservations. through links in your confirmation email, you will also be able to modify/reschedule your own reservations until the final 24 hours.

for questions, email reservations@spencerannarbor.com .