Here is the lineup for our April 19th wine dinner! Have you booked your seats yet?
Tonight's Fish Feature: Alaskan Halibut seasoned with Smoked Spanish Paprika,white bean, Spanish chorizo and Swiss chard,EVOO.
Come out and try Chef Glenn's scallop feature this weekend before attending one of the concerts at CHI.Scallops are featured with Miller- Dohrmann Farms polenta,bacon braised Rainbow Chard from Longwalk Farms and a tomato pesto.
Come in and enjoy First of the Season Halibut,Chef Glenn has a great feature available soy- ginger marinated Halibut w local bok choy and sweet potatoes from Longwalk Farms.
Today is Tomahawk Tuesday,we are featuring Certified Angus Beef Tomahawk Ribeye tonight 48 - 50 oz $150.00.Bring a friend and enjoy with a nice bottle of Cabernet Sauvignon.
Tomorrow we are Featuring "Tomahawk Tuesday" 48oz Certified Angus Beef Ribeye.Bring a couple friends and enjoy.
This Weeks featured Starter is smoked pork belly chicharrone w a chipotle - orange slaw and a orange - tequila BBQ glaze.
Today and Tomorrow Cubano Sandwiches offered in our Lounge or to go.Dont miss out.
Coming Next Week: Tomahawk Tuesday.....stay tuned for details. #certifiedangusbeef #steakholder #brandambassador #spencersforsteaksandchops
This weekend Seafood Feature: Old Bay rubbed sea scallops,miso - corn sauce and " Peas & Carrots"🥕
Who's ready for Mardi Gras? Come celebrate Mardi Gras with us.
Have you tried our new summer starters: pictured here our Korean BBq baby back ribs with house made kimchi.
This weekend's seafood feature: Cioppino, swordfish, salmon, shrimp, calamari, snow crab, scallops, tomato - fennel seafood broth and grilled focaccia bread.
We will be closed tonight for a private event. We apologize for the inconvenience and thank you for your understanding.
Thank you for your courage, dedication and hard work. And thanks to the military families for their support, resilience, and sacrifice. ⁣ ⁣ #veteransday #spencersomaha
We’re open today! Come see us today from 4pm-8pm.
We are shaving Summer Truffles this weekend while they last....
Our Flatbread tonight is goat cheese, prosciutto, thinly sliced melon, arugula and a balsamic reduction.
Summer BBQ Series this week, 12 oz. Texas Style Smoked Brisket served with grilled summer vegetable potato salad with a roasted poblano dressing, house made pickles and a side of barbecue.

Above pictures are linked from our Instagram