Sprigs Restaurant & Bar menu

Chilled Soup Of The Day

New England Style Clam Chowder

Wild Mushroom Turnover

With a hint of chevre, white truffle oil and wild mushrooms and a mushroom syrup drizzle

Our Own Squash Blossoms

Tempura battered and fried, stuffed with herbed goat cheese, served with garden fresh salsa and roasted red pepper aioli

Dutch Style Maine Mussels

With chorizo sausage, garlic, chile flakes, white wine and a smoked tomato-herb sauce

A Varying Selection Of Four House-Cured Meats

Accompanied by classic condiments

Lobster Pizza

With a smoked tomato-lobster sauce, lobster meat, tomatoes and scallions

Cauliflower Gratin

Mashed Yukon Gold Potatoes

Seared Mushrooms with Fresh Herbs and Madeira

Mixed Greens with Tomatoes

Carrots, red onion, toasted hazelnuts and a champagne vinegar-shallot vinaigrette

Caesar Salad with Romaine Lettuce

Garlic-parmesan flan and a crispy parmesan tuille

Creamy Blue Cheese Salad

With applewood smoked bacon, red onions and tomatoes served on a bed of romaine

Heirloom Tomato Salad with Burrata

Basil, extra virgin olive oil, and balsamic syrup made with tomatoes from sprigs and errill farm

Classic Creme Brulee

Made with tahitian vanilla beans

Apricot-White Chocolate Bread Pudding

With sauternes poached apricots and peach swirl ice cream

Fig Cream Soda

French vanilla ice cream, cream soda, fig puree and a drizzle of fig liqueur

Dark Chocolate Mousse

With raspberry puree and freshly whipped cream

Apple Crumble Cheese Cake

A ricotta-cream cheese base with spiced apples, topped with crumbled gingersnaps and whipped cream

Quinoa Served with A Vietnamese Spring Roll

Confetti vegetables, and carrot-ginger puree

Tuscan Style Chicken Under A Brick

A de-boned, free range, organic half chicken with crispy skin, served with pesto mashed potatoes and sauce forestier

Pan Roasted Catch Of The Day

With lemongrass beurre blanc, carrot-ginger puree, and Vietnamese summer rolls

Pan Seared Salmon

Served medium rare, with confetti vegetables, quinoa, and a delicate Pommery mustard sauce

Asian Inspired Two Bone Short Rib

Served with barley risotto and agra dolce carrots with caraway seeds

Pan Seared Smoked Rohan Duck Breast

Served medium rare, with blackberry sauce and cauliflower gratin

New Orleans Style Gumbo, with Chicken

Shrimp and chorizo, creole seasonings, okra, and other traditional vegetables, served over basmati rice

Saffron Ravioli Stuffed

With lobster meat, mascarpone, tomatoes and tarragon, topped with tomato ragout, with basil and a touch of cream

Creekstone Farms

Black angus vegas strip steak, sliced and topped with red wine sauce, accompanied by confit cherry tomatoes, and cheddar fried onion rings and broccoli florets

Moroccan Spiced Grilled Rack Of Colorado Lamb

With a tomato-cucumber salad, falafel and tzatziki