THE SPRINGWOOD

RAW BAR

BLUEFIN TUNA HEIRLOOM TOMATO, SHISO, BERGAMOT, GREEN STRAWBERRY
28

OYSTERS SEASONAL MIGNONETTE, LEMON, HORSERADISH, HOT SAUCE
26

SPRINGWOOD PLATTER OYSTERS, SHRIMP COCKTAIL, SCALLOP CRUDO,

MUSSELS ESCABECHE, BLOODY MARY CLAMS, TUNA TARTARE

50/80/150

+CAVIAR 35

SMALL

SUNFLOWER-SPELT BREAD GRASS FED BUTTER OR SEASONAL OIL & VINEGAR

10

CURRIED LAMB SCOTCH EGG BRANSTON PICKLE

12

CUCUMBERS PEANUT SAUCE, TAMARI, CHILI, LIME YOGURT, MINT

15

STRAWBERRY TOAST MAGPIE CHEESE, FENNEL, ANAHEIM CHILI, BASIL

17

 SPICY GREENS RADISH, SHALLOT, AGED GOUDA, PINOT NOIR-CARAWAY DRESSING

18

CRISPY SALT & PEPPER HUMBOLDT SQUID  CONFIT GARLIC & CALABRIAN CHILI MAYO

19

SMOKED TROUT DIP CHARRED GREEN ONION, DILL, OLD BAY, MALT VINEGAR CHIPS
19

GRASS-FED STEAK TARTARE CORNICHON, MUSTARD, CURED EGG YOLK, SOURDOUGH

20

MID

DUCK LIVER MOUSSE BLUEBERRY, URFA BIBER, MAPLE SYRUP, BUCKWHEAT WAFFLE
24

DUCK CONFIT "SUMMER CASSOULET" NAVY BEANS, N'DUJA, PEAS, GARLIC SCAPES

27

LOBSTER CAVATELLI CORN, TARRAGON, CHILI, WHITE WINE, CHERRY TOMATO

36

PROTEIN

SPICED PORK CHOP PRESERVED FRUIT MUSTARD
55

WILD SALMON PEAS & HORSERADISH

60

FRIED CHICKEN HOT SAUCE, HONEY MUSTARD, RANCH, PICKLES

65

SWORD FISH AU POIVRE

75

DRY AGED DUCK CHERRY JUS

75

BONE-IN STRIPLOIN BURNT ONION CHIMICHURRI

80

VEGETABLES

FRENCH FRIES SMOKEY MUSTARD MAYO
10

CHEESY BAKED ZUCCHINI

15

BROCCOLI "CARBONARA"

16

TOMATO SALAD

16

COME OVER FOR DINNER

OUR HOUSE SIGNATURE

A SELECTION OF SEASONAL DISHES OFFERED

IN 3 LEVELS OF INDULGENCE

65/85/110pp

MUST BE ORDERED FOR THE ENTIRE PARTY