THE SPRINGWOOD

RAW BAR

CRISPY & RAW SCALLOPS RHUBARB, PRESERVED LEMON, CREME FRAICHE, SUMAC
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 50

SMALL

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

10

CURRIED LAMB SCOTCH EGG BRANSTON PICKLE

12

 WINTER GREENS CARROT, ONION, PEAR, WALNUT, GOUDA, SUNFLOWER DRESSING

18

WHIPPED RICOTTA SQUASH, APPLE, MAPLE SYRUP, PEPITAS, MINT, SESAME PITA

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

POLENTA MUSHROOMS, SUNCHOKES, BLACK GARLIC, RED CHESTERFIELD

22

MID

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

DUCK CONFIT 'CASSOULET' COCO BLANCO BEANS, SOFFRITO, SQUASH, DRIED CHILIES

26

RYE CAVATELLI LAMB SHOULDER RAGU, TOMATO, PICKLED CHILIES, MANCHEGO

32

PROTEIN

SPICED PORK CHOP PRESERVED FRUIT MUSTARD
54

WILD SALMON MAITAKE & BEURRE ROUGE

58

CHICKEN POT PIE

60

BONE-IN STRIPLOIN CHARRED ONION CHIMICHURRI

63

CHAR SIU SABLEFISH PARSNIP PUREE

65

DRY AGED DUCK SEA BUCKTHORN JUS

75

VEGETABLES

FRENCH FRIES SMOKEY MUSTARD MAYO
10

HONEY ROASTED SQUASH SALSA MACHA

14

SPICED CARROTS A L'ORANGE

15

BEETS WHIPPED FETA

15

COME OVER FOR DINNER

OUR HOUSE SIGNATURE

A SELECTION OF SEASONAL DISHES OFFERED

IN 3 LEVELS OF INDULGENCE

60/80/100pp

MUST BE ORDERED FOR THE ENTIRE PARTY