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 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 "SALADE LANDAISE" ASPARAGUS, HAM, CROUTONS, EGG, MUSTARD

28

RYE CAVATELLI SHRIMP, BACON, GARLIC, BRANDY, PANGRATTATO, TOMATO SAUCE

34

PROTEIN

SPICED PORK CHOP PRESERVED FRUIT MUSTARD
55

WILD SALMON MAITAKE & BEURRE ROUGE

60

FRIED CHICKEN HOT SAUCE, HONEY MUSTARD, RANCH, PICKLES

65

HALIBUT "CASINO" CELERIAC PUREE

70

DRY AGED DUCK CHERRY JUS

75

BONE-IN STRIPLOIN BURNT ONION CHIMICHURRI

80

VEGETABLES

FRENCH FRIES SMOKEY MUSTARD MAYO
10

BOK CHOY BROWN BUTTER-GOCHUJANG GLAZE

14

SPICED CARROTS A L'ORANGE

15

HAKUREI TURNIPS MISO-BLUE CHEESE SAUCE GRIBICHE

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