THE SPRINGWOOD

RAW BAR

BLUEFIN TUNA POTATO ROSTI, GINGER MAYO CHILI, SCALLION
25

ADD CAVIAR

10/g

OYSTERS SEASONAL MIGNONETTE, LEMON, HORSERADISH, HOT SAUCE
27

SPRINGWOOD PLATTER OYSTERS, SHRIMP COCKTAIL, SCALLOP CRUDO,

MUSSELS ESCABECHE, BLOODY MARY CLAMS, TUNA TARTARE

50/80/150

SMALL

SUNFLOWER-SPELT BREAD GRASS FED BUTTER OR SEASONAL OIL & VINEGAR
9

CURRIED LAMB SCOTCH EGG BRANSTON PICKLE

12

 SPICY GREENS STRAWBERRY, CUCUMBER, PEANUT, RADISH, BACO NOIR VINAIGRETTE

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

BURRATA HEIRLOOM TOMATO, CUCUMBER, BASIL, CAPERS, PLUMS, SOURDOUGH

22

ROCK CRAB & CORN FRITTERS POBLANO, SCALLIONS, GREEN GARLIC RANCH

25

MID

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

LAMB CAVATELLI "ALLA NORMA" FENNEL, TOMATO, EGGPLANT, MANCHEGO, BASIL

32

LOBSTER COBB SALAD  BACON, CORN, TOMATO, KOHLRABI, BLUE CHEESE DRESSING

34

PROTEIN

PORK CHOP "SCHNITZEL" POTATO SALAD
52

WILD SALMON  SAUCE AMERICAINE AU POIVRE

54

CHRAIME ROAST CHICKEN  YOGURT & SUMAC ONIONS

60

BONE-IN STRIPLOIN CHARRED ONION CHIMICHURRI

62

SWORDFISH "BLT"

63

HALF DUCK SEA BUCKTHORN JUS

65

VEGETABLES

FRENCH FRIES SMOKEY MUSTARD MAYO
9

"CREAMED CORN" GUANCIALE, MINT, FONTINA

13

CHARRED BROCCOLI "CAESAR"

14

SUMMER SQUASH  SQUASH VELOUTE, BASIL PESTO

15

COME OVER FOR DINNER

OUR HOUSE SIGNATURE

A SELECTION OF SEASONAL DISHES OFFERED

IN 3 LEVELS OF INDULGENCE

55/75/95pp

MUST BE ORDERED FOR THE ENTIRE PARTY