Spring Mill Cafe Menu

Roasted beets with whipped goat cheese and pistachios, drizzled with honey

Grilled baguette, with caramelized onions, sauteed mushrooms, and melted gruyere cheese

Snails, garlic, butter and parsley over house baked brioche

Chicken liver mousse made with cream, black truffles and brandy, served with sliced baguette, cornichons, and whole grain mustard\n

Loaf style pâté of venison, pork, hazelnut, and dried cherries served with baguette, whole grain mustard, and cornishons

Shredded free range chicken, egg, and almonds, spiced with cinnamon and turmeric, baked in filo pastry, served with an Israeli couscous and garnished with spicy harissa and dried fruit

Ask about our daily selection

Grass-fed beef tenderloin served with a red wine bordelaise, and potato and crème fraîche purée

Duck leg confit with pork, white bean, sausage, and a tomato sofrito with garlic and herbs\n\n

Salmon filet with a citrus and star anise cream, served with beluga lentils and watercress

Braised Stony-Hill Farm rabbit with apple sausage, and pappardelle pasta, in a sage mustard reduction\n\n\n

Creamy mashed potatoes with a smooth texture, topped with a hint of fresh thyme.

Potato Puree

A dense, nearly flourless chocolate cake with cherries and whipped cream

Pistachio genoise with crème fraîche, garnished with toasted pistachios and powdered sugar

Traditional light and fluffy French chocolate mousse.

Seasonal caramelized fruit atop puffed pastry, served with vanilla ice cream