The Springs Restaurant Menu

Mixed greens, cherry tomatoes, pumpkin seeds, julienned carrots, slivered cucumbers, red onions, citrus pomegranate vinaigrette, and goat cheese.

Black and white sesame seed-crusted yellowfin tuna loin, accompanied by oriental-style tossed greens, wasabi aioli, teriyaki sauce, and pickled ginger.

Deep-fried, panko breaded, back, and claw crab with a spicy chili-lime aioli.

Pancetta, cherry tomatoes, white wine garlic cream sauce.

Creamy blueberry bourbon sauce, toast point

Marinara sauce, feta, cream cheese, white cheddar, spinach

Daily chef inspirations with the freshest ingredients

Certified Angus beef, garlic aioli, lettuce, tomatoes, three-year-old white Cheddar, and bacon on a toasted kaiser bun.

Oven-roasted turkey breast, green apples, red onion, dried cranberries, celery, mayo, and dijon mustard.

Vegetarian. Black bean-based burger with red pepper, onion, corn, and southwest spices on a toasted kaiser, topped with chipotle mayo, Boston bibb lettuce, tomato, onion, and corn salsa.

Fresh pressed salmon patty, lettuce, onions, cucumbers, carrots, pickles, ginger dressing

Penne pasta with sautéed shrimp, red peppers, caramelized red onions, mixed mushrooms, and spinach in a teriyaki cream sauce

Coleslaw and tartar sauce

Grilled wild Atlantic salmon with spinach, seasonal vegetables, and wild rice, and creamy dill sauce.

Onions, lettuce, old cheddar, bacon, Bourbon Apple BBQ sauce

Tomato, bone marrow caramelized onions, bell pepper, bacon, arugula, sour cream, garlic mayo sauce

Penne pasta with sautéed shrimp, red peppers, caramelized red onions, mixed mushrooms, and spinach in a teriyaki cream sauce

Celeriac puree, bordelaise sauce, seasonal vegetables, roasted fingerling potatoes

Creamy arborio rice, roasted squash, green peas, and finished with shredded Parmesan Reggiano. Seasonal vegetables are currently broccolini, butternut squash, and heirloom carrots.

Potato fingerlings, seasonal vegetables, bordelaise sauce with a spring's compound butter.

Garlic mashed potatoes, seasonal vegetables, porto au jus

Potato fingerlings, seasonal vegetables, arugula salad, and chocolate pomegranate gastrique.

Vegetarian. Penne pasta with sautéed red peppers, caramelized red onions, mixed mushrooms, and spinach in a teriyaki cream sauce. Teriyaki vegetarian penne is available in three spice levels; mild, medium, or hot.

Mushroom risotto, seasonal vegetables, duxelles, sauce vierge, balsamic reduction

Potato fondant, seasonal vegetables, celeriac puree, rouennaise sauce

Does contain nuts.