Menus

POTAGE DU JOUR

Please ask about todays’ offering

$9
TOGARASHI TUNA

Ahi Tuna dusted with Japanese Togarashi pepper, pan seared in sesame oil, on Wakame seaweed sauce.

$22
SPRIG SEASONAL SALAD

Weekly creation inspired by the Chef, combining unique flavors and locally sourced ingredients

$16
TRADITIONAL CAESAR SALAD

Hearts of Romaine lettuce, with our homemade croutons and caesar dressing

$14
ESCARGOT GRATINE

Large Helix snails broiled with garlic, shallots, white wine, butter and herbs. Served with a crispy baguette slice.

$15

CHEF'S CHOICE

Seasonal cut of certified Angus Beef and guest choice of sides.

MARKET PRICE
NOISETTE D'AGNEAU

Roasted rack of lamb marinated in fresh herbs, finished with basil pesto and port wine demi-glace.

$45
CANARD PYRENEES

Slow roasted, crispy, Maple Leaf half duckling finished with a wild field berry and burgundy wine gastrique.

$36
VITELLO PICCATA

Veal cutlet dusted in flour and pan seared, topped with citrus piccata sauce.

$38

SCALLOPS & SHRIMP TAULERE

Pan seared colossal scallops and jumbo shrimp on creamy parmesan risotto, finished with a chardonnay wine and locally harvested herb sauce.

$42
MEROU AU VELOUTE D'EPINARDS

Pan seared filet of gulf grouper, finished with a fresh fennel and spinach velouté with a splash of Sambuca.

$38
CORSICAN BRANZINO

Sautéed twin filets of Mediterranean Seabass, finished with basil, arugula pesto, and a splash of cream.

$36
SPRIG OF THYME SAUMON

Pan seared salmon finished with lemon beurre blanc, thyme and rosemary honey glaze.

$32
All entrees served with your choice of risotto or today's potato and fresh veggies

Soup, salads & appetizers