Menus

Soup, salads & appetizers
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POTAGE DU JOUR
Please ask about todays’ offering
$9
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TOGARASHI TUNA
Ahi Tuna dusted with Japanese Togarashi pepper, pan seared in sesame oil, on Wakame seaweed sauce.
$22
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SPRIG SEASONAL SALAD
Weekly creation inspired by the Chef, combining unique flavors and locally sourced ingredients
$16
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TRADITIONAL CAESAR SALAD
Hearts of Romaine lettuce, with our homemade croutons and caesar dressing
$14
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ESCARGOT GRATINE
Large Helix snails broiled with garlic, shallots, white wine, butter and herbs. Served with a crispy baguette slice.
$15
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Entrees of the earth and sky
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CHEF'S CHOICE
Seasonal cut of certified Angus Beef and guest choice of sides.
MARKET PRICE
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NOISETTE D'AGNEAU
Roasted rack of lamb marinated in fresh herbs, finished with basil pesto and port wine demi-glace.
$45
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CANARD PYRENEES
Slow roasted, crispy, Maple Leaf half duckling finished with a wild field berry and burgundy wine gastrique.
$36
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VITELLO PICCATA
Veal cutlet dusted in flour and pan seared, topped with citrus piccata sauce.
$38
Entrees from the sea
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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
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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
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CORSICAN BRANZINO
Sautéed twin filets of Mediterranean Seabass, finished with basil, arugula pesto, and a splash of cream.
$36
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SPRIG OF THYME SAUMON
Pan seared salmon finished with lemon beurre blanc, thyme and rosemary honey glaze.
$32
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All entrees served with your choice of risotto or today's potato and fresh veggies
Desserts
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CHOCOLATE MOUSSE BOMBE
Served with strawberries and chocolate ganache.
$10
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CHEF'S DAILY CREATION
Server will provide details upon request - Seasonal items.
$10