SUMMER 2015 | Executive Chef Britt Cloud
Stone Ground Cheese Grit Fries – cajun tomato gravy, parmesan cheese – 7 GF
Smoked Trout Dip – served with cucumber coins and house-made chips – 9 GF
Heirloom Tomatoes – fresh heirloom tomatoes, basil, evoo, balsamic reduction – 8 GF
Pimento Cheese – topped with warm bacon jam, served with crostini – 9 GF
Mussels – PEI mussels, pancetta, heirloom cherry tomatoes, basil pesto, cream – 10 GF
Calamari – lightly fried, cornmeal dusted, siracha-buttermilk sauce – 10 GF
Fried Oysters – buttermilk fried, over creamed leeks with bacon jam – 9 GF
Chipotle Shrimp Lettuce Wrap – chipotle glazed shrimp, romaine lettuce, corn salsa, avocado cream – 10 GF

To any slald, add chicken ($4), shrimp ($6), salmon ($6), fried oysters ($6)
House Salad – mixed artisan greens, toasted almonds, sugar snap peas, grape tomatoes, goat cheese, 4 peppercorn dressing 6/11 GF
Kale Caesar Salad – curly leaf kale, parmesan cheese, cornbread croutons 5/10 GF
Spinach Salad – fresh spinach, bacon crumbles, hard cooked egg, pecans, red onion, feta cheese, honey mustard 6/11 GF
Quinoa Salad – artisan greens, quinoa, feta cheese, radishes, cucumber, tomatoes, avocado, honey citrus vinaigrette 8/12 GF

served with fries, coleslaw or potato salad sub a salad ($3), onion
Classic Sprig Burger – 8 oz. burger, pickles, lettuce, tomato (add cheese $1) – 11 GF
World Famous Sprig Burger – 8 oz. burger, pimento cheese, fried pickles, bacon jam – 14

Harissa Salmon – wild atlantic salmon, Moroccan spiced couscous, cucumber salad, preserved lemon creme fraiche – 18
Lamb Stroganoff – slowly braised lamb, onions, mushrooms, sour cream, over buttered egg noodles – 13/17 GF
Cloud Nine Pasta – penne pasta, fennel, roasted tomatoes, shiitake mushrooms, white wine sauce – 11/15 GF
Meatloaf – beef pork blend, corn pudding, french beans, bbq sauce – 15/18
Seared Sea Scallops – herb quinoa, swiss chard, smoked tomato vinaigrette – 28 GF
Shrimp and Grits – gulf coast shrimp, stone ground grits, house-cured tasso ham, cajun tomato gravy – 18 GF
Fried Airline Chicken Breast – Springer Mountain Chicken, grit cake,wilted kale, chipotle jus – 18
Pork Chop – grilled, potato gratin, arugula, balsamic reduction – 20
Sprig Veggie Plate – your choice of any 4 of our chef’s freshly picked vegetable sides (changes daily) – 13 GF
Trout – pan seared, heirloom tomato salad, herb spaetzle – 15/19

GF – denotes item can be Gluten – Free (ask your server) may be an extra charge