FALL 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
Mushroom Fricassee – fresh button, cremini & shiitake mushrooms, butter, bourbon cream sauce, served over an herb biscuit – 8
Pimento Cheese – topped with warm bacon jam, served with housemaid crackers and mini pickles – 9 GF
Mussels – PEI mussels, white wine, shallots, saffron butter – 10 GF
Seafood Misto – shrimp, calamari, & scallops lightly fried in rice flour, tossed in a sweet chili sauce – 10 GF
Fried Oysters – buttermilk fried, over creamed leeks with bacon jam – 9 GF
Grilled Thai Shrimp Skewers – jicama slaw, spicy peanut sauce, crushed peanuts – 10 GF

To any slald, add chicken ($4), shrimp ($6), salmon ($6), fried oysters ($6)
House Salad – mixed artisan greens, red wine poached pears, toasted almonds, blue cheese crumbles, dijon vinaigrette 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, 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

Grilled Salmon – wild atlantic salmon, parmesan-kale cake, french beans, marsala cream sauce – 19
Lamb Stroganoff – slowly braised lamb, onions, mushrooms, sour cream, over buttered egg noodles – 17 GFA
Cajun Crawfish Pasta – sautéed crawfish, celery, bell peppers, cajun cream sauce over cavatappi pasta – 17 GFA
Turkey Meatloaf – sweet potatoes, southern green beans, pomodoro sauce – 18
Seared Sea Scallops – herb quinoa, swiss chard, smoked tomato vinaigrette – 32 GF
Shrimp and Grits – gulf coast shrimp, stone ground grits, house-cured tasso ham, cajun tomato gravy – 18 GF
Sorghum Glazed Half Chicken – Springer Mountain Chicken, basso-braised escarole, roasted garlic mashed potatoes – 18 GF
Pork Chop – grilled bone-in, roasted delicate squash, collard greens, bacon infused applesauce – 20 GF
Farm Vegetable Entree – faro, roasted butternut squash, beets, kale, feta cheese, fried egg – 15
Trout – pan seared, chipotle cheese grits, wilted kale, salsa verde – 19

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