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

P.E.I. mussels with fresh herbs, garlic, cooked in white wine and butter sauce

Scallop bisque

A mélange of endives, cherry tomatoes, scallions, green asparagus, tangerines, toasted walnuts and feta cheese, drizzled with a raspberry vinaigrette

Blackened ahi tuna, arugula salad, drizzled with a balsamic reduction

Hearts of Romaine with Parmigiano Reggiano, brioche croutons, anchovies, Sprig’s roasted garlic Caesar dressing

Grilled scallops with leeks and tarragon sauce, served with creamy risotto

Grilled gulf scallops, jumbo shrimp, and seafood cooked on a tomato base broth, served on spinach fettuccini

Sauteéd twin filets of Mediterranean Sea bass with a preserved lemon aioli, capers, parsley, served with creamy risotto and seasonal vegetables

Grilled Faroe Island Salmon, served with a fresh Tzatziki sauce and Israeli couscous

A slow roasted, crispy leg of duck with a classic l’orange sauce reduction, served with gratin dauphinois and seasonal vegetables

Skillet french onion chicken, blue cheese and wild mushrooms, cooked in a rich Marsala wine sauce, served with farfalle pasta and seasonal vegetables

A Sprig of Thyme filet mignon with a bordelaise sauce, served with mash potatoes and seasonal vegetables

A roasted New Zealand rack of lamb, baby Bella mushrooms with a glacé of fig and Madeira wine, served with a creamy polenta and seasonal vegetables

Veal Milanese, served with a combination of lemon, capers, and arugula salad

Gourmet mushroom risotto with a mix of baby portobello, oyster mushrooms, trumpets, porcini mushrooms, butternut squash and truffle oil

Chef's Selection