Change of seasons heralds hearty dishes

The last of summer’s harvest is fading fast. As we put those flavors we love into our memory bank, let’s not forget to conjure up memories of the great foods and flavors that fall and winter will bring. We have already started to see the days getting shorter and the weather much milder. The change of seasons brings on an exciting time here at SpringHouse. Things like rabbit dumplings and slow braised short ribs with fall root vegetables will start to weave their way onto the menu. The cooler months are perfect for those stick-to-your-ribs dishes that are just too heavy in the spring and summer, but perfect for a cool night. Mix that with a hearth-side table, the warmth from the fire and what could be better? 

We have made some changes to our menu on Wednesday and Thursday. As many of you know, we are serving lunch and dinner from our overlook dining room. We will now be offering a more expanded menu. For those of you who enjoy the small plate offerings, they will still be available. However, we will also be offering medium and large plates along with the small.

As summer is at a close, SpringHouse would like to thank Betsy Hosp, Noah Sanders and the Sanders family for their vegetables, herbs, honey, eggs and most of all, their hard work.