SpringHouse: Your setting for fun classes and special holiday gatherings

Once again, we offer events to foster the Art of Living. As we head into the holiday season, come enjoy activities at SpringHouse, or let us help you host an unforgettable holiday party.

Painting from the Hearth
The final painting class of the year will be November 12th from 6:00-8:00.  Local artist, Bonnie Luckie will be instructing beginners to advanced artists how to paint fall leaves.  The cost is $25 and includes paints, brushes, two hours of instruction and a fun-filled evening with the other students.  Food & wine can be ordered before, during and after the class from the small-medium-large plates menu.  Limited space is available and classes have been very popular so make your reservations today by calling Michelle at (256)215-7080.

November Cooking Class
Thursday, November 19th 5:30-6:30
Last month’s cooking classes on pasta were a hit! This month Rob is teaching how to cook the “perfect roasted chicken”.  There are only 10 seats available for these intimate classes so call today to save your spot at the chef’s counter. Enjoy hors d’oeuvres during the class and stay for dinner upstairs selecting from the small-medium-large plates menu.  Make reservations with Michelle West at 256.215.7080.

Make SpringHouse the Setting for your Holiday Parties
The holidays are right around the corner and SpringHouse is the perfect place to have your special gathering.  Whether you are hosting an intimate get-together, a corporate happy hour or a formal gala, SpringHouse can accommodate your needs. 

Our commitment to excellence not only takes the pressure off you, but ensures something truly memorable. SpringHouse is ready to help you plan the details, present the cuisine and provide the personable service that will make your event a success. Fully customizable menus allow you to have ultimate flexibility in creating one-of-a-kind experiences for your guests and clients. For multi-course service, a buffet or a cocktail reception, our knowledgeable staff knows how to create a unique event that your guests will not soon forget. Contact the catering & event manager to discuss the opportunities SpringHouse has to offer 256.215.7080.

The Well House: Private, elegant dining at SpringHouse
Enter through the underground reserve wine cellar and step into a very special, private dining venue at SpringHouse. Suitable for parties up to 12 people, the Well House houses a large, round, rustic table around which to gather for the finest in cuisine and personal service.

Each menu will be individualized and handcrafted for each event according to our guests’ needs. The layout, architecture, and proximity to the outside gathering area make for a very unique and private dining experience. When the rough-hewn doors are open, the view will eventually spill out over gardens, orchards, and the equestrian barn.
Please contact our staff to reserve the Well House for your private celebration. A food and beverage minimum is required.

The Promontory
The upstairs loft area of SpringHouse is both rustic and elegant with porch dining overlooking the rolling hills, equestrian center, and beautiful Lake Martin.  The Promontory is a perfect venue to host larger meetings and special dining events.  A 40 inch flat-screen television is available for presentations. This option can accommodate 32 people for a seated dinner inside with additional seating available outside.

Main Dining Room
Exposed stone, rough-hewn beams, and open spaces give the main dining room a rustic, casual feel that rounds out SpringHouse’s sophisticated yet unpretentious style. Warmth and energy radiate from the open kitchen, cozy hearth, and roaring fireplaces creating a relaxed and comfortable atmosphere. Our friendly and experienced staff raises the bar by providing exceptional service and attention to detail making SpringHouse Lake Martin’s premiere dining destination. The main dining room is the perfect place to host a wedding reception or other important event. Please contact the catering & event manager to discuss the capacity and food and beverage minimums.