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Fall brings abundant vegetables, greens and more upstairs dining
The change of season has also brought change to SpringHouse! We are now taking reservations for dining upstairs on Wednesday and Thursday. We do apologize to anyone that this transition has inconvenienced. Just a reminder, we also are offering a more expanded menu upstairs as well. The small-medium-large plates menu offers something for everyone. We also have had a great many people that love dining outside to watch the sunset when the weather is cooperating.
Fall vegetables and greens are abundant and greatly appreciated with the cooler weather. If you liked the Roasted Chicken during the summer you should try it now. We use the same Springer Mountain chicken, roast it until the skin is nice and crispy, then rest it atop root vegetable puree, braised collard greens and pickled pepper vinaigrette. If pork is your thing, then you should try the Roasted Pork Loin with white bean and turnip green cassoulet and red eye gravy. If fish is your dish, we are still getting great fish from the gulf — black grouper, flounder, and trigger fish to name a few, as well as the beautiful Mississippi gulf shrimp.
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