The Springs Restaurant menù, London

The Springs Restaurant London - Menu

Appetizers‏

Caramelized Onion Soup Au Gratin

Classic inspiration. A rich savoury beef broth. Slowly simmered onions. Aromatic herbs. Gruyère crouton.

8 $

Springs’ Roman Salad

Crisp romaine with a caper, garlic and lemon parmesan vinaigrette. Warm bacon rashers. Herbed croutons.

10 $

Wildwood Greens Duck Salad

Pan roasted ‘everspring farm’s’ magret of duck. Roasted beet medley with fresh snipped seasonal greens. Monforte’s ‘nika’ cheese. Oven dried tomatoes. Shallots. Toasted hemp seeds. House citrus wolfberry vinaigrette.

14 $

Wildwood Greens Duck Salad

Pan roasted ‘everspring farm’s’ magret of duck. Roasted beet medley with fresh snipped seasonal greens. Monforte’s ‘nika’ cheese. Oven dried tomatoes. Shallots. Toasted hemp seeds. House citrus wolfberry vinaigrette. (Go duck-less)

10 $

Bruschetta Fajioli

Marinated white bean puree. Seasoned roma tomatoes. Grilled crostini. Monforte’s ‘nika’ cheese. Fresh basil.

10 $

Seared ‘Yellowfin’ Tuna

A caramelized lime and wasabi drizzle. Microgreen salad and ginger vinaigrette

14 $

Pan Crusted Crab Cakes

Panko crusted. Spicy sweet chili sauce.

13 $

Sautéed Escargots

Pancetta. Tomato concasse. Pink peppercorns. White wine and garlic. Garlic cream reduction.

12 $

Braised Rabbit and Roasted Pear Arancini

Sherry and dijon braised rabbit. Artisan québec cheese and roasted pears. Combined in crispy risotto balls.

12 $

Wild Mushroom, Chorizo and Caramelized Shallot Tart

Niagra gold’s guernsey girl béchamel. Baby arugula. Wildflower honey and espresso dressing

14 $

Crispy Quail Peri Peri

With root vegetable frites

13 $

Entrée Features

Pan Spanked Chicken ‘Supreme’

Seared in a cast iron skillet. Manzanilla olive and tomato ‘tartar’ with fennel pollen, over spiced pumpkin seed organic quinoa and saffron scented natural jus

20 $

Honey Lime Maitake Mushrooms and Heirloom Beets

Served with a sweet coconut red curry over a crusted ginger risotto cake with honey lime glazed beets and mushrooms and sautéed arugula

19 $

Honey Lime Maitake Mushrooms and Heirloom Beets

Served with a sweet coconut red curry over a crusted ginger risotto cake with honey lime glazed beets and mushrooms and sautéed arugula (Delicious with duck)

1 $

Fire Roasted ‘Northern Harvest’ Salmon

Finished with a ginger lime butter, over herb scented israeli couscous

24 $

Grilled Scallop ‘N Gourmet Greens

Fresh east coast scallops. “Neyen farms’ smoked trout and grapefruit greens, over a ginger risotto cake with creamy horseradish dressing

24 $

Moroccan Lamb Paillard

Marinated and grilled leg of ontario lamb with clove, asaphetida, cinnamon, garlic and ginger. Chick pea puree scented with a first press turkish evoo. Accompanied by purslane and pickled parsnip greens

25 $

Cast Iron Aaa Beef Tenderloin

Thick cut marinated beef tenderloin with rustic whipped potato

30 $

Harrar Espresso and Black Pepper Crusted Venison Loin

Carved loin of crusted venison served with root vegetable frites, chili arugula salad. A chocolate pomegranate gastrique

30 $

Teriyaki Prawn Penne

Jumbo shrimp, portabella mushrooms, a julienne of sweet onion and peppers, and a spicy sweet springs- made teriyaki cream sauce mild. Medium. Yeow

19 $