The Spring’s

OPENING DECEMBER 16TH 2008

We are featuring the culinary talents of

Chef Scott Gerrie

and the hospitality of Mary Hislop our 

Dinning Room Manager

Dean Hollin The Spring’s Entertainment Director will be crooning the music of Porter, Kern,

Gershwin and Carmichael

R.S.V.P 1-705- 444 7776 ex 280

Mountain Springs Resort, Blue Mountain Road.

OUR MENU:

Sea Scallops pan seared with a papaya relish and balsamic maple glaze. 12

Caramelized three-onion soup with a drizzle of cream and port wine garnished with julienne of Gruyere cheese 12

Boston Leaf Lettuce accompanied with a warm leek and Stilton Tart and dressed with toasted walnut citrus vinaigrette 10

Escargots cooked in a mushroom and fine herb cream sauce served in a puff pastry boat 8   

House cured Atlantic Salmon Gravlox served with horseradish crème fraiche on a potato rosti 10

Caesar salad in a filo cup with Parmesan and double smoked bacon  9

Grilled quail brushed with coffee and red currant served on a date toasted almond couscous.  11

Veal Osso Buco on roasted garlic mash with caramelized root vegetables   23

Herb & citrus marinated supreme of chicken with exotic Mushroom pepper corn jus 22

Grilled triple ‘A’ beef rib eye with apple wood cheddar potato croquette   29

Poached cod on celeriac puree wilted spinach   atop scallop crab soufflé & saffron sauce 29

Chef’s daily pasta creation   MP

Braised lamb shank on rosemary polenta, goat’s cheese and charred roma tomatoes. 24

Cider marinated white marble farms pork loin grilled on maple sweet potatoes mash with Thornbury apple compote 22

Grilled Salmon with Seasalt and Basil pesto 18

Kids Menu

Chicken fingers with plum sauce  5

Grilled Cheese with frits 5

Pasta with Tomato Sauce or but-ter cheese 5

Hot dog and Frits  5