A Sprig of Thyme Menu

P.E.I fresh mussels with fresh jalapeno pepper, bacon lardon, caramelized fennel, herbs with a tomato broth

Hearts of Romaine with Parmigiano Reggiano, brioche croutons, anchovies, Sprig’s roasted garlic Caesar dressing

Butternut squash bisque with apple, crispy bacon lardon, chives, crème fraîche

A mélange of winter greens with Kalamata olives, tomatoes, brandy poached walnuts and feta cheese, drizzled with an oregano-balsamic vinaigrette

Hand-cut cumin and coriander crusted ahi tuna, fennel and celery salad, chili aioli

Sauteéd twin filets of Mediterranean Sea bass with a preserved lemon aioli, capers, parsley, creamy risotto, broccolini and baby carrots

A pan seared filet of Gulf grouper with a fresh herb and citrus velouté and a splash of sambuca, creamy risotto, broccolini and baby carrots

Pan seared colossal scallops and jumbo shrimp on linguini with a puttanesca sauce

A pan seared filet of Floridian snapper with a basil coulis and a splash of Japanese mirin, creamy risotto, broccolini and baby carrots

Classic grilled veal chop in a morel mushroom white wine sauce, served with creamy polenta

Roasted double-cut pork chop with apple and fennel chutney, white wine bacon jus, potato and butternut squash hash

A Sprig of Thyme duet of filet mignons with a bordelaise sauce, dauphinoise potatoes, broccolini and baby carrots

A marinated and roasted New Zealand rack of lamb on a nest of sauteéd spinach and baby Bella mushrooms with a glacé of fig and Madeira wine, mash potatoes, broccolini and baby carrots