At Spring House, we specialize in innovative Southern-inspired cuisine. Our menus change depending on available regional ingredients – and the imagination of Chef Timothy Grandinetti and his culinary team. Hearty food prepared with classic technique, in cadence with Mother Nature, is our favorite way to cook.
Though Spring House is committed to masterful cuisine, Spring House was always meant to be a welcoming place for everyone. We want our guests to visit frequently…just to meet friends for a casual drink and appetizer in our Library Bar after work, or all decked out for a special Saturday night.
<< Click on the links at left for our current menus.
Supper and Drinks
at Spring House
Seasonally Inspired Menus
Our culinary team delights in presenting seasonally inspired menus Mondays-Saturdays beginning at 5:00pm. In addition to serving up exceptional a la carte dinners, we welcome celebrations of all types, and love producing special events for our guests. Click here for information on reserving a private dining space.
Offered nightly, our Chef’s Tasting Menu is one way to sample Chef’s Choice dishes of the day. Three courses are designed appropriately to the season and composed with the finest sustainably-sourced, organic, and seasonal ingredients including meat, fish and poultry. Feel free to call us and ask, “What’s on tonight’s Tasting Menu?”
Expertly prepared libations mixed with house-made bitters, syrups, fresh juices and seasonal ingredients grown locally, the lost art of mixology is alive and well at the Spring House Library Bar, open Mondays-Saturdays at 4:00pm. And you won’t want to miss the zany names Chef Tim comes up with for his artisanal concoctions, they’re as creative as the drinks themselves!
Chef’s Tables: Ultimate Culinary Adventures
Spring House Chef’s Table
Do you have an exceptional palate and a knack for adventure? If so, this is for you. Interactive and wildly indulgent, Chef Timothy Grandinetti’s 5-Course Chef’s Table is culinary theater. $129 per guest (Pricing does not include beverages, tax or gratuity)
Dr. Brownstone’s Table
This 5-course, whole animal ‘Snout to Tail’ Chef’s Table is the most ambitious farm-to-fork culinary event in the region. Participants choose beef, pork, lamb, rabbit, or chicken. Market Price (Pricing does not include beverages, tax or gratuity)
Both multicourse culinary extravaganzas begin with small bites and gradually build into what guests have dubbed the “Grandinetti Finale”, including an onslaught of sweets and memories to last a lifetime
* Each Chef’s Table requires a six-guest minimum and 10-day pre-order.
Local Flavor: Supporting Spring House
When you support Spring House, you’re supporting an independently owned local business, area farmers, and chef-crafted food. Everything we do is in homage to our culinary heritage and traditions. Our kitchen staff is passionate about sourcing ingredients that change with the seasons, focusing on seasonal produce, humanely raised meats, wild seafood, and artisan cheeses. Above all, we believe in treating all of our ingredients with the utmost respect. Our staff members, many of whom have been with us for years, are partners in the tenacious pursuit of culinary excellence. Substantial and delicious, our private dining and catering guests receive the same focus as our main dining room guests and benefit the providers to whom we owe so much.
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