The innovative menus at Spring House Restaurant, Kitchen & Bar showcase a seasonally inspired menu of hearty, uber-delicious regional specialties: rustic foods prepared with classic technique.
An amazing and delicious array of foods; inspired by the soul & gathered from the earth—cooked with integrity & respect, in cadence with Mother Nature.
Spring House Restaurant, Kitchen & Bar is more than an idea, it’s an ideal—independent ownership, chef-crafted food, small-scale production, & homage to our culinary heritage and traditions—combined with gracious hospitality, savvy marketing, and wild, “out-of-the-box” events and promotions.
Our kitchen is devoted to finding the finest ingredients and treating them with the utmost respect – providing a distinctive menu to attract “foodies” while offering comfort food that inspires return visits. The menu changes with the seasons & focuses on seasonal produce, humanely raised meats, wild seafood, and artisan cheeses.
Spring House Restaurant, Kitchen & Bar is dedicated to the tenacious pursuit of culinary excellence. Our commitment to ultra-premium, local and regional ingredients combined with an unwavering attention to detail will allow for success as we distinguish our “experience”—delicious foods & gracious hospitality—from the competition. Straightforward, substantial & delicious: touting top notch private dining & catering; interactive cooking classes; chef-crafted charcuterie; and artisanal small-scale specialty foods development.
The Tasting Menu
For a unique dining experience, ask about Chef Grandinetti’s tasting menus. Offered nightly, the prix fixe menu consists of four (or more!) courses. The menu is designed to be appropriate to the season and composed to feature the finest sustainably-sourced, organic, and seasonal ingredients including meat, fish, and poultry.
Spring House Restaurant, Kitchen, and Library Bar offers expertly prepared libations mixed with house-made bitters, syrups, fresh juices and seasonal ingredients. Our goal is to help revive the lost art of mixing drinks, striving for balance in every glass! We use only local produce, the freshest ingredients, and natural sugars, with a constant nod to the seasons that make up NC’s landscape. These passions find their home in our custom-designed Library Bar, where conversations abound and drinking is elevated to an experience.
Offers dining for up to six guests; located in the Main Dining Room adjacent to our exciting and bustling restaurant kitchen; the Kitchen Table enjoys a privileged VIP experience at Spring House Restaurant, Kitchen & Bar. Are you a real foodie? If so, settle in and let us blow your mind with a night of true culinary theater. It’s interactive and wildly indulgent…warning: the experience is not for everyone. You’re in the midst of it all, yet you’re removed and comfortable. Picture this: watching Mardi Gras from a Bourbon Street balcony—you’re close enough to the chaos to have a blast but removed enough to feel pampered and very, very special. Chef Grandinetti will serve a very special Tasting Menu; there will be lots of small tastes paired with fantastic cocktails & wines, all ending with what we call The Grand Finale—an onslaught of sweets from petite noshes to decadent plates “until you cry uncle.”
Take it to the NEXT LEVEL with Dr. Brownstone’s 5-Course Whole Animal “Snout to Tail” Extravaganza: the most exciting and delicious “farm to fork” culinary event in The Piedmont. Choose a delicious menu based on our carefully sourced, sustainably-raised “deliciousness” from local farmers: Grass-Fed Red Poll Beef; Adam Musick’s Pork; Craig Shelton’s Lamb; Yellow Wolf Farm’s Rabbit; & Poulet Rouge de Fermier du Pidmont. Chef Grandinetti will serve an AMAZING “farm to fork” inspired Tasting Menu based upon your choice of beef, pork, lamb, rabbit, or chicken; there will be lots of small tastes paired with fantastic cocktails & wines, all ending with what we call The Grand Finale—an onslaught of sweets from petite noshes to decadent plates—”until you cry uncle…” Minimum of six guests are required & a ten day pre-order is required.
Gourmet Brown Bag Luncheons
PRE-ORDER for the office.
Gourmet Brown Bag Luncheons available
Monday through Friday by PRE-ORDER ONLY!
Phone Lines are open 10am–11am. Ring: (336) 293-4797.
- SMOKED CHICKEN SALAD
- CLASSIC HAM & SWISS
Volcanic Mustard Aioli
- DIJON EGG SALAD
- ROASTED TURKEY
with Spinach, Roasted Red Pepper and Boursin Cheese
Rosemary and Chipotle Mayonnaise