Shopping & Dining
SpringHouse debuts new Sunday Brunch hours and new dishes

The new Sunday Gospel Brunch at SpringHouse (now opening earlier on Sundays — at 10am) also boasts a menu of its own, complementing the family atmosphere, beautiful setting and Southern Gospel music in the air. Entrees are inspired by traditional Southern recipes with Chef Rob McDaniel’s special touches added to make them unique. Menu items include:

SpringHouse Eggs Benedict with homemade English muffin, house-cured bacon, sliced tomato and crawfish hollandaise
SpringHouse Fried Chicken with roasted asparagus and homemade macaroni and cheese
Pan Seared Rainbow Trout with roasted baby vegetables and citrus vinaigrette
The SpringHouse Burger with Wright’s Dairy cheddar, house-smoked bacon, lettuce, tomato, pickles, homemade ketchup, aioli and whole grain mustard
Homemade Belgian Waffles with blueberry syrup, homemade granola and yogurt, and
“Steak and Eggs” a hash of New York strip, potatoes, onions and squash with sunny side up eggs.

Chef McDaniel added his own personal perspective saying, “My favorite part of the brunch is just the feel of it. For a lot of people, Sunday is a day of worship, family and relaxation. All of those things are parts of the experience -- with gospel music in the background and comfort food on the table."

You might want to plan for a little afternoon hammock time after a wonderful Sunday meal like that!

Enjoy Small Plates dining without a reservation
Anyone who has been to SpringHouse, or kept an eye on their online menus, knows that the menus change almost daily to take advantage of the freshest seasonal ingredients from local providers. Two new dining formats further broaden the culinary options at the restaurant. Upstairs, dining is all about small plates – called tapas in Spain. A variety of appetizer-size dishes give you the option of just nibbles and a glass of wine, or multiple dishes to compose an entire meal or to share a lively experience with a group of friends. This dining style at SpringHouse also allows greater flexibility as reservations are not required.

Like the other menus, changes are made frequently, but include:

Homemade Hushpuppies with spicy rémoulade 
Crispy Springer Mountain Chicken Livers with chow chow and cherry tomatoes
Hickory Grilled Quail with cornbread panzanella, peas, corn, tomato, basil and bacon sherry vinaigrette
SpringHouse Cheese Plate with local honeycomb, pecans and banana nut bread
Fried Green Tomatoes with field pea relish, and
Handmade Bucatini Pasta with summer squash, zucchini and basil pesto, among others.

"Small plates change just as frequently as the main menu, and it offers an opportunity to try several menu items. You can try as many or as few as you like,” said Executive Chef Rob McDaniel. “The idea of small plates is to eat as much or as little as you like to achieve a full meal, while enjoying cocktails and conversation with your dining companions."