The Springs Tavern is now serving brunch every Saturday and Sunday
from 11 a.m. to 3 p.m. Diners may enjoy breakfast and lunch favorites while sipping on brunch cocktails. The menu crafted by Executive Chef Sean Rafferty will focus on local and seasonal ingredients. A selection of menu items, subject to change, include:
Breakfast Items
Steel Cut Oatmeal
Honey, walnuts, brown sugar
Add dried cranberries or banana
Traditional Eggs Benedict
Canadian bacon, English muffin, hollandaise
Buttermilk Pancakes
Stack of three, butter, syrup
Add bananas or blueberries
Avocado Toast
Two pieces of toasted rye bread served with avocado and butter
Grandma Mary’s Biscuits and Gravy
Two house-made buttermilk biscuits, “Grandma Mary’s” recipe for Southern-style sausage gravy
Lunch Items
Grilled Cheese
Bacon, grilled tomato
Choice of American, cheddar or Swiss
Classic BLT
Bacon, lettuce, tomato, mayo, served on white bread
Crispy Chicken
Panko breaded chicken cutlet, arugula-pesto mayo, tomato, served on brioche roll
Farmer’s Salad
Farm greens, cucumber, radish, carrots, tomato, house dressing
Brunch Cocktails
The Spring Tavern Bloody
House-made Bloody Mary mix garnished with house-made Candied bacon, celery and olives
Mimosas
Screwdrivers
