Springfield Grille
Appetizers
Smoked Gouda Skins
Fried potato skins topped with smoked gouda sauce, chopped bacon, red onion and cheddar cheese.
$7
Garden Vegetable Pizza
Pesto and grilled veggies served on fresh pizza dough and topped with sliced tomatoes & cheese.
$8
Dinner Features
Sliced Roasted Red Pepper Filet
Grilled sliced filet, served over mashed potatoes. Drizzled with roasted red pepper cabernet demi glace and includes choice of salad. (Suggested Glass Pairing: Greystone Cabernet)
$17
Eggplant Rollatini
Hand rolled eggplant rollatini baked in marinara sauce with a blend of ricotta and mozzarella cheese. Served over roman rigatoni. Includes choice of salad.(Suggested Glass Pairing: Rosa Di Rosa)
$13
South African Lobster Caesar Salad
4oz. cold water South African lobster tail served on a bed of our fresh Caesar salad. (Suggested Glass Pairing:Sea Mist Chardonnay)
$20
Blackened Saithe
Saithe (Pacific Cod) blackened, topped with a strawberry salsa. Served with choice of side and salad. (Suggested Glass pairing: Mapema Sauvignon Blanc)
$17
Springfield Surf & Turf
A center cut 6 oz. filet mignon paired with an 8oz. South African lobster tail. Served with your choice of side and salad. (Suggested Glass Pairing: Angeline Chardonnay)
$55
Roasted Lamb Shank Sicilian
Lamb shank roasted for hours, sautéed in a hot pepper, red pepper, mushroom and red wine shallot demi glace. Served over mashed potatoes and includes choice of salad. (Suggested glass Pairing: Greyson Cabernet)
$20
Fire Grilled Pork Tenderloin
Fire grilled pork tenderloin topped with an orange,ginger,and rosemary glaze served over our marinated portobellos. Includes choice of salad.(Suggested Glass Pairing: Shoefly Shiraz Austria)
$16
Substitute Side and Salad
Maple Glazed Andouille Fritters
Andouille fritters tossed in a spicy maple glaze. With Entrée $2 Ala Carte $3
Blood Orange Sesame Salad
Mixed field greens tossed in a blood orange-sesame vinaigrette. Topped with Thai veggies, cucumber and spicy almonds. With Entrée: $3 A' La Carte: $4
CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE THE RISK OF FOOD BORNE ILLNESS.
