Spring House Hotel | Block Island

FARM TO TABLE

DINING ROOM

VERANDA CAFE

VICTORIA'S PARLOR

RESERVATIONS

The Main Dining Room consists of our grand indoor dining room, as well as our ocean view patio, and provides patrons with exquisite fine dining.

When available, the Spring House Hotel kitchen strives to use vegetables from our very own gardens, Many of our dish’s are created solely to utilize what we grow in our own backyard. We believe that self sustainability with organically grown herbs and vegetables is the healthiest way to cook.
We strive to source all produce organically and or hormone and pesticide free if available, collaborating with Farm Fresh Rhode Island, we are able to source local farmers and purveyors throughout New England.

2011 Dining Room Menu

STARTERS

Crudo
Italian for “raw”, created using the finest ingredients and the freshest catch 9.

7 Spiced Ahi Seared Tuna
Sesame seaweed salad, avocado, ginger/soy vinaigrette 14.

Block Island Oysters
Watermelon granita, wasabi micro greens 9.

Steamed RI Littleneck Clams
White wine, chorizo sausage, white beans and Swiss chard 12.

House Smoked King Salmon
Capers, onion, cooked egg, toasted brown bread, watercress 11.

Mushroom & Pea Risotto
Parmesan cheese, brandy liquor, charred scallion 12.

SOUPS & SALADS

N.E. Clam Chowder
Classic clam chowder made fresh with local clams, bacon lardon and dill Cup 4. Bowl 8.

Watermelon & Feta Salad
arugula, mint, citrus vinaigrette 9.

Mixed Greens Salad
Mixed greens, traditional vegetables, red wine vinaigrette 8.

Caesar Salad
Creamy Caesar dressing, croutons, shaved Pecorino Romano cheese 9.

Prosciutto, Mission Fig & Bleu Cheese Salad
Mixed greens, tomatoes, Bermuda onion, Roquefort cheese, granny smith apple and walnut vinaigrette 14.

ENTREES

Lobster Ravioli
Blue crabmeat, blistered tomatoes, Cognac cream sauce 26.

Lemon Pepper Fettucini
Shrimp, scallops, pancetta, peas, roasted corn cream sauce 28.

Whole Wheat Penne Pasta
Eggplant, Swiss chard, roasted tomatoes, basil pesto 24.

Grilled Ahi Tuna
Roasted garden zucchini, yellow squash, oven dried tomatoes, lemon oil emulsion 31.

Grilled Maine Lobster
chanterelle mushrooms, summer corn, frisse greens, fingerling potatoes, herb citrus sauce 29 half / 56 whole

Roasted Wild King Salmon
Sautéed spinach, golden raisins, faro+ caramelized onion, bacon butter 30.

Filet Mignon Oscar
8oz. Filet, blue crabmeat, hollandaise, asparagus, dutchess potato 39.

BI Striped Bass
Native clams, tomato chutney, white wine/basil broth, cannellini bean puree 33.

Seared G.B. Sea Scallops
lobster/corn pudding, roasted bell pepper vinaigrette 32.

USDA "Prime" Kansas City Strip
Arugula and cippolini onion salad, rosemary pommes frites, peppercorn demi 46.

Coriander Crusted Swordfish
Sunchoke puree, ratatouille, chive oil 34.

Lobster Pre-Fix Menu

$35.00 - Inclusive Includes Glass of House Red or White Wine

First Course

Caesar Salad
Hearts of romaine lettuce, creamy Caesar dressing, parmesan cheese, garlic croutons

Second Course

New England Clam Chowder
Cream based, with hints of dill and bacon

Third Course

Steamed 1 1⁄4 lb. Maine Lobster
Sweet Corn on the Cobb, steamed New potatoes, drawn butter

OR

Spring House Baked Stuffed Lobster
Stuffed with creamed crabmeat, scallops and shrimp topped with a buttery crushed Ritz cracker crumb ( Up charge of $16.00)

2010 Dessert Menu

THE BACI CAKE
7 layers of chocolate~ hazelnut cake topped with a silky semi sweet ganache, served with hazelnut gelato, Remember that Baci in Italian means Kisses! 10.
Paired with “Nuts & Berries” Frangelico, Vanilla Vodka, Chambord

ZABAIONE
Caramelized figs with port wine reduction, nestled atop of a creamy egg custard whipped with Preseco wine 9.

GRANNY SMITH APPLE TART TATIN
Served on a crispy sweet pastry dough layered with granny smith apples and sweet caramel topped with cinnamon gelato 8.
Paired with “Chai Tini” Spiced Chai Tea, Vodka

TAHITIAN VANILLA BEAN CRÈME BRULEE
Silky egg custard infused with Tahitian vanilla bean, served warm topped with a crunchy caramel crust 7.
Paired with “ Froncesca Ten Year Port”

TIRAMISU
Espresso soaked ladyfingers layered with a creamy mascarpone cheese filling dusted with cinnamon and espresso rum glaze 8.
Paired with “ Dela Note” Espresso, Vanilla Vodka & Kalua

TORTA FRUITTI DI BOSCO
“Fruits of the Season” Layer of sponge cake filled with a chantilly cream, topped with fresh blueberries, blackberries, red currants, raspberries, and strawberries, finished with honey whipped ricotta 9.

Specialty Drinks Coffee & Teas

Espresso 3.50
Cappuccino 5.50
Tea (Assorted Flavors) 3.
Coffee 2.50

Small Batch Gelato Ice Cream & Sorbet

Chocolate Ice Cream
Lemon Sorbet
Cinnamon Gelato
Hazelnut Gelato
Peanut Butter Gelato
Vanilla Bean Ice Cream

The Veranda Cafe sits along our sprawling deck and offers a more casual fare.

When available, the Spring House Hotel kitchen strives to use vegetables from our very own gardens, Many of our dish’s are created solely to utilize what we grow in our own backyard. We believe that self sustainability with organically grown herbs and vegetables is the healthiest way to cook.

We strive to source all produce organically and or hormone and pesticide free if available, collaborating with Farm Fresh Rhode Island, we are able to source local farmers and purveyors throughout New England.

2011 Breakfast Menu

Eggs Benedict

Eggs Sophia
Over crispy polenta cakes topped with Italian sweet sausage, two poached eggs and Tomato Hollandaise sauce $12.95

Eggs Ashley
A traditional dish of poached eggs atop of toasted English muffin, Canadian bacon, topped with Hollandaise sauce $10.95

Eggs Julia
Poached eggs over seared salmon, served on a bed of creamed spinach topped with Hollandaise sauce $15.95

Eggs Vivian
Poached eggs over fresh lobster meat on toasted brioche with summer corn puree $18.95

Breakfast Combos

Veranda Special
Two eggs any style, home fries and choice of toast $7.95

I'm Not Really That Hungry
Two eggs any style and choice of toast $4.95

Carved Ham and Eggs
A thick slice of sugar cured hickory smoked ham and two large fresh eggs, served any style, with home fries and choice of toast $12.95

All American Combo
Two eggs any style, Bacon or Sausage, home fries, and choice of (2) Pancakes or (2) French toast $14.95

Brioche Texas French Toast
Four extra thick French toast topped with whipped butter, choice of bacon, sausage or ham $10.95

Buttermilk Pancake Stack
Three oversized buttermilk pancakes topped with whipped butter, choice of bacon, sausage or ham $10.95

Sausage & Eggs
Maple Hickory smoked sausage links and two large fresh eggs, served any style with home fries and choice of toast $11.95

Applewood Smoked Bacon & Eggs
Thick sliced Apple wood smoked bacon and two large fresh eggs served any style with home fries and choice of toast $10.95

Steak & Eggs
Grilled tenderloin steak and two large fresh eggs, served any style with home fries and choice of toast $14.95

Corned Beef Hash & Eggs
Our homemade hash, a blend of kosher corned beef, potatoes and onions. Served with two eggs any style home fries and choice of toast $10.95

Scrambled Egg, Ham & Cheese Sandwich
Fluffy eggs with diced honey ham and choice of melted cheese, on a jumbo English muffin, served with home fries $7.95

Three Egg Omelet’s & Specialties
All Omelets’ Served with Choice of toast and home fries

Fisherman’s Omelet
House Smoked wild king salmon, peppers, onion and chorizo sausage topped with hollandaise sauce $14.95

West Side Omelet
Bell peppers, onion, diced honey ham $9.95

Spring House Garden Omelet
Arugula greens, garden tomatoes, fresh mozzarella, finished with pesto $11.95

Farmers Omelet
Mushrooms, goat cheese, peppers, onion, spinach and roasted tomatoes $12.95

Side Orders & Morning Starters

Choice of Toast, White, Wheat, English muffin, Rye $2.50
Two Eggs Any Style $5.95
Corned Beef Hash $3.95
Applesmoke Bacon (3) $4.25
Breakfast Sausage Links (2) $4.50
Carved Ham $4.25
Home Fries $3.75
Short Stack Pancake or French Toast (2) $4.95
* Egg Whites Available as Substitution for $1.50
Plain Yogurt $3.25
Fresh Fruit & Berries $6.95
Granola with Yogurt and Berries $7.95
Hot Oatmeal with Fresh Crème $5.50
Wild Berry Smoothie $6.95
Cold Cereal Assortment (ask server) $3.50
Toasted Bagel w/ Cream Cheese $3.25
Fresh Baked Muffins $2.75
Fresh Whole Fruit- Apple, Banana, Pear, Orange $1.95

2011 Lunch Menu

STARTERS

Lobster & Corn Fritters
Sweet chili lime aioli, cilantro mango salad 14.

Charcuterie Board
House made pate, pickled vegetables, ground mustard, cornichon 18.

House Cut Pommes Frites
Sea salt, cumin mayonnaise 7.

Grilled Chicken Wings
Rosemary, garlic sauce, peppered onions, flat bread 8.

Mini NE Lobster Roll
NE lobster meat, mayonnaise, iceberg lettuce 12.

Steamed RI Littleneck Clams
White wine, chorizo sausage, white beans and Swiss chard 12.

Point Judith Calamari
Cherry pepper, black olives, Bermuda onion, marinara 11.

Asparagus Frites
Asiago cheese, truffle lemon aioli 9.

Hummus & Pita
Chic pea garlic and herb puree, carrots, toasted flat bread 9.

Pulled Pork Sliders
House BBQ sauce, red onion, cheddar cheese, sweet potato fries 10.

SOUPS & SALADS

NE Clam Chowder
Classic clam chowder made fresh with local clams, garnished with crispy bacon and a hint of dill Cup 4 Bowl 9

Onion Soup Au Gratin
Sweet Vidalia onions, gruyere cheese and smoked paprika crouton 7.

Mixed Green Salad
Organic mixed greens, traditional vegetables, red wine vinaigrette 8.

Cafe Caesar Salad
Creamy Caesar dressing, croutons, shaved Pecorino Romano cheese 9.

Proscuitto, Fig & Bleu Cheese Salad
Mixed greens, tomatoes, Bermuda onion, Roquefort cheese, granny smith apple and walnut vinaigrette 14.

Cobb Salad
Grilled chicken, avocado, bleu cheese, tomato, egg, bacon Ranch dressing 16.

Tomato, Di Bufala Salad
Vine ripened tomato, red onion, Buffalo mozzarella, basil pesto 10.

Watermelon & Feta Salad
Arugula, mint, red onion, citrus vinaigrette 9.

BRICK FIRED PIZZA

Margarita
San Marzano tomato sauce, fresh mozzarella, basil 15.

Italian Sweet Sausage
Caramelized onion, ricotta, sweet Italian sausage, mozzarella cheese 16.

Classic Cheese
Our signature pizza sauce and mozzarella cheese 14.

Pollo Balsamico
Balsamic marinated chicken, roasted sweet peppers, red onions 17.

Pepperoni
Pepperoni, mozzarella, fresh basil 15.

The Forager
Roasted mushrooms, oven dried tomatoes, zucchini, olives and mozzarella 16.

SANDWICHES

Certified Angus Burger
8oz Prime beef, Vermont cheddar cheese, lettuce, tomato, onion, herb mayonnaise 14.

New England Lobster Roll
Native lobster meat, light mayonnaise, toasted hot dog roll 21.

Grilled Chicken Sandwich
Arugula greens, roasted tomatoes, red onion, fresh mozzarella, balsamic glaze 16.

Turkey & Fontina Cheese Panini
Roasted peppers, basil, black olive relish 11.

ENTREES

Fish & Chips
Tartar sauce, coleslaw and lemon 21.

Sauteed Mussels
Sauternes wine broth, garlic & thyme, grilled country bread 17.

Honey Sesame Roasted Salmon
Mixed greens, orange segments, soy lime vinaigrette 21.

NE Lobster Cobb Salad
Avocado, bleu cheese, tomato, egg, bacon, buttermilk Ranch 24.

2010 Sunset Menu

SOUPS

Lobster and Smoked Corn Chowder
Cup 5.75 Bowl 10.00

New England Clam Chowder
Cup 4.50 Bowl 7.00

SALADS & APPETIZERS

Mixed Field Green Salad
Organically grown mixed greens, tossed with traditional vegetables in a red wine vinaigrette 8.

Hummas Plate
Roasted red peppers, feta cheese, olives, grilled flat bread 9.

Smoked Salmon Plate
Norweigin smoked salmon, capers, shaved red onion, cucumber, sliced egg 11.

Veranda Café Caesar Salad
Crisp romaine lettuce tossed in our own creamy Caesar dressing with croutons and Pecorino Romano cheese 9.

Tomato and Buffalo Mozzarella Salad
Sliced vine ripened tomato layered with buffalo mozzarella with fresh basil pesto sauce and mixed greens 11.

Tortilla Chips & Guacamole
Tortilla chips with house made cilantro salsa fresca And made to order Guacamole 7.

Spicy Tuna Poke Cannolis
Sushi grade ahi, twelve spiced and seared rare, chopped and filled in our own wanton cannoli shell, served with traditional sides of pickled ginger, wakami salad, wasabi horseradish and soy sauce 14.

Crispy Chicken Fingers
Five breaded chicken fingers served with a side of honey mustard dipping sauce 8. May Also Be Done Buffalo Style With Bleu Cheese Dressing

2011 Bistro Menu

APPETIZERS

Crudo
Italian for “raw”, created using the finest ingredients and the freshest catch 9.

Charcuterie Board
House made pate, pickled vegetables, ground mustard, cornichon 18.

House Cut Pomme Frites
Sea salt, rosemary, cumin mayonnaise 7.

Block Island Oysters
Watermelon granita, micro wasabi greens 12.

Grilled Chicken Wings
Rosemary+ garlic sauce, peppered onions, flat bread 8.

Mini Lobster Roll
NE lobster meat, mayonnaise, iceberg lettuce 12.

Steamed RI Littleneck Clams
White wine, chorizo sausage, white beans and Swiss chard 12.

Point Judith Calamari
Cherry pepper, black olives, Bermuda onion, marinara 11.

Asparagus Frites
Asiago cheese, truffle lemon aioli 9.

Hummus & Pita
Chic pea garlic and herb puree, carrots, toasted flat bread 9.

SOUPS & SALADS

NE Clam Chowder
Classic clam chowder made fresh with local clams, garnished with crispy bacon and a hint of dill Cup 4 Bowl 9

Onion Soup Au Gratin
Sweet Vidalia onions, gruyere cheese and smoked paprika crouton 7.

Mixed Green Salad
Organic mixed greens, traditional vegetables, red wine vinaigrette 8.

Cafe Caesar Salad
Creamy Caesar dressing, croutons, shaved Pecorino Romano cheese 9.

Proscuitto, Fig & Bleu Cheese Salad
Mixed greens, tomatoes, Bermuda onion, Roquefort cheese, granny smith apple and walnut vinaigrette 14.

SANDWICHES

Bistro Steak Sandwich
Caramelized onion, roasted tomato, mushrooms, salsa verde 16.

Crafted Lamb Burger
Pickled onion, feta cheese, arugula + mint greens, cumin mayo 14.

NE Lobster Roll
Native lobster meat, light mayonnaise, toasted hot dog roll 21.

BRICK FIRED PIZZA

Margarita
San Marzano tomato sauce, fresh mozzarella, basil 15.

Italian Sweet Sausage
Caramelized onion, ricotta, sweet Italian sausage, mozzarella cheese 16.

Classic Cheese
Our signature pizza sauce and mozzarella cheese 14.

Pollo Balsamico
Balsamic marinated chicken, roasted sweet peppers, red onions 17.

Pepperoni
Pepperoni, mozzarella, fresh basil 15.

The Forager
Roasted mushrooms, oven dried tomatoes, zucchini, olives and mozzarella 16.

ENTRÉES

Rigatoni & Veal Sausage
Green peas, mushrooms, nutmeg cream sauce 16.

Toasted Angelhair & Native Clams
Roasted garlic, white wine broth 18.

Pappardelle Pasta
Braised short rib ragout, house made ricotta cheese 16.

Fish & Chips
Tartar sauce, coleslaw and lemon 21.

Sauteed Mussels
Sauternes wine broth, garlic & thyme, grilled country bread 18.

Braised Beef Short Ribs
Root vegetables, sweet potato mashed, charred scallion 26.

Steak Frites
Hanger steak, romesco sauce, summer vegetables, house cut French fries 24.

Roasted Wild Salmon
Seafood sausage cassoulet, sautéed mushrooms, mint gremolata 25.

Murrays Chicken Breast
Roasted fingerlings, caramelized Brussel sprouts, herb pan jus 23.

Seared Georges Bank Scallops
Sweet potato puree, sautéed spinach, bacon butter 27.

Cowboy Cut Pork Chop
Braised chard, mashed potatoes, grain mustard jus 26.

Lobster Pre-Fix Menu

2010 Dessert Menu

Victoria's Parlor is an elegant recreation of Victorian luxury and style, where you can savor delectable desserts, gourmet coffees, port wines and cognac.

Get comfortable on our oversized armchairs and couches while enjoying a glass of wine, or choose to dine in our lush booths, serving a more casual fare.

It is also the birthplace of "Martini Night" hosted on Thursday night starting June 17th with Marc Philip - where the island locals and guests gather.