Sprig & Vine

New Year’s Eve 2012

admin — Thu, 03 Jan 2013 17:33:45 +0000

Seared Carrot Pavé | Almond, Finger Lime & Cumin | Smoked Chile Aïoli

Local Root Vegetable Bisque | Cashew Cream | Grilled Radicchio, Apple & Onion | Porcini Oil

Local Lettuces & Mutsu Apple | Watermelon Radish | Roasted Shallot, Truffle & Mustard Dressing | Fried Sunchoke

Roasted Red & Gold Beets | Baby Arugula | Charmoula Aïoli | Local Strawberry-Chile Purée | Fried Red Quinoa

Seared Cauliflower | Cauliflower Purée | Grilled Leek-Black Lentils | White Wine, Garlic & Lemon | Olive Oil-Breadcrumbs

Ginger-5 Spice Cake | Fennel-Butternut Squash Ice Cream | Heirloom Cranberry, Asian Pear & Husk Cherry

Past Special Occasion Dishes

admin — Thu, 03 Jan 2013 17:33:15 +0000

Here’s a look at some past special occasion dishes at Sprig & Vine:

Valentine’s Day 2012

Parsley Root Bisque | Cashew Cream | Truffle-Rye Croutons | Fried Parsley

Olive Oil-Poached Baby Artichokes, Potato Pavé, Saffron-Meyer Lemon Aïoli, Fried Capers, Baby Greens, Smoked Paprika

Avocado & Edamame Ravioli, Buckwheat Dough, Five Spice-Blackened Tofu, Baby Turnip & Carrot, Seared & Grilled Royal Trumpet Mushroom, Local Greens, Miso-Kabocha Squash Butter Sauce

White Chocolate Tiramisu, Coffee-soaked Olive Oil Cake, Cacao Nibs, Black Pepper-Local Raspberry Coulis

Local Cape Gooseberry with Dark Chocolate, Beet & Ancho Chile

New Year’s Eve 2011

Slow Roasted & Seared Potato Pave, black truffle aioli

Cauliflower Bisque, fried floret, curry-roasted cashew

Quinoa, Beet & Baby Lettuce, watermelon radish, fennel, meyer lemon & tahini puree, fried quinoa

Coconut Milk, Lemongrass & Parsnip Risotto, macadamia-thai basil pesto, champagne-battered butternut, shaved macadamia, parsnip chip

Wild & Exotic Mushrooms, grilled green onion, creamy roasted garlic polenta, roasted purple kale

Pumpkin-Cashew Cheesecake, ras el hanout, ginger-cashew crust, coconut whipped cream, cider caramel, pomegranate, local cape gooseberry

It’s Ramp Time!

admin — Mon, 07 May 2012 01:47:32 +0000

Spring is extremely exciting to us at Sprig & Vine. Focusing on local ingredients at the restaurant, winter has it’s limitations, but along with Spring’s increased temperatures, come some of the most exciting ingredients of the year. A favorite sign of spring at Sprig & Vine is the availability of local wild ramps (also known as wild leeks) which are one of the early spring ingredients. They’re only available for about 2 months, which makes them that much more special. Currently at Sprig & Vine, we’re making a pea-ramp sauce, sautéing them with house made noodles and sautéing them with scrambled tofu at brunch. Due to the short season, we pickle plenty of ramps throughout their season, so that they can be enjoyed at Sprig & Vine well into the summer months. If you have never tried ramps, join us at the restaurant or look for them at your local farmer’s market between March & May.

Local Baby Parsnips

admin — Sun, 06 May 2012 09:43:15 +0000

Baby carrots are common, but what about baby parsnips? The restaurant was fortunate enough to get a few cases of these little local parsnips. They are incredibly sweet and beautiful when roasted and we are pairing them with crisp-roasted black olives, baked parsnip chips, and gigande bean hummus made with parsnips and horseradish. Get them while you can…