TRIAD CITY BITES: A Winter’s Feast at Spring House Restaurant, Kitchen & Bar

Spring House Restaurant, Kitchen & Bar $$-$$$
450 N. Spring St. (W-S)
336.293.4797

Chef Tim Grandinetti is one of those guys who loves Christmas: the tree, the gifts, the lights and, naturally, the food. This time of year, it takes over his whole personality.

“For me, spending uber-quality time with my family and friends, enjoying the Holiday Season is absolutely the best!” he says. “I encourage you to be intentional regarding celebrating the holidays this year with those you love.”

This year, he and the Spring House family have transformed the old 1920s downtown residence into a spectacular celebration of the season that will take us into 2023.

First up is the 12 Days of Christmas, a different prix fixe three-course dinner over a dozen nights between Dec. 3-23 — no dinner service on Sundays, Mondays and Tuesdays.

The lineup is superb, and also evocative of those dishes we love at this time of year: seafood fettucine, filet mignon, lobster tails, even Grandma’s Chicken Pot Pie, with a smoked Gouda-potato crust. For dessert, the chocolate lava cake is unforgettable.

Then, to continue the holiday season, Chef Grandinetti pulls out all the stops for a celebratory five-course tasting menu that’s an evening of entertainment unto itself.

Appetizers range from the timeless shrimp cocktail with Texas Pete Voodoo Sauce to porkbelly grits and corn-crab beignets. Entrées include prime rib, roasted salmon, Gorgonzola-crusted filet mignon and more. There are vegetarian and vegan options aplenty for every course. Desserts like the Ooey Gooey Butter Cake round out the evening before the clock strikes midnight.

Make your reservations now to celebrate the holidays with the Spring House family.

Spring House Restaurant, Kitchen & Bar has more culinary delight planned for 2023, including new hours and a new menu. More on that next month.

12 Days of Christmas Menu

Includes: Champagne Toast, Spring HOUSE Salad, Chocolate Lava Cake

Saturday, 12/03

Seafood Fettuccine w. Lobster, Shrimp & Scallops , Parmesan Cream Sauce

Wednesday, 12/07

Filet Mignon w. Blue Cheese Crust Mushroom Ragout & Whipped Garlic Potatoes

Thursday, 12/08

Champagne Chicken & Jumbo Lump Crab Cake, Candied Sweet Potatoes

Friday, 12/09

Twin Lobster Tails w. Lemon Garlic Butter, Low Country-inspired Red Rice

Saturday, 12/10

Prime Ribs of Beef, Loaded Baked Potato

Wednesday, 12/14

Pan Roasted Salmon Fillet & Shrimp Risotto, Lemon Hollandaise Foam

Thursday, 12/15

Filet Mignon w. Blue Cheese Crust, Mushroom Ragout & Whipped Garlic Potatoes

Friday, 12/16

Seafood Fettuccine w. Lobster, Shrimp & Scallops , Parmesan Cream Sauce

Saturday, 12/17

Prime Ribs of Beef, Loaded Baked Potato

Wednesday, 12/21

Grandmother’s Chicken Pot Pie  w. Smoked Gouda Potato Crust

Thursday, 12/22

Champagne Chicken & Jumbo Lump Crab Cake, Candied Sweet Potatoes

Friday, 12/23

Pan Roasted Salmon Fillet & Shrimp Risotto, Lemon Hollandaise Foam

New Year’s Eve Five-Course Chef’s Celebration Dinner

Hickory Smoked Chicken, Spinach & Mushroom Crepe | Parmesan Cream

Shrimp, Sweet Corn & Crab Beignets | Red Beet & Horseradish Remoulade

Pork Belly & Grits | Smoked Tomato & Pimento Cheese Grits

Jumbo Shrimp Cocktail | Texas Pete Voodoo Sauce

VEGAN/VEGETARIAN: Spicy Shanghai Eggplant Mapo Tofu 

Lobster Sherry Bisque/Italian Wedding Soup

VEGAN/VEGETARIAN: Quinoa Chili w. Black Beans & Vegetables

SPRING HOUSE Salad/ Little Gem Caesar Salad

King Cut of Slow Cooked Prime Rib

Char Grilled Filet Mignon w. Gorgonzola Crust

Chicken Cutlet & Jumbo Shrimp

Pan Roasted Salmon Fillet & Crab Cab

VEGAN/VEGETARIAN: Char Grilled Cauliflower “Steak”

Chocolate Decadence Cake/ Ooey Gooey Butter Cake

VEGAN/VEGETARIAN: Stuffed Raspberry “Funfetti” French Toast w. Maple Apple “Butter”