2018 Summer Dinner Menu

 SOUP 

ELK AND BLACK BEAN CHILI | 9 

jack cheese, lime sour cream 

 

 

SALAD 

CEASAR | 9 

clawson greens, romaine, parmesan 

white anchovy 

add chicken $5 

FIELD GREEN SALAD | 9 

clawson greens, 460 garlic bread crumbs 

creamed herb dressing 

add chicken $5 

HEIRLOOM TOMATO SALAD | 12 

Green harissa, watercress

double cream goat cheese 

 APPETIZERS 

YUKON GOLD FRIED POTATO | 10 

grilled tomato ketchup, sweet curry, french onion 

ELK CARPACCIO | 11 

chipotle, cocoa nibs, nasturtiums 

FRIED ASPARAGUS | 16 

goat cheese foam, black pepper 

extra virgin olive oil 

CHEF’S SELECT BOARD | 3 FOR $15 

                                            5 FOR $25 

rotating selection, grilled 460, seasonal jam, olive 

 

 

 MAIN 

TROUT “BLT” | 18 

nueske’s bacon, tomato, basil, parmesan 

arugula, garlic aioli 

WAGYU BURGER | 18 

460 brioche, kewpie, pickled cucumber 

smoked gouda, horseradish 

USDA PRIME BEEF FILET | 39 

herbed mashed potato, farmers market vegetables 

ROASTED DUCK | 24 

kale, barley, balsamic strawberries 

smoked almonds 

SEASONAL VEGETARIAN | market price 

ask your server for today’s vegetarian option 

HAPPY HOUR

All specialty cocktails $10 from 5-6 

 WINO WEDNESDAY 

All wines by the glass are only $7

Live music from 6-8

THURSDAY PRIME RIB & LOBSTER SUPPER | 36 

We have limited availability, this special is served on the first come first serve basis 

roasted prime rib of beef, half lobster tail, baked potato,

haricot vert, horseradish sauce

SATURDAY BBQ’s 

Starting June 23 

Live music with regional BBQ theme each week 

 

 Open for Lunch Tuesday through Saturday from 11-4, Sunday-Monday from 12-4 

Open for Dinner Tuesday through Saturday from 5-close 

 The Chef will happily adjust menu items in order to accommodate specific dietary needs upon request. Consuming raw or undercooked products may increase your risk of foodborne illness. Eighteen percent gratuity and six and a half percent sales tax added to each order. Huntsman Springs strives to utilize local establishments as well as organic and sustainable products wherever possible.
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