Spring Mill Cafe Menu (Update 2025)
Introducing the menu at Spring Mill Cafe, a charming venue nestled in an 1800s farmhouse in Conshohocken, PA, where French elegance meets a country atmosphere. The café offers a delightful breakfast and brunch experience with an array of carefully crafted dishes that promise to tantalize your taste buds.
- Appetizers: Start your culinary journey with the Truffled Chicken Liver Pâté or indulge in the flavorful Salade Betteraves featuring roasted beets and chèvre.
- Entrees: For the main event, explore seasonal specialties like the exquisite shrimp and grits or the escargot served in puff pastry, celebrated by many reviewers.
- Desserts: Conclude your meal with a slice of the light Daffodil Cake or a rich Mousse Au Chocolat, both adored by frequent diners.
The ambiance, paired with attentive service, transforms a meal into an unforgettable experience. Every dish reflects a commitment to quality, making Spring Mill Cafe a must-visit for lovers of French cuisine.
Sides
Veg Du Jour
Ask about today's preparation
Chive Mashed Potatoes
Moroccan Chickpea Ratatouille
North African spiced ratatouille of spring peas, zucchini, chickpeas, and apricot
Gâteau Á La Pistache
Pistachio genoise with crème fraîche, garnished with toasted pistachios and powdered sugar
Daffodil Cake
Light angel food cake with a citrus cream, toasted coconut and freshly grated lime
Seasonal Cake À La Mode
Ask about today's cake. Served with Bassett’s vanilla ice creamved with Bassett’s vanilla ice cream
Mousse Au Chocolat
Traditional light and fluffy French chocolate mousse.
Montmorency
A dense, nearly flourless chocolate cake with cherries and whipped cream
Dessert
Appetizers
Pâté Tasting
Chicken Liver, Pâté de Campagne, & Rillettes
Salade Betteraves
Roasted beets, farro and chevre in a mint vinaigrette, served over butter lettuce
Vol Au Vent Escargots
Snails, caramelized mushrooms, garlic, parsley, butter, and cream,served in a puff pastry shell
Cheese Plate
Ask about our daily selection
Terrine De Saumon
Salmon mousse with a dill crème fraîche, caper berries, and lemonwith pumpernickel toast points
Asperges Grillées
Grilled asparagus with Manchego and shaved egg yolk, in a shallot vinaigrette
Truffled Chicken Liver Pâté
Chicken liver mousse made with cream, black truffles and brandy,served with sliced baguette, cornichons, and whole grain mustard
Rillettes De Touraine
Loire Valley specialty of slow-cooked shredded pork, pork and duck fat,salt, pepper, and clove. Served with sliced baguette, cornichons andwhole grain mustard
Lapin À La Moutarde
Braised Stony-Hill Farm rabbit with bistro ham, and pappardellepasta, in a sage mustard crème fraîche
Côtes De Porc À La Lyonnaise
Grilled center cut pork chop with a sherry, shallot and thyme glaze,served with thinly sliced, pan fried potatoes and caramelized onion
Morue De Printemps
Baked cod with a hazelnut bread-crumb crust, served with anew potato and artichoke hash
Tajine D’agneau
Lamb shank braised with tomato and north African spices, withspring peas, zucchini, chickpeas, and apricot, over couscous, garnished with harissa and yogurt
Filet Mignon With Bordelaise
Grass-fed beef tenderloin served with a red wine bordelaise,and chive mashed potatoes