165 Olympic Mountain Loop | +1 907-783-5225 | info@jacksprat.net

Jack Sprat

"Fat & Lean World Cuisine"


Established in 2001, Jack Sprat serves carnivores and vegans side by side in what has been a peaceful culinary experiment! Our slogan is "Fat & Lean World Cuisine" which allows for healthy alternatives with flavors from around the globe. You will find humanely raised meats, local & sustainably caught seafood and lots of vegetarian dishes on our menu. We create a fun & relaxing atmosphere for everyone to enjoy.

Jack Sprat is committed to providing the community of Girdwood and its visitors with the highest quality of food and service. Stop in for weekend brunch or try one of our nightly dinner specials where we evolve with the seasons and let the raw ingredients shine.

Our Menu


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soup of the day   8

yam fries
jalapeño & arugula aioli   11

hummus “nachos”
corn tortilla chips | feta | olives | tomatoes | za’atar crème frâiche | serrano peppers   10

vegan taco wrap
heart of romaine | vegan cheese sauce | portabello & walnut taco meat | avocado mousse
radish pico de gallo | fresh lime   12

cedar plank roasted cherry tomatoes | roasted garlic mascarpone | fresh basil   10

fanny bay clams
roasted butternut squash | poblano chili | sautéed bone marrow | yellow corn | beer broth
parsley | grilled baguette   17

kodiak scallops*
seared radicchio | grapefruit gelée | candied pistachio | roasted garlic    18

bacon wrapped dates
gorgonzola fondue | parsley   10

cheese platter
petit basque | humboldt fog | aged cheddar | prosciutto | soda crackers| bourbon mustard
blackberries | dried apricot | grapes | cured olives | toasted baguette | house pickled vegetables
one cheese  18, two cheese  22, three cheese  25

caesar salad
romaine hearts | parmigiano reggiano | garlic herb croutons | classic caesar dressing   9

macedonian salad
local organic mixed greens | herbed yogurt dressing | popped sorghum | english cucumber
feta | kalamata olives | roasted plum   10

b.l.t. salad
apple smoked bacon | organic greens | tomato | cucumbers | gorgonzola |chopped pecans | red onion | grapes | balsamic vinaigrette   15
add to any salad organic chicken breast  10, sautéed shrimp  10, sautéed misty isle beef tips  13


rack of lamb*
white bean & ricotta puree | roasted tomato | cipollini onions | grilled artichoke
basil | rosemary & white balsamic gastrique half rack 36 |  full rack 54

alaskan bouillabaisse
golden king crab | prawns | blue mussels | manila clams | seasonal fish
rich tomato broth | saffron | grilled sourdough bread   38  with additional ¼ lb king crab  52

duck breast*
farro | lingonberry port reduction | watercress | green beans | roasted carrots
shaved pecorino romano    36 

misty isle farms ribeye*
12 ounce grilled angus | juniper rub | sautéed local potatoes | sautéed chard | portabello mushroom
tamarind & green peppercorn glaze | stilton butter   39   with ¼ lb golden king crab  53

vegetable pho
rice noodles | smoked shiitake  mushroom |  bean sprouts | scallions | red chili | basil | cilantro   24
accompaniments of hoisin, fish sauce, chili ginger paste, limes 
add shaved duroc pork 6, sautéed shrimp 10, grilled organic chicken 10, misty isle steak tips 13, seared tofu 6

dol sot bibimbap*
jasmine rice | shaved duroc pork | ocean salad | house kimchi | bean sprouts  
sesame seeds | julienne vegetables | fried egg | served in a hot stone pot   22
vegetarian option with portabello mushroom

vegetable curry 
organic red quinoa | seared bok choy | purple potato | roasted cauliflower | vegan green coconut curry
red beets | daikon | carrot | chili oil  21
add shaved duroc pork 6, sautéed shrimp 10, grilled organic chicken 10, misty isle steak tips 13, seared tofu 6

baked ricotta cavatelli
fresh pasta | mozzarella di bufala | campania tomato sauce | sautéed mushroom
roasted eggplant | pine nut pesto   23
add house italian sausage  5, organic chicken breast  10


roasted broccolini  6
¼ lb golden king crab 14
sautéed potatoes  5
grilled artichokes 6
jasmine rice  3
house kimchi 4
organic quinoa 6

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The staff at Jack Sprat consists of experienced professionals dedicated to making your dining experience one to remember. From all walks of life and every corner of the culinary world, we strive to provide you with the best service in the friendliest atmosphere.

Andrew Brown

andrew brown

Executive Chef

After a short stint of tossing pizza in Girdwood, Andrew spent a year traveling Scandinavia and Northern Europe gaining a greater appreciation for sub-arctic traditional foods and techniques. Upon returning, he landed at Sacks Cafe in Anchorage, where he studied under some of Alaska's most innovative chefs in an environment that fostered creativity and encouraged culinary exploration. In eight years at Sacks, Andrew rose from Prep Cook to Head Evening Chef, running one of Alaska's most praised kitchens. In 2014, Andrew joined the team at Jack Sprat where he continues his culinary exploration and his goal of bringing a uniquely alaskan cuisine to our community.

Rob Glover

rob glover

Sous Chef

Rob joins us from the Pacific Northwest where he developed a passion for cooking and gardening by learning techniques from his grandmother. Chef Glover hails from Eugene, Oregon, but completed his schooling in Washington State followed by a culinary degree from the Art Institute of Portland. Strong mentors refined his skills after a move to Aspen, Colorado working in the largest outfit in the area, Element 47. Rob advanced to Lead Line Cook while feeding a new snowboarding addiction in the Rockies. A sense of curiosity and adventure brought him to Girdwood where he continues to gravitate to adrenaline sports while expanding the boundaries of what can be created in a kitchen.

Frans Weits

frans weits


Frans is originally from Michigan, but has called Girdwood, Alaska home since 1999. His parents instilled in him the glory of service and the necessity of Nutrition. More than his past, and it does include an “illustrious” campus with a finalized degree, he wants to heal people through the education, motivation and demonstration of Conscious Eating. Frans believes we truly “are what we eat” and the choices we make add up to a lifetime of health or disease.

You will find Frans most days managing daily operations and fine tuning the menu. All work and no play make “Jack” a dull boy so Frans, occasionally, heads up or down the mountain depending on the season.

Jen Weits

jen weits


Jennifer Herrick Weits is co-owner and one of the founding members of Jack Sprat. She believes in the power of raw, fresh ingredients and friendly service in a fun and eclectic atmosphere. Jack Sprat came from a dream she had in college; a place that would serve vegans and carnivores side by side. She lobbies heavily for the "lean" menu items that support our mission to serve fat and lean world cuisine under one roof. She has had the pleasure of working with amazing chefs and servers over the years who taught invaluable lessons in hospitality and friendship. Originally from Michigan, Jen traveled to Alaska from Lake Tahoe, calling Girdwood home ever since.


Burger's Revenge

Burger Night Wednesdays

September through February

The Italian Excursion

Jen rocking out in Italy

Cooking classes, food and wine, travel to Sicily, all included in a 10 night stay in Calabria (near the boot).

Registration is open now.
Dates are May 25th - June 4th, 2018

Friday Night Flights

Friday Night Flights

Join us on Fridays through March 30th. We'll pair food and wine as a full 3 course chef's menu. Unique wines will be featured from our cellar and available by the glass or as a "Flight".