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Spark is available for private parties.
Accommodating groups of 20 – 60.
Think of us for special events, fundraisers,
cocktail parties, luncheons and dinner parties.
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Newport Restaurant Week – March 19-28, 2010
YES, WE WILL BE OPEN ALL 10 DAYS!!!!
Special 3-Course Menu, $30./person
Don't forget to prepare for BYOB, liquor stores close 6pm on Sundays!
(For this week's 4-course menu, please see below.)
APPETIZER / First Course
Petite Chopped Antipasto hard salami, artichokes, roasted tomatoes &
feta cheese marinated in olive oil, red wine vinegar & crushed red peppers
served
with roasted garlic bruschetta
Shredded Potato & Sweet Onion Cakes dredged in rice flour
then oven roasted,
served with a smokey-jalepeno cream
Crispy Calamari Salad fried calamari tossed with bitter greens,
capers, kalamata olives & sun-dried tomato vinaigrette
Escargot Sautée with garlic-basil butter and melted brie crostini
Beet Salad baby arugula tossed with roasted beets, goat cheese,
spiced walnuts & rice wine vinaigrette
Soul Warming Soup chicken broth, basil & gnocchi
Thai Shrimp Nachos sautéed shrimp, red bell peppers,
leeks & scallions
over crispy wonton skins with a Thai red curry sauce
(can be made with or without shrimp)
ENTRÉE / Second Course
Spiced Indian Pork Tenderloin Soup with eggplant-rice fritters
& greens in a ground almond-green chili-coconut curry broth
(this item can be made vegetarian without the pork)
Pan Seared Scallops served over potato gnocchi in a light
white wine-garlic-lemon-parsley butter with
sweet corn & crumbled apple wood smoked bacon
Dry-Rubbed Beef Short Ribs slow roasted with a honey-bourbon glaze
and served with sautéed carrots & basil-parmesan risotto
Roasted Statler Breast of Chicken served with sweet potato hash,
broccoli rabe & roasted garlic-black pepper jus
Hot & Spicy Sesame Veggie-Tofu Stir-fry our freshest vegetables and tofu
served
with soba noodles, veggie stock & a roasted garlic-chile broth with a touch of soy
Herb Crusted Filet of Salmon oven roasted and
served with buttery
Brussels sprouts & Spark frites
Petite Bistro Filet Oscar served on crisp russet potato rounds
with a crab, spinach & mascarpone cream
DESSERT / Third Course
TBA
$30./per person + tax, tip & corkage (if you BYOB)
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Special 4-Course Dinner $25./person
Available Thursday & Friday every week
This week’s menu: March 4th & 5th, 2010
Choose one item from each course, please no substitutions
APPETIZER
Falafel garnished with
basil oil and crumbled feta cheese
Roasted Garlic, Artichoke & Brie Crostini
Salmon Tartare Raw diced salmon tossed with capers, scallions,
Dijon and EVOO served over russet potato rounds
SOUP or SALAD
Arugula Salad with pine nuts,
sun-dried cherries and feta vinaigrette
Butternut Squash & Goat Cheese Bisque
ENTRÉE
Spicy Pan-Fried Tofu tossed with orange-ginger
scented vegetables and sesame soba noodles
Gnocchi Bolognese Rich red wine, beef, vegetable & veal stock ragu
served over potato gnocchi, garnished with parmesan cheese
Thai Chicken Fritters with roasted jalapeno sour cream
and a warm spinach, tomato & herb cous cous
DESSERT
Selections change nightly
$25./per person + tax, tip & corkage (if you BYOB)
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