Soy dipping sauce and spicy red chili paste.
Fried crisp with lemon, parmesan, remoulade and spicy marinara.
Green onion aioli, shaved fennel and fried lemon.
Sweet roasted garlic, warm brie cheese, tomato chutney and crostini.
Roasted with rosemary and sea salt, served with evoo bearnaise sauce.
Six jumbo shrimp with lemon and classic cocktail sauce.
Served with cocktail and mignonette sauce and your own bottle of tabasco.
House-made and served with anadama bread toast, pickled grapes and rhubarb chutney.
Edamame and chickpea hummus with curried pita chips.
Marinated vermont goat cheese, roasted garlic, prosciutto ham, croutons and green olive tapenade.
Organic baby lettuce with sunflower seeds and spark's sun-dried tomato dressing.
Chopped romaine hearts, crisp focaccia croutons, shaved parmesan and garlicky dressing.
Crisp iceberg lettuce with bacon, cherry tomatoes and chive-buttermilk blue cheese dressing.
Iceberg, radicchio, tomato, cucumber, red onions and olives with feta cheese and red wine vinaigrette.
Brie in puff pastry, berries and baby lettuces with poppyseed vinaigrette.
Grilled chicken with iceberg, bacon, blue cheese, avocado, chopped egg and tomato.
Cedar planked salmon with thyme braised carrots, new potatoes and spring pea puree.
Fresh pasta sheets layered with wild mushrooms, squash, fontina and ricotta cheese over creamy spinach.
Capellini pasta with olive oil, garlic, italian hot pepper, sauteed broccoli and romano cheese and crunchy bread crumbs.
Baby artichokes, new potatoes and white wine herb sauce.
Market vegetables, goat cheese mashed potatoes and rosemary lamb au jus.
With bacon smashed red potatoes, blue cheese fondue and cw's barrel aged worcestershire sauce.
Wilted spinach, tomato, green lentils and classic aioli on the side.
Asparagus, potato-lobster croquettes and lemon butter.
Italian rice dish.
Tomato, spinach and goat cheese alfredo sauce.
With sesame asparagus, wasabi mashed potatoes and ginger-soy vinaigrette.
Herb-rubbed with market vegetables, garlic mashed potatoes and lemon-thyme pan sauce.
Rubbed in southwestern spices with applewood bacon, black beans, rice and honey chipotle sauce.
Balsamic marinated and served with creamed spinach, potato gratin, crisp onions and red wine demi-glace.
Slow roasted with garlic mashed potatoes, market vegetables, au jus and horseradish creme fraiche.
Grilled chicken, house-made bbq sauce, caramelized onions, jalapenos, pepperjack cheese and fresh cilantro.
Red, white and green! sliced fresh tomato, fresh mozzarella and fresh basil.
Pepperoni, grilled chicken, bacon, italian sausage with red sauce and mozzarella.
Artichoke and garlic confit with tomato, red onion, ricotta and goat cheese.
White sauce, wood roasted mushrooms, oven dried tomato, arugula and blue cheese.
"Macaroni And Cheese".
Menu for CR Sparks provided by Allmenus.com
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