Spargo's Grille

Jumbo lump crab meat with the holy trinity seasoning served with a roasted pepper tartar sauce

Fresh and fried mozzarella, layered with sliced tomato and bermuda onion, drizzled with an aged balsamic vinaigrette

Crisp lightly fried fisherman's pride calamari served with a classic marinara sauce

Mixed field greens topped with tomato bruschetta and house vinaigrette

Romaine lettuce tossed with traditional style dressing and garlic croutons

Roasted pears atop baby field greens with pine nuts and gorgonzola served with an apple cider vinaigrette

Sangria poached beets and crisp goat cheese over baby greens and spiced pecans in a raspberry vinaigrette

Wild salmon encrusted with pistachio resting on sweet mashed potatoes accented with a burre blanc sauce

Angus hanger steak topped with warm tomato bruschetta served with mashed potato

Pan seared and served over summer onion risotto, topped with jumbo lump crabmeat, tomato, garlic and a white wine sauce

Breaded free range chicken breast resting on baby field greens and topped with tomato bruschetta

Rigatoni pasta tossed with a classic meat sauce and finished with fresh ricotta cheese

Jumbo lump crab meat with the holy trinity seasoning served with a roasted pepper tartar sauce

Fresh and fried, layered with sliced tomato and Bermuda onion, drizzled with an aged balsamic vinaigrette

Crisp lightly fried Fisherman's Pride calamari served with a classic marinara

Mixed field greens topped with tomato bruschetta Bermuda onions and our house vinaigrette

Romaine lettuce tossed with traditional style dressing and garlic croutons

Sangria poached beets and crisp goat cheese over baby greens and spiced pecans in a raspberry vinaigrette

Roasted pears atop baby field greens with pine nuts and gorgonzola served with an apple cider vinaigrette

Lightly fried calamari tossed with baby greens, capers, olives and pepperoncini in a citrus dressing

Slow roasted boneless short ribs in our homemade B.B.Q. sauce served with creamy mashed potatoes

Milk fed veal scaloppini sauteed in a caper, lemon and parsley sauce served over garlic mashed potatoes

Sweet water shrimp, sauteed with a Sambucca cream and basil sauce, atop wild onion risotto

With pistachio resting on sweet mashed potatoes accented with a beurre blanc sauce

Angus hanger steak served with parmesan french fries, finished with a roasted garlic demi glaze

Slow roasted long island duckling served with a Chambord cranberry sauce over almond chive rice

Sushi grade tuna served over almond chive rice topped with pineapple salsa

Char crusted to perfection served garlic mashed potato and crispy onions

Slow roasted lamb shank resting on garlic mashed potatoes served with roasted vegetable demi glaze

Belgium dark chocolate and vanilla custard, topped with a layer of crispy browned sugar

Vanilla & chocolate gelato, separated by a cherry and sliced almonds, covered in a chocolate shell and raspberry sauce

A light sponge cake soaked in three types of milk, topped with whipped cream and cinnamon

Vanilla ice cream in a puff pastry smothered with imported chocolate sauce and finished with almonds

hocolate truffle resting on a chocolate chip cookie dough cake

Velvety smooth mascarpone cheese cake

Jumbo lump crab meat with the holy trinity seasoning served with a roasted pepper tartar sauce

Fresh and fried, layered with sliced tomato and Bermuda onion, drizzled with an aged balsamic vinaigrette

Crisp lightly fried Fisherman's Pride calamari served with a classic marinara

Mixed field greens topped with tomato bruschetta Bermuda onions and our house vinaigrette

Romaine lettuce tossed with traditional style dressing and garlic croutons

Sangria poached beets and crisp goat cheese over baby greens and spiced pecans in a raspberry vinaigrette

Roasted pears atop baby field greens with pine nuts and gorgonzola served with an apple cider vinaigrette

Lightly fried calamari tossed with baby greens, capers, olives and pepperoncini in a citrus dressing

low roasted boneless short ribs in our homemade B.B.Q. sauce served with creamy mashed potatoes

Milk fed veal scaloppini sauteed in a caper, lemon and parsley sauce served over garlic mashed potatoes

Sweet water shrimp, sauteed with a Sambucca cream and basil sauce, atop wild onion risotto

With pistachio resting on sweet mashed potatoes accented with a beurre blanc sauce

Angus hanger steak served with parmesan french fries, finished with a roasted garlic demi glaze

Slow roasted long island duckling served with a Chambord cranberry sauce over almond chive rice

Sushi grade tuna served over almond chive rice topped with pineapple salsa

Char crusted to perfection served garlic mashed potato and crispy onions

Slow roasted lamb shank resting on garlic mashed potatoes served with roasted vegetable demi glaze

Belgium dark chocolate and vanilla custard, topped with a layer of crispy browned sugar

Vanilla & chocolate gelato, separated by a cherry and sliced almonds, covered in a chocolate shell and raspberry sauce

A light sponge cake soaked in three type of milk, topped with whipped cream and cinnamon

Vanilla ice cream in a puff pastry smothered woth imported chocolate sauce and finished with almonds

Chocolate truffle resting on a chocolate chip cookie dough cake

Velvety smooth mascarpone cheese cake

Jumbo lump crab meat with the holy trinity seasoning served with a roasted pepper tartar sauce

Fresh and fried, layered with sliced tomato and bermuda onion, drizzled with an aged balsamic vinaigrette

Crisp lightly fried fisherman's pride calamari served with a classic marinara

Mixed field greens topped with tomato bruschetta Bermuda onions and our house vinaigrette

Romaine lettuce tossed with traditional style dressing and garlic croutons

Sangria poached beets and crisp goat cheese over baby greens and spiced pecans in a raspberry vinaigrette

Roasted pears atop baby field greens with pine nuts and gorgonzola served with an apple cider vinaigrette

Lightly fried calamari tossed with baby greens, capers, olives and pepperoncini in a citrus fressing

Slow roasted boneless short ribs in our homemade B.B.Q sauce served with creamy mashed potatoes

Milk fed veal scaloppini sauteed in a caper. lemon and parsley sauce served ober garlic mashed potatoes

Sweet water shrimp, sautted with a sambucca cream and basil sauce, atop wild onion ristto

With pistachio resting on sweet mashed potatoes accented with a beurre blanc sauce

Angus hanger steak served with parmesan french fries, finished with a roasted garlic demi glaze

Slow roasted long island duckling served with a chambord cranberry sauce over almond chive rice

Sushi grade tuna served over almond chive rice topped with pineapple salsa

Char crusted to perfection served garlic mashed potato and crispy onions

Slow roasted lamb shank resting on garlic mashed potatoes served with roasted vegetable demi glaze

Belgium dark chocolate and vanilla custard, topped with a layer of crispy browned sugar

Vanilla & chocolate gelato, separated by a cherry and sliced almonds, covered in a chocolate shell and raspberry sauce

A light sponge cake soaked in three types of milk, topped with whipped cream and cinnamon

Vanilla ice cream in a puff pastry smothered with imported chocolate sauce and finished with almonds

Chocolate truffle resting on a chocolate chip cookie dough cake

Velvety smooth mascarpone cheese cake

Mixed field greens topped with bruschetta and house vinaigrette

Rigatoni pasta tossed with a classic meat sauce and finished with fresh ricotta cheese

Assorted gourmet wild mushrooms tossed with pappardelle pasta in a creamy truffle sauce

Pan seared and served over summer onion risotto, topped with jumbo lump crabmeat, tomato, garlic and a white wine sauce

Wild salmon encrusted with pistachio resting on sweet mashed potatoes accented with a burre blanc sauce

Breaded free range chicken breast resting on baby field greens and topped with tomato bruschetta

Jumbo lump crab meat with the holy trinity seasoning served with a roasted pepper tartar sauce

Our house specialty, served sauteed in a Sambucca, basil and cream sauce or in a traditional red sauce

Rigatoni tossed with browned butter and topped with sliced fresh black truffles as an entree $30.00

Panko crusted shrimp served with an orange, horseradish marmalade over and Asian slaw

Thin slices of grilled eggplant filled with mozzarella, roasted peppers, baby arugula, basil, pesto, fresh lemon juice, and extra virgin olive oil

Fresh mozzarella, genoa salami, tomatoes, croutons, and basil with romaine and iceberg lettuce finished with a dijon dressing

Jersey corn chowder topped with chive oil and corn bread croutons

Pan seared scallops served over an onion risotto drizzled with a hint of truffle oil

Pan seared filet, resting on wild onion risotto with a Sriracha lime aoli

Almond crusted chicken Milanese served with baby greens and tomato bruschetta

Served over wilted spinach with salsa verde