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Sparks Autumn Menu

on Sat Aug 22, 2015 7:47 pm
Appetizer—Gourmet Grillers—A sampler platter of assorted flavors of bite sized grilled cheese sandwiches, made from our chef’s endless combinations of our artisanal breads and gourmet cheeses.

Six Cheese Port Wine Dip—a warm, comforting, gooey cheese dip blended with spices and port wine, served with freshly made crispy sea salt tuiles

Pumpkin Fritters—Crispy fritters with a soft, warm spiced pumpkin filling

Savory Shortbread—Fresh buttery shortbread made with parmesan cheese, toasted walnuts, and rosemary
 
Soups and Salads—Cauliflower Cashew Soup—with accents of white wine, fresh herbs and shallots

Seafood Chowder—Made fresh daily with the best of the day’s catch, sautéed shallots, butter, and fresh cream.

Autumn Salad—Fresh mixed greens, slices of crisp apple and pear, paperthin slices of parsnips, drizzled with your choice of salad dressings, and sprinkled with toasted pecans.

Fireside Tomato Soup—Fire roasted tomatoes and aromatics blended with our secret recipe stock, a swirl of fresh cream, and shaved Parmesan cheese.
 
Entrees--Smoked Turkey Panini—Hickory smoked turkey, crisp fresh greens, mild gruyere cheese, with a slathering of our homemade cranberry sauce, tucked between generous slices of fresh artisanal bread and grilled.  Served with our fresh kettle chips and your choice of a cup of soup or house salad

Cider Braised Pork Roast—Generous serving of roast pork braised in cider, orange, apple, and warm spices. Served with buttery mashed potatoes, green beans with bacon and onion, and your choice of dinner rolls or pecan nut bread

Rib Eye Steak—Grilled to perfection over an open fire, with a red wine reduction, hasselback potatoes with chive butter, and a house salad
.
Wild Mushroom Pizza—Our whole wheat pizza dough, brushed with garlic infused olive oil, then topped with slices of an assortment of fresh wild mushrooms, carmelized onions, fontina cheese, and fresh herbs.

Butternut Gnocchi—Roast butternut squash highlights our fluffy gnocci, topped with Roast Wild Mushrooms, and drizzled with a sage butter sauce
 
 
Sides—Sauteed Brussel sprout leaves with garlic, bacon, and slivered almonds
Sour Cream Mashed Potatoes
Sage and Wild Onion Polenta Cakes
Peasant Style Stewed Pumpkins
Spaetzle with Butter Sauce
Mustard Glazed Baby Carrots        

 
Desserts—Gingerbread with Warm Eggnog Sauce
Firewhiskey Maple Pecan Pie with Shortbread Crust
Mocha Brownies with Salted Caramel Glaze
Apple Treacle Tart
Orange Cheesecake with Chocolate Caramel Sauce

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