Dinner

kobe beef carpaccio
American truffles, garlic aïoli, grana and fried capers $12

calamari
From Point Judith with spicy marinara and rémoulade sauces $10

roasted garlic plate
Warm brie cheese, tomato chutney and crostini $8

sparks’ baked oysters
Bacon, spinach, sundried tomatoes and romano $16

tempura shrimp
Fried crisp with Asian dipping sauces $12

CRAB AND scallop CAKE
Spicy red pepper jam and pickled cucumber salad $10

tuna tataki
Chilled ahi tuna with soy-ginger and sesame seaweed salad $12

* PRIME natural top sirloin steak
10 oz “Baseball cut” $28

* choice natural DELMONICO
12 oz Boneless rib eye steak $32

choice NEW YORK SIRLOIN
14 oz Strip loin, hand cut $34

DRY AGED KANSAS CITY STEAK
16 oz Bone-in strip steak $36

Porterhouse
24 oz ”Best of both worlds” $42

DRY AGED COWBOY STEAK
24 oz French cut rib eye chop $46

PRIME RIB OF BEEF
12 oz/16 oz Slow-roasted, available Friday & Saturday $26/$32

veal chop
14 oz Center cut rib chop $36

**rack of lamb persillade
All natural Australian $30

Rare: cool, red center

Medium Rare: warm, red center

Medium: mostly pink center

Medium Well: slightly pink & dry

Well Done: cooked throughout

(Not responsible for well done steaks)

local sea sCALLOPS
Pan seared with pee wee potatoes, corn, spinach and warm bacon vinaigrette $26

** free range chicken saltimbocca
Parma prosciutto, tomato, basil and fresh mozzarella cheese $22

kobe burger
Hand formed with Hudson Valley foie gras, French fries and onion rings / without foie gras $21/$16

Live MAINE LOBSTER
Two and a half pounds “plus”, served “lazyman”, steamed or seafood stuffed $46/$50

SURF AND TURF
Butter poached lobster tail, 8 oz. filet mignon, sour cream mashed potatoes and steamed asparagus $48

spice rubbed pork tenderloin
Wrapped in applewood bacon with organic red rice, black beans and honey chipotle sauce $21

grilled hanger steak
Balsamic marinated with creamed spinach, potato gratin, crisp onions and red wine demi-glace $24

sesame crusted ahi tuna
Seared with bok choy, wasabi mashed potatoes and soy ginger vinaigrette $26

cedar planked salmon
Warm fingerling potato salad, heirloom tomatoes and local corn emulsion $23

Vegetable collection
Seasonally inspired, market driven and changes daily $18

• * Indicates a Brandt Beef product which is hormone free, all natural and source verified.
• ** Indicates an “all natural”, “organic” or free range product
• All Steaks & Chops are accompanied by seasonal vegetables and potato of the day – please, no substitutions for “Sides”.
• Please advise your server of any allergies, ingredient restrictions or health necessitated substitutions.
• Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk for food borne illness.
• General Manager – Tony Chapman
  Executive Chef – Stuart Cameron
  Sous Chef – Ben Charamella