Sparrow

chef's seasonal creation

focaccia croutons, fresh herbs and champagne vinaigrette

pine nuts, currants, lemon and shaved reggiano

grilled country bread and saffron aioli

siracha, peppers and scallions

pomegranate, soy, ginger and crispy wontons

pomegranate, soy, ginger and crispy wontons

changes daily

vietnamese noodles and spicy sweet and sour sauce

20 seasonal ingredients in seasame-ginger dressing

chocolate almonds, membrillo and figs

choice of fries, soup or mixed greens

braised bacon, parmesan broth and fagiole

grated nutmeg and a touch of cream

artichokes, sun dried tomatoes, olives, pesto and haloumi

backfin crab salad, sweet corn puree, late summer succoutash

house cavatelli in pumpkin sage brown butter

clams chorizo, lima beans, lemon & garlic

lobster, shrimp, mussels, clams & calamari in tomatoes and wine

pancetta, risotto, cider glaze

polenta fries and stone fruit mostarda

port-poached pear, roquefort and braised chard

mustard spaetzle amd roasted root veg

grand marnier pot de creme allow 20 minutes

graham cracker crust and meringue brulee

cinnamon and vanilla sugar

with chocolate gaugrettes

with mixed berry coulis

3 cheeses with 3 relishes