Park Kitchen | Dinner for Fall

SMALL HOT PLATES

Matzoh balls and chanterelle soup 9.00
Sunchoke soup with sorrel cream 9.00
Pork belly, artichokes and potato gnocchi 13.00
Salt cod fritters with malt vinegar 9.00
Wild mushroom hush puppies with red pepper ketchup 11.00
Catalan pasta with squid and tiny octopus 12.00
Grilled porcini and egg 13.00
Curried duck crepes with lentils and persimmons 14.00

SMALL COLD PLATES

Marinated razor clams with roasted peppers and vermouth 13.00
Half dozen local oysters with champagne and chilis 13.00
Beet tartare with apples and tarragon 11.00
Flank steak with blue cheese, parsley and sherried onions 11.00
Prawns, radish, and celery root 12.00
Shaved apples, chicory and manchego 11.00
Freshly marinated anchovies with preserved lemons and fennel 10.00
Ken's bread and house made crackers with good olive oil 4.50

LARGE PLATES

Salmon "sur lie" with green olives, carrots and cipollini 27.00
Sturgeon, oyster root, bacon and spinach 27.00
Sliced duck, rapini, sunchokes, and artichoke mojo 26.00
Roulade of lamb, chanterelles, chilies, and olive oil potatoes 26.00
Curried cauliflower and chick pea stew 25.00
Berkshire pork, mashed chestnuts, spiced beets and pomegranates 26.00

DESSERTS

Sticky date cake with sherry ice cream and toasted coconut sauce 8.00
Vanilla cardamom crème brulee with sesame almond tuiles 8.00
Curried apple galette with yogurt sorbet and sugared pistachios 8.00
Chocolate pear torte with pear brandy sabayon and crushed amaretti 8.00
Black currant tea and cider sorbet with ginger cookies 6.00

Scott Dolich, Chef
David Padberg,  Chef de Cuisine
William Preisch,  Sous Chef

CLICK HERE for a printable version of this menu.