Park Kitchen | Dinner for Fall

SMALL HOT PLATES

Matzoh balls and chanterelle soup 8.50
Sunchoke soup with sorrel cream 7.50
Pork belly, artichokes and potato gnocchi 9.50
Salt cod fritters with malt vinegar 7.50
Wild mushroom hush puppies with red pepper ketchup 9.50
Catalan pasta with squid and tiny octopus 10.00
Grilled porcini and egg 11.00
Curried duck crepes with lentils and persimmons 10.00

SMALL COLD PLATES

Marinated razor clams with roasted peppers and vermouth 9.50
Half dozen local oysters with champagne and chilis 9.00
Beet tartare with apples and tarragon 8.50
Flank steak with blue cheese, parsley and sherried onions 9.50
Prawns, radish, and celery root 9.50
Shaved apples, chicory and manchego 9.50
Salad of mixed garden lettuces, caramelized shallot vinaigrette 5.50
Freshly marinated anchovies with preserved lemons and fennel 8.00
Ken's bread and house made crackers with good olive oil 4.00

LARGE PLATES

Salmon "sur lie" with green olives, carrots and cipollini 21.50
Sturgeon, oyster root, bacon and spinach 21.00
Sliced duck, rapini, sunchokes, and artichoke mojo 22.00
Roulade of lamb, chanterelles, chilies, and olive oil potatoes 23.50
Curried cauliflower and chick pea stew 16.50
Berkshire pork, mashed chestnuts, spiced beets and pomegranates 21.50

DESSERTS

Sticky date cake with sherry ice cream and toasted coconut sauce 7.00
Vanilla cardamom crème brulee with sesame almond tuiles 7.00
Curried apple galette with yogurt sorbet and sugared pistachios 7.00
Chocolate pear torte with pear brandy sabayon and crushed amaretti 7.00
Black currant tea and cider sorbet with ginger cookies 7.00

Additional sweets are available at the front counter

Scott Dolich, Chef
Heidi Weiser, Pastry Chef
David Padberg,  Chef de Cuisine

CLICK HERE for a printable version of this menu.