Park Kitchen | Lunch for Fall

SOUP

Matzoh balls, wild mushrooms and parsnips 5.50/7.00
Sunchoke with cured salmon and spanish paprika 5.50/7.00

SALADS

Salmon and chanterelle mushroom terrine 7/10.50
Mixed garden lettuces with caramelized shallot vinaigrette 4.25/6.50
Flank steak, blue cheese and sherry roasted onions 7.50/11
Shaved apple, manchego and treviso 7.50/10.50
Beets with proscuittino 7.50/10.50
Ken’s bread with good olive oil 3.50

MAIN COURSES

Buckwheat pasta, bacon, turnips, saffron and fennel 11.00
House-made hot dog with our ketchup and chips 9.00
Braised rabbit with ham, potatoes and cabbage 13.00
“Reuben” sandwich with duck confit 12.00
Chanterelles and hedgehogs on toast 14.00

DESSERTS

Pear almond tart with pear brandy sabayon 7.00
Fall fruit brioche pudding with cider caramel and crème fraiche 7.00
Pumpkin crème brulee with gingersnaps 7.00
Warm chocolate tart with caramel cognac mousse and hazelnuts 7.00
Banana sorbet with coconut macaroons 6.00

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


CLICK HERE for a printable version of this menu.