Park Kitchen | Dinner for Spring

SMALL HOT PLATES

Asparagus soup with marinated mushrooms 8.50
Green garlic and lamb stew with preserved lemon and yogurt 7.50
Nettle fettuccini, cardoncello mushrooms and shaved goat cheese 10.00
Salt cod fritters with malt vinegar 7.50
Chick pea fries with pumpkin ketchup 8.50
Pork belly mole with pumpkin seeds and oranges 10.50

SMALL COLD PLATES

Duck ham, preserved strawberries and goat cheese fondue 9.50
Carpaccio of halibut, oil cured cardoons and chervil 10.50
Roasted beets with oranges, goat cheese and toasted almond tahini 9.50
Flank steak with blue cheese, parsley and sherried onions 10.50
Lamb tartare, spiced chick peas and mint 10.50
Fava beans, rocket, and shaved goat cheese 9.50
Savory rhubarb, big woods blue and oat crisps 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

Sliced duck breast, hominy and english peas 24.50
Seared salmon, sorrel, potatoes and leeks 24.50
Halibut hot pot 23.50
SuDan Farms Lamb with curried spinach and walnuts 23.50
Ricotta gnocchi, spring onions and carrot broth 19.50
Pork three ways, fava bean mash 24.00

DESSERTS

Rhubarb-almond tart with brown butter gelato 7.00
Chocolate nailla with earl grey ice 7.00
Strawberry-poppyseed shortcakes with goat cheese cream 7.00
Fruit and yogurt 7.00
Sangria sorbet with lime shortbread 7.00
Selection of local and imported cheeses 7.50

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.