Park Kitchen | Dinner for Spring

SMALL HOT PLATES

Asparagus soup with marinated mushrooms 9.00
Green garlic and lamb stew with preserved lemon and yogurt 9.00
Nettle fettuccini, cardoncello mushrooms and shaved goat cheese 12.00
Salt cod fritters with malt vinegar 9.00
Chick pea fries with pumpkin ketchup 11.00
Pork belly mole with pumpkin seeds and oranges 13.00

SMALL COLD PLATES

Duck ham, preserved strawberries and goat cheese fondue 12.00
Carpaccio of halibut, oil cured cardoons and chervil 13.00
Roasted beets with oranges, goat cheese and toasted almond tahini 11.00
Flank steak with blue cheese, parsley and sherried onions 11.00
Lamb tartare, spiced chick peas and mint 12.00
Fava beans, rocket, and shaved goat cheese 11.00
Savory rhubarb, big woods blue and oat crisps 12.00
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

Sliced duck breast, hominy and english peas 27.00
Seared salmon, sorrel, potatoes and leeks 26.00
Halibut hot pot 27.00
SuDan Farms Lamb with curried spinach and walnuts 26.00
Ricotta gnocchi, spring onions and carrot broth 25.00
Pork three ways, fava bean mash 26.00

DESSERTS

Rhubarb-almond tart with brown butter gelato 8.00
Chocolate nailla with earl grey ice 8.00
Strawberry-poppyseed shortcakes with goat cheese cream 8.00
Fruit and yogurt 8.00
Sangria sorbet with lime shortbread 6.00
Selection of local and imported cheeses 9.00

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


CLICK HERE for a printable version of this menu.