Park Kitchen | Lunch for Spring

SOUP

Bacon and asparagus egg drop soup 5.00/6.50
Spinach soup with pickled mushrooms 6.00/7.50

SALADS

Mixed garden lettuces with caramelized shallot vinaigrette 4.25/6.50
Flank steak, blue cheese and sherry roasted onions 7.50/11
Red lentils, feta pistachios and winter chicory 6.50/10
Duck ham, asparagus and spring onions 7.00/10.50
Roasted beets with oranges, goat cheese and toasted almond tahini 6.50/10
Ken’s bread with good olive oil 3.00

MAIN COURSES

Braised pork belly with papardelle, rapini and shaved goat cheese 11.00
House-made hot dog with our ketchup and chips 7.50
“Reuben” sandwich with duck confit 10.50
Cauliflower samosas with red rice and spinach 11.50
Salmon with a spring pea fricasse 13.50

DESSERTS

Chocolate pistachio meringue with rosemary and grapefruit 6.50
Banana clafouti with rum cream and coffee crunch 6.50
Rhubarb-almond tart with brown butter gelato 6.50
Orange cream soda 6.50
Three sorbet 6.50

Additional sweets are available at the front counter

BEVERAGES

Iced Tea 2.00
Freshly squeezed lemonade, orange and grapefruit juice 4.00
Caffe Umbria Coffee 3.00
Selection of Mighty Leaf teas 2.00

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


CLICK HERE for a printable version of this menu.