Park Kitchen | Lunch for Spring

SOUP

Bacon and asparagus egg drop soup 5.50/ 7.00
Spinach soup with pickled mushrooms 5.50/ 7.00

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 7.50/10.50
Duck ham, asparagus and spring onions 7.50/10.50
Roasted beets with oranges, goat cheese and toasted almond tahini 7.50/10.50
Ken’s bread with good olive oil 3.50

MAIN COURSES

Braised pork belly with papardelle, rapini and shaved goat cheese 11.00
House-made hot dog with our ketchup and chips 9.00
“Reuben” sandwich with duck confit 12.00
Cauliflower samosas with red rice and spinach 13.00
Salmon with a spring pea fricasse 14.00

DESSERTS

Chocolate pistachio meringue with rosemary and grapefruit 7.00
Banana clafouti with rum cream and coffee crunch 7.00
Rhubarb-almond tart with brown butter gelato 7.00
Orange cream soda 7.00
Three sorbet 6.00

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


CLICK HERE for a printable version of this menu.