Park Kitchen | Dinner for Summer

SMALL HOT PLATES

Lentil soup with house made mortadella 7.50
Pulled pork and sweet pea ravioli, walla walla onion broth 11.00
Salt cod fritters with malt vinegar 8.00
Fried green beans and bacon, tarragon aioli 9.50
Crispy duck blini, peas and lavender 10.00

SMALL COLD PLATES

Chilled cucumber soup with David’s burnet 9.50
Fava beans, new wheat and young leeks 9.50
Carpaccio of halibut, zucchini and basil 10.50
Flank steak with blue cheese, parsley and sherried onions 10.50
Lamb ham, peas and new potatoes 9.50
Sherry soused spinach, 8 minute eggs and hazelnuts 9.50
Little heads of romaine, blue cheese dressing, sweet and sour beets 9.50
Salad of mixed garden lettuces, caramelized shallot vinaigrette 6.50
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
Chinook salmon with cucumber and caraway 24.50
Halibut, chorizo and large white beans 23.50
SuDan Farms lamb with curried spinach and walnuts 23.50
Tomato braised artichokes, crispy polenta and olive salad 20.00
Pork three ways, gooseberries and fennel 24.00

DESSERTS

Rhubarb-cashew crisp with coconut ice cream 7.00
Chocolate toast, stout sabayon and fresh raspberries 7.00
Berry crostata with sesame semifreddo 7.00
Carrot cake, sweet pea ice cream, lavender caramel 7.00
Almond granita with double chocolate cookies 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.