Park Kitchen | Dinner for Summer

SMALL HOT PLATES

Lentil soup with house made mortadella 9.00
Pulled pork and sweet pea ravioli, walla walla onion broth 14.00
Salt cod fritters with malt vinegar 9.00
Fried green beans and bacon, tarragon aioli 11.00
Crispy duck blini, peas and lavender 12.00

SMALL COLD PLATES

Chilled cucumber soup with David’s burnet 9.00
Fava beans, new wheat and young leeks 11.00
Carpaccio of halibut, zucchini and basil 13.00
Flank steak with blue cheese, parsley and sherried onions 11.00
Lamb ham, peas and new potatoes 12.00
Sherry soused spinach, 8 minute eggs and hazelnuts 12.00
Little heads of romaine, blue cheese dressing, sweet and sour beets 11.00
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 26.00
Chinook salmon with cucumber and caraway 27.00
Halibut, chorizo and large white beans 27.00
SuDan Farms lamb with curried spinach and walnuts 26.00
Tomato braised artichokes, crispy polenta and olive salad 25.00
Pork three ways, gooseberries and fennel 26.00

DESSERTS

Rhubarb-cashew crisp with coconut ice cream 8.00
Chocolate toast, stout sabayon and fresh raspberries 8.00
Berry crostata with sesame semifreddo 8.00
Carrot cake, sweet pea ice cream, lavender caramel 8.00
Almond granita with double chocolate cookies 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.