Park Kitchen | Lunch for Summer

SOUP

Chilled cucumber soup with Dave’s burnet 5.50/7.00
Lentil soup with pickled squash and house-made mortadella 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 chicories 7.50/10.50
Cucumber salad, fried chickpeas and orange dressing 7.50/10.50
Little heads of romaine, blue cheese dressing, sweet and sour beets 7.50/10.50
Ken’s bread with good olive oil 3.50

MAIN COURSES

Wide noodles with green beans, duck confit and basil pesto 11.00
House-made hot dog with our ketchup and chips 9.00
Panini with house-cured ham, pickled zuccini and cheddar 12.00
Spring pea and potato samosas with red rice and spinach 13.00
Wild salmon with a spring pea fricassee 14.00

DESSERTS

Chocolate toast, stout sabayon and fresh raspberries 7.00
Carrot cake, sweet pea ice cream, lavender caramel 7.00
Rhubarb-cashew crisp with coconut ice cream 7.00
Berry crostata with sesame semmifreddo 7.00
Almond granita with double chocolate cookies 6.00

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


CLICK HERE for a printable version of this menu.