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 6.50/10
Cucumber salad, fried chickpeas and orange dressing 7.00/10.50
Little heads of romaine, blue cheese dressing, sweet and sour beets 6.50/10
Ken’s bread with good olive oil 3.00

MAIN COURSES

Wide noodles with green beans, duck confit and basil pesto 11.00
House-made hot dog with our ketchup and chips 7.50
Panini with house-cured ham, pickled zuccini and cheddar 10.50
Spring pea and potato samosas with red rice and spinach 11.50
Wild salmon with a spring pea fricassee 13.50

DESSERTS

Chocolate toast, stout sabayon and fresh raspberries 6.50
Carrot cake, sweet pea ice cream, lavender caramel 6.50
Rhubarb-cashew crisp with coconut ice cream 6.50
Berry crostata with sesame semmifreddo 6.50
Almond granita with double chocolate cookies 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.