Park Kitchen | Dinner for Winter

SMALL HOT PLATES

Clam chowder 7.50
Sunchoke soup with minted cream 7.50
Sweetbreads with cabbage and spanish paprika 9.50
Salt cod fritters with malt vinegar 7.50
Chick pea fries with pumpkin ketchup 8.50
Oysters “rockefeller” 10.00
Chestnut gnocchi with saffron, parsnips and sage 10.00

SMALL COLD PLATES

Marinated razor clams, blood oranges and celery 9.50
Black trumpet mushrooms, house made noodles and meyer lemon sauce 10.00
Half dozen oysters and beer 9.50
Roasted beets with oranges, goat cheese and toasted almond tahini 8.50
Flank steak with blue cheese, parsley and sherried onions 10.50
Prawns, sweet potatoes and capers, and rhum 10.50
Shaved apples, chicory and manchego 9.50
Spinach salad with duck ham and pickled squash 10.00
Salad of mixed garden lettuces, caramelized shallot vinaigrette 5.50
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

Ford farms shortribs with lime pickle greens 22.00
Monkfish braised with wild mushrooms, pinot noir and cipollinis 22.00
Sliced duck, sour cream spatzle and cranberries 22.00
Lamb cassoulet 23.50
Risotto of winter vegetables and black truffles, black trumpet fondue 19.50
Berkshire pork, pears and sauerkraut 22.00

DESSERTS

Apple butter crepes with caramel ice cream 7.00
Chocolate panna cotta, blood orange granite, mint 7.00
Almond buckwheat cake, cranberry ice cream and ginger sauce 7.00
Sesame date cake, fromage blanc semmifreddo, honey nougat 7.00
Grapefruit tarragon sorbet with anise crisps 7.00

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.