Park Kitchen | Dinner for Winter

SMALL HOT PLATES

Clam chowder 9.00
Sunchoke soup with minted cream 9.00
Sweetbreads with cabbage and spanish paprika 12.00
Salt cod fritters with malt vinegar 9.00
Chick pea fries with pumpkin ketchup 11.00
Oysters “rockefeller” 11.00
Chestnut gnocchi with saffron, parsnips and sage 13.00

SMALL COLD PLATES

Marinated razor clams, blood oranges and celery 12.00
Black trumpet mushrooms, house made noodles and meyer lemon sauce 11.00
Half dozen oysters and beer 13.00
Roasted beets with oranges, goat cheese and toasted almond tahini 11.00
Flank steak with blue cheese, parsley and sherried onions 11.00
Prawns, sweet potatoes and capers, and rhum 12.00
Shaved apples, chicory and manchego 11.00
Spinach salad with duck ham and pickled squash 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

Ford farms shortribs with lime pickle greens 27.00
Monkfish braised with wild mushrooms, pinot noir and cipollinis 26.00
Sliced duck, sour cream spatzle and cranberries 26.00
Lamb cassoulet 26.00
Risotto of winter vegetables and black truffles, black trumpet fondue 25.00
Berkshire pork, pears and sauerkraut 26.00

DESSERTS

Apple butter crepes with caramel ice cream 8.00
Chocolate panna cotta, blood orange granite, mint 8.00
Almond buckwheat cake, cranberry ice cream and ginger sauce 8.00
Sesame date cake, fromage blanc semmifreddo, honey nougat 8.00
Grapefruit tarragon sorbet with anise crisps 7.00

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

CLICK HERE for a printable version of this menu.