Park Kitchen | Lunch for Winter

SOUP

White bean soup with salami 5.50/7.00
Clam chowder 5.50/7.00

SALADS

Salmon and black trumpet mushroom terrine 7.00/10.50
Mixed garden lettuces with caramelized shallot vinaigrette 4.25/6.50
Flank steak, blue cheese and sherry roasted onions 7.50/11
Artichokes, shaved fennel and manchego 7.50/10.50
Marinated scallops with blood oranges, fennel and walnuts 7.50/10.50

MAIN COURSES

Orecchiette pasta with pulled pork and cauliflower 11.00
House made hot dog with our ketchup and chips 9.00
Duck confit, arugula pesto and cheddar panini 12.00
Empanadas filled with spiced carrots and black eyed peas 13.00
Risotto with brussel sprouts and slow cooked pork 14.00

DESSERTS

Caramel semifreddo, sherry-roasted dates and pecan sandies 7.00
Hot chocolate brioche bread pudding with Earl Grey custard sauce 7.00
Ricotta-filled crepes, served warm with oranges and butterscotch sauce 7.00
Meyer lemon mousse with minted citrus and lemon macaroons 7.00
Mango sorbet with coconut tuiles 6.00

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


CLICK HERE for a printable version of this menu.