Parc Bistro Dinner Menu
Menu & pricing are subject to change.
Soup du Jour (priced accordingly)
Artisan Greens Salad – with heirloom tomatoes, cucumbers, jicama, smoked walnuts and house vinaigrette 8 Add seared goat cheese medallions 10
Caesar Salad – with herbed croutons and aged provolone cheese 8
Add imported white anchovies 9
Jumbo Shrimp Cocktail – with vodka and wasabi infused cocktail sauce 13¾
Edamame salad – with cucumber, roasted organic beets, beet greens and ginger- soy vinaigrette 9½
Crispy Chicken Jambonettes – Tossed in Tabasco butter and served with cheese fondue 12
Grilled Octopus Salad – Frisée lettuce, kalamata olives, cured tomatoes, garbônzo beans and Jambon de Bayonne ham dressed with octopus marinade vinaigrette 14
Crispy Frogs Legs – served with mache salad
and garlic aioli 12½
Bouillabaisse – Rich seafood-tomato broth with lobster, scallops, shrimp, mussels, saffron potatoes and rouille 16
Venison Tournedo Rossini Salad – Wrapped with apple-wood smoked bacon and served with truffle vinaigrette dressed
greens, roasted wild mushrooms, red wine pan sauce and
seared foie gras 18
Merry Mussels – Steamed in Weyerbacher Merry Monks Belgian ale with Ardennes honey goat cheese, lardons, herbs and sweet potato fries streaked with Bourbon mayonnaise 14¼
Lobster Risotto – Creamy Arborio rice, asparagus, tart cherries, mascarpone cheese and parmesan 16
Shrimp Scampi –Garlic cream, Grana Padano, tomatoes, spinach and rock shrimp 13½
Pulled Beef Shortrib – Spinach, shallots, tomatoes, smoked Gouda and horseradish cream 13½
Pepperoni and Caramelized Onion –Tomatoes and fontina cheese 10¾
Veggie – Roasted zucchini and summer squash, organic mushrooms, tomatoes, grilled green onions, tarragon and smoked goat cheese 12
Four Cheese Spicy White – Teleggio, cooper sharp, Gruyére and parmesan with hot cherry peppers 11½
Classic Margherita – Tomatoes, mozzarella and basil 10
Roasted Half Lolla Duckling – Cheesy vegetable couscous and
vintage port wine pear sauce 24
Braised Veal Shortribs – Mustard spaetzle, sautéed
mire poix and reduced braising liquid 22¼
Wagyu Sirloin Steak – Panko dusted onion rings, sweet and sour kale and house steak sauce 34
Diver Scallops – Pan seared and served with whipped yukons
and espresso- burgundy sauce 26½
Sautéed Idaho Natural Trout –Warm French beans, toasted almonds, lemon and brown butter- pistachio pan sauce 21¾
Roasted Free Range Chicken – locally raised served with honey-balsamic Brussel sprouts, celery root puree and apricot glace de poulet 22
Seared Filet Medallions – Lobster mashed yukons, butter poached lobster tail, sauteed spinach and creamy lobster broth 35
Ahi Tuna – Five spice seasoned and seared, served with forbidden black rice, steamed bok choy and wasabi crème fraiche 25¼
Orange Glazed Chilean Sea Bass – Braised Belgian endive, baked spoon bread and Cointreau pan sauce 30
Pork Two Ways – Roasted wild boar rack and tender braised Berkshire pork belly with sauteed grits cake, wilted chard and root beer barbecue sauce 30
Sauteed Salmon – Mashed Okinawa purple potatoes, buttered asparagus and red wine butter sauce 24
Oven Roasted Monkfish – Wrapped with Parma ham, served with creamed spinach and lyonnaise potatoes 24¼
Mashed Yukons 5½
Lobster Mashed Yukons 11
Buttered Asparagus 7
French Beans 8
Sautéed Spinach 8
Honey-Balsamic Brussel Sprouts 7
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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a medical condition.
$2.00 Share Charge
20% Gratuity will be Added to Parties of 6 or More
No Substitutions, Please.
Executive Chef - William Tschoepe
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