Parc Bistro Dinner Menu
Menu & pricing are subject to change.
Soup du Jour
(priced accordingly)
Shrimp and Grits – Blackened shrimp, crispy tasso, creamed corn, green onions, stone ground grits enriched with shrimp stock and Worcestershire reduction 15
Mixed Green Salad – with roma tomatoes, cucumbers, smoked almonds and Balsamic vinaigrette 8
~Add seared goat cheese medallions 10
Caesar Salad – with herbed croutons and aged provolone cheese 8 (anchovies optional)
Jumbo Shrimp Cocktail – with vodka and wasabi infused cocktail sauce 13¾
Brie Cheese Mille-Feuille – Poached asparagus, sugar cured pears, macadamia nut crunch, flaky pastry and aged vinegar 12
Peeky Toe Crab Rolls – Julienne vegetables, enoki mushrooms, rice paper, roasted ginger- saffron aioli and red pepper coulis 14¼
Bouillabaisse – Rich seafood-tomato broth with lobster, scallops, shrimp, mussels, saffron potatoes and garlic aioli crostini 14
American Kobe Beef Sliders – Two seared burgers stuffed with foie gras and black truffles, served on brioche buns with aged cheddar, house-made ketchup, spicy mustard and yucca chips 14
Grilled Watermelon Salad – Cave aged bleu cheese, red onion, jicama, trevisio, honey smoked quail and vanilla- lime vinaigrette 12
Foie Gras “of the day” – Served with seasonal flavors and daily whims 14
Mussels and Frites – Steamed mussels with Belgian ale, Chimay cru lait, smoked bacon and fresh herbs 13½
Classic Margherita – Tomatoes, mozzarella and basil 10
Sweet Italian Sausage – Sautéed spinach, Crema Dania
cheese, fennel pollen and roasted garlic 11½
Pepperoni and Caramelized Onion – Tomatoes and
fontina cheese 10¾
Bianca Veetz – Garlic oil, mozzarella, ricotta, yellow beefsteak tomato, grated Grana Padano and Italian parsley 11½
Grilled Shrimp and Artichoke – Piquillo peppers, tomatoes and Manchego cheese 13
Bruschetta – Bucheron cheese, fresh heirlooms, grilled scallions, nicoise olives and extra virgin olive oil 10
Grilled Bison Sirloin – Bacon potato cake, crispy wild mushrooms
and foie gras gravy 29
Sauteed Soft Shell Crabs – Saffron capelli d’ angelo, spring vegetables and roasted garlic cream 25¾
Surf and Turf – French fried lobster tail, filet mignon, yellow pepper ketchup and blue point crab slaw 36
Swordfish – Dusted with fennel pollen, served with broccoli salad, chick pea fries and truffle mayonnaise 24¾
King Salmon – Brushed with honey-lime-chili glaze and served with dry fruit cous cous 25
Semolina Dusted Tilapia – Warm Mediterranean potato salad,
black olive relish with balsamic and basil oil 23¼
Diver Scallops – Porcini dusted with whipped yukons
and chive butter sauce 26½
Domestic Lamb Rack – Pan sautée of flageolets, caramelized fennel, merquez sausage, zucchini and roasted grape tomatoes with lamb jus 35½
Braised Beef Short Rib – Smoked and aged cheddar “mac and cheese”,tomato jam and frizzled onions 24
Provencal Style Ahi Tuna – Seared rare with spinach, haricot verts,
white anchovy, tomato, nicoise olives, quail egg and lemon caper dressing 23¼
Hiramasa – Sweet corn custard, pineapple carrot cake and
chocolate- chipotle- fig sauce 27½
Grilled Half Duckling – Sweet potato risotto with apple wood
smoked bacon, port wine shallots, dried cherries and glace de canard 22 ½
Mashed Yukons 5½
Lobster Mashed Yukons 11
Mac and Cheese 8¼
Blue Point Crab Slaw 9½
Sauteed Spring Vegetables 6½
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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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