Parc Bistro Dinner Menu
Menu & pricing are subject to change.
Soup du Jour
(priced accordingly)
Mixed Green Salad
with roma tomatoes, cucumbers, soy nuts and Balsamic vinaigrette 7½
~Add seared goat cheese medallions~ 9 ½
Caesar Salad
with herbed croutons and aged provolone cheese 8
~anchovies optional~
Jumbo Shrimp Cocktail
with vodka and wasabi infused cocktail sauce 13¾
Seasonal Salad
Crisp greens, roasted beets, glazed pecans, Roquefort croutons, sugar cured pears and warm blue cheese dressing 12¾
Lobster Vol-au-vent
Lobster Velouté, vegetables, herbs and flaky pastry 16
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
Jumbo Lump Crab Salad
Mashed avocado with lime and cilantro, diced tomato, flying fish roe, smoked pepper vinaigrette and pickled mushrooms 15½
Foie Gras “of the day”
Served with seasonal flavors and daily whims 14
Oysters on the Half Shell
With lemon sabayon and paddlefish caviar – or – Traditionally with cocktail sauce and seaweed salad 11½
Classic Margherita
Tomatoes, mozzarella and basil 9¾
Buffalo Chicken
Crispy chicken livers, Colby cheddar, sweet and tangy sauce, celery and cool blue cheese 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
Crab and Sweet Potato
Green onion, basil pesto and Bucheron cheese 12½
Bruschetta
Oven roasted sweet organic cherry tomatoes, herbed goat cheese and shaved pecorino Toscano 9
Pork Tenderloin
Cider brined with crispy pork belly, honey roasted Brussels sprouts and sweet potato grits 24
Dayboat Dry Scallops
Whipped yams and plantains with chocolate-chipotle-fig sauce 24
Free Range Chicken
One half boneless crisp chicken with creamy orzo, fontina cheese, smoked bacon, spinach and glace de poulet 23 ½
Roast Mixed Shellfish Risotto
Lobster tail, scallops, shrimp, mussels and oysters roasted in parsley butter with Arborio rice, garlic aioli and toasted crostini 36
Everything Coated Ahi Tuna
Seared rare with grilled Chinese long beans, sesame basmati, Asian mustard and scallion vinaigrette 26½
Filet Mignon
Cast iron seared with sage polenta and wine braised wild mushrooms 33
Sautéed Chilean Seabass
Fennel pollen dusted, served with warm chick-pea puree, wilted Swiss chard and merlot reduction 26½
Grilled King Salmon
Parsnip puree, buttered savoy cabbage, sherry vinegar-roasted chestnut butter sauce 25
Duckling
Pulled confit duck leg “hash”, seared breast, house ketchup and cinnamon apples 24 ¾
Halibut
Wrapped in Tartuffo ham with truffled whipped yukons, braised leeks and creamy oyster stew 27
Smoked Ribeye
16 oz Cowboy Steak cold smoked and then grilled, served with chili pepper butter and aged cheddar “mac & cheese” 40
Skate Wing
Buttery mashed Yukons, wilted spinach, brown butter, white balsamic and crunchy capers 22 ½
Mashed Yukons 5
Lobster Mashed Yukons 10 ½
“Mac & Cheese” 6
Grilled Chinese Long Beans 5
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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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