Parc Bistro Lunch Menu
Menu & pricing are subject to change.
Soup du jour (priced accordingly)
Mixed Green Salad
roma tomatoes, cucumbers, soy nuts and balsamic vinaigrette 7½ ~Add seared goat cheese medallions 9½
Caesar Salad
herbed croutons and aged provolone cheese 8 (anchovies optional) ~Add grilled chicken 9½
Jumbo Shrimp Cocktail
vodka and wasabi infused cocktail sauce 13¾
Crispy Duck Salad
Oriental BBQ glazed duck confit, watercress, daikon, carrot, green onion, 5-spice cashews and sesame oil dressing 12½
Beet Cured Salmon Salad
Crisp greens, Roquefort, lemon-caper vinaigrette, sunflower seeds, sour cream and brioche toast 13
Soup and Sandwich
Creamy lobster broth with seafood dumplings and three cheese grilled cheese on buttery brioche 11½
Omelet du Jour
Lyonnaise potatoes and toasted raisin walnut bread (priced accordingly)
Smoked Chicken Risotto
Pancetta ham, aged cheddar cheese, English peas
and baby carrots 12
Fish & Chips
Flaky grouper, beer battered and fried, with remoulade sauce, malt vinegar and French fries 13
Flank Steak Sandwich
Grilled flank steak, sliced thin, served open-faced on thick cut sourdough with caramelized onions, gruyere and fontina with
steak fries 12
Bouillabaisse
Rich seafood-tomato broth with lobster, scallops, shrimp, mussels, saffron potatoes and garlic aioli crostini 14
Filet Mignon
Bacon wrapped and grilled with asparagus, butternut squash gratin and black truffle sauce 15
Blackened Salmon BLT
Creole seasoned king salmon filet on garlic-herb focaccia with smoked jalapeño crab fries 13
Italian Roast Pork Sandwich
Slow roasted pork shoulder with bell peppers, broccoli rabe and aged provolone on toasted ciabatta bread with pasta salad 12
Cornmeal Crusted Trout
Sautéed and served with creamy grits and shrimp
Creole gravy 12½
Short Rib Bolognese
Tender, pulled beef short ribs in rich red wine-tomato sauce with vegetables and pecorino Toscano over Tagliatelle pasta 12½
Sesame Ahi Tuna
Seared rare with wasabi mashed yukons, buttered broccoli and sweet and sour sauce 13½
Classic Margherita
Tomatoes, mozzarella and basil 9¾
Sweet Italian Sausage
Sautéed spinach, Crema Dania cheese, fennel pollen
and roasted garlic 11½
Pepperoni and Caramelized Onion
Tomatoes and fontina 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
Fresh mozzarella, tomato-basil and shaved pecorino Toscano 9
back to top
$2.00 Share Charge
20% Gratuity will be Added to Parties of 6 or More
No Substitutions, Please.
Executive Chef - William Tschoepe
|
