Parc Bistro Lunch 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 ~ Herbed croutons and aged provolone cheese 8
(anchovies optional)
~Add imported white anchovies 9
~Add grilled chicken 10
Jumbo Shrimp Cocktail - Vodka and wasabi infused cocktail sauce 13 ¾
Edamame Salad~ with cucumber, roasted organic beets, beet greens and ginger- soy vinaigrette 9½
Spinach Salad ~ Tangerines, red onion, hardboiled egg, cave aged bleu and pomegranate with blood orange- pineapple vinaigrette 10
Tuna Nicoise Sandwich~ Imported tuna fish salad on toasted baguette with black olives, tomatoes, anchovies, lettuce, tarragon vinaigrette and served with chips 12½
Omelet du Jour ~ Hash browns, toasting bread and fresh fruit (priced accordingly)
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
Grilled Quail ~ Soaked in cider brine and served with cheesy vegetable couscous and vintage port wine pear sauce 14¼
Sauteed Idaho Natural Trout ~ Warm French Beans, toasted almonds, lemon and brown butter- pistachio pan sauce 12
Bouillabaisse ~ Rich seafood-tomato broth with lobster, scallops, shrimp, mussels, saffron potatoes and pepper rouille crostini 16
Kobe Burger ~ with bacon, b.b.q. and blue cheese on toasted onion deli roll, served with fries 14
Fish and Chips ~ Ale battered cod and served with malt mayonnaise 13¾
Grilled Flat Iron Steak ~ Creamed spinach, lyonnaise potatoes
and house steak sauce 15½
Soup and Sandwich ~ Grilled cheese on buttered thick sliced brioche with garden vegetable tomato soup 13
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 10 ¾
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
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$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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