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To Start
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Soup Of The Day
8.00
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Chilled Plum Tomato
sourdough bread soup
9.00
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Mixed Lettuce
with white balsamic, shaved radish and sunchokes
9.00
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Caesar Salad
8.00
With Chicken: 12.00
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Green Market Asparagus Salad
11.00
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Buffalo Mozzarella
with wood oven roasted tomatoes
10.00
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Steak Salad
with red cabbage, horseradish, salted hazelnuts
14.00
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Beet Tartare
with ricotta salata and watercress
10.00
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Baby Arugula And Fig Salad
with ms. quicke’s cheddar
11.00
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Farro Salad
with forest mushrooms, balsamic and pecorino cheese
12.00
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Grilled Octopus And Cuttlefish
with watermelon and cucumber
13.00
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To Share
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Oysters On The Half Shell
1/2 Dozen: 15.00
Full Dozen: 30.00
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Baked Artichoke Dip
with olive oil crackers
10.00
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Marinated Mediterranean Olives
6.00
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Artisanal Meat Board
14.00
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Chef’s Selection Of Artisanal Cheeses
18.00
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Risotto Croquettes
9.00
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Lamb Meatballs
with eggplant and spiced yogurt
12.00
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Crispy Shrimp
with lemon and oregano
13.00
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Crispy Calamari
with chipotle aioli & marinara
10.00
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Mussels And Chorizo In White Wine Garlic Sauce
11.00
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Jumbo Lump Crab Cakes
with hearts of palm
13.00
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Buffalo Mozzarella Grilled Cheese
with marinated tomatoes
11.00
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Yellowtail Tartare
with snow peas & radishes
14.00
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Chef’s Selection Of Artisanal
meats & cheeses
16.00
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Suckling Pig Pate
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Park Burgers
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Classic Park Burger
with aged cheddar, served on an english muffin beef, turkey or veggie
12.00
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Turkey Burger
with peperoncini relish, arugula and mozzarella served on an english muffin
12.00
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Chef’s Burger: Braised Short Rib
blue cheese, roasted mushrooms and pickled cucumber
16.00
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Wood Oven Pizzas
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Pizza Of The Day
13.00
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Seasonal Mushroom White Pizza
13.00
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Margherita
11.00
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Soppressata, Sundried Tomato, Goat Cheese
13.00
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Pesto & Ricotta
11.00
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Prosciutto & Arugula
13.00
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Roasted Cauliflower
green onion and asiago cheese
12.00
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Lamb Sausage
with shaved fennel, feta cheese and roasted red peppers
14.00
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Large Plates
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Potato Gnocchi
with pancetta, arugula and pecorino
10.00
19.00
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Sheep’s Milk Ricotta Ravioli
with green market vegetables
9.00
17.00
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Garganelli
with braised shortribs, fennel and plum san marzano tomatoes
11.00
19.00
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Roasted Porchetta
pickled collard green melt
14.00
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Grilled Salmon
with rhubarb mostarda and spring onions
18.00
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Grilled Daurade
with fregola sarda, fennel and olives
19.00
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Wood Oven Roasted Chicken
with sugar snap peas and hudson valley corn
20.00
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Two Farm Fresh Eggs
with parmesan white polenta and pancetta
12.00
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Steak Frites
ny strip with french fries
25.00
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Crispy Soft Shell Crab
with swiss chard and cantaloupe
23.00
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Sides
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Charred Sugar Snap Peas
6.00
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Hudson Valley Corn
6.00
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Hash Brown
6.00
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Broccoli Rabe
6.00
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Park French Fries
6.00
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