Menus – Parc Bistro

Lunch

Small Plates

Ahi Tartare

21.5

Diced sushi grade tuna, cucumber, green onion, cilantro, sesame ginger, sweet tamari, ruby red grape-fruit, avocado mousse, toasted chips

Parc Onion Soup

Sweet onions, turkey stock, Grand Cru gruyère, raclette cheese, crispy onions

Mixed Green Salad

Soaked dried cherries, smokey honey pepitas, red pear, sweet and spicy pecans, cinnamon shallot vinaigrette
Add goat cheese +4

Caesar Salad

Romaine leaves, Tuscan kale, Brussels sprouts, Caesar dressing, aged provolone, pecorino, toasted Pullman croutons
Add imported white anchovies +2, Add grilled chicken +6, Add shrimp +15

Harvest Quinoa Salad

16.5

Roasted squash, baby arugula, sweet and sour cran-berries, walnuts, vegan feta cheese, puffed quinoa, maple-balsamic dressing

Brussels Sprout Salad

16.25

Bacon lardons, pomegranate gems, onion crisps, Piave Vecchio cheese, lemon-yogurt dressing, sunny side egg

Large Plates

Wagyu Burger Patty Melt

22.5

Russian dressing, Swiss cheese, beer onions, toasted rye, frites

Blackened Salmon B.L.T.

22.5

Toasted croissant, applewood smoked bacon, avocado ranch, lettuce, tomato, frites

Grilled Pork Tenderloin

Braised red cabbage, apple and cheddar fritters, maple mustard glaze

Thai Curry Shrimp

Grilled shrimp, coconut red curry cream, black imperial rice, pineapple salsa

Almond Crusted Mahi Mahi

Smashed local sweet potatoes, wilted spinach, chive cream

Ahi Tuna Avocado Toast

Sesame crusted rare ahi tuna, toasted sour-dough, smashed avocado, pickled veggies, wasabi cream, cilantro, lime

Artisan Wood-Fired Pizzas

Salumeria Biellese Pepperoni

18.5

Confiture red onions, crushed tomatoes, Crucolo cheese, rosemary

Italian Hot Sausage

18.5

Crushed tomatoes, charred broccolini, Fontina Val d’Aosta, fennel pollen, spicy oil

Tuscan Arugula

19.5

Claudio’s mozzarella, spicy tomato sauce, black olives, crispy Heritage Breed prosciutto, aged provolone

Dinner

Soups, Salads, & Bread

Parc Onion Soup

Sweet onions, turkey stock, Grand Cru gruyère, raclette cheese, crispy onions

Escargot Stew à la Left Bank

Rich court-bouillon, herbed garlic butter, beef glace, Cognac, green peppercorns, puff pastry

Mixed Green Salad

Soaked dried cherries, smokey honey pepitas, red pear, sweet and spicy pecans, cinnamon shallot vinaigrette
Add goat cheese +4

Caesar Salad

Romaine leaves, Tuscan kale, Brussels sprouts, Caesar dressing, aged provolone, pecorino, toasted Pullman croutons
Add imported white anchovies +2, Add grilled chicken +6, Add shrimp +15

Harvest Quinoa Salad

16.5

Roasted squash, baby arugula, sweet and sour cran-berries, walnuts, vegan feta cheese, puffed quinoa, maple-balsamic dressing

Brussels Sprout Salad

16.25

Bacon lardons, pomegranate gems, onion crisps, Piave Vecchio cheese, lemon-yogurt dressing, sunny side egg

Plates to Share

Small Plates

Ahi Tartare

21.5

Diced sushi grade tuna, cucumber, green onion, cilantro, sesame ginger, sweet tamari, ruby red grape-fruit, avocado mousse, toasted chips

Tournedos Rossini

Petit filet, foie gras torchon, toasted baguette, Cabernet reduction, truffled greens

Lobster Arancini

Cold water lobster, creamy arborio rice, parmesan cheese, saffron aioli, tomato-Pernod coulis

Mussels Marinière

Classic French steamed in shallots, garlic, white wine, herbs, saffron butter, toasted sourdough

Shrimp & Biscuits

Blackened jumbo shrimp, buttermilk biscuits, southern creamy Creole barbecue sauce

Bacon “Steak”

Wisconsin smoke house bacon, bourbon-brown sugar soaked, beer onions, cider mustard, rye crumbs, beet root sauerkraut

Smoked Salmon Hash

22.5

Shredded potatoes, house smoked salmon, julienne vegetables, horseradish, creme fraîche, smoked roe

Large Plates

Roasted Half Duckling

Wild rice pilaf, balsamic Brussels sprouts, burnt orange honey

Bacon Wrapped Meatloaf

Potatoes au gratin, roasted carrots, red wine-beef jus, grated horseradish

Seared Diver Scallops

Puréed turnips, wilted spinach, apple slaw, pomegranate molasses

Sauteed Day Boat Halibut

41.5

Warm four bean sautée, cured tomatoes, bell peppers, spinach, vinegar sauce, Marcona almond gremolata

Iberico Pork Roast

Sautéed mustard spaetzle, creamy calvados sauce, choucroute garnie, hard cider gastrique

Sauteed Branzino

34.5

Warm freekah, chickpeas, haricot verts, basil verjus, bourbon-pecan brown butter

Seared Rare Ahi Tuna

36.75

Pineapple-coconut steamed purple rice, crunchy Asian cabbage salad, spiced plum sauce, fried taro chips

Prime Hanger Steak

Salt and vinegar peewee potatoes, roasted cauliflower, B-1 steak sauce

Artisan Wood-Fired Pizzas

Salumeria Biellese Pepperoni

18.5

Confiture red onions, crushed tomatoes, Crucolo cheese, rosemary

Italian Hot Sausage

18.5

Crushed tomatoes, charred broccolini, Fontina Val d’Aosta, fennel pollen, spicy oil

Tuscan Arugula

19.5

Claudio’s mozzarella, spicy tomato sauce, black olives, crispy Heritage Breed prosciutto, aged provolone